Well today I’m bringing you this post from the comfort of my very own bed! It’s Sunday so that’s my excuse, and my belly is full from a rather large amount of my homemade pumpkin pie bites so a little lay down is greatly needed.
Now at this time of year, what’s better than the taste of pumpkin pie? An entire pumpkin pie in just ONE bite of course! These little tartlets have kept me occupied all day and the best thing about them is that they are easy peasy to make so the perfect bake if you’re feeling slightly fragile from the night before!
To make these super sweet little puffs of pumpkin goodness you will need:
- 2 packs of Jus Rol refrigerated pastry (of course you can be fancy schmancy and make your own if you’re a pastry pro!)
- 1 tin of Libby’s 100% Pure Pumpkin
- 1 tin of evaporated milk
- 2 large eggs
- 3/4 cup of sugar
- 1/4 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- Mini hole baking tray (canape/ mini muffin tray)
First things first, preheat your oven to 220°c (425°f) and begin greasing your baking tray lightly with butter.
Roll the pastry evenly and use a circular cutter to create your pastry bases, then carefully position them in to your baking tray holes to form a pastry cup for the filling.
The filling is so simple to make and doesn’t require any technical baking skills (hence why I can make it), just begin by emptying the entire pumpkin tin into a mixing bowl.
Next, add the tin of evaporated milk (12oz). Nowadays tins don’t often have measurements in ounces anymore and generally all tins of evaporated milk will be around 420g which is slightly over the needed amount. So just leave a little out… and give it to your cat.
Crack in the 2 large eggs and sugar, then mix it up!
I have added the measurements of spices that I personally think tastes rather splendid, but it really is a matter of how strong YOU want the flavours to be so keep sampling it as you go… the raw egg really wont kill you. Once you have added in the salt, cinnamon, ginger and cloves your filling is complete!
Carefully spoon the mixture in to your pastry cups allowing some room for the filling to slightly rise (yes, pumpkin apparently rises).
Now if my directions have been accurate enough you should hopefully have something that looks a bit like this!
Place them on the middle shelf in your oven and allow to cook for 15 minutes, then lower the heat to 200°c (390°f) and cook for a further 10 minutes.
These pumpkin schmumpkins are now ready to cool so do your best to hold back those wandering hands because I learned the hard way that they will burn your tongue if your not patient.
Pumpkin spice and all things nice.
Yum yum, in my tum.