Spiced pumpkin pies with honey & nuts
We took a traditional pumpkin pie and created individual serves. With drizzles of honey, dolloped cream and a scattering of crushed nuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Pie weights
- Pastry brush
- Steamer basket
- Colander
- Microwave
- Oven
- Stove
- Saucepan
- Baking sheet
- Spoon
- Fork
- Parchment paper
- Plastic wrap
- Refrigerator
Ingredients
- 1 1/2 cup (225g) plain (all-purpose) flour
- 125 grams cold butter, chopped
- 2 tablespoons icing (confectioners') sugar
- 1 egg yolk
- 1 tablespoon chilled water
- 1 egg yolk, extra
- 1/2 cup (125ml) thick cream
- 3 teaspoons honey
- 1/4 cup (25g) coarsely chopped walnuts
- Spiced pumpkin filling
- 1 kilogram jap or butternut pumpkin, chopped coarsely
- pinch of sea salt
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 2 tablespoons milk
- 1/4 cup (90g) honey
- 2 tablespoons caster (superfine) sugar
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