Pumpkin pies with brown sugar cream
Pumpkin, butternut, raw
400 g, (buy 500g), peeled, seeded, coarsly chopped
Reduced-fat shortcrust pastry
260 g, (2 sheets), just thawed
Light thickened cream
⅓ cup(s), (80ml)
2 g, ground
⅓ cup(s), (75g), firmly packed
Extra light sour cream
⅓ cup(s), (80g)
- Place pumpkin pieces in a small saucepan. Add enough water to just cover, then bring to the boil over high heat. Reduce heat to medium-high and simmer for 8 minutes or just until tender. Drain and return to pan. Use a stick blender to puree until smooth. Transfer to a large bowl, then cover and refrigerate for 1 hour to cool.
- Meanwhile, preheat oven to 200°C or 180°C fan-forced. Cut each pastry sheet in half diagonally. Use pastry pieces to line four 3cm-deep, 9cm- base diameter pie tins, trimming excess pastry. Place tins on a baking tray. Line tins with baking paper, then fill with pastry weights or rice. Bake for 10 minutes, then remove paper and weights or rice and bake for a further 5 minutes or until lightly coloured. Set aside. Reduce oven to 180°C or 160°C fan-forced.
- Add egg, cream, cinnamon and ¼ cup (55g) sugar to pumpkin puree, whisking until well combined. Divide mixture among pastry cases. Bake for 35–40 minutes or until just set. Set aside to cool slightly, then lift pies out of tins. Swirl remaining sugar into sour cream to create a marbled effect. Serve pumpkin pies topped with sugar cream.