I have mentioned in my 28 week update how I am not sleeping too great at the moment, and you will often find me awake at 4am trawling through Pinterest for things to bake and make. I had recently seen a recipe for mince pies which used a star shaped pastry topping which I thought looked really sweet, and I have also been reading about how to make a filling for pumpkin pie. I decided to try to combine these two ideas to use up the innards of our pumpkin. I didn’t work from a recipe, I winged it, as I so often do. Here’s what I did!
Firstly – I did not make the pastry. Ain’t nobody got time for that. If you are an excellent pastry chef then of course roll your own, but I bought ready made, ready rolled shortcrust pastry sheets and saved myself some time and hassle. I don’t think I have ever made pastry! So, I cut the lid off my pumpkin and scooped out the weird, stringy part and seeds. I have seen people use this as to embellish their pumpkin, flying out the carved mouth as if the pumpkin was puking. Delightful. I have also read somewhere about toasting the pumpkin seeds and flavouring them – so there are lots of things you could do… but I have to admit I got rid of mine. I then used a big, metal spoon to scoop out the fleshy part and hollow out the pumpkin, keeping the flesh to one side. It was a lighter colour than I had expected for some reason, but came out really easily. Once I had finished this, I put it all in a Pirex dish, sprinkled with cinnamon and roasted in the oven on 180 degrees. Whilst this was roasting I carved my pumpkin… You will note I am not particularly artistic but I think he will look effective enough in our window!
After about half an hour the pumpkin flesh was soft and squishy, and surprisingly liquidy, so I strained the excess liquid out and mashed it up into a puree. I then added some evaporated milk, about a third of a tin, and mixed it all together. I then strained it one more time. I was left with a creamy pumpkin puree which actually looked quite nice!
Now I rolled my cheater’s pastry out on the work surface and cut six circular shapes out to fit in my silicone muffin tray – another gamble, I wasn’t sure if pastry would work in these but I was feeling lucky. I spooned the pumpkin mixture into each pastry case and topped with a pastry star. They went in the oven on 180 degrees for about 30 minutes until the pastry was golden brown. I left them to cool and then popped them out of the silicone tray – et voila! perfectly petite pumpkin pies. I think they’d be great at a halloween party for adults and children. What did you do with your pumpkin innards? Let me know in the comments below! Xx