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Little Pumpkin Pies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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

Ingredients

Serves: 0

Metric Cups
  • 650 grams sweet shortcrust pastry
  • 350 grams pumpkin (or butternut squash diced)
  • 300 millilitres milk
  • 2 large eggs (lightly beaten)
  • 50 grams soft brown sugar
  • 2 tablespoons golden syrup
  • 285 millilitres double cream
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • nutmeg (grated to sprinkle)
  • 22⅞ ounces sweet shortcrust pastry
  • 12⅜ ounces pumpkin (or butternut squash diced)
  • 11 fluid ounce milk
  • 2 large eggs (lightly beaten)
  • 1¾ ounces soft brown sugar
  • 2 tablespoons golden syrup or light corn syrup
  • 10 fluid ounce heavy cream
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • nutmeg (grated to sprinkle)

Method

Little Pumpkin Pies is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • preheat the oven to 190C/Gas 5.
  • 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.
  • 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.
  • 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.
  • 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.
  • preheat the oven to 190C/Gas 5.
  • 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.
  • 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.
  • Tell us what you think