Ingredients
- 1 small butternut pumpkin, peeled, seeded, cooked and pureed
- ¾ cup brown sugar, packed
- 1¼ tsps cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger powder
- ½ tsp salt
- 1½ tsps vanilla extract
- 1¾ cups half-and-half goat’s milk and plain goat’s cheese, beaten smooth
- 5 tsps Orgran No egg, beaten with 180mls water until thick and frothy
- Cinnamon sugar for sprinkling
Method
- Grease a medium sized casserole dish with olive oil or Nuttlex.
- Preheat the oven to 180°C.
- In a large mixing bowl, combine the pumpkin, brown sugar, spices, salt and vanilla, whisking until blended.
- Pour in the half and half and stir well to combine.
- Gently fold through the No Egg so as to keep as many bubbles unpopped as possible.
- Gently pour the pumpkin mixture into the prepared casserole dish and if necessary smooth the top with the back of a spoon.
- Bake for 55-65 minutes.
- Remove from the oven and allow to cool and set.
- Serve with a sprinkling of cinnamon sugar.
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