Versión de HTML Básico
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Method
Preheat the oven to 190°C (375°F, gas mark 5). Prick the pastry
case with a fork and line with a large piece of greaseproof paper.
Fill the paper with a single layer of baking beans or dried pulses,
then bake for 10-15 mins.
Lift out the greaseproof paper and beans. Turn the oven
temperature up to 220°C (425°F, gas mark 7).
To make the filling, steam the pumpkin until softened, then place
in a coarse sieve and press lightly to extract any excess water.
Mash it into a purée
In a large bowl, beat the eggs, sugar and sweetener together until
light and frothy. Add the mashed pumpkin, all the spices and the
salt and blend into the egg mixture, stirring thoroughly.
Fill the pastry case and level the top of the filling roughly. Cook
in the oven for around 8-10 mins, then reduce the oven
temperature to 160°C (325°F, gas mark 3) and continue cooking
for another 30 mins or until the filling is set.
To check that the pie is cooked on the inside, insert a skewer into
the centre and, if it comes out clean, the filling is cooked. Remove
from the oven and allow to cool.
Top tip: Once cooled, you can spread the cake with the yogurt and
sprinkle with a little extra cinnamon if you like. Keep in the fridge.