Pumpkin pies

Pumpkin pies

This recipe is great for using up pumpkin flesh at Halloween.

By , 21 September 2015
Pumpkin pies
  • Ready in: 60 mins
  • Serves: 4
  • Price: 82p per serving
Nutritional Info
Each 186g serving contains
  • Fat low
  • Saturates low
  • Sugars med
  • Salt med
  • Energy 1114KJ 266KCAL
of your reference intake.
Typical energy values per 100g: 599kJ/143kcal.
  • 6 sheets filo pastry
  • 300g pumpkin flesh, cooked
  • 2 happy eggs
  • 1 happy egg, white only
  • 50g English Heather Honey
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • The evening before, dice the pumpkin and boil in water for 10 mins until soft. Puree it in a blender then place in a muslin cloth and hang it over a bowl to catch the juice overnight.

  • Line 4 ramekins with 6 layers of filo pastry (stagger them and let them hang over the sides). Brush each layer of pastry with egg white as you place them in the ramekins.

  • Place a handful of baking beads onto some cling film and wrap it to make a bag. Make 4 of these. Place the bags of baking beads onto the filo pastry cases and blind bake in a pre-heated oven at 160C/140C Fan/Gas 3 for 10 mins.

  • Remove from the oven and leave to cool, and then take the bags of baking beads out. Re-glaze the inside of the filo basket with egg white and place back in the oven for a further 2 mins.

  • In a bowl, mix the pumpkin flesh, allspice, ginger, cinnamon, eggs and honey.

  • Divide into 4 and spoon into the filo parcels (still in ramekins).

  • Place in an oven at 140C/120C Fan/Gas 2 for 30-40 mins until the mixture is set and has a firm wobble.