Pumpkin Pie
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Pumpkin Pie
Rated 4.4 stars by 5 users
Category
Servings
4
Prep Time
15 minutes
Cook Time
1 hour 5 minutes
If you've never had this before. Once cooked, the pumpkin filling texture is very similar to custard tart. Trust me, it's lovely :-)
Excellent served with custard too
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I recommend using a spring base cake tin, but if not, it's important to line your tin. Tin approx 15 - 20cm cm diameter and 2- 3 cm depth - please watch my live for guidance Pumpkin Pie live
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For the whole recipe:
1637 Calories / 15.9g Carbs / 43.8g Protein / 153.5g Fat
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Makes 6 portions - each portion contains:
273 Calories / 2.6g Carbs / 7.3g Protein / 25.6g Fat
Ingredients
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1 batch of the Sweet Shortcrust pastry - follow all of the instructions, but just hold a little bit back for decoration, and blind bake for about 5 - 8 minutes
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150g Pumpkin - chunky chop
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1 large Egg (approx. 63g - 73g of egg, minus the shell)
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Sweetener - I used 40g Mannitol / Erythritol or approx 13g Truvia
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1 tsp Arrowroot
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Pinch Salt
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1/2 tsp Ground Cinnamon (Mixed spice selection)
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1/8 tsp Ground Ginger (you can use a paste)
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1/8 tsp Ground Nutmeg
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Big pinch Ground Cloves (Mixed spice selection)
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100ml Double Cream
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25g Pecan nuts - roughly chopped - these are not included in the macros
Pastry
Pie Filling
Optional Extra
Directions
Pastry
1 batch of the Sweet Shortcrust pastry - follow all of the instructions, but just hold a little bit back for decoration, and blind bake for about 5 - 8 minutes
Pie Filling
You can either roast these in the oven, or fry in a little butter. Try not burn them, just fry until cooked. If cooking in the oven, approx 180C. Depending on how small they are chopped, it could be anything from 15 - 25 minutes. Keep an eye on them basically
Once cooked, blitz in the food processor, until completely smooth and allow to cool slightly
Now add all the other ingredients and blitz until completely smooth - check the sweetness to your taste
Pour into your pastry case
Pop a little pastry decoration on top. I made a little pumpkin
Cook in the centre of your oven & cook for at least 30 minutes. Bake until the centre is almost set, but the pie will have a slight wobble to it
I baked it in a smaller but deep tin, so it took longer to cook, but if you cook it in a more shallow tin, then it'll need less time :-)
Once cooked, leave in the tin, until completely cooled
Carefully release the pastry from the edge of the tin, the pastry can be fragile
Enjoy :-)
