Make the pumpkin pies extra decadent by adding 1 teaspoon of dulce de leche or salted caramel to each pie after pouring the filling into the casing
| Created by | Spinneys |
| Prep time | 45 minutes |
| Cook time | 60 minutes |
| Serves | Makes 12 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 411 |
| Fat | 25g |
| Saturates | 0.4g |
| Protein | 5g |
| Carbs | 42.6g |
| Sugars | 5.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and cube the pumpkin.
Preheat the oven to 190°C, gas mark 5. Grease a 12-hole muffin tin with cooking spray.
Roll the shortcrust pastry out slightly. Using a 9cm-round cookie cutter, cut out 12 rounds of pastry.
Place each round in the muffin tin cups, pressing it down and up the sides. Keep any dough scraps for the top lattice or decorations.
Roll the dough again then cut out 12 x 7cm rounds until you have a total of 12 using a small triangle cutter. Cut out faces for the pies.
Cut 12 x 10cm squares of baking paper and crumple them. Line each crust with the crumpled baking paper and fill with pie weights, beans or rice. Place in the oven and bake until the crust is set, approx. 10 minutes. Remove the pie weights and continue to bake until the crust is golden, approx. 5 minutes. Remove from oven.
Lower the oven temperature to 160°C, gas mark 3.
To make the filling, place the pouring cream, 30g of sugar, egg, vanilla extract, cinnamon and mixed spice in a blender. Blitz until smooth and combined. Pour into the cooled crusts and top with the 7cm pie faces.
Sprinkle with the remaining sugar (2 tbsp) then bake for approx. 15-20 minutes or until the crust is golden and crispy.
Serve warm.
