Spiced pumpkin pies with honey & nuts

With a drizzle of honey and a dollop of cream, these little pies are the bees knees.
pumpkin pies
6 pies
1H 45M

We took a traditional pumpkin pie and created individual serves. With drizzles of honey, dolloped cream and a scattering of crushed nuts these delicious pumpkin pies are utterly charming.

Looking for more sweet pies for dessert?


Spiced pumpkin filling


Spiced pumpkin & honey pies

1.Process flour, butter and sugar until mixture resembles breadcrumbs. Add egg yolk and the water; process until ingredients come together. Divide pastry into six portions, wrap each in plastic wrap; refrigerate 30 minutes.
2.Meanwhile, make spiced pumpkin filling; boil, steam or microwave pumpkin until just tender; drain. Process pumpkin, salt, ginger and cinnamon until smooth. Add eggs, milk, honey and sugar; process until smooth. Cool.
3.Roll pastry between sheets of baking paper until large enough to line six 10cm round, 3cm deep, loose-based tart tins. Lift pastry into tins, press into base and sides, trim edge; prick bases all over with fork. Cover; refrigerate for 20 minutes.
4.Meanwhile, preheat oven to 180°C.
5.Place tins on an oven tray; line each with baking paper, fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake a further 10 minutes or until browned lightly. Cool on tray.
6.Spoon pumpkin filling into pastry cases. Brush tops with extra egg yolk. Bake pies 25 minutes or until set and light golden.
7.Just before serving, spoon cream onto pies, drizzle with honey and top with nuts.

The pies can be made a day ahead. Before serving, reheat in a 160°C oven for 10 minutes or until warm.


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