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The Online Slimming Club web site has been developed to offer everything that a
local slimming club can provide and much more, but without the time, expense, the
travel and the embarrassing public weigh in.
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Click here to take the free OnlineSlimmingClub
profile. |
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Preparation time:
20 minutes
Cooking time:
45 minutes
Serves:
8
Calories:
285
(per serving)
Fat:
4
g (per serving)
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Ingredients
• 300g ready-made shortcrust pastry
• little plain flour for rolling out
• 250g pumpkin purée
• 1tsp ground cinnamon
• ½tsp ground ginger
• ½tsp ground nutmeg
• 100g light brown soft sugar
• 2tbsp maple syrup
• 2 large eggs
• 150ml pot single cream
• roasted pumpkin seeds, to decorate
1 Preheat the oven to 180C/160C Fan/Gas 4. Roll out the pastry on a lightly floured surface and line a 20cm tin. Prick the base, line with greaseproof paper, and weigh it down with baking beans or rice. Bake for 10 minutes. Remove paper and beans, return the pastry base to the oven for 5 minutes, then remove and set aside.
2 Mix the pumpkin purée with the cinnamon, ginger, nutmeg, sugar and maple syrup.
3 Whisk the eggs and cream together in a large bowl until evenly mixed. Whisk in the pumpkin purée mixture and pour into the pastry case.
4 Bake the pie for 30 minutes or until just set in the centre. Cool and decorate with pumpkin seeds.
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