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)
