After a recent trip to New York and with thanksgiving just around the corner, a friend of mine suggested I might try a Thanksgiving inspired post, something with pumpkin maybe? And what could be more traditional than a pumpkin pie for thanksgiving dinner, so I set about trying to find an easy and healthy pumpkin pie recipe.
So here you have it, individual honeyed pumpkin pie. These are mini individual pies so you don’t have to exercise too much self control to stop you eating a whole normal sized pie, although I can’t help you should you feel the need to eat more than 1 mini pie! If like me you’ve never had pumpkin pie before, you’ll be surprised to find these pies are lovely little parcels of aromatic spices with just a hint of sweetness from the honey. Eat them hot or cold and if you want to be a little naughty and need to satisfy your sweet tooth little more, then add a little whipped cream on the top, delicious!
They’re so easy, but you can make it even easier on yourself and use pre made short crust pastry especially if you’re short on time.
For the Shortcrust Pastry:
- 225g plain flour
- 2 egg yolks
- 100g diced butter
- 50g caster sugar
- dash of milk for glaze
For the pumpkin filling :
- 450g of pumpkin peeled , deseeded and diced.
- 150g mild honey
- 1tsp ground ginger
- 1/2 tsp mixed spice
- 3 eggs
- Preheat oven to 180C/350F
- Rub together flour , sugar and room temperature butter with fingertips until you get a bread crumb consistency.
- Mix in the egg yolks ad little water , until you have a smooth soft dough (its shouldn’t stick to your fingers) . Chill into fridge for min. 15mins.
- Steam the pumpkin for 20 min, or until soft and then drain and leave to cool. Once cool blitz in a blender or food processor until smooth for the puree filling. Mix in the remaining filling ingredients.
- Rollout the pastry thinly on a lightly floured work top and then cut out the pastry cases with a 3.5 / 4 inch round pastry or biscuit cutter . You can use any remaining trimmings of dough for decorations. I made lattice tops for my pies , by rolling out any excess dough, brushing with milk for the glaze and then cutting narrow strips (4 for each pie) .
- Butter a 12 hole muffin tin, and press the pastry circles into each of the muffing holes.
- Pour the pumpkin filling into each of the pastry cases and then arrange the lattice over the top, sealing each strip with a dash of milk and pressing slightly down at the sides, make sure you leave the lattice strips a little long. you can trim these once baked.
- Bake in the preheated oven for 20 -25 mins or until light golden. Remove from the oven and let stand in the tins for a further 20 mins.
- Trim the excess lattices strips and then loosen the pies with a blunt knife if needed and carefully lift out of the tins.
- Serve warm or cold , with a dash of cream or not. It’s no surprise I loved mine warm with some cream..enjoy!