INGREDIENTS

Coconut, Pumpkin and Carrot Pie with

  • 250 g Digestive biscuits
  • 1 cup butter
  • 1.5 cups pumpkin, cooked and mashed
  • 1 cup carrots, cooked and mashed
  • 1.5 tablespoons MAGGI Coconut Milk Powder
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 1 cup White self-raising flour
  • 2 Eggs
  • 1 tablespoon Golden syrup
  • 1 cup sliced almonds
NUTRITIONAL INFORMATION

Coconut, Pumpkin and Carrot Pie with

  • Energy 579 (Kcal)
  • Protein 12 (g)
HOW TO PREPARE

Coconut, Pumpkin and Carrot Pie with

1
Mix crushed biscuits and butter, line in the bottom of a 26cm pie baking tray.
2
In electric mixer, beat mashed pumpkin, mashed carrots, MAGGI Coconut Milk, NESTLÉ Sweetened Condensed Milk, self-raising flour, eggs and golden syrup.
3
Spoon evenly into the crushed biscuit crust, and top with sliced almonds.
4
Bake in 180°C oven for 30-35 minutes or until set.
REVIEWS

Coconut, Pumpkin and Carrot Pie with

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