Halloween may seem all about sugar and sweets but you can still treat yourself if you’re trying to be good. Step forward this healthy pumpkin pie.



6 sheets filo pastry

300g pumpkin flesh (cooked)

2 Happy Eggs

1 Happy Egg white

50g English Heather Honey

½ tsp allspice

½ tsp ginger

1 tsp cinnamon


Serves: 4

Prep time: 10 mins plus overnight resting time

Cook time: 45-50 mins



1. The evening before, dice the Pumpkin and boil in water for 10 minutes until soft. Puree it in a blender then place in a muslin cloth and hang it over a bowl to catch the juice, overnight.

2. Line 4 ramekins with 6 layers of filo pastry (stagger them and let them hang over the sides). Brush each layer of pastry with egg white as you place them in the ramekins.

3. Place a handful of baking beads onto some cling film and wrap it to make a bag. Make 4 of these. Place the bags of baking beads onto the filo pastry cases and blind bake in a preheated oven at 160C for 10 minutes.

4. Remove from the oven and leave to cool, and then take the bags of baking beads out. Re-glaze the inside of the filo basket with egg white and place back in the oven for a further 2 minutes.

5. In a bowl, mix the Pumpkin flesh, allspice, ginger, cinnamon, eggs and honey.

6. Divide in to 4 and spoon into the filo parcels (still in ramekins).

7. Place in an oven at 140C for 30 – 40 minutes until the mixture is set (has a firm wobble).


Recipe: happy egg co


Like these? Try this:



Roasted pumpkin salad. Another deliciously healthy way to use it up!