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Pumpkin pie


Published by: Emily Spaul
Published on: 16th November 2010

Serves: 12
Prep Time: 15 mins, plus chilling
Cooking Time: 45 mins
Cals per serving: 160

Plain flour, for dusting
13tbsp (195ml) Canderel granular
325g (11½oz) shortcrust pastry
400g (14oz) cooked, pureed pumpkin
250ml (9fl oz) evaporated milk
2 eggs, beaten
1tsp ground cinnamon
½tsp ground ginger

1. Heat the oven to 200°C/400°F/Gas 6. Dust surface with the flour and 1tbsp of Canderel, and roll out the pastry.
2. Use to line a 23cm (9in) tart tin with removable base. Trim around the edges of the tin and make marks with a fork on the base. Place in the fridge for 15 mins.
3. Line the pastry with a sheet of parchment paper and some baking beans. Place on a baking tray and bake for 10 mins. Remove the paper and beans and bake for 5 mins more.
4. If the pastry puffs up during cooking, press down with the back of a spoon. Turn the oven down to 190°C/375°F/Gas 5.
5. In a bowl, whisk together the remaining Canderel, pureed pumpkin, evaporated milk, eggs and spices until smooth. Pour into the prepared pie shell. Bake for 30 mins.
6. Top with low-fat crème fraîche and Canderel.