Dairy Free Crustless Pumpkin Pie

DSC_1934Slimming Eats Recipes

Extra Easy – 4.5 syns per serving

Green - 4.5 syns per serving

Original – 4.5 syns per serving

Dairy Free Crustless Pumpkin Pie
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Serves 6
Ingredients
  • 500g of pureed pumpkin (I used fresh, as I prefer the taste to canned), you could try using squash if you can’t get hold of a pumpkin
  • ¼ teaspoon of all spice
  • ½ teaspoon of cinnamon
  • 400ml of lite coconut milk (12 syns)
  • ½ cup of Demerara sugar (I don’t recommend replacing this with sweetener, as I think this actually completes the taste) (14 syns)
  • 3 eggs
  • coconut oil spray
Instructions
  1. Preheat oven to 200c of 400f (gas mark 6)
  2. Place the pumpkin, all spice, cinnamon, sugar and coconut milk in a blender and blend until smooth.
  3. Add the mixture to a large bowl, and whisk the eggs in one by one.
  4. Once eggs are all added into the mixture.
  5. Grease a pie dish with some coconut oil spray.
  6. Pour in your mixture.
  7. And bake for 45 mins. Edges will be slightly caramelised.
  8. Slice and serve with some quark mixed with orange/lemon zest and a little sweetener or for a few extra syns, you can serve with some light cream.

NOTE: For those in the UK replace the fat free evaporate milk, with light evaporated milk, but you will need to adjust the syns accordingly. You could try replacing the evaporated milk with some fromage frais or quark, but I can’t guarantee the taste. (Do let me know though if you try and it works)

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The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information (using calorie count recipe analysis)

Approx. NUTRITIONAL INFORMATION

per serving

Calories

119

Fat

2.3g

Saturated Fat

0.8g

Total Carbohydrate

19.9g

Dietary Fibre

1g

Sugars

16.4g

Protein

             5.8g

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  • Melanie Anne Ross

    I apologise if this seems like a daft question but I’ve never made this before and would love to try it but other than Halloween time, it can be difficult to get hold of pumpkin so am going to try it with fresh squash. I’m surmising you cook it first… if so, for how long and is it simply oven baked? Thanks.

  • slimadmin

    Steam the squash until fork tender and then mash till smooth. You can then follow the recipe as instructed :)

  • Melanie Anne Ross

    I managed to get hold of a pumpkin but picked up condensed milk instead of evaporated milk. Made the recipe as directed but omitted the sugar as the condensed milk is really sweet. The result… a lovely tasting pud. Thanks for the recipe :)

  • slimadmin

    Glad you enjoyed it :)