Pumpkin Snack Pies - Healthy Sweet Snacks
Healthy Sweet Snacks

Pumpkin Snack Bites

Pumpkin Snack Pies

Materials

  • 250 g 1 2/3 cups plain flour
  • 180 g butter chilled, chopped
  • 60 ml 1/4 cup iced water
  • 1 kg Butternut pumpkin peeled, seeded, coarsely chopped
  • 2 eggs
  • 160 ml 2/3 cup thickened cream
  • 155 g 3/4 cup, firmly packed brown sugar
  • Caster sugar to dust
  • Ground cinnamon to dust
  • Double cream to serve
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Instructions

  • Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the water. Process until the mixture comes together. Turn pastry onto a lightly floured surface. Roll out until 5mm thick. Use an 8.5cm-diameter pastry cutter to cut 24 discs from pastry, re-rolling if necessary. Line twenty-four 80ml (1/3-cup) capacity muffin pans with pastry discs. Place in the fridge for 30 minutes to rest.
  • Meanwhile, place pumpkin in a saucepan. Add just enough water to cover. Bring to boil over high heat. Reduce heat to medium-high and simmer for 6-8 minutes or until just tender. Drain. Return to the pan and mash until smooth. Set aside to cool completely.
  • Preheat oven to 180°C. Whisk the eggs and cream in a bowl. Whisk in sugar and pumpkin until just combined. Divide pumpkin mixture among pastry cases. Bake for 20-25 minutes or until just set. Set aside to cool slightly. Dust with sugar and cinnamon. Serve with cream.

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