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Coconut, Pumpkin and Carrot Pie Recipe

Coconut, Pumpkin and Carrot Pie

Cakes, Pies & Tarts

Total Time : Serves 7

HOW TO PREPARE Coconut, Pumpkin and Carrot Pie Recipe

Mix crushed biscuits and butter, line in the bottom of a 26cm pie baking tray.

In electric mixer, beat mashed pumpkin, mashed carrots, MAGGI Coconut Milk, NESTLÉ Sweetened Condensed Milk, self-raising flour, eggs and golden syrup.

Spoon evenly into the crushed biscuit crust, and top with sliced almonds.

Bake in 180°C oven for 30-35 minutes or until set.

Nutritional Information For Coconut, Pumpkin and Carrot Pie Recipe

Per Portion of 300g

Energy : 579.00 Kcal
Protein : 12.00 g
Carbohydrate : 73.00 g
Fats : 27.00 g

Your Grocery List

  • 250 g digestive biscuits, crushed
  • ½ cup butter or 110 g, melted
  • 1½ cups pumpkin, cooked and mashed or 350 g
  • ¼ cup carrots, cooked and mashed or 60 g
  • 1½ tablespoons MAGGI Coconut Milk Powder
  • 1 tin Nestlé® Sweetened Condensed Milk or 397 g
  • ½ cup white self-raising flour or 70 g
  • 2 eggs
  • 1 tablespoon golden syrup
  • ½ cup sliced almonds or 50 g


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