Ingredients
- canola oil spray
- 1 tablespoon honey
- 3 tablespoons reduced-fat dairy spread
- 200 g frosted corn flakes, crushed finely
- 750 g pumpkin, peeled, cut into small pieces
- 2 eggs
- ½ cup (115 g) firmly packed soft brown sugar
- ⅓ cup (80 ml) light cream
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground ginger
- whipped light cream or low-fat vanilla ice-cream, to serve
Method
1. Preheat the oven to moderately hot 190°C (375°F/Gas 5). Lightly spray a 23 cm pie tin with canola oil.
2. Melt the honey and dairy spread in a small saucepan. Place the crushed cereal in a large bowl, pour in the melted honey and butter, and mix well. Press onto the bottom and side of the pie tin. Neaten the upper edges and bake for 8–9 minutes, or until the edges just start to turn brown. Remove from the oven and reduce the temperature to moderate 180°C (350°F/Gas 4).
3. Bring a large saucepan of water to the boil. Add the pumpkin and cook for 10 minutes, or until tender. Drain, cool slightly and mash (you will need 1½ cups (375 g) of mashed pumpkin). Cool the mash completely.
4. Beat the eggs and sugar in a bowl until thickened. Add the pumpkin, cream, cinnamon, allspice, ginger and a pinch of salt, and stir until smooth. Pour into the pie crust and bake for 40–45 minutes, or until set. Serve warm or cold, with whipped light cream or low-fat vanilla ice cream.
