Name: Mini filo pumpkin pies
Prep time: 25 minutes
Cook time: 10-12 minutes
Yield: 12
Ingredients: 8 sheets of filo pastry, (in 24x8 cm squares, 40g each); 6 sprays of oil; 200g pumpkin or butternut squash, peeled and cut into small cubes; 2 tsp granulated sweetener (optional); 2 eggs, beaten; half tsp nutmeg; half tsp cinnamon; half tsp ground ginger; pinch ground cloves; 2 tbsp 0% fat Greek yogurt; 10g pumpkin seeds; zest 1 orange

Spiced pumpkin is piled into filo baskets and topped with pumpkin seeds and orange zest.

Serves

Prep

25 minutes

Cook

10-12 minutes

Nutrition information

Each 57g serving contains (excludes serving suggestion)

KCal: 106
Carbs: 16.6g
Fibre: 1.4g
Protein: 4.2g
Fat: 2.2g
(Medium)
Saturates: 0.4g
(Low)
Sugars: 1.5g
(Low)
Salt: 0.28g
(Medium)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

8 sheets of filo pastry, (in 24x8 cm squares, 40g each)
6 sprays of oil
200g pumpkin or butternut squash, peeled and cut into small cubes
2 tsp granulated sweetener (optional)
2 eggs, beaten
half tsp nutmeg
half tsp cinnamon
half tsp ground ginger
pinch ground cloves
2 tbsp 0% fat Greek yogurt
10g pumpkin seeds
zest 1 orange

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Method

Step 1

Preheat the oven to 180°C/gas 4. Lightly oil a shallow muffin tray.

Step 2

Cut the filo pastry into 8cm squares and spray a little oil on one side. Arrange a filo square into each of the muffin compartments. Spray more squares with oil and add them on top. Repeat so each muffin compartment has three layers of pastry.

Step 3

Meanwhile, make the filling by mixing together the eggs, pumpkin, yoghurt and spices in a large bowl.

Step 4

Place the filling into the pastry cases and bake for 10-12 minutes until the filo case is lightly browned and the pumpkin still feels a bit wobbly in the centre. Top with the pumpkin seeds and orange zest to serve.

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