I love Autumn, it’s time to go pumpkin picking and make yummy pumpkin recipes! The classic has to be the traditional pumpkin pie recipe, although not a favourite for everyone we love to eat it in our house. We haven’t made pumpkin pie often because we only make it around thanksgiving and Halloween but when we do it’s tasty!
If you’re new to making pumpkin pie don’t worry. This is a super easy pumpkin pie recipe that everyone can follow. You will need a pumpkin for this. In the UK pumpkin puree isn’t something that’s sold in most shops so it’s better to make your own.
How To Make Pumpkin Puree?
So I’ll go over it brief because I have my own pumpkin puree recipe that you can check out. When making a pumpkin pie recipe you want to make sure you make puree properly. Make sure all the outer skin is off the pumpkin as it won’t blend well and will give the pie a bad taste.
Also, you want to chop it into bitesize pieces so that you can blend it easily. Otherwise, you’ll be waiting around quite a bit of time to make sure it blends well. The pumpkin pie recipe can take a while so you don’t want to take even longer making the puree!
How Many Syns In A Pumpkin Pie Recipe – 10 Syns Per Slice
If you’re looking for a low syn pumpkin pie recipe, this is the one for you. I know loads of people who hate pumpkin pie but I think it really gets you in the mood for Halloween and thanksgiving! This pumpkin pie is low in syns and tastes amazing.
One thing I would recommend trying, make your pastry chocolate! It will obviously add to the syns but it’s something a little different and it gives it that added flavour that I find really appealing. Let me know if you change this low syn pumpkin pie in any way.
If you’re feeling festive and can’t wait till Christmas. Check out my Slimming World Christmas Mince Pies (2 Syns) and have a little treat to get you in that magical Christmas mood!
All the syns were correct for this slimming world pumpkin pie recipe as of December 2021, if anything changes please do let me know.
Equipment Used For Low Syn Pumpkin Pie Recipe
So of course, if you’re making a pumpkin pie you’re going to want to use the right equipment to make sure it works. As you’re making the pumpkin puree for this recipe along with the pastry, it does mean you need more equipment. Check out my affiliate links below to help you make the best low syn pumpkin pie.
Low Syn Pumpkin Pie Recipe
I’ve made this recipe a few times although not a lot of people I know actually eat it so I end up taking it to work. Do you like pumpkin pie? Or are you like my partner and think that Halloween and Thanksgiving are just stepping stones to Christmas?
Check out this low syn pumpkin pie recipe below. If you’ve made it do let me know what you think. Did you do anything different to the recipe that I haven’t? I’d be interested in finding out how others make pumpkin pie because I’ve only made it a few times.
The longer you keep your pumpkin pie in the oven, the more it will brown. Personally, I like it a little darker because it gives it a deeper flavour and in my opinion, it looks nicer. Let me know how you got on with this low syn pumpkin pie recipe!
Low Syn Pumpkin Pie Recipe
- Mixing Bowl
- Baking Beans
- 20cm Loose-Bottomed Pie Tin
- 225 g Plain Flour
- 110 g Low Fat Spread
- Cold Water
- Pinch Salt
- 250 g Pumpkin Puree Homemade preferred
- 50 ml Soya Milk Can use skimmed milk or alternatove milks
- 4 Eggs
- 3 tbsp Sweetener
- 1 tbsp Mixed Spice
- Put the flour and the salt into a bowl, along with the butter and rub it together with your fingertips until it resembles breadcrumbs.
- Add a tablespoon (tbsp) of cold water and mix together until the pastry comes together. You may need more water. Add 1 tbsp at a time.
- Once the pastry has formed together, wrap it up and place in the fridge for 30 minutes.
- In a bowl add the pumpkin puree, eggs, milk, mixed spice and sweetener and mix together until you have a mixture that looks a bit like a custard.
- Pre-heat an oven to 190°C/375°F/Gas 5.
- Lightly spray the 20cm loose-bottomed tin with FryLight.
- After 30 minutes, sprinkle a flat surface with some flour and roll out the pastry until it is big enough to cover a 20cm loose-bottomed tin and the sides.
- Cover the pie tin with baking parchment and put in baking beans (you can use dried beans or rice) and bake for 15 minutes.
- After 15 minutes, remove the baking beans and bake for a further 5 minutes.
- Turn the oven down to 180°C/355°F/Gas 4.
- Now the pastry case is blind baked, you need to add the pumpkin mixture into the pastry case and put it back in the over and bake for 35 – 40 minutes or until the mixture as set (it will have a little wobble).
- Leave the pie to cool, once cooled, remove the pie from the tin. Slice and serve.
|Pumpkin Puree||250 g||85 kcal||£1.20|
|Plain Flour||225 g||766 kcal||£0.08|
|Low Fat Spread||110 g||450 kcal||£0.16|
|Soya Milk||50 ml||19 kcal||£0.05|
|Sukrin:1||3 tbsp||0 kcal||£0.54|
|Mixed Spice||1 tbsp||36 kcal||£0.30|
|PER SERVING||205 kcal||£0.37|
Let me know if you liked this slimming world pumpkin pie recipe and if you make one tag me in photos on Instagram because I love to know when people make my recipes! Don’t forget to add it to Pinterest to share with friends and family.
Are you going to make this slimming world pumpkin pie recipe this Halloween?