Healthy Pumpkin Pie
| Serves: | 4 |
|---|
Ingredients
- 300g pumpkin flesh (cooked)
- 6 sheets filo pastry
- 1 happy egg white
- ½ tsp allspice
- ½ tsp ginger
- 1 tsp cinnamon
- 2 happy eggs
- 50g English Heather Honey
Method
- The evening before, dice the Pumpkin and Boil in water for 10 minutes until soft. Puree it in a blender then place in a muslin cloth and hang it over a bowl to catch the juice, overnight
- Line 4 ramekins with 6 layers of filo pastry (stagger them and let them hang over the sides). Brush each layer of pastry with egg white as you place them in the ramekins
- Place a handful of Baking beads onto some cling film and wrap it to make a bag. Make 4 of these. Place the bags of baking beads onto the filo pastry cases and blind bake in a preheated oven at 160C for 10 minutes
- Remove from the oven and leave to Cool, then take the bags of baking beads out. Re-Glaze the inside of the filo basket with egg white and place back in the oven for a further 2 minutes
- In a bowl, Mix the Pumpkin flesh, allspice, ginger, cinnamon, eggs and honey
- Divide in to 4 and spoon into the filo parcels (still in ramekins)
- Place in an oven at 140C for 30 - 40 minutes until the mixture is set (has a firm wobble)
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