Mini Pumpkin Pies

Preheat the oven to 200°C (180°C fan)

Place the pumpkin chunks into a roasting tray, cover with foil and roast until tender (approximately 30 minutes) Set aside to cool before blending in a food processor or mashing with a fork until a smooth purée is formed. Reduce the oven temperature to 180°C (160°C fan)

Roll out the pastry on a lightly floured surface and use a round cutter to cut circles larger than the dimension of the holes in a 12 hole deep muffin tin (we use a 9 inch cutter) Gently place the cut out pastry round onto the hole in the tin and press into the shape (using a spare ball of pastry works really well for this) Repeat until all 12 holes in the muffin tin are lined with pastry. Chill until required.

Whisk the egg gently in a large bowl and set aside.

Combine the cream, spices and muscovado sugar into a saucepan and heat until just simmering, stirring all the time. Pour the cream mixture over the eggs and whisk well until blended. Stir in the pumpkin purée until well combined. Transfer to a jug before pouring the filling into your mini pastry cases.

Place into the oven for 8 minutes.

Once the pies are in the oven use any leftover pastry to cut out any desired pattern for the top of the pies (we use leaf cutters) Once the pies have cooked for 8 minutes the top should be set enough to hold the weight of the pastry leaf cut out. Place this on top of the pies and quickly place back into the oven. Cook for a further 17 minutes before removing from the oven. Serve warm or chilled