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Turmeric Custard Pie



  • 1 ½ cups Digestive Biscuit (100 g.) 6 tbsps. Melted Butter
  • 300 g. Pumpkins
  • 4 Eggs
  • 95 g. Brown Sugar
  • 1/2 tsp. Salt
  • 1/2 tsp. Cinnamon Powder
  • 1/4 tsp. Ginger Powder
  • 1/4 tsp. Turmeric Powder
  • 100 ml. Whipping Cream
  • 250 ml. UFC Velvet Coconut Milk unsweetened


  • Whipped Cream
  • Cinnamon Powder


  1. Put digestive biscuit and melted butter in a pie baking pan. Mix together and form a pie crust. Keep in a fridge for 15 minutes.
  2. Mix pumpkins, eggs, salt, brown sugar, cinnamon powder, ginger powder, turmeric powder, whipping cream, and UFC Velvet Coconut Milk unsweetened into a blender. Blend well.
  3. Put all the mixture into a pie crust. Bake at 177 C for 50 minutes.
  4. Leave the pie to cool down. Then keep it in the fridge for 2 hours until well formed.
  5. Top with whipped cream and cinnamon powder. Ready to serve.
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