Maple & Pumpkin Pie
PREP 15 MIN•COOK 50 MIN
DF
NF
V
Number of servings
2
1⁄4 spray olive oil
1⁄4 sheet of reduced-fat shortcrust pastry (or gluten free if required)
100g tinned pumpkin puree (unsweetened) **
1⁄8 cup (31ml) coconut milk (tinned)
1⁄8 cup (15ml) maple syrup (honey or rice malt syrup)
3⁄4 large egg lightly beaten
1⁄4 tsp vanilla extract
1⁄4 tsp ground cinnamon plus extra to serve
1⁄4 tsp ground ginger
1⁄8 tsp ground nutmeg
pinch of salt
1⁄8 cup (40g) Greek yogurt (or dairy-free alternative) to serve
Preheat oven to 200°C/fan 180°C/gas 6and spray a 20cm pie dish (or tart tin) with oil.
Press pastry sheet into pie dish to line, trimming any over hanging edges. Cover with baking paper and fill with pie weights or dried beans or rice. Bake for 10 minutes. Remove paper and weights and reduce oven temperature to 190°C/fan 170°C/gas 5.
Whisk together pumpkin puree, milk, maple syrup, eggs, vanilla, spices and salt in a bowl until combined. Pour into pastry case and bake for 40-45 minutes or until set. The centre should still be a little wobbly and the edges firm.
Cool on a wire rack before cutting into 8 slices. Dust with a little extra cinnamon and serve with yogurt.
Store remaining pie covered in the refrigerator for 5 days.
**For 400g tin pumpkin puree equivalent, microwave 300g grated pumpkin with a pinch of salt, covered for 3 minutes on high or steam diced pumpkin for 5-10 minutes until tender and mash.
Energy (kJ)
796 kJ / 190 cals
Protein
5.5 g
Fat
9.9 g
Sat. Fat
5.6 g
Carbs
18.9 g
Sugar
9.5 g
Fiber
1.6 g
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