Pumpkin Pie Recipe

Pumpkin Pie Recipes

Ingredients :

Pastry:

2 tbsp margarine

1 cup wholemeal flour

1 egg yolk

juice of 1/2 lemon plus cold water to make 1/3 cup

Filling:

2 cups firm pumpkin purée

1/4 cup ricotta cheese

1/4 cup low fat natural yoghurt

1/2 cup skim or low fat milk

2 eggs, separated

1/4 tsp nutmeg

1/4 tsp mixed spice

1/2 tsp cinnamon

juice and grated rind of 1 lemon

Equal or other artificial sweetener to taste

ground cinnamon - garnish

Method :

Pastry:

Rub margarine into flour until mixture resembles fine breadcrumbs. Mix egg yolk with juice and water. Mix liquid into flour with a knife, to make a soft dough. Turn out onto floured board. Knead lightly, leave for 15 minutes. Roll out on floured board, then cover base and sides of pie dish with pastry. Add a second strip around the top edge and pinch as a decorative edge. Prick pastry and place in oven, bake for approximately 1 hour until lightly browned. Remove and cool.

Filling:

Combine in a bowl pumpkin, ricotta, yoghurt, milk and egg yolks. Beat well. Add spices, lemon juice and rind, and sweetener. Check taste and adjust if necessary. Beat egg whites until soft peaks form, fold into pumpkin mixture. Pour into pastry shell and bake in a preheated oven until set (about 1 hour). Sprinkle with a little cinnamon to serve.

To vary - fold 1/4 cup chopped pecans into filling.

To store - cover and refrigerate for up to two days.

This is simply delicious.

Serves 4 - 6

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