Mini Pumpkin Pies
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 4 pies 1x
- Category: Dessert
Ingredients
Scale
- 500 g pumpkin (, chopped into chunks)
- Olive oil spray
- 1 sheet short crust pastry
- 2 eggs
- 1/4 cup evaporated milk
- 2 tbsp Natvia natural sweetener
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 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.
Find it online: https://eatnik.com.au/mini-pumpkin-pies/