Spicy Pumpkin Mousse Pie
Baking and Desserts • Abkhazian
Description
This recipe was shared with us by John Smith, the chef of a local café.
Ingredients
- Chickpea 5 oz
- Glutinous Rice Flour 0 oz
- Almond 5 oz
- Coconut flakes 5 oz
- Muscovado Sugar 10 oz
- Vanilla salt to taste
- Activated Baking Soda ½ spoons
- Apple Cider Vinegar 2 spoons
- Coconut Milk 0 fl oz
- Soy Vanilla Milk 5 fl oz
- Salt 0 oz
- Pumpkin 30 oz
- Clove 7 pieces
- Ground Cinnamon 0 oz
- Vegetable Oil 0 fl oz
- Agar-Agar 0 oz
- Coconut Liqueur 5 fl oz
- Cream of tartar a pinch
- Spirulina ½ g
- Pumpkin seed oil 0 oz
Step-by-Step Guide
Step 1
Prepare the dough. Mix all types of flour, coconut flakes, sugar (100 g), and vanilla together. Neutralize the baking soda with vinegar. Add soy milk, knead into a smooth and elastic dough, and let it rest for 30 minutes.
Step 2
Meanwhile, prepare the filling. Peel the pumpkin and remove the seeds. Grate it using a coarse grater. Place it in a saucepan with spices and sauté for 5–7 minutes. Add sugar (150 g) and a little water. Simmer for 10 minutes, then add agar-agar. Transfer to a blender and blend into a mousse.
Step 3
Evenly spread the batter in a baking dish greased with coconut oil, creating a border. Place in an oven preheated to 355°F for 20 minutes.
Step 4
Place the filling on top of the warm, baked crust. Allow it to cool.
Step 5
Garnish the pie with whipped coconut cream mixed with spirulina, cream of tartar, and toasted pumpkin seeds. Cut into twelve pieces.
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