|For the Pie|
|32 %||butternut pumpkin (cooked with skin at 160 °C for 50 minutes)|
|14 %||butternut pumpkin (raw, finely cubed)|
|10 %||blue cheese|
|1 %||fresh ginger (micro planed)|
|0.5 %||mace (shredded)|
|0.5 %||sea salt|
|8 %||maple syrup (dark)|
|For the Pie Crust|
|6||sheets of phyllo dough|
|100 g||walnut cream: 50 % California walnuts, 50 % milk, salt, sugar|
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.
The pie mixture can be offered chilled or frozen. Additionally, the ready-made pie is ideal as chilled or refrigerated convenience product.
Brush the walnut cream onto the phyllo dough layer by layer until 5 layers have been formed. Then line a 20 cm pie dish with the moistened phyllo dough and fold the sides over. The crust is now ready.
Add all ingredients, except for the pumpkin cubes, to a blender and blend into a smooth mixture. Fold in the cubes, fill into a smooth mixture. Fold in the cubes, fill into the prepared crust and bake for approx. 22 minutes at 180 °C. Allow to cool before slicing.