Low-carb pumpkin pie
Ingredients
400g pumpkin (about half a small pumpkin or use canned if you can find it - Whole Foods is a good bet)
60g xylitol or splenda
2 eggs
3 tbsp wholemeal flour
175ml skimmed or unsweetened soya milk
80ml single cream
2 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
¼ tsp salt
How to do it
Pre-heat the oven to 200ºC. Add all of the ingredients to a blender or food processor and mix until smooth.
Pour the mixture into a lightly greased shallow pie tin or dish and put in the oven. Immediately
turn the oven down to 180ºC. Bake at this temperature for 40-50 minutes or until set in
the middle. Serve with a sprinkling of flaked almonds and yogurt, creme fraiche or single cream.
Roast pumpkin
1/2 pumpkin, peeled and chopped into small chunks
Drizzle of olive oil and balsamic vinegar
1 tsp Dried herbs (sage, thyme, oregano)
Pinch rock salt
Put pumpkin in a large roasting dish and drizzle with the oil and balsamic vinegar, sprinkle with the herbs, salt and add a splash of water.
