Pumpkin Pie Bites

Makes 24

1.5 Hours Medium


250g pumpkin puree*
1/3 cup coconut cream
1/4 cup brown sugar
2 tbsp flaxseed meal whisked with 6 tbsp water
1 tsp cinnamon
1/4 tsp each cloves, ginger, nutmeg
Pinch of sea salt
Coconut yoghurt and pecans, to decorate

340g flour
1/2 tsp sea salt
2/3 cup Azalea Grapeseed Oil
1/2 cup warm water

*pumpkin puree is available tinned from most major supermarkets but you can also use homemade pumpkin puree for this recipe.


You will need a non-stick mini muffin tin for this recipe


To make the pastry, combine flour and salt in a bowl, mixing well. Add Azalea Grapeseed Oil and water and use a fork to whisk the ingredients together until they form a ball. Wrap in plastic wrap and refrigerate for at least 30 mins.


Meanwhile, to make the filling, combine all ingredients (except coconut yoghurt and pecans) in a bowl and whisk well until emulsified.


Preheat oven to 190ºC (170ºC fan).


Lightly dust a clean work surface with flour then roll the pastry out until about 0.3cm thick. Use a 6cm round cookie cutter to cut 24 rounds from the pastry (you may need to gather offcuts and re-roll the dough). Press each round gently into the mini muffin tin holes.


Pour the filling evenly between each pastry shell and bake for 20-25 mins until the filling is set. Allow to cool slightly before serving topped with coconut yoghurt and pecans to decorate.