Operation Manual

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Ingredients
Vegetable oil
1.4kg pumpkin
50g unsalted butter
125g golden caster sugar
4 tbsp. plain four
¼ tsp. ground nutmeg
½ tsp. ground cinnamon
2 tsp. vanilla extract
2 large free- range eggs
Pastry for pie bases and tops
Method
1. Preheat your oven to 180C/350F/gas 4. Grease a non-stick pan
with vegetable oil.
2. Prepare the pumpkin by halving it and scooping out and
discarding the seeds.
3. Cut the pumpkin into quarters and put onto the pan. Cover with
foil and put into the oven for around an hour.
4. Remove the tray from the oven and allow the pumpkin to cool
in the tray.
5. Take the cooled pumpkin pieces and scoop out the esh, and
put it into a food processor.
6. Cook 50g of butter on a low heat until it’s golden brown. Add to
the pumpkin and blitz until smooth.
7. Add the sugar, cinnamon, vanilla extract, our and nutmeg to
the blitzed mixture.
8. Break the two eggs into a separate bowl and whisk them before
adding to the mixture.
9. Blitz the mixture again until smooth.
10. Pour the pumpkin mixture into the pie bases. Add pastry lids if
desired. Cook in your 8 Mince Pie Maker for around 15 minutes,
or until golden brown.
Pumpkin Pie Filling
Be prepared to feel autumnal with this pumpkin pie lling. Serve the mini pies with spiced whipped
cream for a traditional desert.