Flourless Pumpkin Chestnut Pie

Ingredients For The Pie

320g raw pumpkin / 260-270g pumpkin purée80g water/ milk70g egg white (ard 2.5 egg white) or vegan egg substitute25-30g erythritolPumpkin spice/ cinnamon30g unflavoured soy protein isolate @myvegan2.5g baking powder20g store-bought sweetened chestnutA pinch of salt

Toppings (Chestnut Paste )

80g store-bought sweetened chestnut60g soy milk/ other milkMaple syrup/ honey if not vegan

Method

1. Steam pumpkin and mash them into purée2. Preheat oven to 1803. Mix/ blend everything together instead of the chestnuts4. Cut chestnut in small and mix in5. Transfer everything into skillet/ baking tray6. Bake for 40-45 mins (or longer if you don’t refrigerate it)7. Cool down a bit and place into the fridge for ard 3 hours or ideally overnight8. Blend chestnut, maple syrup, and 50g soy milk (add more if it’s too thick) – blend until smooth and no lumps left// use a sieve to sift them after blending9. Pour them into a squeezable condiment/sauce bottle. (Alternatively, use a ziplock bag by cutting a tiny hole on an angle in the bottom corner of it)(You can also use a spoon to shape them if you don’t mind they look not as pretty as you want lol)10. Place the bottle/ bag into the fridge while baking the pie so it will get harder and cooler (u can skip this if u are spreading the paste by spoon )11. Wait until the cake has cooled down and refrigerated, squeeze chestnut paste out as u like and bon appétit