INGREDIENTS;
395g tin of condensed milk
3/4 cup mashed pumpkin
1 tsp cinnamon
1/2 ginger
1/2 all spice
1/2 tsp salt
short crust pastry
2 eggs
METHOD:
Cut the pastry into rounds to fit muffin/patty cake tin. Spray tin with oil and line with rounds. Pre heat oven to 200c. Combine condensed milk, pumpkin, eggs,spices and salt. Whisk until mix is smooth and well combined. Pour mix into rounds and bake in oven for 15 mins reduce heat to 180c and bake a further 25 mins or until filling is firm. Dust with a little nutmeg and serve hot or cold with greek yoghurt.
N.B. you can make one large pie if you prefer.
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