A bite-size take on our favourite pumpkin pie. Great as a snack for on the go.
Ingredients
- 400 g Pumpkin Purée
- 3 Eggs
- 1/2 cup Honey
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 250 ml Evaporated Milk we used evaporated coconut milk
- a sheet 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!