- 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
Coconut, Pumpkin and Carrot Pie
INGREDIENTS
Coconut, Pumpkin and Carrot Pie with
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
HOW TO PREPARE
Coconut, Pumpkin and Carrot Pie with
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.
NUTRITIONAL INFORMATION
Coconut, Pumpkin and Carrot Pie with
Coconut, Pumpkin and Carrot Pie with
- Energy 579 (Kcal)
- Protein 12 (g)
REVIEWS
Coconut, Pumpkin and Carrot Pie with
