Pumpkin Pie

Pumpkin Pie

Serves: 8
 
 
Dessert Recipes
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Pumpkin Pie, you'll need:
  • 320g ready to roll short crust pastry
  • 425g tin of pumpkin purée

Method

  • Preheat the oven to Gas Mark 5 or 190°c.
  • Unroll the short crust pastry onto a flan case and bake for 10 minutes.
  • Pour the tinned pumpkin purée onto the flan base and bake in the preheated oven for another 25-30 minutes.
  • Allow the pie to stand for at least 10 minutes before serving.
  • This dish is delicious served with some double cream!
Nutritional Facts (Per Serving)
Calories 211 | Total Fat 9.5g | Saturated Fat 5g | Carbohydrates 29g | Fibre 5g | Protein 2.4g
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