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LITTLE PUMPKIN PIES

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Serves: 0

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These sweet tarts are the perfect way to make the most of the scooped-out pumpkin flesh from the jack-o'-lantern.

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Ingredients

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  • 650 grams sweet shortcrust pastry
  • 350 grams pumpkin (or butternut squash diced)
  • 300 ml milk
  • 2 large eggs (lightly beaten)
  • 50 grams soft brown sugar
  • 2 tablespoons golden syrup
  • 285 ml double cream
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • nutmeg (grated to sprinkle)

Method

  1. Roll out the pastry thinly and use a cutter to stamp out 24 rounds big enough to line the cups in a shallow bun tin. Line the cups with the pastry rounds and leave to chill while you prepare the filling.
  2. To make the filling, cook the pumpkin or butternut squash in the milk for 20 mins until tender. Drain, discard the milk, then mash or puree the pumpkin in a blender or food processor. Mix thoroughly with the remaining ingredients, except for the nutmeg.
  3. preheat the oven to 190C/Gas 5.
  4. Spoon a little of the pumpkin mixture into each of the pastry cases and sprinkle with the nutmeg. Bake for 20-25 mins until the filling has set and pastry is light and golden.
  5. Remove from the oven and turn out onto a cooling tray. Serve warm. If you make these the day before, you can warm them up in the oven for 10-15 mins before you serve them.

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