|700g pumpkin, chopped in large chunks|
|100g Benecol® Buttery Spread|
|80g brown sugar|
|100ml half fat crème fraiche|
|½ tsp cinnamon|
|½ tsp ground ginger|
|3 x 43g sheets filo pastry|
|freshly grated nutmeg|
Get into Autumn with our recipe for Pumpkin Pie.
One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.
- Preheat the oven to Gas Mark 6/200C/fan oven 180C. Place the pumpkin in a roasting tin and cook for 30 minutes until tender. Remove from the oven and leave to cool enough to handle. Then peel away the skin and discard any seeds. Weigh 450g (you can cool and freeze any remaining to use in other recipes) and blend the pumpkin to a puree using a hand blender or food processor.
- Add 60g of the Benecol® Buttery Spread, brown sugar, crème fraiche, eggs, cinnamon and ginger. Blend until smooth.
- Melt the remaining Benecol® Buttery Spread in a small pan or in the microwave. Lay out the sheets of filo (you may need to halve them) and brush with the melted Buttery Spread. Use them to line a 22cm round cake tin overlapping as you go to cover the base and sides. Pour in the pumpkin mixture, sprinkle the top with nutmeg and bake for about 40 minutes until just set, there should be a slight wobble. Cool slightly before serving in wedges.
- Best eaten the same day