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 pecans½ cup sugar3 tablespoon liquid glucose
Optional:>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 greased 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 (1 teaspoon) onto each pie. Now return to the oven and bake a further 15-20 minutes or so until done. Cool completely on rack.
To remove from trays, first use a butter knife to cut around the circumference of each pie. Now use a tablespoon to gently lift it out of the tray.
This gets better as it sits!Serve at room temperature or lightly warmed. May serve with additional cream/ice cream.

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- then the pastry crust will not cook through.)

This must be stored in the fridge.

POSTED ON

15 May 2023

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