Mini Pumpkin Praline Pies

INGREDIENTS

Crust:2 and ½ cups flour 1 scant teaspoon salt1 tablespoon sugar½ teaspoon baking powder 125g butter, cold and cubed125g good quality baking margarine (Stork Bake) , cold and cubed½ cup ice water
Filling:2 cups (around 420g) pumpkin puree3 eggs, large or extra large (NOT JUMBO) 1 and ¼ cups sugar2 Tablespoons maizena (corn flour)½ teaspoon salt1 and ½ teaspoons cinnamon powder 1 heaped teaspoon Robertsons mixed spice 1 tub fresh cream2 tablespoons milk
Praline✨1 ¼ cups chopped pecans2/3 cup sugar3 tablespoon liquid glucose
Optional:>Homemade Salted Caramel, to garnish>Whipped cream/ice cream

METHOD

CrustWhisk together flour, sugar, salt and baking powder. Use a pastry cutter or two forks to rub in the butter/margarine. Do not rub in too fine, blobs of fat should still be about the size of peas. Add the water and mix until just combined. Place dough into a Tupperware and refrigerate for at least 2 hours. I usually leave it overnight.
FillingBeat all ingredients together in a large bowl.
PralineSimply mix together all the ingredients using a fork. Set aside.
AssemblyDivide dough equally into 24 balls, you may use a kitchen scale if available. Press neatly into cupcake cavities. 👇See comments below about other size options.
Pour filling into pie dough and bake in a well preheated oven @180°c for about 20 minutes. All ovens differ, check early. The pumpkin filling should be quite a bit darker, slightly puffy but not cooked fully. Remove pies from the oven then gently press a little praline topping onto each pie, pressing down lightly with a spoon. Now return to the oven and bake a further 15 minutes or so until done. Remove and cool completely on rack.
This gets better as it sits!

INFO & TIPS

To make pumpkin puree, simply dry roast pumpkin (with skin) in an oven until fork-tender. Do not add any water. Peel skin off when cool.

When baking this pie, use fan-assisted or static oven.
(Not thermofan, as then the pastry crust will not cook through.)

This must be stored in the fridge. Reheat lightly before eating.

POSTED ON

15 May 2023

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