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SamanthasSnaps

Model, Mua, Fitness, Food, Life.


The pie bakes with a beautiful glazed top, it almost looks like a creme brulee with a beautiful sweet scent. the pie does not taste of pumpkin, simply a healthier sweet dessert which we can e njoy around halloween when we can gather the autumn ingredients needed. Perfect served hot or cold <3

Do you have a sweet tooth? Someone in your family that won't eat any veggies? Are you trying to find some healthier sweet treats? This one might be for you. 

Ingredients
Pie filling:
500g pumpkin, cooked and blended.
1 tin (410g) semi skimmed evaporated milk
2 eggs, beaten
175g Erythritol Sugar (zero calorie)
1/2 teaspoon ground cinnamon
pinch of salt
2 teaspoons of butterscotch essence.

Pastry:
Ready to roll shortcrust pastry
OR
Healthy option - 
135g gluten free rolled oats
60ml olive oil
2 teaspoon erythritol sugar
pinch of salt

Prep:30min  - Cook:1hr10min - Ready in 1hr 40min - Serves 16
Method.

1. Preheat oven to 180 C / Gas mark 4.

2. Halve pumpkin and scoop out all of the seeds and stringy bits. Cut the pumpkin into chunks (leaving the skin on). In a saucepan over medium heat, cover the pumpkin with water and bring to the boil. 

3. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. I just used a spoon to scoop the pumpkin from the skin.

4. Put all pumpkin inner into a bowl and drain well. Either return the pumpkin to the saucepan and mash with a potato masher, or pop all pumpkin into a blender.

5. Measure 500g of the pureed pumpkin; reserve any excess pumpkin for any other recipe (Pumpkin soup is delicious)

Pastry - ready to roll
1. Grease the Pie dish, then roll out the ready to roll pastry and place the pastry in the dish. Ideally a pastry dish with a diameter of 12'' and a depth of 2-3'' would be great. However I used a cheesecake pan with a push up base that was 9.5'' x 4.5'' and this is fine too, it just means you get more height with each portion. the get the calorie measurements below it must be divided into 16, it's just easier on a wider pan to do this. 

OR

Pastry - healthy
1. Prepare pie dish by greasing with olive oil.

2. Blend the oats in a blender or food processor 2-3 minutes until it becomes a light flour mixture.

3. Transfer the blended oats into a mixing bowl and stir with erythritol sugar and salt to combine.

4. Make a well in the center of the mixture, add olive oil and stir until crumbly. Add 4 tablespoons of water, one tablespoon at time to the mixture, while stirring until the dough becomes slightly moist and sticky.

5. The batter may still fall apart, but will stick together easily if you pinch it together. If it doesn't, add 1-2 tablespoons of water more.

6. Press the dough into the prepared pie dish. Press it flat and even across the bottom and up the sides.

7. Bake it at 180C for 10 minutes until golden brown. 

Back to the filling:
In a large bowl with mixer speed on medium, beat the pumpkin with evaporated milk, eggs, erythritol sugar, cinnamon, salt and butterscotch essence. Mix well. Pour into the prepared pie dish. Bake 40 minutes or until a knife inserted in the centre comes out clean.

I will pop the nutritional intake sheet below, I have imported the calorie data from My Fitness Pal, If you are using a ready roll pastry instead of the healthy option then simply discard the healthy option calorie data and replace with the total calories of the roll, and divide by 16 to get the individual portion measure. If you are using the healthy pastry then simply add the 'per serving' of the filling and the pastry which is only 105cals per portion!!

Morrisons - Ready to Roll Shortcrust Pastry, 375 g1,66914510923212




I hope you enjoy this recipe! I have baked this one yesterday to trial my ingredients and I can confirm it is delicious! 

Love
Samantha 
x
November 05, 2020 23 comments
I have had a little bit of a play with polygel and doing nail extensions with them. I feel like I quickly gained my confidence with polygel and I jumped into doing 3D sculpted nails really quickly. I started off with two white gel nail bases, one I sprinkled with pink and iridescent glitter then the other I sprinkled with pink and iridescent. The white base helps give the glitter a chance to stand out, and also gives some depth to the 3D sculpt to come.
On top of the glitter, I then used a very small amount of clear polygel and used slip solution in order to shape the gel into something which resembles a shell. Curing that after shaping, then a very thin layer of clear top coat to give the shine I was looking for. Again, I love these designs which remind me of mermaids. 

I think the photo above doesn't do the nail on the left enough justice; I started with a while gel nail, then put a few dashes of red, orange and pink. After curing, I added another clear coat and some tiny pieces of foil then cured. Again another clear coat, added some glitter strands of various colours with a little more foil and cured. The next layer was a pearly transparent gel, cured and another clear top coat. In person you can really see the depth of layers and details in the nail, each layer of glitter and foils catching the light.

The nail on the right is my first attempt at doing 3D flowers, I used a clear polygel with a dash of white gel polish mixed in on a pallet before it even touched the nail. This combination does make the consistency much thinner and runnier than I wanted and unfortunately that meant that the mix would spread fairly quickly. Despite having a thinner mixture, I managed to work with it I do have some 3D modelling gel on the way which should so the job much easier.


This is the polygel kit I used from Amazon - https://www.amazon.co.uk/Modelones-Enhancement-Temperature-Professional-Technician/dp/B07MTZJMX1 . 
Have you ever had a go at 3D sculpted gel nails? What do you think of these designs?

Samantha
X
September 19, 2020 2 comments
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I am from Nottinghamshire in England!
Living and Learning,
Gym Bunny on my own road to my goals.
I love trying new products, trying new recipes and travelling to new places.

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