- Mini Pumpkin Pies.jpg (50.62 KiB) Viewed 577 times
Preparation Time: 10 minutes plus 20 minutes chilling time
Cooking time: 25 minutes
Serves: 12 pies
Based on 12 pies, each pie provides 164 cals, 8.5g fat (of which 4.5g saturates), 9g sugar and 0.4g salt per serving.
Ingredients
- 1 packet (320g) of ready-made puff pastry
- 255g (9oz) cooked pumpkin
- 205ml (7fl oz) evaporated milk
- 1 egg, beaten
- 85g (3oz) dark brown soft sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 6 and use butter to grease a muffin tin.
2. Unroll the puff pastry and use a round cookie cutter to cut out as many discs as possible. Press into muffin holes. Re-roll and cut out any excess to fill the tray.
3. Chill the tray in the fridge for 20 minutes
4. In a large bowl, with mixer speed on medium, beat cooked pumpkin with evaporated mik, egg, dark brown soft sugar, ground cinnamon, ground ginger, ground nutmeg and salt. Mix well. Pour into a prepared muffin tin. Bake 20 - 25 minutes.
5. Gently ease out the pies with a table knife and leave to cool.
6. When cool, sprinkle lightly with cinnamon.
¡SHARE TOPIC!