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Butternut pumpkin pies
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Creamy pumpkin treats finished with a sprinkle of cinnamon - ideal for parties!
Ingredients:
  • 250g (1 2/3 cups) plain flour
  • 180g butter, chilled, chopped
  • 60ml (1/4 cup) iced water
  • 1kg Butternut pumpkin, peeled, seeded, coarsely chopped
  • 2 eggs
  • 160ml (2/3 cup) thickened cream
  • 155g (3/4 cup, firmly packed) brown sugar
  • Caster sugar, to dust
  • Ground cinnamon, to dust
  • Double cream, to serve
Instructions:
  • Combine flour and butter in a food processor until it looks like fine breadcrumbs. Add water and process until mixture forms a dough. Transfer dough to a floured surface and roll out to 5mm thickness. Use an 8.5cm pastry cutter to make 24 discs, re-rolling if needed. Line twenty-four 80ml muffin pans with pastry discs and chill in the fridge for 30 minutes.
  • Place the pumpkin in a saucepan with enough water to cover it. Bring to a boil over high heat, then reduce heat and simmer for 6-8 minutes until tender. Drain, mash until smooth, and let it cool completely in the pan.
  • Preheat your oven to 180°C. In a bowl, whisk together eggs and cream. Gently mix in sugar and pumpkin until well combined. Spoon the pumpkin mixture into pastry cases. Bake for 20-25 minutes until set. Let them cool slightly, then sprinkle with sugar and cinnamon. Enjoy with a dollop of cream.

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