Recipe

Spiced pumpkin pies with honey & nuts

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.

Nov 25, 2020 1:00pm
  • 1 hr 45 mins cooking
  • Makes 6 pies
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Ingredients

  • 1 1/2 cup (225g) plain (all-purpose) flour
  • 125 gram cold butter, chopped
  • 2 tablespoon icing (confectioners') sugar
  • 1 egg yolk
  • 1 tablespoon chilled water
  • 1 egg yolk, extra
  • 1/2 cup (125ml) thick cream
  • 3 teaspoon honey
  • 1/4 cup (25g) coarsely chopped walnuts
Spiced pumpkin filling
  • 1 kilogram jap or butternut pumpkin, chopped coarsely
  • pinch of sea salt
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 2 tablespoon milk
  • 1/4 cup (90g) honey
  • 2 tablespoon caster (superfine) sugar

Method

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.

Notes

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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