Pumpkin oat pie

in on
AuthorTea
Yields1 Serving
Crust
 300 g Schar Mix B
 50 g oats
 1 tsp baking powder
 50 g brown sugar
 50 ml sunflower oil
 100 ml water
 100 ml vegetable milk
Filling
 900 g cooked grated pumpin
 60 g brown sugar
1

- Mix all dry ingredients and add oil and milk. Mix everything well, as much as possible, then gradually add water so that a non-sticky but not too hard dough is kneaded.
- Divide the dough into three equal parts and roll out each part with a rolling pin to a thickness of about 2 mm.
- Sprinkle one tablespoon of brown sugar (about 20g) on each rolled part and distribute 300g of pumpkin evenly.
- Wrap each crust in a roll and transfer to a baking tray lined with baking paper.
- Bake the pies for 30 minutes at 220ºC

Ingredients

Crust
 300 g Schar Mix B
 50 g oats
 1 tsp baking powder
 50 g brown sugar
 50 ml sunflower oil
 100 ml water
 100 ml vegetable milk
Filling
 900 g cooked grated pumpin
 60 g brown sugar

Directions

1

- Mix all dry ingredients and add oil and milk. Mix everything well, as much as possible, then gradually add water so that a non-sticky but not too hard dough is kneaded.
- Divide the dough into three equal parts and roll out each part with a rolling pin to a thickness of about 2 mm.
- Sprinkle one tablespoon of brown sugar (about 20g) on each rolled part and distribute 300g of pumpkin evenly.
- Wrap each crust in a roll and transfer to a baking tray lined with baking paper.
- Bake the pies for 30 minutes at 220ºC

Pumpkin oat pie
IngredientsDirections
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