Pumpkin pies with cinnamon-rum syrup

Recipe from: 20 August 2015
recipe, pumpkin, pie

Ingredients 15
Servings 6
Time 00:30

Ingredients

  • 5
    sheets phyllo pastry
  • melted butter
  • vanilla ice cream, or whipped cream, to serve
  • FILLING:
  • 250
    g
    pumpkin cubes, steamed
  • 4
    large eggs, whisked
  • 100
    ml
    fresh cream
  • 80
    ml
    soft brown sugar
  • 5
    ml
    each ground ginger, ground cinnamon and ground nutmeg
  • SYRUP:
  • 70
    ml
    rum
  • 2
    cinnamon sticks
  • 200
    ml
    brown sugar
  • 15
    ml
    butter
  • ground cinnamon, for dusting
 

Method

00:15
 
Preheat oven to 180°C.

Filling:

Make sure the pumpkin is well drained, then mash or blend until smooth.

Mix the cooled pumpkin with the remaining filling ingredients. Cook over a low heat for five to 10 minutes or until the mixture thickens slightly.

Brush a sheet of pastry with melted butter. Cover with another sheet of pastry. Repeat until you have five layers.

Cut into six squares and arrange into a muffin tin. Spoon some of the filling into each cup. Bake in a preheated oven for 10 to 15 minutes, or until the filling is set and the pastry is golden.

Syrup:

While the pies are baking, make the syrup. Heat all the ingredients together with 50ml water and simmer until the mixture has thickened slightly.

Serve the warm pies with the syrup on the side for drizzling and a scoop of vanilla ice cream or whipped cream. Dust with cinnamon, if you prefer.

Words and image:
Ideas magazine


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Read more on: recipe  |  pie  |  pumpkin
 

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