Pumpkin pie. A wonderfully delicious autumn treat kindly introduced to us from America and Canada.
When I think of pumpkin pie I imagine a busy family gathered around a crowded dinner table for Thanksgiving. The log fire burning and loved ones enjoying the company of those they see less than they’d like. This is probably an indication that I watch far too many cheesy American movies, but what can I say, I’m a sentimental old fool.
In this recipe I replace sugar for honey and use a base made of wholemeal flour. Whilst the children enjoy their Halloween trick or treating treats, this is a superb dessert to be enjoyed by the grow ups.
Honey Pumpkin Pie Recipe
For the pastry
200 g wholemeal plain flour
100 g butter cut into small pieces
5-6 tablespoons of cold water
Pinch of salt
Mix the flour and salt together.
And the butter and rub with your fingers until the mixture resembles breadcrumbs.
Add the water and mix into a firm dough, adding a dash more water if the dough appears too dry.
Wrap the dough in cling film and chill for 30 minutes.
Lightly flour the work surface and roll out the dough to fit a 24 cm quiche dish.
Blind bake for 15 minutes at 200 degrees.
For the filling
The flesh from one small pumpkin (approximately 350 g) cut into pieces
250 g of half fat double cream or creme fraiche
6 tablespoons honey
2 teaspoons vanilla essence
2 teaspoons cinnamon
Vanilla bean dusting to decorate (optional)
Lay the pumpkin pieces on an ovenproof tray and cover with foil. Bake at 200 degrees for 20-25 minutes until soft.
Place the baked pumpkin in a blender and add the remainder of the filling ingredients too.
Blend until smooth.
Pour the mixture into the baked pastry base and cook for 30-40 minutes at 180 degrees until the filling is set.
Allow to cool before serving; decorating with the vanilla bean dusting as desired.
Love, Emma xhealthy, honey, Honey Pumpkin Pie, sugar free recipes, Wholemeal flour recipes