Recipe

Want to make a warm, sweet, and festive dessert for your family on Christmas Eve? Don't worry about time-consuming prep. The Geedel vegetable chopper effortlessly handles pumpkin, apple, and more. Bake this festive shredded pie in 10 minutes, featuring soft pumpkin, crisp apple, and the aroma of cinnamon filling your kitchen – a truly heartwarming treat to share!

Ingredients

250g pumpkin (peeled and deseeded)

1 apple (crisp and sweet variety)

1/4 onion (a small amount for flavor)

100g digestive biscuits

50g unsalted butter (melted, divided)

120ml whipping cream

30g white sugar

1/2 tsp cinnamon powder

30g walnuts

30g powdered sugar (for decoration)

1 cinnamon stick (for decoration)

Instructions

1.Prepare Pumpkin Shreds:

Cut the pumpkin into 10cm long strips. Use the vegetable chopper to shred them into uniform 5mm thick strands. Toss the shredded pumpkin with 10g of sugar and 1/4 tsp cinnamon. Let sit for 15 minutes to allow the pumpkin to absorb the sweetness and release some moisture.

2.Shred Apple & Dice Onion:

Peel and core the apple, then shred it into coarse strands using the veggie chopper. Peel the onion and use the dicing blade to chop it into fine pieces (this specialized tool minimizes harsh fumes and tears!). Heat 10g of melted butter in a pan, sauté the onion until fragrant. Add the apple shreds and cook for 2 minutes. Mix this with the prepared pumpkin shreds – your pie filling is ready.

3.Chop Walnuts:

Break the walnut kernels into small pieces. Place them in the food chopper and press 3 times to create a coarse crumb. Mix half into the pie filling and reserve the other half for decoration, adding textural contrast.

4.Make the Crust:

Place the digestive biscuits in the chopper and press 4 times into fine crumbs (much faster and cleaner than using a rolling pin!). Add 20g of melted butter and mix with a spoon until the mixture clumps together. Press this firmly into a 6-inch tart tin, ensuring the base and sides are compact. Refrigerate for 10 minutes to set.

5.Assemble & Bake:

Remove the chilled crust. Evenly spread the pumpkin and apple filling over it. Brush the surface with 10g of melted butter. Bake at 180°C (350°F) for 20 minutes, until the filling is tender and the edges are lightly browned. Let it cool. Use the time you saved with the chopper to whip the cream with 10g of sugar until stiff peaks form. Pipe or spread the whipped cream over the cooled pie. Dust with powdered sugar like 'Christmas snow', sprinkle the reserved walnuts, and decorate with a cinnamon stick – instant festive magic!

Conclusion

No more fearing 'lengthy prep' or 'boring texture' for Christmas pumpkin pie. The Geedel vegetable chopper makes preparation a breeze, helping even beginners create a dessert with distinct layers and full of holiday spirit. Sharing it with the family doubles the warmth and happiness!