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Pumpkin Pie

Halloween inspired me to buy an edible pumpkin and actually use it in a recipe. I have always wanted to make a pumpkin pie but never got round to baking one so what better time of year when supermarkets are overflowing with this lovely squash plant.

 Sweetness and spice and all things nice, this is a beautifully delicious dessert, one that leaves you satisfied! I will definitely be making this again and again and again. 

 Did I mention it was also dairy free..?

 Ingredients
(Makes 14)
Method

Pre-heat oven to 180C
Place the chopped pumpkin in a large saucepan, boil OR steam until soft. Drain then let cool.
Roll out the pastry on a lightly floured surface and use it to line a 23cm loose-bottomed tart tin. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper and cook for a further 10 mins until the base is slightly golden and biscuit like.
Remove from the oven and allow to cool slightly.
Increase oven to 200C.
In a food processor puree the cooled pumpkin. Add the sugar, salt, nutmeg, cinnamon, beaten eggs, melted sunflower spread and almond cream and pulse until well combined. Pour the mixture into the tart shell and cook for 10 mins, then reduce the temperature to 180C. Continue to bake for 40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. 

Serve chilled with a scoop of ice-cream.



Like It? Tried It? Tweaked It? Let me know!
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