Remember when I said I would be back with ways to use up your Halloween pumpkin pulp well here I am with mini pumpkin pies. In fact this recipe I am about to share made 24 mini pies and one large pie. There is a little more prep to make your own pulp but you can make this same recipe with canned pumpkin pulp. I simply roasted and pureed the pumpkin that I scooped out of two pumpkins.
you will need;
400g pumpkin pulp
340g evaporated milk
2 eggs plus 1 yolk
100g vanilla sugar (alternatively you could use 2 tsp vanilla extract & 100g light brown sugar)
140g caster sugar
2 tsp mixed spice
1 tsp ground ginger
for pastry use this recipe but add 1 tbsp icing sugar and use white plain flour
Make up your pastry and chill in the fridge.
Put the pumpkin pulp, evaporated milk, sugar, spices and eggs into a bowl and whisk together.
For the large pie roll out the pastry. For the tiny pies I placed a pastry ball in each hole and pressed into shape with a wooden dibble.
Fill all of the pastry cases and bake at 180C until the pastry cases are golden. Serve cool.