1 hr 50 min
1 hr 20 min
This luscious pumpkin pie is made with reduced-fat evaporated milk and tastes just like butterscotch!
Reduced-fat shortcrust pastry
1 sheet(s), (just thawed from frozen)
800 g, cut into 3 cm pieces
½ cup(s), (110g)
Light evaporated milk
½ cup(s), (125ml)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 19cm (base measurement) pie dish with oil. Line prepared dish with pastry and trim edges. Using a fork, crimp the edge in a decorative pattern.
- Line pastry with a sheet of baking paper and fill with pastry weights, dried rice or beans. Bake for 10 minutes. Remove paper and weights and bake for 10 minutes or until pastry is cooked and golden. Cool.
- Meanwhile, steam or microwave pumpkin until tender. Drain. Mash in a large bowl until smooth. Measure out 1½ cups mashed pumpkin and place in a large bowl. Set aside to cool. Reserve any extra pumpkin (see note).
- Add eggs, sugar, milk and cinnamon to cooled pumpkin and whisk until smooth. Place pie dish on a baking tray. Pour pumpkin mixture into pastry shell and bake for 1 hour or until filling is just set (see tip). Serve pie warm or at room temperature.
TIP: Extra mashed pumpkin can be frozen in a snap-lock bag for up to 3 months. It can be used to thicken soups and casseroles, or baked in cakes and scones. VARIATION: Add ½ tsp ground nutmeg with cinnamon in Step 4.