Use the sweetened version of the pastry (click on the menu button above for the pastry recipe), to line a well buttered pie dish. Blind bake for 10 minutes gas 4/ 350f/ 180c
450g fresh pumpkin. Peeled and cubed
160ml double cream
30g butter, room temperature
2 tbsp coconut flour
1/4 tsp sea salt
2 tbsp pumpkin pie spice
(Pumpkin spice mix –
3 tbsp ground cinnamon
2 tbsp ground nutmeg
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground allspice)
3 tbsp splenda
zest of 1 lemon
1 tsp baking powder
Zap the pumkin cubes in the microwave to soften them, then transfer to a large saucepan along with the cream, butter and salt. Bring to the boil over a medium heat. Reduce the heat and continue stirring. When the pumpkin is really soft remove from the heat and add the remaining ingredients.
Beat well with a hand mixer to make a smooth puree.
Pour the mix into the pastry case and bake for 20 minutes at gas 4/350f/180c or until the pie is set.
Dust with coco powder and a little grated dark chocolate and serve with extra thick cream, warm or cold.
Store covered in the fridge for up to 3 days. Can also be frozen.
Original recipe http://@www.dietdoctor.com
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