Pumpkin Pie
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Prep Time
15 MINS
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Cook Time
40 MINS
- KCals 104
- Carbs 3G
Ingredients
- 2 low calorie tortilla wraps
- 200 g tinned pumpkin puree or freshly cooked, pureed pumpkin/butternut squash
- 3 tbsp granulated sweetener
- 50 ml unsweetened almond milk
- 4 medium eggs beaten
- 1 tbsp mixed spice
- low calorie cooking spray
Instructions
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Pre-heat the oven to 140 degrees. Cut the wraps into quarters and spray a 20cm loose bottomed sandwich cake tin with low calorie cooking spray. Place the wrap pieces, one at a time, into the cake tin, brushing each piece well with some of the beaten egg. Ensure that the tin surface is completely covered and press well with a fork.
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Cover the wrap base with a circle of baking parchment and cover with the ceramic baking beans. Place in the oven and cook for 14 minutes.
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Meanwhile, add all of the remaining ingredients into a large bowl and mix thoroughly until combined.
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When the pie base has blind baked, turn the oven up to 160 degrees. Remove the baking beans and the parchment and pour in the pumpkin mixture. Return to the oven and cook for 25 minutes.
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Remove from the oven. When cool, cut into 6 equal slices and serve with a squirt of reduced fat cream.