Healthy Sweet Snacks

Pumpkin Snack Bites

10 Nov , 2014  

Pumpkin Snack Pies


Pumpkin Snack Pies


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


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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