The shops are full of pumpkins being sold off cheap after halloween, and I know they are a healthy addition to our weight-loss efforts, along with all of the other colourful squashes around at the moment.
A always love a dessert and Pumpkin Pie is traditionally high in sugar and fat in the pastry base, so have adapted the recipe by swapping the sugar for one very ripe banana and a drizzle of honey added to the pureed pumpkin and spices. I baked it on a base made from ...wait for it...Allbran cereal!
I peeled and deseeded the pumpkin, chopped the flesh and cooked on the hob until soft. I soaked a mugful of Allbran in some milk and an egg, added some Ginger spice for flavour (no sugar) and pressed it over the base of the dish before pouring on the mix of pureed pumpkin, egg, milk, nutmeg, cinnamon and banana. The whole lot then was baked in the oven for 35 mins or so, and left to cool. Sprinkle the top with a mix of cinnamon and a little icing sugar, and to add flavour, I served it with some passion fruit coulis I happened to have in the fridge. A much healthier option, and tasted not bad at all!