Pumpkin Pie Slimmed Down

  • Preparation Time40 mins
  • Cooking Time60 mins
  • Serves8
  • DifficultyEasy

For the pastry case

105g plain flour
65g cake flour
20g granulated sugar
0.25 tsp baking powder
0.25 tsp fine salt
60g cold unsalted butter, diced
1 large egg white
0.25 tsp apple cider vinegar
2 tbsp ice water, plus more as needed
Vegetable cooking spray

For the filling

1 (425g) tin pumpkin puree
1 (340g) tin evaporated skim milk
165g dark brown sugar
2 large eggs, lightly beaten
Pinch finely grated orange zest
30ml dark rum
1 tbsp cornflour
1 tsp ground cinnamon
1 tsp ground ginger
0.25 tsp freshly grated nutmeg
0.25 tsp fine salt
Serving suggestion: Wedges of apples, oranges, and pears and a few cranberries
For the pastry case:
1) In a food processor, pulse the flours, sugar, baking powder and salt until combined. Add the butter and pulse the mixture until it resembles cornmeal mixed with pea-sized bits of butter, about 10 times.

2) Add the egg white, vinegar and water, and pulse 1 or 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add a couple of tsp cold water.)

3) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap it in cling film, and refrigerate for at least 1 hour.

4) Lightly spray a 23cm pie dish with oil. On a lightly floured surface, roll the dough into a thin disk, about 33cm in diameter. Transfer the dough to the prepared pie dish and trim the edges, leaving about 2cm hanging over the edge. Tuck the overhanging dough underneath itself to form an edge even with the rim. Flute the edge as desired. Freeze the pastry case for 30 mins.

5) Preheat the oven to 200C/Gas 6. Line the pastry case with foil and fill with pie weights. Bake on the centre rack until firm and just cooked, about 20 mins. Reduce the oven temperature to 140C/Gas 4. Lift the foil to remove the beans, return to the oven, and bake until golden, about 10 mins.

For the filling:
1) In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest and rum. In a small bowl, combine the cornflour, cinnamon, ginger, nutmeg and salt. Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended.

2) Pour the filling into the prepared pastry case and bake until the filling is just set but not cracked, about 1 hour. Cool on a rack. Serve warm or at room temperature.

Slim down tips:
- Spray the pie tin with vegetable cooking spray to assure easy serving.
- Top with 2 tbsp fat free frozen vanilla yoghurt for an additional 23 calories.
- This is a large serving (for comparison sake) - cut pie into 10 or 12 pieces instead of 8.

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