Autumn is well and truly here and that can only mean one thing... pumpkin and squash time! What could be better than some yummy pumpkin pies with maple syrup and a hint of gingery mixed spice? Why, mini ones of course! Mr Makes said they're like pumpkin and maple flavour custard tarts. So if you're a fan of the custard tart I think you're going to like these!
Mini Pumpkin Pies (makes 24)
180g plain flour, sifted
45g icing sugar
90g butter, diced
1 egg yolk
1-2 tbsp milk
Filling (note: this makes around 300ml, of which you'll only need half, so freeze the rest for another time!):
250g diced pumpkin
2 tbsp double cream
1 egg and 1 egg white
2 tbsp maple syrup
½ tsp ginger
pinch mixed spice
1. First of all steam the diced pumpkin (I don't have a steamer, so I put the pumpkin in a colander set over a pan of gently simmering water) for around 15 minutes until tender.
2. Pop into a blender or food processor with the double cream and wizz into a puree. Leave to cool a little while you make the pastry.
3. In a bowl mix the flour and icing sugar. Use your fingers to rub in the butter until it has a breadcrumb-like texture. In a separate bowl mix 1 tbsp milk with the egg yolk to combine, then add this to the flour mixture and use a knife to mix it through. If a dough doesn't form, add a further tbsp of milk. Use your hands to bring the dough together into a ball. Wrap in cling film and rest in the fridge for 15 minutes.
4. Now mix the egg, egg white, maple syrup, ginger and mixed spice into the cooled pumpkin puree.
5. Preheat oven to 200°C (180°C fan).
6. Roll out the chilled pastry to 4mm thickness and cut out 24 rounds (I used a 5.5cm cutter) and line a 24 hole mini muffin tin. Use the remaining pastry to cut out stars (tip: use a tooth pick to ease the pastry out of the corners).
8. Bake on the middle shelf of the oven for 15-20 minutes. Cool in the tin before removing and sprinkling with caster sugar.