This is my take on a Thanksgiving pumpkin pie. I am not an expert on pumpkin pies and have tried to make this a little healthier so although I can’t vouch for its authenticity, it is a tasty dessert. I made individual ones as I love the way they look, plus it’s a good way to limit the amount of pie you eat. No extra large slices and you only get seconds if someone else doesn’t want theirs!
My mini tart tins have a base diameter of 8cm, or roughly 3 inches, and this recipe makes six mini pumpkin pies. You could make one large 8″ pie by doubling the amount of filling (no need to double the amount of pastry though, one recipe quantity is enough).
170g plain flour
1 tablespoon caster sugar
1 egg yolk
2 tablespoons cold water
100g pumpkin purée
50g cream cheese
50g maple syrup
Zest and juice of a small orange
1 tablespoon natural yogurt
25g plain flour
½ teaspoon mixed spice
Make the pastry:
Put the flour into a bowl and cut the butter into small cubes. Add it to the flour and rub it in using your fingertips.
Once the mixture resembles fine breadcrumbs stir in the sugar.
Mix the egg yolk with the water and add to the flour mixture. Mix in using a knife and once it starts to come together form into a ball. Knead very briefly.
If the pastry is too warm to roll out, wrap in clingfilm and chill until firm enough.
Roll out your pastry and use it line the six tart tins.
Set the oven to 200ºC.
The pastry needs blind baking. Crumple up some baking parchment so that it is all creased. Open it out again and use it to line the pastry cases. Line with baking beans or rice.
Bake the pastry cases for around 10-15 minutes, until they are lightly coloured and start to look baked. Remove the baking parchment and baking beans and let them cool while you make the filling.
Make the filling:
Set the oven to 170ºC.
Beat the pumpkin purée, cream cheese and maple syrup together until it is all mixed together properly.
Add the orange zest and juice, the egg and yogurt and beat again.
Sieve in the flour and mixed spice and mix in carefully.
Carefully pour or spoon the mixture into the pastry cases.
Bake for around 30 minutes, until the filling is puffed up and just set in the middle.
Allow to cool: they will sink as they cool.
Remove from the tins, dust with icing sugar and serve with cream, ice cream or yogurt for a healthier option.