Pumpkin Pie
Pumpkin Pie by Emma Lewis
This creamy and lightly spiced pie is an American favourite and will soon become one of your family classics.
Serves: 12
Preparation time: 15 minutes + chilling
Cooking time: 45 minutes
Ingredients:
325g shortcrust pastry
Plain flour, for dusting
13 tbsp granular canderel sweetener
400g cooked, pureed pumpkin
250ml evaporated milk
2 eggs, beaten
1 tsp ground cinnamon
½ tsp ground ginger
Method:
Heat the oven to 200C/gas 6. Dust all over a work surface with some flour and 1 tbsp sweetener and then roll out the pastry. Use to line a 23cm tart tin with removable base. Trim around the edges of the tin and make marks with a fork all over the base. Place in the fridge for 15 minutes.
Line the pastry with a sheet of parchment paper and some baking beans. Place on a baking tray and then bake for 10 minutes. Remove the paper and beans and bake 5 minutes more until golden brown and crisp. If the pastry puffs up during cooking, gently press down with the back of a spoon. Turn the oven down to 190C/gas 5.
In a large bowl, whisk together the remaining sweetener, pureed pumpkin, evaporated milk, eggs and spices until smooth. Carefully pour into the prepared pie shell. Bake in the oven for about 30 minutes until the filling has just set. Remove from the oven and leave to cool.
Serve on its own or with some low-fat crème fraiche mixed together with Canderel.
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