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      • LOW CALORIE LUNCH
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      • PEANUT BUTTER PUMPKIN
      • LOW CALORIE DINNER
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      • AFTER WORKOUT SNACKS
      • THE PERFECT PEANUT BUTTER SNACK
      • MY FAVORITE DUNKIN DONUTS
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      • ICE COFFEE SHAKE
      • PEANUT BUTTER COCO CHOCO SHAKE
      • DIFFERENT PROTEIN OPTIONS
      • White fish dinner
      • Tomato-cauliflower-couscous low cal dish
      • Red curry vega style
    • CARBS
      • BANANA BREAD
      • GLUTEN FREE PIZZA
      • SATISFYING SPAGHETTI
      • Taco turkey time
      • The fish- and veggie boat
    • FATS
      • Eggs, avocado and a lot of protein
      • BRILLIANT BEEF BURGER
      • Low cal carbonara dish
      • Chocolate mousse party
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      • WHAT FITNESS IS REALLY ABOUT
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SALTED CARAMEL- MARSHMALLOW- PUMPKIN PIE FOR THE WIN

1 September 2019
SALTED CARAMEL- MARSHMALLOW- PUMPKIN PIE FOR THE WIN

The pumpkin season is almost there.. So time to celebrate it with a delicious pumpkin pie a la Indi. Curious what the recipe is? Click, click, click:

THE PUMPKIN PIE PARTY IN SUMMER

Oh yes: celebrating the last days of summer by baking a pumpkin pie.

Uh-oh. I don’t want the summer to end, but the reality is; it’s ending soon. I’m such a summer child. To prepare myself for the cold and dark days; here is your life saver: the  salted caramel-marshmallow-pumpkin pie. Ideal for cold, rainy fall days.

Only I ate it when it was super sunny and hot outside. It doesn’t bother me. The same as hot weather when it’s Christmas. When the sun is shining I am such a happy kid. So cheers to the days filled with sunshine and pumpkin pies.

THE PUMPKIN PIE A LA INDI – ESSENTIALS

What I bought to make this pumpkin pie? Easy does it. I went to Kelly’s Expat store in Amsterdam and bought the typical English/ American products that are required. Unfortunately Kelly’s Expat store was out of crusts, so I visited my friends at the Juniors to buy a (pre baked) crust there.

WHAT TO BUY?

  • A can of pumpkin pie mix (gluten free) – this was the big one (600 ml)
  • Evaporated milk (you need 1/3 of the can)
  • White sugar
  • Eggs (3 pieces)
  • If you want a spread: I used my pumpkin-cinnamon spread from the Lidl (so good)
    These are the ingredients for the pie itself; if you want to top it just like I did. Buy the following products also:
  • Tony Chocolonely salted caramel (1 bar)
  • Caramel marshmallow fluff (1 used half the can)

HOW TO MAKE/BAKE IT?

  • First take the crust out of the plastic
  • Mix the pumpkin pie mix (the whole can) with the evaporated milk (1/3 of the can) in a big bowl
  • When it’s well mixed: add the 3 eggs and stir again
  • After that put the white sugar (around 150 grams) in the bowl and mix it again
  • If you prefer add a few table spoons of the spread of choice into the mix. I used the pumpkin-cinnamon spread and added 3 table spoons
  • When it’s all solid; put the mix inside the crust
  • Put it in the oven for 15 minutes on 220 degrees
  • After that bring the heat down (back to 160 degrees) and let it stay in the oven for appromiaxly 50-60 minutes
  • Check it every once in a while; when you think it’s done, you take it out of the oven and let it cool off for 1-2 hours

 

After that you can decorate it how you want; I did it like this (pictured above). And yes: the salted caramel chocolate combined with the pumpkin pie and caramel marshmallow fluff.. GOLD. Such a great dessert to make when you have friends over for Thanksgiving. I know: better safe than sorry. Pumpkin pie in summer:

Break the standard, girls.

The only thing there’s left to do is: ENJOY THE PUMPKIN PIE AKA EAT. Eat, enjoy and share it with your loved ones. Surprise your friends and bake this. I really enjoyed it; I hope you will do the same, girls.

Until the next, x 
Indi

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