Mini Pumpkin Pies - cooking recipe

Ingredients

2 1/4 cups all-purpose flour, sifted
2 tbsp granulated sugar
1/2 cup unsalted butter, chopped
1 None egg + 1 egg yolk
1 tbsp lemon juice
1 lb pumpkin, peeled, chopped
1/3 cup light brown sugar
1/3 cup heavy cream
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg + extra, to serve
None None whipped cream, to serve

Preparation

Combine flour and granulated sugar. Cut in butter until mixture resembles breadcrumbs. Add 2 tbsp ice water, egg yolk and lemon juice. Mix until combined then knead gently on a lightly floured surface. Wrap in plastic wrap and chill for 30 mins.
Meanwhile, to make the filling, steam pumpkin for 8-10 mins, or until tender. Let cool. Place in a food processor along with brown sugar, cream and spices. Process until smooth. Add egg and pulse until just combined.
Preheat oven to 350\u00b0F. Lightly grease 2 - 12-cup shallow muffin pans. Roll out pastry then cut out 24 - 3 inch discs from pastry and use to line muffin holes. Carefully pour filling into pie shells and bake for 20-25 mins, until just set. Transfer to a wire rack to cool. Serve topped with whipped cream. Sprinkle with nutmeg.