250mlEvaporated Milk we used evaporated coconut milk
asheet Short Crust Pastry
Instructions
Begin by cutting the pastry into 12 circles – these should perfectly fit your muffin tray.
Bake these for 8 minutes at 200C. Use the back of a spoon to gently push down any that rise in the middle.
Whisk together your eggs, honey & spices. Add your evaporated milk & puréed pumpkin and whisk again.
Spoon into your pastry cases and bake at 200C for 5 mins before finishing at 180C for 15-20 minutes – they should be firm and set. Allow to cool before serving.
Notes
We had some extra pumpkin mix leftover at the end so baked this in a greased tin and served with ice cream for pudding!