Butternut Pumpkin Pie, no added sugar.

Photo also of Bread and butter Pudding , made with fruit buns.

This recipe was developed for friends who are reducing the sugar content in what they eat. I have used a little sugar substitute in both the crust and the filling. The spice I used was the French Quatre Epices which I also use in my Hot Cross Buns. I made the spice mix in the TMX and have posted the recipe.

Base

1 cup SR flour
1/2 cup of sugar or substitute. ( I used Splenda )
60g butter
1 egg
1 teaspoon of spice mix, see above. Could use Mixed spices.

1 extra Tablespoon of flour

Filling.

2 eggs
1/4 cup of Splenda
rind of 1 lemon
125g. Philly cheese or sour cream.
200g, cooked weight, roasted Butternut Pumpkin.
1 teaspoon of vanilla paste
1 teaspoon spice mix.

DO
While pumpkin is roasting, make crust.
Zap sugar and butter until incorporated.
Add egg, zap
Add 1 cup of flour and spice and knead until it looks like bread crumbs.
Press 2/3 of the mixture into a shallow, oiled baking dish.
Add extra flour to 1/3 remaining mix and zap. Set aside.

Make filling and turn oven back to 180 o C

In unwashed bowl , add all filling ingredients and mix on speed 7/30 seconds or until smooth.
Pour onto base and sprinkle over remaining base mix.
Lightly dust with more spice mix and spray lightly with oil.
Bake for 35 mins or until set in center.

Can be eaten hot or cold or warmed again in oven.

Butternut Pumpkin is sweeter and dryer than other pumpkins, so if another pumpkin is used you may have to adjust the sugar and the liquid.

Filling is pretty runny but sets up when baked.