This Halloween enjoy a delicious pumpkin pie which has been created with Canderel and Emma Lewis—a professional chef and experienced food writer.
This creamy and lightly spiced pie is a Halloween favourite and will soon become one of your family classics.
325g shortcrust pastry; plain flour, for dusting; 13 tablespoons of granular Canderel; 400g cooked, pureed pumpkin; 250ml evaporated milk; two eggs, beaten; one teaspoon of ground cinnamon; half a teaspoon of ground ginger.
Heat the oven to 200C/gas 6. Dust all over a work surface with some flour and one tablespoon of Canderel and then roll out the pastry. Use to line a 23cm tart tin with removable base. Trim around the edges of the tin and make marks with a fork all over the base. Place in the fridge for 15 minutes.
Line the pastry with a sheet of parchment paper and some baking beans. Place on a baking tray and then bake for 10 minutes. Remove the paper and beans and bake five minutes more until golden brown and crisp. If the pastry puffs up during cooking, gently press down with the back of a spoon. Turn the oven down to 190C/gas 5.
In a large bowl, whisk together the remaining Canderel, pureed pumpkin, evaporated milk, eggs and spices until smooth. Carefully pour into the prepared pie shell. Bake in the oven for about 30 minutes until the filling has just set. Remove from the oven and leave to cool.
Serve on its own or with some low-fat crème fraiche mixed together with Canderel.