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How to use up Halloween pumpkin skin with maple syrup pie – Recipe | Food

NSVegetables spoil, dairy mold and meat spoil, but in reality household food waste is decreasing. In 2018, the UK produced about 9.5 million tonnes. 15% reduction from 2007.. According to charity, Halloween has the same positive trend. KhababMore and more people see their chopped pumpkins as food and ornaments. In 2015, only 31% was eaten, but last year it was 59%. That said, this year’s Halloween will be enough to waste the scary 15m pumpkin or make soup for the entire population. So, save the seeds and roast or caramelize them to make a soup with meat. Or turn the lantern into this rich pie.

Pumpkin pie with cardamom and maple syrup

This is a gluten-free version of the classic Halloween recipe. The smooth texture and warm aroma are excellent, and the nut base is not enough. (If you have spares, roll them into energy balls for later eating-they will be retained for several weeks.)

Save the pumpkin seeds to make caramelized pumpkin seeds. Rinse with a colander under a cold faucet, dry with a tea towel, spread on oil-resistant paper and bake at 200 ° C (180 ° C fan) / 390 ° F (with pumpkin). / Gas 6 for 15-20 minutes until completely dry. Sprinkle with maple syrup, return to the oven and bake again until caramelized. When the syrup is thick and frothy, remove it from the oven and let it cool before shattering. Sprinkle on a pumpkin pie and enjoy.

Saab 12

Pumpkin or pumpkin 600g
50ml maple syrup
Unrefined sugar 50g
1/4 teaspoon ground cinnamon
¼ teaspoon ginger
1/4 teaspoon ground cardamom
200g walnuts or pecan nuts
Oats 100g
300g date
3 big eggs
200ml double cream
Whipped cream or vanilla ice cream,offer

Cut the pumpkin or pumpkin into small wedges, place in a baking tray and sprinkle with maple syrup. Sprinkle with sugar and 1/4 teaspoon ground cinnamon, ground ginger, and ground cardamom, cover with foil, and become very soft at 200 ° C (180 ° C fan) / 390 ° F / gas 6 for 45 minutes. Bake until. Remove and let cool.

In the meantime, the base is made by pulse blending walnuts or pecan nuts with oats, dates and 2 tablespoons of water to form the dough. Go out to the counter and knead the ball. Place oil-resistant paper on a 23 cm tart case and use your fingers to firmly push the dough into the base.

Pour the roasted pumpkin into a blender with rind and juice, pulse blend until smooth, then add eggs and double cream and blend again until well mixed. Pour the pumpkin mixture into a tart case and bake at 180 ° C (160 ° C fan) / 350 ° F / gas 4 for 35 minutes. Remove and allow to cool, then add vanilla ice cream or whipped cream.

How to use up Halloween pumpkin skin with maple syrup pie – Recipe | Food

Source link How to use up Halloween pumpkin skin with maple syrup pie – Recipe | Food

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