Pumpkin Almond Pie Recipe

Name: Pumpkin Almond Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wheat germ; 1 cup fresh whole wheat breadcrumbs; 500 g pumpkin, grated; 4 potatoes, peeled and grated; 2 cups fresh whole wheat breadcrumbs; 1 onion, grated; 1 cup celery, finely chopped; ¼ teaspoon nutmeg; ¼ teaspoon cayenne pepper; 4 egg whites; ¼ cup skim milk; ½ cup oat bran; ½ cup sliced almonds

Servings: persons

1 cup wheat germ
1 cup fresh whole wheat breadcrumbs
500 g pumpkin, grated
4 potatoes, peeled and grated
2 cups fresh whole wheat breadcrumbs
1 onion, grated
1 cup celery, finely chopped
¼ teaspoon nutmeg
¼ teaspoon cayenne pepper
4 egg whites
¼ cup skim milk
½ cup oat bran
½ cup sliced almonds

1
Preheat oven to 400 degrees Farenheit or 200 degrees Celcius.
2
Line a 20cm round cake tin with foil and press in the combined 1 cup breadcrumbs and 1 cup wheatgern.
3
Combine all remaining ingredients except oat bran and almonds and mix well.
4
Press firmly onto the base.
5
Mix the bran and almonds and sprinkle over the filling.
6
Cover with foil and bake for 1 1/2 hours.
7
Remove foil and bake another 10 mintes or until almonds begin to brown.
8
Serve hot or cold with salad.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup wheat germ, 1 cup fresh whole wheat breadcrumbs, 500 g pumpkin, grated, 4 potatoes, peeled and grated, and more.

Yes, Pumpkin Almond Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Almond Pie

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