Healthy, low calorie - Butterscotch glacé pumpkin pie

by Samantha x - November 05, 2020

The pie bakes with a beautiful glazed top, it almost looks like a creme brulee with a beautiful sweet scent. the pie does not taste of pumpkin, simply a healthier sweet dessert which we can e njoy around halloween when we can gather the autumn ingredients needed. Perfect served hot or cold <3

Do you have a sweet tooth? Someone in your family that won't eat any veggies? Are you trying to find some healthier sweet treats? This one might be for you.

Ingredients

Pie filling:

500g pumpkin, cooked and blended.

1 tin (410g) semi skimmed evaporated milk

2 eggs, beaten

175g Erythritol Sugar (zero calorie)

1/2 teaspoon ground cinnamon

pinch of salt

2 teaspoons of butterscotch essence.

Pastry:

Ready to roll shortcrust pastry

Healthy option -

135g gluten free rolled oats

60ml olive oil

2 teaspoon erythritol sugar

pinch of salt

Prep:30min - Cook:1hr10min - Ready in 1hr 40min - Serves 16

Method.

1. Preheat oven to 180 C / Gas mark 4.

2. Halve pumpkin and scoop out all of the seeds and stringy bits. Cut the pumpkin into chunks (leaving the skin on). In a saucepan over medium heat, cover the pumpkin with water and bring to the boil.

3. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. I just used a spoon to scoop the pumpkin from the skin.

4. Put all pumpkin inner into a bowl and drain well. Either return the pumpkin to the saucepan and mash with a potato masher, or pop all pumpkin into a blender.

5. Measure 500g of the pureed pumpkin; reserve any excess pumpkin for any other recipe (Pumpkin soup is delicious)

Pastry - ready to roll

1. Grease the Pie dish, then roll out the ready to roll pastry and place the pastry in the dish. Ideally a pastry dish with a diameter of 12'' and a depth of 2-3'' would be great. However I used a cheesecake pan with a push up base that was 9.5'' x 4.5'' and this is fine too, it just means you get more height with each portion. the get the calorie measurements below it must be divided into 16, it's just easier on a wider pan to do this.

Pastry - healthy

1. Prepare pie dish by greasing with olive oil.

2. Blend the oats in a blender or food processor 2-3 minutes until it becomes a light flour mixture.

3. Transfer the blended oats into a mixing bowl and stir with erythritol sugar and salt to combine.

4. Make a well in the center of the mixture, add olive oil and stir until crumbly. Add 4 tablespoons of water, one tablespoon at time to the mixture, while stirring until the dough becomes slightly moist and sticky.

5. The batter may still fall apart, but will stick together easily if you pinch it together. If it doesn't, add 1-2 tablespoons of water more.

6. Press the dough into the prepared pie dish. Press it flat and even across the bottom and up the sides.

7. Bake it at 180C for 10 minutes until golden brown.

Back to the filling:

In a large bowl with mixer speed on medium, beat the pumpkin with evaporated milk, eggs, erythritol sugar, cinnamon, salt and butterscotch essence. Mix well. Pour into the prepared pie dish. Bake 40 minutes or until a knife inserted in the centre comes out clean.

I will pop the nutritional intake sheet below, I have imported the calorie data from My Fitness Pal, If you are using a ready roll pastry instead of the healthy option then simply discard the healthy option calorie data and replace with the total calories of the roll, and divide by 16 to get the individual portion measure. If you are using the healthy pastry then simply add the 'per serving' of the filling and the pastry which is only 105cals per portion!!

Morrisons - Ready to Roll Shortcrust Pastry, 375 g

1,669

145

109