Small Batch Pumpkin Pie Slices
Delicious small batch version of the lightly spiced traditional pumpkin pie. It's baked in a loaf tin for easy cutting!
Equipment
- 1 Hand Blender or food processor or a ziploc bag and something heavy like a rolling pin
- 1 Mixing bowl
- 1 Whisk
- 1 Loaf tin
Ingredients
Pecan Crust
- 90 grams digestive biscuits (or gingernut)
- 30 grams pecans, whole or chopped
- 40 grams melted butter
Pumpkin Pie Filling
- 200 grams pumpkin or butternut squash puree
- 100 grams brown sugar
- 1 whole egg
- 175 grams cream
- 1 tsp vanilla
- 10 grams cornflour
- 20 grams water
- 1 pinch cracked black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground mixed spice (or allspice)
Instructions
- Peaheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- Begin by toastin the pecans. You can do this by placing into a hot frying pan and cooking for a couple minutes while stirring often. You can also place them onto a baking tray and bake for 5-6 minutes until toasty.
- Allow the pecans to cool slightly.
- Place the cooled pecans along with the biscuits into a food processor or bowl if using a hand blender and blitz until the mix resembles chunky breadcrumbs. You can also place them into a ziploc bag and hitting them repeatedly with something heavy like a rolling pin to crush.
- Add the melted butter to the crumbs and mix well.
- Grease and line a loaf tin and press the crumbs firmly and evenly into the base.
- Bake for 10-15 minutes.
- Remove from the oven when cooked and keep the oven on.
- While the crust is baking, you can prepare the filling.
- In a mixing bowl, add the cornflour and water. Whisk together until smooth.
- Add the remaining pumpkin pie filling ingredients and whisk everything together until smooth.
- Once the base is baked, pour the pie filling mix directly onto the crust. You can do this while the crust is still hot, no need to wait for it to cool down.
- Bake for 30-40 minutes or until the center is no longer liquid when you jiggle it.
- Allow to cool completely before placing in the fridge for at least 1-2 hours before cutting.
- Leftovers can be placed into an airtight container and stored in the fridge for 3 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.