Pumpkin Pie

Pumpkin Pie

From WW “Your week”

Serves 8

3 propoints per serving

For Slimming World, the whole recipe is 38 syns

450g pumpkin, peeled, deseeded and cubed

½ x 410 ml can light evaporated milk

1 egg, beaten

100g soft light brown sugar

½ tsp cinnamon

½ tsp ground ginger

3 sheets filo pastry (approximately 80g)

1 tsp icing sugar to decorate

Place the pumpkin in a lidded pan and cover with cold water. Cover, bring to the boil and simmer for 25-30 mins until the pumpkin is tender. Drain well and then mask with a potato masher and allow to cool.

Preheat oven to Gas 6/200ºC.

Place evaporated milk into a large bowl with the egg, sugar and spices and whisk together with a fork.  Stir in the mashed pumpkin and combine thoroughly.

Line a 23cm (9”) flan dish with the filo pastry by layering the sheets with the edges overlapping, then folding the excess pastry into the dish leaving a lip around the edge.

Pour the filling into the case, place on a baking tray and bake for 35-40 mins until golden and firm to the touch.  Cover with foil if it starts to brown too much.

Leave to cool then remove from the tin and cut into 8 slices.  Dust with the icing sugar to serve.

Serve with 2 tbsp of the leftover evaporated milk for an extra 1 propoint. (1½ syns)