Healthy Pumpkin Pie
Servings: 10
Calories: 110kcal
Cost: $8
A vibrant and tasty pie
Equipment
- 1 Saucepan
- 1 8.4-inch/21cm fluted tart pan greased
- 2 Baking trays
- 1 Offset spatula
- 1 Rubber spatula
- 1 Food processor
Ingredients
Pie Crust
- 300 g All-purpose flour
- 240 g Butter, cubes and cold
- 3 g Salt
- 60 g Almond or walnut meal
- 30 g Powdered sugar
- 10 g Lemon zest
- 50 g Eggs
- 20 g Milk or water
Roasted Red Curry Squash
- 1500 g Red curry squash
- 15 g Vegetable oil
- 10 g Star anis
Red Curry Squash Filling
- 750 g Red curry squash pulp
- 120 g Acacia honey
- 150 g Eggs
- 20 g Corn starch
- 75 g Mascarpone or sour cream
- 10 g Fresh ginger
- 20 g Grand Marnier or dark rum
- 2 g Cinnamon
- 1 g Nutmeg
Instructions
Pie Crust
- Mix dry ingredients first. Add butter and process until sandy. Add liquid and mix until just combined. Roll out a third of the fresh pastry into a 2mm thick sheet between a baking mat and parchment. Freeze pastry sheet and cut into desired shapes; freeze until ready use. Blind bake for 15 minutes at 350ºF/180ºC for 15 minutes with pie weights and 5 more without.
Red Curry Squash Filling
- Wash pumpkins and split in half. Remove the seeds (save seeds for later use if desired). Cut squash into wedges, rub with vegetable add a couple of crushed star anis and bake for 35 minutes at 400ºF/200ºC. Let cool and scoop out the pulp. Save skin for later use. Process squash pulp along with remaining ingredients. Fill up pre-baked tart shells and bake.
Baking
- Bake at 330ºF/160ºC for 35 minutes in fan oven. Let cool and decorate pie with the baked pastry patterns.
- Enjoy!
Nutrition
Serving: 100g | Calories: 110kcal
