Pumpkin pie

on

Ingredients

500g (1 1/4 lb) pumpkin, cooked and pureed
1 (410g) 1 box single oats cream
2 vegan eggs
175g (6 oz) dark brown soft sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

For The Pastry

350g (12 oz) plain spelt flour
1 teaspoon salt
200g (7 oz) butter
125ml (4 fl oz) cold water

Method

Preheat oven to 200 C / Gas mark 6.


Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In a saucepan over medium heat, cover the pumpkin with water and bring to the boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
Return pumpkin to the saucepan and mash with a potato masher. Drain well, and measure 500g of the mashed pumpkin; reserve any excess pumpkin for another use.


Prepare pastry by mixing together the flour and salt. Rub butter into flour, and add 1 tablespoon cold water to mixture at a time. Mix and repeat until pastry is moist enough to hold together.
With lightly floured hands, shape pastry into a ball. On a lightly floured board, roll pastry out to barely a .25cm thickness. Transfer to a 20 or 23cm pie dish, gently pressing pastry into the bottom. Cut off any excess pastry hanging over the sides of the dish, and pinch pastry securely around the inner edge.


In a large bowl with mixer speed on medium, beat pumpkin with oats single cream, eggs, sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared pie dish. Bake 40 minutes or until a knife inserted in the centre comes out clean. Served with soya whipped cream.

Pumpkin has an impressive nutrient profile. 

One cup of cooked pumpkin (245 grams) contains (2):

  • Calories: 49
  • Fat: 0.2 grams
  • Protein: 2 grams
  • Carbs: 12 grams
  • Fiber: 3 grams
  • Vitamin A: 245% of the Reference Daily Intake (RDI)
  • Vitamin C: 19% of the RDI
  • Potassium: 16% of the RDI 
  • Copper: 11% of the RDI
  • Manganese: 11% of the RDI
  • Vitamin B2: 11% of the RDI
  • Vitamin E: 10% of the RDI
  • Iron: 8% of the RDI
  • Small amounts of magnesium, phosphorus, zinc, folate and several B vitamins.

Besides being packed with vitamins and minerals, pumpkin is also relatively low in calories, as it’s 94% water (2). 

It’s also very high in beta-carotene, a carotenoid that your body turns into vitamin A. 

Moreover, pumpkin seeds are edible, nutritious and linked to numerous health benefits.