Light Pumpkin Pie: A Slice of Comfort
As the air turns crisp and the leaves begin to fall, there's nothing quite like a slice of Light Pumpkin Pie to warm your heart and home. This delightful dessert is creamy, flavorful, and hits all the right notes of fall.
Ingredients
- 1 shortcrust pastry
- 1 pumpkin washed and brushed
- 2 carrots washed and brushed
- 3 eggs
- 200 g cottage cheese or soy yogurt for a lactose-free version
- Olive oil
- Salt
- Pepper
- Nutmeg
Instructions
- Preheat the oven to 180°C (350°F). This ensures your pie bakes evenly and comes out with that golden, crispy crust we all love.
- Prepare the vegetables: Cut the pumpkin in half and scoop out the seeds. Then cut it into strips. Do the same with the carrots, cutting them into manageable pieces.
- Bake the vegetables: Place the prepared pumpkin and carrots in a baking dish or on a baking tray lined with parchment paper. Drizzle them with olive oil and sprinkle with salt. Mix them together and bake for about 30 minutes, turning them halfway through for even cooking.
- Prepare the crust: While the vegetables are baking, spread your shortcrust pastry on a sheet of baking paper and transfer it into a tart mold.
- Mix the filling: In a bowl, whisk together the eggs and cottage cheese (or soy yogurt). Mix until it becomes a foamy and well-combined mixture.
- Combine the ingredients: After the vegetables have cooled for 5 minutes, add them to the egg mixture and blend everything until it’s smooth and homogenous.
- Season well: Taste the filling and season with salt, pepper, and nutmeg according to your preference. Give it one last quick mix.
- Bake the pie: Pour the filling into your prepared tart base and bake for 35 minutes, still at 180°C (350°F).
- Serve: Enjoy your Light Pumpkin Pie warm or cold, depending on your preference.