A pumpkin pie is something that originated in America and it is usually prepared for Thanksgiving in America.
It is made with a sweet pastry and a pumpkin custard type filling. I have made mine with tinned pumpkin purée, evaporated milk and my own pumpkin spice mix.
This is my interpretation of a pumpkin pie and not exactly as you would get in America but I think it's pretty delicious and spicy.
You can enjoy as they are or with whipped or clotted cream.
Start by making the pastry - put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Add the egg and combine in the food processor or by hand until the pastry forms a ball.
Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.
Line 12 tart tins (6.5cm diameter) or use a muffin tray with 8cm circles of the pastry.
Place in the fridge while you make the filling
Pre-heat the oven to 190 degrees centigrade ( 170 fan).
Filling In the bowl of a stand mixer put the pumpkin purée, light brown sugar, evaporated milk, egg, salt & pumpkin spice mix.
Mix on a medium speed for about two minutes until everything is incorporated and it is nice and smooth.
Take the tart cases out of the fridge.
Spoon the pumpkin mixture into the cases and fill to the top (you may have more mixture than you need to fill the small tins).
Grate some whole nutmeg on the top of each tart.
Bake for 20-25 minutes.
Leave to cool completely before removing from moulds.
Mini Pumpkin Pies
Sarah's servings: 12
Sarah's skill: Medium
Baking time: 20-25 minutes
Ingredients:
Pastry
200g Plain Flour
45g Icing Sugar
100g Cold Cubed Unsalted Butter
1 Large Egg
Filling
250g Tinned Pumpkin Purée
125g Soft Light Brown Sugar
200ml Evaporated Milk
2 Large Eggs
Pinch of Salt
1/2tsp Pumpkin Spice Mix
Whole Nutmeg (to grate on top)
Method:
Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Add the egg and combine in the food processor or by hand until the pastry forms a ball.
Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.
Line 12 tart tins (6.5cm diameter) or use a muffin tray with 8cm circles of the pastry.
Place in the fridge while you make the filling
Pre-heat the oven to 190 degrees centigrade ( 170 fan).
Filling In the bowl of a stand mixer put the pumpkin purée, light brown sugar, evaporated milk, egg, salt & pumpkin spice mix.
Mix on a medium speed for about two minutes until everything is incorporated and it is nice and smooth.
Take the tart cases out of the fridge.
Spoon the pumpkin mixture into the cases and fill to the top.
Grate some whole nutmeg on the top of each tart.
Bake for 20-25 minutes.
Leave to cool completely before removing from moulds.
Equipment Used
Sarah's extra slice......
You can use a muffin tray if you don't have the tart tins.
You can make your own pumpkin purée instead of the tinnned if you prefer. Just scoop the seeds out of the pumpkin, cut into 6-8 slices and roast in the oven at 180°C (160°C fan) for 40 minutes or until soft. Blend with a stick blender or in a food processor until smooth. Leave to cool completely before using.
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