Pumpkin Pie

This is a lighter version of the traditional Pumpkin Pie Recipe. Indulge with no guilt!

• 125g Plain Flour
• Pinch Salt
• 55g Cold Butter, Cubed
• 30-45ml Cold Water 
• 1 Can of Pumpkin Purée
• ¾ Can of light Carnation Milk
• 2 medium eggs
• ¼ cup Agave Nectar if you like it sweet I go for the minimum so it’s abt 1/8 cup
• ½ tsp Ginger
• ¼ tsp Mace
• ½ tsp Cinnamon
• ¼ tsp Ground Clove

Warm oven temp to 180C.

• Pastry recipe:

1. Blitz flour, salt with butter until you get big breadcrumbs
2. Add very cold water slowly. Depending on flour u might need more or less for it to come together.
3. Once it does come together, tip on work surface bring it all together.
4. Wrap in cling film chill for at least 30 mins.
5. Roll out for your tin. I use a rectangular one.
6. I prick it well and stick in the oven for 10/15 mins. No beans. Can’t be bothered. It it bubbles up just prick it down.

• Pie Filling:

1. Lightly beat eggs, add all other ingredients.
2. Pour in pastry case, bake for 20 to 30 min. I like it just set.
3. Leave it to cool in the tin.
4. Cut and serve with whipped cream or plain.