Pumpkin Pies


Preparation info

  • Makes enough filling for


    muffin tin sized tart shells
    • Difficulty


Appears in

Ripe Recipes

Ripe Recipes

By Angela Redfern

Published 2010

  • About


  • cups crown pumpkin, cooked and mashed
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 eggs
  • 1 cup (250ml) milk
  • ½ tsp salt
  • 1 cup (220g) caster sugar
  • ¼ cup (90g) maple syrup (optional)


    Preheat oven to 180°C.

    Line your tin of choice with uncooked sweet pastry and keep chilled.

    Combine all the ground spices with the mashed pumpkin.

    In a mixing bowl beat together the eggs, milk, salt and sugar. Add this to the pumpkin mixture, combining until smooth.

    Pour into uncooked mini tart shells and cook for approximately 30 minutes or until set.

    When using a 26cm tart tin bake for 45 minutes or until set.

    Drizzle with maple syrup while still warm.