Filling:
400g pumpkin purée
200ml coconut cream
150g sugar
50g cornstarch
1 pinch of 4 spice mix
1 pinch of salt
Crust:
180g flour
75g sugar
40g neutral oil
60g soy cream
Pinch of salt
Filling:
400g pumpkin purée
200ml coconut cream
150g sugar
50g cornstarch
1 pinch of 4 spice mix
1 pinch of salt
Crust:
180g flour
75g sugar
40g neutral oil
60g soy cream
Pinch of salt
Mix the filling ingredients
Prepare the crust
Bake 1h at 180deg Celsius
