Pie pumpkin coulis chocolate

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Ingredients

  • For the mass of the wafer
  • Wafer type Toast: 400 g
  • Vegan margarine: 8 tablespoons
  • Cinnamon (optional): 1 pinch
  • For the filling
  • Pumpkin: 550 g
  • Corn starch): 2 tablespoons
  • Soy milk: 1/2 cup
  • Sugar 3 tablespoons
  • Cinnamon: 1 teaspoon
  • Ginger

Directions

The filling:

Cut the pumpkin into pieces of the same size and bake for 45 mn to 150ºC, or until tender (bury you with a fork and feel) and without being burned. Let it cool. You can do this step on the previous day and the rest of the pie on the following day. When you are cold, smash the pumpkin with the magic wand until it becomes a smooth puree. Join the rest of the ingredients for the filling of pureed pumpkin and stir vigorously until stay connected and with no lumps.

The mass:

Crush the biscuits in a kitchen robot/grinder until they are well crushed. Join the margarine and cinnamon, and connect the robot again until it becomes a mass consistent. If you have problems with your kitchen robot, you can do this step at hand, kneading patiently for the margarine and crackers, crushed. Place the dough in a tarteira and, with the hands, go gently crushing mass up to the edges, as in the picture.

To mount and do some magic :

Place over the filling, flatten it with a spatula and bake in the oven at 150ºC for 30 to 40 minutes, or until the edges are golden (the time will depend on the crackers). When you are ready, let stand for at least 2 hours until ready to serve.

At the time of serve to make the coulis chocolate:

melt in the oven (it takes a few seconds), or in a bain-marie, chocolate and milk. When the chocolate has melted, add the rest of the ingredients and stir vigorously with a fork until smooth. If it is too thick, add more milk. Place the coulis a tacinha to the party for each person to serve as you want, on top of a slice of the pie.

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