Name: Mini pumpkin spice pies with ginger cream and chopped hazelnuts
Total time: 3000 s
Yield: 16
Ingredients: 350 gram pumpkin; 36 mini pastry tartlet shell; 80 gram caster sugar; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1 egg; 15 gram butter; 80 millilitre milk; 1/2 tablespoon icing sugar; 1 tablespoon ground ginger; 300 millilitre whipping cream; 50 gram roasted hazelnuts

Step 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.

Step 2

Preheat the oven to 180°C/160°C fan.

Step 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.

Step 4

Pour into the sweet pastry cases (36) and bake for 12-15 minutes until the filling has just set.

Step 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.

Step 6

Serve with the ginger (5 g) , whipped cream (300 mL) and chopped hazelnuts (50 g) on the side, or on top.

Mini pumpkin spice pies with ginger cream and chopped hazelnuts

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