While Thanksgiving is not really a celebrated holiday here in Australia, our food channel continues to broadcast all of the delicious home cooking one could do in preparation for the day. I have a strong love for American television cooks and chefs; who could go past watching Rachael Ray cook green bean casserole or the Barefoot Contessa herself, Ina Garten, whip up stuffed turkey and yams. It all brings me great joy and puts me right into the festive feels.
I think many Australians are fond of the October-November holidays, but we have such a lack of pumpkin-flavoured goodies available. We want pumpkin spiced lattes, pumpkin cakes and pumpkin pies! I’ve done my fair share of pumpkin cooking, see mushroom ravioli with creamy pumpkin, pumpkin halloumi pasties and pumpkin soup.
And so, I bring you a recipe for single serve pumpkin pies that don’t contain any refined sugar. Bonus! When making pumpkin pie the first ingredients are pureed pumpkin filling and condensed milk. There is no denying this version is heavenly. Unfortunately, canned pumpkin is not freely available here. I roasted the pumpkin and pureed it myself, which of course brings a naturally beautiful flavour to the dessert. You could definitely substitute the sweetener and evaporated milk with condensed milk if you’d prefer. Totally up to you.
Mini Pumpkin Pies
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 4 pies 1x
- Category: Dessert
Ingredients
- 500 g pumpkin (, chopped into chunks)
- Olive oil spray
- 1 sheet short crust pastry
- 2 eggs
- ¼ cup evaporated milk
- 2 tbsp Natvia natural sweetener
- 1 tbsp cornflour
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp allspice
- 200 mL cream (, whipped)
- Whole nutmeg (, for grating )
Instructions
- Preheat oven to 180ºC. Place pumpkin on a baking paper-lined tray, spray lightly with oil and bake for approximately 40 minutes, or until tender. Leave to cool.
- Spray four mini pie tins with a little oil, and line with short crust pastry being sure to press into the corners. Fill each pie with a lining of baking paper and either baking weights, rice or beans. Bake for 30 minutes.
- In a blender or food processor, combine cooled pumpkin, eggs, evaporated milk, sweetener, cornflour, vanilla, cinnamon, nutmeg, ginger and allspice and blend until smooth.
- Spoon pumpkin filling into each pie crust and place back into the oven for 20-25 minutes or until the filling has firmed. To avoid the filling cracking, turn off the oven and leave the door ajar. Allow pies to cool in the oven. Once completely cooled, top with fresh cream and grated nutmeg.
Let me see all of your food creations and delicious snaps by using the hashtag #eatnik on your photos!
This recipe is sponsored by Natvia.
