Pumpkin pie


  • 120g walnut halves

  • 70g pecan halves

  • 30g ground almonds

  • 3 medjool dates

  • 35g cholesterol spread, melted

  • 200ml skimmed milk

  • 50g good quality maple syrup

  • 1/2 tsp allspice

  • 1/4 ground cloves - reduce the amount if you're not super-keen on the taste. I'm not so I just put a big pinch in. Keep it in though, its earthy notes will be missed otherwise. 

  • 1 tsp cinnamon

  • 1/2 tsp freshly ground nutmeg

  • Seeds of a vanilla pod or 1 tsp vanilla extract

  • 1 425g can of prepared pumpkin. I use Baking Buddy 100% natural pumpkin.

  • Or use peeled, deseeded, chopped, and roasted pumpkin, which has then been blitzed or pushed through a sieve or food mill. I like the 'small sugar' variety for its natural sweetness. Its prepared weight should be 425g. 

  • 2 eggs


  • In a food processor, blitz the nuts and dates until a rough crumb. Don't make it too smooth.

  • Add the melted 'butter' and pulse until well mixed. 

  • Pour out and using your knuckles, pack it firmly into the base of a lined 9-inch springform tin.

  • Bake in the oven at 180 degrees fan for ten minutes.

  • Meanwhile, add the milk, maple syrup, spices and vanilla to a saucepan and gently heat until the milk is scalding but not boiling. Remove from the heat and allow to cool and steep for 15 minutes. 

  • Beat the eggs in a large bowl using a whisk, then add the prepared pumpkin. Mix well.

  • Add the cooled, spicy, sweet milk to the mixture and beat until smooth and creamy. 

  • Pour over the baked nutty base.

  • Bake in the oven for 40 - 45 minutes, turning halfway through, until it is slightly coming away from the edges of the tin.

  • Leave to cool completely before running a knife around the edge and carefully releasing the tin.

  • As it's an American dessert, serve with a naughty little dollop of reduced-fat squirty cream. 

Serves 12



  • Pumpkin is fat free and gluten free and by finding alternatives to heavy cream or evaporated milk, the pie stays rich and unctuous, but not fat-tastic. 

  • I've replaced the buttery pie crust with a rich, nutty base. Nuts are rich in good fats, but as all fats are fattening, the base is spread thin and crisp. 

  • Walnuts are particularly good for your heart, being rich in Omega-3 fatty acids. 

  • Nutritional summary: 

Total Fat 13.6g (17%)

Saturated Fat 1.3g (7%)

Sodium 53mg (2%)

Total Carbohydrate 11.7g (4%)

Dietary Fiber 2.9g (10%)

Total Sugars 5g 

Protein 5.5g 

Vitamin D 3mcg (13%)

Calcium 54mg (4%)

Iron 1mg (7%)

Potassium 186mg (4%)