Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Pumpkin-pie spaghetti with toasted almond crumbs

Recipe bydhuskins

This amuse bouche is a sweet variation on pumpkin pie.


200 gram roasted pumpkin puree
150 gram sweetened condensed milk
1 large egg (50g)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch teaspoon salt
1 gram agar
2 Tablespoons almonds


  1.  Combine pumpkin, milk, egg, spices and agar in a pot until incorporated.
  2.  Bring to a boil on medium heat, stiring often to prevent scorching.  Boil for two minutes, then remove from heat and let it cool for three minutes.
  3. Using a large syringe, fill NSF grade polypropylene tubing. Place tubing in an ice water bath for 5 minutes.
  4. While the noodles are cooling, toast almonds in a dry pan until golden brown.  Remove from heat and grind coarsly in a mortar and pestle.

Tips / Substitutes: Just about any liquid can be gelled with agar when the recipe contains between 0.25% and 0.3% agar.

Servings: 10-12

Preparation Time: 30 minutes



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook