Pumpkin Pie (0.46g of fat)

Updated at: Thu, 17 Aug 2023 00:21:40 GMT

Step 1

This recipe takes a while to prepare as there are cooling stages. The filling and the base can be made at the same time. Preheat oven to 220°C (200°C fan). Mix the flour, oats, salt and 75g of fat free quark in a bowl, using your fingertips to work the quark through the dry ingredients until it forms a fine breadcrumb. Spread the crumb loosely over the bottom of a large flan dish, and put it into the oven on the middle shelf.

Step 2

Chop up the pumpkin flesh into large pieces, and place in a large saucepan. Add the cinnamon, vanilla essence, honey and water (or black coffee if you prefer). Cover the saucepan and bring to the boil. Reduce to a medium heat and leave to simmer until the pumpkin is completely soft.

Step 3

Check on the crumb in the oven, giving it a little shake to redistribute it across the flan base. Once it is cooked through completely (crunchy), remove it from the oven.

Step 4

Once the pumpkin has softened, remove it from the heat, and drain off any excess liquid into a bowl. Set aside your pumpkin and allow it to cool completely. Add 2-3 dessert spoons of the excess liquid from the pumpkin to the crumb in the flan dish, and mix through with a fork. Reduce the heat of your oven to 160°C (150°C fan) and put the crumb back in for another 30 minutes. Remove from oven and allow to cool completely.

Step 5

Once both your base and pumpkin have completely cooled, empty the pumpkin into your blender, and add the remaining fat free quark. Blitz until completely smooth, then pour onto the crumb base. Spread evenly and then refrigerate for at least 2 hours before serving. Makes 8 large portions.

1 liked

0 disliked