Pumpkin Pie Slices
Recipe by Rosie Morgan
Pink Haired Pastry Chef
A WORD FROM THE CHEF
This Small Batch Pumpkin Pie Slices Recipe is a low effort, big reward kind of dessert. It’s a downsized version of a traditional American pumpkin pie. It’s made in a loaf tin so no need for any fancy pie dishes, which also makes it super simple to cut and portion. The base is a mix of crushed biscuits, toasted pecans and melted butter, pressed together and baked to form a delicious crunchy, nutty crust. The filling is a wonderfully smooth pumpkin spice baked custard that just melts in the mouth. A gorgeous autumnal bake and well worth giving a try!
INGREDIENTS
Pecan Crust
90 grams digestive biscuits (or gingernut)
30 grams pecans, whole or chopped
40 grams melted butter
Pumpkin Pie Filling
200 grams pumpkin or butternut squash puree (store bought or homemade)
100 grams brown sugar
One whole egg
175 grams cream
1 tsp vanilla
10 grams cornflour
20 grams water
A pinch of cracked black pepper
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground mixed spice (or allspice)
METHOD
Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
Begin by toasting the pecans. You can do this by placing into a hot frying pan and cooking for a couple minutes while stirring often. You can also place them onto a baking tray and bake for five to six minutes until toasty.
Allow the pecans to cool slightly.
Place the cooled pecans along with the biscuits into a food processor or bowl if using a hand blender and blitz until the mix resembles chunky breadcrumbs. You can also place them into a ziploc bag and hit them repeatedly with something heavy like a rolling pin to crush.
Add the melted butter to the crumbs and mix well.
Grease and line a loaf tin and press the crumbs firmly and evenly into the base.
Bake for 10-15 minutes.
Remove from the oven when cooked and keep the oven on.
While the crust is baking, you can prepare the filling.
In a mixing bowl, add the cornflour and water. Whisk together until smooth.
Add the remaining pumpkin pie filling ingredients and whisk everything together until smooth.
Once the base is baked, pour the pie filling mix directly onto the crust. You can do this while the crust is still hot, no need to wait for it to cool down.
Bake for 30-40 minutes or until the centre is no longer liquid when you jiggle it.
Allow to cool completely before placing in the fridge for at least one to two hours before cutting.
Leftovers can be placed into an airtight container and stored in the fridge for three days.
TOP TIP!
You can make your own pumpkin or butternut squash puree at home. To do this, peel the pumpkin or butternut squash, remove the seeds and cut into chunks. Steam cook them for 15-20 minutes until soft or place into a deep baking dish, cover in tinfoil and bake for 20-30 minutes until soft.
You can then puree using a food processor, hand blender or do it by hand with a masher. If the butternut squash or pumpkin is quite large, you can cut them into wedges without removing the skin and cook them. Once cooked, you can scrape the inside flesh off the skin to puree. Allow to puree to cool before using in baking recipes.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
YOU MIGHT ALSO ENJOY