Mini Purple Pumpkin Pies
Servings 24
Ingredients
- 24 mini pie/tartlet cases
- 100 g canned pumpkin or cooked fresh pumpkin puréed
- 1 small egg
- 20 g caster sugar
- 20 g soft brown sugar
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- 80 g evaporated milk
- purple food colouring
Instructions
- Preheat your oven to 170C/Gas 3.
- Place the tartlet cases on a baking tray.
- Mix the pumpkin, egg, sugars, spices and milk until well blended.
- Add a few drops of purple food colouring and stir. Add until you get a good shade of purple.
- Divide the mixture between all of the pie/tartlet cases and bake in the oven for 20 – 30 minutes or until set.