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- Ingredients
- Recipe
- Almond flour (dough)80 g
- Rice Flour (Pasta)100 g
- Potato Starch (Dough)100 g
- Xylitol or demerara sugar (dough)25 kg
- Eggs (dough)2 unit(s)
- Ghee or regular butter (dough)60 g
- Cabotia pumpkin puree400 g
- Pumpkin Spice (Cinnamon Mix, Nutmeg, Clove, Ginger and Allspice)1 teaspoon
- Xylitol or demerara sugar50 g
- Eggs2 unit(s)
- Vegetable drink180 ml
- Pinch of salt to taste
- MASS: Spray the sweetener or demerara sugar. Mix the dry ingredients in a bowl and add the eggs, lightly scrambled. Finally, put the melted butter and incorporate everything until you get a single mass that doesn't stick to your fingers. Refrigerate for at least 20 min.
- Open the dough with the help of a rolling pin and place it in the bottom of a pie pan (mine was 24 cm), leveling the entire bottom and sides.
- Preheat the oven to 200 C. Pierce the bottom of the dough with a fork and cover the base and sides with parchment paper, placing something heavy on top Light to pre-bake for just 10 min. Remove and let the dough cool before adding the filling.
- To make the puree, take about 850g of cabotiá pumpkin and cut it into thick slices. Place them in the preheated oven and leave until tender. Remove the skin and put it in a food processor and blend until it forms a smooth puree. Transfer to a bowl.
- In a mixer or using a whisk, beat the eggs for about 2 minutes with the sweetener or sugar. Add the milk, spices, and salt to the pumpkin puree and fold in the eggs.
- Place the filling and bake for about 30 minutes or until the filling is set.
- To finish, I made a Swiss meringue and, using a pastry tip, I made the freeform decoration, sprinkling powdered cinnamon on top.
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