Step 1: Shortcrust pastry base
Preheat
oven to 350ยบ.
We made the shortcrust pastry base with spelt flour.
7 oz spelt flour sifted
pinch of salt
3.5 oz chilled butter cubed
approx half a medium egg beaten
Method:
Place the flour, salt and butter in a bowl and rub in the butter with your finger tips. Add the egg until the mixture comes together and place on a sheet of baking parchment. Using a rolling pin roll out until flat and lift into the pie tin. This saves the pie sticking to the tin!
Step 2 Pumpkin Pie:
1 x 8oz
packet of Philadelphia
2oz
sugar/xylitol
½ teaspoon
vanilla
1 egg
beaten
Method:
Combine softened cream cheese, sugar and vanilla, mixing until
well blended. Blend in egg. Spread onto bottom of pastry base.
Step 3 Pie filling:
10 oz
pureed pumpkin (we used a real pumpkin boiled and mashed but you can buy tinned pumpkin)
237 ml of
evaporated milk
4oz
sugar/xylitol
2 eggs
lightly beaten
1 teaspoon
cinnamon
¼ teaspoon
ginger
¼ teaspoon
nutmeg
Dash of
salt
59ml maple
syrup
Pecan
halves to garnish
Method:
To make the pumpkin puree we chopped up the pumpkin and boiled it until soft enough, mashed it and allowed the water to drain by placing it in a strainer over a saucepan when cold. You will have enough left for another pie if you use a large pumpkin and you can freeze this for later!
Combine
remaining pie ingredients (10 oz pureed pumpkin, 237 ml of evaporated milk, 4oz
sugar/xylitol, 2 eggs lightly beaten, 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼
teaspoon nutmeg, dash of salt) except maple syrup and pecan halves and mix
well. Carefully pour over cream cheese mixture. Bake for an hour.
4 oz brown
sugar/coconut sugar
1/3
teaspoon cinnamon
1/8
teaspoon nutmeg
200 ml
whipping cream
½ teaspoon
vanilla
Method:
Allow to
cool and brush with maple syrup and garnish with pecan halves if desired. For topping,
mix brown sugar, cinnamon and nutmeg in medium sized bowl. Stir in whipping
cream and vanilla and allow to chill for an hour. Take from fridge and whip
until stiff. Spread on top and enjoy!.
