Pumpkin pie "Sweetness of the elves"

Description

Found in inventory last piece of pumpkin and remembered an amazing recipe that I once gave my friend Marjo from Canada. It is this pie in turn opens the season of pumpkins. However, her recipe was quite a common name "Pumpkin pie". At that time, when I first made this cake, the cinemas were one of the movies Lord of the rings. I thought this cake would be held in high esteem in the magic land of the elves. So I gave this pie a new name.

Ingredients

Pumpkin

425 g
Nuts

0.75 cup
Oat flakes

0.75 cup
Flour

0.75 cup
Cinnamon

2 tsp
Salt

0.5 tsp
Apple juice

0.25 cup
Maple syrup

0.75 cup
Soy milk

1 cup
Corn starch

0.25 cup
Ginger

1 Tbsp
Nutmeg

0.25 tsp
Carnation

0.125 tsp

Cooking

First prepare the pumpkin: cut in large pieces and cook on low heat until tender.

Then in a blender make pumpkin puree.

In a dry frying pan for a few minutes fry the nuts.

Here are the dry ingredients for the dough: flour, oatmeal, nuts, 1/2 tsp cinnamon and a pinch of salt. Reserve a few nuts for decoration.

In a blender turn it all into a homogeneous dry mixture.

Mix 1/4 Cup of Apple juice and 3 tbsp of maple syrup. As I didn't have this syrup, I took the Golden syrup with the taste of maple syrup. Pour this mixture into a blender and mix thoroughly.

It turns out that is sticky, shiny and elastic dough.

Take a baking dish, put on the bottom baking paper and make the cake. Slightly raise the edges of the cake. Bake for 10 minutes at a temperature of 190 C. Then take out and let crust cool.

At this time, make filling. Here are all the basic ingredients: soy milk (I have powder), cornstarch,pumpkin puree, 1/2 Cup maple syrup (I have a Golden with the taste of maple syrup), ginger, 1 1/2 tsp cinnamon, 1/2 tsp salt, ground nutmeg and ground cloves.

Take 2 tbsp of powder, soybean milk, add water to make 1 Cup. milk. Add 1/4 Cup. starch and whisk in a blender for about 15 seconds.

Add all other composite and whisk until a homogeneous mass.

Evenly spread the filling over the crust and bake for 35 minutes.

After the time remove from the oven and, while the top is still soft, decorate with pieces of walnut. Lightly press your hand to the nuts, as it settled in the filling. First, give the cake to cool to room temperature, then put in the fridge for another 3 hours.

Here's our "Trick of the elves"!

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