Sugar-Free Mini Pumpkin Pies
Prep: 15 minutes
Cook: 70 minutes
Ingredients500g pumpkin, chopped into chunks Olive oil spray 1 sheet shortcrust pastry 2 eggs ¼ cup evaporated milk 2 tbsp Natvia natural sweetener 1 tbsp cornflour 1 tsp vanilla extract ½ tsp cinnamon ½ tsp nutmeg ½ tsp ginger ¼ tsp allspice 200mL cream, whipped Whole nutmeg for grating
- Preheat oven to 180ºC. Place pumpkin on a baking paper-lined tray, spray lightly with oil spray and bake for approximately 40 minutes or until tender. Leave to cool.
- Spray four mini pie tins with a little oil, and line with short crust pastry, being sure to press into the corners. Fill each pie with a lining of baking paper and either baking weights, rice or beans. Bake for 30 minutes.
- In a blender or food processor, combine cooled pumpkin, eggs, evaporated milk, sweetener, cornflour, vanilla, cinnamon, nutmeg, ginger and allspice and blend till a smooth mixture forms.
- Spoon pumpkin filling into each pie crust and place back into the oven for 20-25 minutes or until the filling has firmed. Remove from the oven and allow to cool before topping with cream and freshly grated nutmeg.