Pumpkin Pie Recipe
Pumpkin Pie? Were you looking for something healthy and tasty. Then Pumpkin Pie is the dish for you. I served this last week for my friends and they all fell in love with it. Try the Summertime Apple Pie for yourself!
Ingredients
Filling:
1 medium pumpkin
150ml (5 fl oz) maple syrup
100g (4oz) silken tofu
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground mace or freshly grated nutmeg
Pinch of ground cloves
1 tablespoon soya flour
Pastry:
300g (10oz) wholewheat pastry flour
1 teaspoon sea salt
25g (1oz) wheatgerm or sesame seeds
160ml (51/2 fl oz) corn oil
100ml (31/2 fl oz) chilled sparkling mineral water
Directions
Preheat the oven to 190°C/375°F/Gas mark 5.
Make the filling first.
Cut the pumpkin into eighths, remove the seeds and stringy bits.
Place the pumpkin in a baking tray, cover with foil and bake in the oven for 45-60 minutes, until soft.
Meanwhile, make the pastry.
Sift the flour and salt into a large bowl.
Stir in the wheatgerm or sesame seeds.
Blend in the oil until the pieces are the size of peas.
Add the water a tablespoon at a time until the mixture is moist.
Knead just enough to hold the dough together.
Divide the dough in half and roll into two balls, wrap in greaseproof paper and chill for 30 minutes.
Remove the pumpkin from the oven, peel it and puree in a food processor or blender.
Add the maple, syrup and tofu; blend until smooth.
Add the salt, spices and soya flour and mix well.
Roll out the dough on a lightly floured surface, use to line two 20cm (Sin) flan tins and prick with a fork.
Bake in the oven for 8-10 minutes.
Increase the temperature to 220°C/425°F/Gas mark 7.
Divide the filling between the pastry cases and bake for 45 minutes, until the filling is set.
Make the filling first.
Cut the pumpkin into eighths, remove the seeds and stringy bits.
Place the pumpkin in a baking tray, cover with foil and bake in the oven for 45-60 minutes, until soft.
Meanwhile, make the pastry.
Sift the flour and salt into a large bowl.
Stir in the wheatgerm or sesame seeds.
Blend in the oil until the pieces are the size of peas.
Add the water a tablespoon at a time until the mixture is moist.
Knead just enough to hold the dough together.
Divide the dough in half and roll into two balls, wrap in greaseproof paper and chill for 30 minutes.
Remove the pumpkin from the oven, peel it and puree in a food processor or blender.
Add the maple, syrup and tofu; blend until smooth.
Add the salt, spices and soya flour and mix well.
Roll out the dough on a lightly floured surface, use to line two 20cm (Sin) flan tins and prick with a fork.
Bake in the oven for 8-10 minutes.
Increase the temperature to 220°C/425°F/Gas mark 7.
Divide the filling between the pastry cases and bake for 45 minutes, until the filling is set.
