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 canned pumpkin puree (unsweetened) **
1⁄8 cup (31ml) coconut milk, canned
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 390°F/fan-forced 360°F and spray an 8 inch 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 375°F/fan-forced 345°F.
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 center 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 14 oz can pumpkin puree equivalent, microwave 10 oz grated butternut squash with a pinch of salt, covered for 3 minutes on high or steam diced squash 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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