I’m back! We moved house last month and I have finally got back to taking pics and recording my recipes.
Pumpkins are one of my favourite winter veggies, but last week I had two halves and really didnt want to make roast pumpkin, so decided to make some pie.
This is really easy if you follow the recipe and a delcious way to use up pumpkins, which are really cheap these days too.
So here it is:
For filling: (enough for about 20 mini pies)
2 cups of cooked mashed pumpkin (i cook with a little bit of water after chopping and with some spices: allspice, ground ginger, cloves and vanilla)
1/2 cup of brown sugar (more or less to taste)
1/2 cup of thickened cream
Mix all ingredients together (after pumpkin puree has cooled) and set aside while you make the pastry
For pastry: (enough for about 8 mini pies)
1 cup of plain flour
75 gms salted butter ( a bit cooler than room temp)
1/4 cup castor sugar
Vanilla sugar or ground ginger to taste
less than 1/4 cup of cold water
Mix butter, sugar and flour with your fingers until you form bread crumbs. Slowly add some water until you form a round ball. You might not need all of the water. You can also do this in the food processor but i dont like the washing up!
You now have a choice of either using a pie shell or muffin tray (for individual pies). I chose to make small ones. You may also need double the pastry amount if you chose to do pies with less filling (personally i would double the amount of pastry)
Spray your trays with oil and roll out your dough, shaping into the tray. Make sure they are a little bit higher than you want them because they will shrink in your oven. Blind bake for about 10 mins in a 180 preheated oven until lightly golden.
Fill with your filling bake again until filling is set (around 15-20 mins). You may want to watch the heat and adjust so it doesnt burn (i lowered mine to 150C)
Serve with whipped cream or ice-cream.