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!

Summary

CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Pumpkin1 Medium
 Maple syrup150 Milliliter (5 Fluid Ounce)
 Silken tofu100 Gram (4 Ounce)
 Sea salt1⁄4 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Ground mace/Freshly grated nutmeg1 Pinch
 Ground cloves1 Pinch
 Soya flour1 Tablespoon
 Whole wheat pastry flour300 Gram (10 Ounce)
 Sea salt1 Teaspoon
 Wheat germ/Sesame seeds25 Gram (1 Ounce)
 Corn oil160 Milliliter (50.5 Fl Ounce)
 Sparkling mineral water100 Milliliter, chilled (30.5 Fl Ounce)

Nutrition Facts

Serving size: Complete recipe

Calories 3606 Calories from Fat 1549

% Daily Value*

Total Fat 175 g269.9%

Saturated Fat 16.3 g81.7%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 1997.4 mg83.2%

Total Carbohydrates 497 g165.6%

Dietary Fiber 46.1 g184.3%

Sugars 146.2 g

Protein 71 g141.2%

Vitamin A 5908.8% Vitamin C 601.4%

Calcium 114.2% Iron 236.1%

*Based on a 2000 Calorie diet

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.
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