Pumpkin Pie
These ghoulish treats maintain the true spirit of Halloween giving kids big and small the chance to divulge in a seasonal sweet treat with the added bonus of it being made with low calorie sweetener-containing just 10% of the calories of normal sugar meaning your guilty conscience won’t be coming back to haunt you!
* 1 x 23cm short crust pastry case
* 500g peeled and deseeded pumpkin, cut into 2.5cm chunks
* 3 eggs
* 2 tablespoons brown sugar
* 2 tablespoons Splenda granulated sweetener
* 1½ teaspoons ground cinnamon
* 1 teaspoon ground ginger
* ½ teaspoon allspice
* ½ teaspoon ground cloves
* ¼ teaspoon ground cardamom
* pinch of sea salt
* thick natural yogurt, to decorate
Preheat the oven to 190°C/375°F/gas mark 5. Prick the pastry case with a fork and line with a large piece of greaseproof paper. Fill the paper with a single layer of baking beans or dried pulses, then bake for 10-15 minutes. Lift out the greaseproof paper and beans. Turn the oven temperature up to 220°C/425°F/gas mark 7.
To make the filling, steam the pumpkin until softened, then place in a coarse sieve and press lightly to extract any excess water. Mash it into a purée.
In a large bowl, beat the eggs, sugar and sweetener together until light and frothy. Add the mashed pumpkin, all the spices and the salt and blend into the egg mixture, stirring thoroughly.
Fill the pastry case and level the top of the filling roughly. Cook in the oven for around 8-10 minutes, then reduce the oven temperature to 160°C/325°F/gas mark 3 and continue cooking for another 30 minutes or until the filling is set.
To check that the pie is cooked on the inside, insert a skewer into the centre and, if it comes out clean, the filling is cooked. Remove from the oven and allow to cool.
Spread the cake with the yogurt and sprinkle with a little extra cinnamon if you like. Keep in the fridge.
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