A delicious, easy to prepare pumpkin pie, perfect for Halloween!
Ingredients
or250 grams of biscuits, ginger nuts
or100 grams of butter, salted
or1 level tablespoon of flour, wheat, white, self raising (20 g)
or1 tablespoon of oil, olive, salad or cooking (14 g)
or2.5 cups (1" cubes) of pumpkin, raw (290 g)
or1/2 teaspoon of ginger, ground (2 g)
or1/2 teaspoon of cinnamon, ground (2 g)
or1 level teaspoon of salt (5 g)
or4 units of eggs, chicken, yolk, raw (72 g)
or1/2 cup of honey (170 g)
or1/2 cup of milk, reduced fat, fluid, 2% milkfat, with added nonfat milk solids, without added vitamin A (123 g)
or1 small cartoon of cream, fresh, double, including Jersey cream (150 g)
Preparation
1.
Biscuit Base instructions
Preheat oven to 200°C.
In a mixer chop up the packet of gingernuts, add the butter and flour.
Press into a round flan dish and bake for 15 minutes until nearly cooked. Remove from the oven and cool.
2.
Pumpkin Pie Filling
Slice the pumpkin into wedges. Place on a baking tray and use a pastry brush to lightly oil the pumpkin. Bake for at least 30 minutes until soft. Remove from the oven and cool.In a mixer blend together 2 cups of pumpkin (skins removed), spices, and salt. Beat in the eggs, honey, milk and cream.
Pour this filling into the shell.
Bake for 50 minutes or until a skewer comes out clean. Cool on a wire rack.
3.
Serve slightly warm with Greek yoghurt, lemon drizzle, lemon curd or freshly whipped cream. Delicious!
NB If you want an easier option, you could substitute the gingernut base with pastry, however the nutritional analysis will be different.
