We’re just about entering the time of year when the days are cold and bright, golden leaves crunch underfoot and we’re happy to stay inside with a mug of something warm.
What could be more perfect for the season, then, than sweet, honey glazed pumpkin pies, made mini for enjoying with a cuppa? This delicious recipe from Rowse Honey is exactly the type of not-too-difficult baking we’re going to be trying out this weekend, with lots of licking the spoon.
Keep reading for a lovely, yummy autumnal recipe that will make you feel all cosy inside.
- 225g (8oz) plain flour
- 50g (2oz) caster sugar
- 100g (4oz) butter, diced
- 2 egg yolks
- 2-3 teaspoons cold water
- 450g (1lb) deseeded pumpkin, peeled, diced
- 75g (3oz) Rowse Acacia honey
- 75g (3oz) light muscovado sugar
- 3 eggs
- 1 teaspoon ground ginger
- ½ teaspoon ground mixed spice
- Splash of milk to glaze
- Pinch of caster sugar to decorate
1. Add the flour and sugar to a bowl, add the butter and rub in with fingertips or an electric mixer until it resembles fine crumbs. Mix in the egg yolks and enough water to mix to a smooth, soft dough. Chill for 15 minutes.
2. Steam the pumpkin for 10-15 minutes over a saucepan of simmering water until tender. Drain and leave to cool then mash or puree in a liquidiser or food processor until smooth. Add the remaining filling ingredients and mix again until smooth.
3. Roll the pastry out thinly on a lightly floured surface, stamp out 12×10 cm (4 inch) circles with a plain biscuit cutter, re-rolling the pastry trimmings as needed. Press the pastry circles into the buttered sections of a 12 hole muffin tin. Reserve the trimmings.
4. Pour the pumpkin filling into the pastry cases. Roll the reserved pastry trimmings out thinly, cut into narrow strips with a pastry wheel or knife, brush lightly with milk and arrange as a lattice over the top of the tarts, sticking on to the top edge of the pastry cases with a splash of milk, and leaving the ends of the lattice a little long. Or cut leaves and arrange on the filling or omit the decoration if preferred.
5. Sprinkle with a little caster sugar and bake in a preheated oven 180°C (350°F), Gas Mark 4 for 20-25 minutes. Leave to cool for 20 minutes in the tin. Trim off the excess pastry from the lattice, then loosen the edges of the pies with a round-bladed knife, lift out of the tin and carefully transfer to a wire rack.
6. Serve warm or cold topped with spoonfuls of whipped cream and a drizzle of Acacia honey.
- Flavour whipped cream with a little clear honey and a dash of whisky.
- Short on time? Use a chilled 500 g (1lb 2 oz) pack of readymade sweet shortcrust pastry.
- Steamed and pureed pumpkin – or use butternut squash when out of season – subtly flavoured with honey and ground spices then topped with a spoonful of whipped cream and an extra drizzle of honey, a delicious pudding for Thanksgiving or bonfire night.
Images: Rowse Honey