Featured Recipes

Almond Milk
Super easy Cheap
Ingredients:
Almonds (soaked in water overnight with a pinch of salt), water, pitted dates (optional), vanilla extract

See Almond Milk Recipe

Thai Sesame Chicken Bites
Super easy Cheap
Ingredients:
Chicken mince or breast, Bread Crumbs, Fresh cilantro, Thai sweet chilli, Fresh ginger, Sesame seeds

See Thai Sesame Chicken Bites Recipe

Apple and Pear Salad
Super easy Fairly cheap
Ingredients:
apple, quartered (175g), pear, quartered (235g), celery stick, cut into pieces, chopped cabbage, onion, lemon juice, plain yogurt, Mayo, raisins/craisins, walnuts/pecans (optional), salt, pepper, parsley or cilantro

See Apple and Pear Salad Recipe

Plain White Bread
Easy Cheap
Ingredients:
Flour, yeast, warm water, salt

See Plain White Bread Recipe

Caulifower and Red Lentil Soup
Super easy Cheap
Ingredients:
Onion, Garlic, Cauliflower, Olive oil, ginger, Carrots, Ground Corriander, Ground Tumeric, Water, Vegetable Stock Concentrate

See Caulifower and Red Lentil Soup Recipe



Thermomix Pumpkin Pie

Category: 
Seasons: 

This traditional Canadian recipe has been a Thanksgiving dessert staple for hundreds of years. I was actually brought up on the recipe from the side of the Libby's can, but this one, made with the flesh of home roasted pumpkin, is our traditional family recipe now.

Super easy
Cheap

Thermomix Pumpkin Pie
Preparation time
Cooking time

Ingredients

For 8 Person(s)

800 grams pumpkin, roasted and well drained

    2 organic eggs

      20 grams flour

        15 grams butter, room temperature

          250 grams granulated sugar

            60 grams whole milk

              1/4 teaspoon salt

                1/4 teaspoon cloves

                  1 teaspoon cinnamon

                    1 teaspoon ginger

                      Thermomix Pumpkin Pie Directions

                        1. Preheat oven to 350°F
                        2. Cut pumpkins and scoop out seeds
                        3. Cut into sections easy for roasting; place on a parchment covered cookie sheet
                        4. Roast for 30 to 45 minutes until tips are blackened and pumpkin flesh is roasted through; cool
                        5. Meanwhile, prepare pie crust
                        6. Peel skin (it will be very thin) off each pumpkin piece; measure flesh in cups, adjusting recipe accordingly (to account for how many cups you have)
                        7. Scale all ingredients into TM bowl; mix to combine for 15 seconds at speed 4, then at 15 seconds at speed 6 (Place your hand on measuring cup on lid while mixing)
                        8. Pour ingredients into prepared 9 inch pie crust
                        9. Bake at 350°F for an 75-90 minutes; cover with foil after 45 minutes or an hour to prevent pastry from getting too dark
                        10. Cool and serve with a dollop of the best, thickest and purest heavy cream you can find!

                      Recipe notes

                      Of course, you can simply use 800g of canned pumpkin; the large can is exactly 800g, but there is simply no comparison in flavour between the fresh roasted pumpkin and that in the can. However, it makes the preparation time 5 minutes instead of 30.

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