Serves: 4


6 sheets filo pastry

300g pumpkin flesh (cooked)

2 Happy Eggs

1 Happy Egg white

50g English Heather Honey

½ tsp allspice

½ tsp ginger

1 tsp cinnamon


• The evening before, dice the Pumpkin and boil in water for 10 minutes until soft. Puree it in a blender then place in a muslin cloth and hang it over a bowl to catch the juice, overnight

• Line 4 ramekins with 6 layers of filo pastry (stagger them and let them hang over the sides). Brush each layer of pastry with egg white as you place them in the ramekins

• Place a handful of baking beads onto some cling film and wrap it to make a bag. Make 4 of these. Place the bags of baking beads onto the filo pastry cases and blind bake in a preheated oven at 160C for 10 minutes

• Remove from the oven and leave to cool, and then take the bags of baking beads out. Re-glaze the inside of the filo basket with egg white and place back in the oven for a further 2 minutes

• In a bowl, mix the Pumpkin flesh, allspice, ginger, cinnamon, eggs and honey

• Divide in to 4 and spoon into the filo parcels (still in ramekins)

• Place in an oven at 140C for 30 - 40 minutes until the mixture is set (has a firm wobble)

Healthy Pumpkin Pie

Healthy Pumpkin Pie

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