Whilst baking, these mini pies fill your kitchen with the most amazing aroma and I couldn’t wait until they were finally ready so I could give them a try. Once they had cooled down a little I discovered that these little morsels were actually very tasty indeed. If I was to describe the flavour of them I would say like a custardy pie which might make you think bleurgh but seriously these taste good, so good in fact I had erm quite a few just to make sure that they were worth writing a post about 😉
What you need:
1 1/2 Cups Pumpkin Purée
1/3 Cup Brown Sugar
1/3 Cup Maple Syrup
1 Tbsp Olive Oil
1/3 Cup Unsweetened Almond Milk
1 Tsp Pumpkin Spice (I made my own using this recipe)
1 Tbsp Xanthan Gum
1 Pinch Sea Salt
Ready to Roll Shortcrust Pastry (or your own recipe)
How to make:
Roll out your ready made pastry or make your own
Tear off small pieces of pastry, roll in a ball and place in one of the compartments of the tart tray. Push in the tart presser until you get a well and repeat until all compartments are full.
Now on to the filling; add all your ingredients to a bowl and mix really well. Adjust spices and salt to your taste
Fill each empty pie with your Pumpkin mix (you may have some left so keep that for something else)
Bake in a pre-heated oven 170degrees Celsius for around 20-25 minutes or until party is turning golden brown
Cool down a little and enjoy while still warm
As my ready made pastry contained egg it wasn’t suitable for vegans but if you can make vegan pastry then you too can enjoy the pumpkin spice goodness on your tastebuds.
Let me know if you have given this recipe a try.