Spicy Pumpkin Mousse Pie
Baking and Desserts | Abkhazian cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
20
🍽️ Servings
8
Description
This recipe was shared with us by John Smith, the chef of a local café.
Ingredients
- Chickpea - 5.3 oz
- Glutinous Rice Flour - 1.8 oz
- Almond - 3.5 oz
- Coconut flakes - 3.5 oz
- Muscovado Sugar - 8.8 oz
- Vanilla salt - to taste
- Activated Baking Soda - ½ spoons
- Apple Cider Vinegar - 2 spoons
- Coconut Milk - 0 fl oz
- Soy Vanilla Milk - 3 fl oz
- Salt - 0.2 oz
- Pumpkin - 28.2 oz
- Clove - 7 pieces
- Ground Cinnamon - 0 oz
- Vegetable Oil - 1 fl oz
- Agar-Agar - 0.2 oz
- Coconut Liqueur - 7 fl oz
- Cream of tartar - a pinch
- Spirulina - ½ g
- Pumpkin seed oil - 2.1 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 356°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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