The perk of buying a bazillion pumpkins is that you get to try out a bazillion (well, 2) pumpkin recipes that you’ve always wanted to make.
Pumpkin Pie is one of those recipes.
Though, to break from the norm we decided to make them miniature :).
For the shortcrust pastry:
125g plain flour
55g butter, cold, cubed
pinch of salt
2/3 tbsp cold water
For the filling:
125g light brown sugar
½tsp ground ginger
½tsp mixed spice
3 eggs, beaten
150ml single cream
Preheat oven to 180ºC.
For the pastry, combine the flour and salt, then rub the cubed butter into the flour to form coarse crumbs. Stir in just enough cold water to bring the dough together. Wrap in cling film and chill in a fridge for 30 mins before using.
Once firm, roll out pastry on a floured surface to approx 5mm thickness. Cut out circles large enough to fill your greased muffin tray. Prick the base to prevent rising then chill for 10mins. Then blind bake for 10 mins, then remove baking beans/rice and bake for a further 10 mins.
For the filling, we roasted our pumpkin half in an oven beforehand at 180ºC for 1hr, then simply skinned and weighed out 450g for this recipe (using the rest for our soup!). Alternatively, you could also skin, dice and boil the pumpkin until tender. Then puree with the remaining ingredients.
Pour the mixture into the pastry cases and bake for approx 25 mins, until set.