Pumpkin Pie Bites
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
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.
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.