This recipe is great for using up pumpkin flesh at Halloween.
(15 votes)
Cook: 1 Hour
Serves: 4
Price: 82p per serving
Nutritional Information
Each 186g serving contains
Energy
1114kj
266kcal
1114kj
266kcal
13%
Fat
4.7g
4.7g
Med
7%
7%
Saturates
1.1g
1.1g
Low
6%
6%
Sugars
11.7g
11.7g
Med
13%
13%
Salt
0.74g
0.74g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
599kj/143kcal
Typical energy values per 100g:
599kj/143kcal
Ingredients
6 sheets filo pastry
300g pumpkin flesh, cooked
2 happy eggs
1 happy egg, white only
50g English Heather Honey
1/2 tsp allspice
1/2 tsp ginger
1 tsp cinnamon
Method
1
The evening before, dice the pumpkin and boil in water for 10 mins until soft. Puree it in a blender then place in a muslin cloth and hang it over a bowl to catch the juice overnight.
2
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.
3
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 pre-heated oven at 160C/140C Fan/Gas 3 for 10 mins.
4
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 mins.
5
In a bowl, mix the pumpkin flesh, allspice, ginger, cinnamon, eggs and honey.
6
Divide into 4 and spoon into the filo parcels (still in ramekins).
7
Place in an oven at 140C/120C Fan/Gas 2 for 30-40 mins until the mixture is set and has a firm wobble.