Cooking Instructions
1.
Pop the
pumpkin chunks (350 g)
into a large saucepan and cover with water. Cover with a lid, bring to the boil then simmer until tender. This should take around 15 minutes. Once soft, drain the pumpkin and let it cool.
2.
Preheat the oven to 180°C/160°C fan.
3.
Put a sieve over a large bowl and push the cooled pumpkin through. In another bowl, mix together the
sugar (80 g)
,
salt (2 g)
,
nutmeg (as needed)
,
ginger (as needed)
,
clove (as needed)
and half the
cinnamon (as needed)
. Mix in the
egg (1)
,
milk (80 mL)
and
melted butter (15 g)
, then add your puréed pumpkin and stir to combine.
4.
Pour into the
sweet pastry cases (36)
and bake for 12-15 minutes until the filling has just set.
5.
Leave to cool, then mix the other half of the
cinnamon (as needed)
with the
icing sugar (3 g)
and dust over the pies.
6.
Serve with the
ginger (5 g)
,
whipped cream (300 mL)
and
chopped hazelnuts (50 g)
on the side, or on top.