Recipes
Mini Pumpkin Pies
40 mins
40 mins
Serves Makes 24
Serves Makes 24
These festive pies were made as part of our Christmas Cook Off and submitted by our President Julia.
Print recipe
Ingredients
- 3 Sheets premade flaky pastry (New Way pastry is the best)
- 1 butternut pumpkin, skinless, chopped and roasted
- ½ Cup coconut cream
- 1 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp salt
- 1 tsp sugar
- 3 Tbs flour
- 1 tsp baking powder
- Handful chopped fresh chives
Directions
- Preheat oven to 200oC.
- Take the pastry out of the freezer and separate the pastry sheets so they thaw.
- Cut circles of pastry with a slit, make into a cone and put in mini cupcake tins, making sure the pastry covers the edge of the cupcake holder.
- Blind bake the pastry. When edges are cooked, take out the blind baking and return to the oven until the base is cooked. Remove from oven.
- In a bowl, put in roasted butternut and coconut cream and mix until smooth (alternatively, use a food processor).
- Add dry ingredients and mix through.
- Add chives and mix through.
- Put teaspoons full of mixture in the pastry cases. Add left over pastry on top as decoration. You can make a lattice or stars for Christmas.
- Put in oven for 10 mins or until pastry on top is cooked.
- Allow to cool a little and serve.
