The Perfect Fall Recipe: Pumpkin Pie

I cannot explain the happiness I get when I come across an easy recipe that is relatively clean and produces something akin to a restaurant tasting desert. That is exactly what happened when I used an AI tool to give me a refined sugar free pumpkin pie recipe, post Halloween when I had way too many pumpkins in the house. We have made this recipe 3x in one week - it's a total winner.

You will need:

• Either a large pre-made pastry tartlet or 12 small ones (Waitrose do perfectly sized small ones, see here)
• 1.5 cups pumpkin puree 
• 3/4 cup vanilla oat milk (from Oatly, see here) or you can use almond milk
• 2 large eggs
• 1/2 cup + 1 tbsp maple syrup
• 1 tsp vanilla paste or vanilla extract
• 1.5 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• 1/8 tsp salt

Method:

1. Pre-heat your oven to 220 degrees C / 425 degrees F
2. In a large bowl, mix the pumpkin puree, milk, eggs, maple syrup, vanilla, pumpkin pie spice, cinnamon and salt. Whisk together until smooth and well-blended.
3. Pour the filling into the store-bought pie crust, spreading evenly with a spatula
4. Bake at 220 degrees for 15 minutes, then reduce the temperature to 175 degrees for a further 5 minutes.
5. Remove from the oven and allow 15-20 minutes for the pie to set
6. Optional: add whipped cream on the top, with a sprinkle of pumpkin pie spice for a serving suggestion