Copyright John Paul Urizar
www.johnpaulurizar.com.au
If you've tried traditional pumpkin pie and didn't like it, you may want to give this one a try - It breaks the rules and tastes nothing like a traditional pumpkin pie made with canned pumpkin, sugar, eggs, flour, evaporated milk or cream and a ready made sweet pastry. Here's a relatively low fat version of this traditional Thanksgiving dish, made with health and taste in mind.
In a food processor blend the walnuts, flour, and salt with the egg yolk, maple syrup and butter to form a breadcrumb consistency. Add the cold water and process to a dough. Place the dough in the refrigerator for 25 minutes. Roll the pastry out, line a lightly oiled flan dish, pierce it with a fork, and bake blind at 190 degrees Celsius for 10 minutes. Remove the foil and bake for a further 15 minutes.
Beat the egg whites until they are white and form peaks.
Combine the pumpkin, honey, vanilla and spices and process in food processor until smooth. Fold the mixture through the egg whites and fill the pastry shell. Bake in the oven for 40 minutes until the filling has set but is still soft.
Makes 6 servings
| Prep Time: | 35 mins |
| Cooking Time: | 1 hr 10 mins |
| Ready in: | 1 hr 45 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1498 kj |
| Calories | 358 kcal |
| Fat | 12 g |
| Saturated Fat | 1.3 g |
| Total Carbohydrate | 45.9 g |
| Total Protein | 10.6 g |
| Fibre | 4.8 g |
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