This is also a fabulous pie to take on a picnic, and great to substitute with roast sweet potato and walnuts. You can reduce the calories of this dish by using filo pastry.
300g pumpkin, skin on and cut in 2 cm chunks
1 small red onion, cut in quarters
2 clove garlic, unpeeled
1 tsp ground cumin
1 tsp ground coriander
salt & pepper
2 sheets reduced fat short crust pastry, thawed
6 egg whites
1/3 cup Light Philadelphia Cream for cooking
1/2 cup skim milk
1/4 tsp salt & pepper
2 tbs chopped parsley
1 tbs pinenuts
parsley sprigs to garnish
Preheat oven to 200 C. Place pumpkin, garlic and onion on a baking paper lined baking tray. Spray with oil, sprinkle with spices and roast for 20 minutes. Remove and set aside and roughly chop onion when cool.
Reduce oven to 180 C.
Spray a pie dish with oil and line with joined pastry sheets. Prick pastry with a fork and bake for 10-15 minutes. Whisk together eggs, cream, milk, salt & pepper, squeezed garlic puree and stir through parsley.
Scatter pumpkin & onion over pastry, gently pour over egg mixture, sprinkle with pine nuts and bake for 35-40 minutes or until cooked. Top with parsley sprigs.
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