Pumpkin Filling

Pumpkin Filling

Ingredients

• 1 x 796 ml can pumpkin purée
• 1 cup sweetened condensed milk
• 2 large eggs
• 3 tbsp brown sugar
• 1.5 tbsp cinnamon
• 1 tbsp salt
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1/8 tsp clove
• 1 tsp vanilla extract
• 1 tbsp bourbon

Method

1. In a large bowl, add pumpkin purée, sweetened condensed milk, and eggs. Whisk until smooth.
2. In a small bowl, mix brown sugar, cinnamon, salt, ginger, nutmeg, and clove. Break up any clumps with your fingers or a spoon.
3. Whisk the spice mix into the pumpkin base until fully blended.
4. Stir in vanilla and bourbon.
5. Mix until the texture is smooth and even. Set aside.

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Mini Pumpkin Pies using frozen mini pie shells

You will need

• Frozen mini pie shells
• Prepared pumpkin filling
• Pie weights or dried beans or rice
• Baking sheet
• Parchment or foil

1) Preheat

• Heat oven to 350°F, 175°C.

2) Blind bake shells

1. Set the frozen mini shells on a baking sheet.
2. Line each shell with a small square of parchment or foil. Add pie weights.
3. Bake 8 to 10 minutes.
4. Remove from the oven. Lift out weights and liners. Let shells cool 2 to 3 minutes.

3) Fill

1. Stir the filling.
2. Spoon into shells, almost to the top without spilling.
3. Tap the tray once or twice to release air bubbles.

4) Bake

• Bake at 350°F, 175°C for 22 to 28 minutes. The edges should be set and the centres should have a slight jiggle but not look wet. If shells brown too fast, cover edges loosely with foil.

5) Cool and store

1. Cool on a rack at least 45 minutes.
2. Chill for best slice.
3. Store covered in the fridge up to 4 days. Freeze up to 2 months once fully cooled.