I couldn’t wait to make this recipe.
To play about with cobwebs and to try something I have never tasted
before. I have heard people from the USA love Pumpkin Pie and I thought if it’s good enough for them it’s good enough for me!
There are many recipes for Pumpkin Pie out there, but not many healthy ones! I think this may just be the healthiest one so far!
1 Piece of Lo-Dough
1 small pumpkin apx 700gms
2 Large eggs beaten
2 tbsp Sukrin Gold Or other sweetener
1 tsp ground cinnamon
Butter spray oil
3 syns for the whole pie or 1/2 syn per piece as the sweetener consumed will be less than 1tbsp
Please check syn values with Slimmimg World to protect your weight loss
Cooking time apx 1 hr 50mins
Prep time 20mins
Pre heat oven to gas 5, electric 190, fan 170
Place Pumpkin in oven cut side down. Roast in oven for apx 1hr until you can prick it easily with a fork all the way round the fleshy part (not the stalk)
Remove from oven and left cook for 15 mins
Cut pumpkin in half, scoop out the middle containing the seeds and stringy flesh and discard
Scrape out the smooth flesh and place in a bowl – apx 400gms. With a hand blender, blitz until smooth. Leave to cool for apx 15 mins
Add the cinnamon, sweetener and beaten egg and mix until completely blended in
Spray both sides of Lo-Dough with spray oil and mound into a 7 inch flan dish taking care not to puncture or tear. Quickly pour in the pumpkin mix before the Lo-Dough springs back up, it has a tendency to do that.
Cover with tin foil Place in a baking tray in pre heated oven Gas 5, electric 190, fan 170 for apx 45 mins. Remove the foil and continue to cook until set – it should only have a gentle wobble. If the Lo-Dough starts to brown too much cover back up with foil. Remove, cool slightly, then serve.
Serving suggestions – whipped cream, ice cream