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The Perfect Fall Recipe: Pumpkin Pie

I cannot explain the happiness I get when I come across an easy recipe that is relatively clean and produces something akin to a restaurant tasting dessert. That is exactly what happened when I used an AI tool to give me a refined sugar free pumpkin pie recipe, post Halloween when I had way too many pumpkins in the house. We have made this recipe 3x in one week - it's a total winner.

You will need:

  • Either a large pre-made pastry tartlet or 12 small ones (Waitrose do perfectly sized small ones, see here)
  • 1.5 cups pumpkin puree 
  • 3/4 cup vanilla oat milk (from Oatly, see here) or you can use almond milk
  • 2 large eggs
  • 1/2 cup + 1 tbsp maple syrup
  • 1 tsp vanilla paste or vanilla extract
  • 1.5 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt

Method:

  1. Pre-heat your oven to 220 degrees C / 425 degrees F.
  2. In a large bowl, mix the pumpkin puree, milk, eggs, maple syrup, vanilla, pumpkin pie spice, cinnamon and salt. Whisk together until smooth and well-blended.
  3. Pour the filling into the store-bought pie crust, spreading evenly with a spatula
  4. Bake at 220 degrees for 15 minutes, then reduce the temperature to 175 degrees for a further 5 minutes.
  5. Remove from the oven and allow 15-20 minutes for the pie to set.
  6. Optional: add whipped cream on the top, with a sprinkle of pumpkin pie spice for a serving suggestion.

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