Chocolate and maple mini pumpkin pies! Inspired by cauldron cakes from Harry Potter!

Ingredients

1 large pumpkin (or 200g raw pumpkin and 110g pumpkin seeds)

2 tsp cinnamon

2 tsp ginger

2 tbsp caster sugar

120g plain flour

75g unsalted butter cubed

30g cocoa powder

2 tbsp mixed spices

1/2 cup maple syrup

50ml whiskey (preferably bourbon)

250ml double cream

1 cup icing sugar

Sprinkle of demerara sugar

Whipped cream

Cupcake tins

Method (Makes 8)

1. Preheat the oven to 150 C fan oven or 170 C conventional. Cut your pumpkin in half horizontally and separate the seeds and flesh from the skin.

2. Place the flesh in tinfoil along with a splash of olive oil, salt, pepper and then sprinkle 1 tbsp of caster sugar on top. Fold the tinfoil so that the pumpkin is covered, with a small gap for steam to escape at the top. Place in the oven on a baking tray for 50-60 minutes or until soft and slightly browned on top.

3. Sift your flour, cocoa powder and mixed spices into a bowl and mix. Rub in your cubes of butter until breadcrumbs form, before adding a pinch of salt and 3-4 tbsp of water. Mix this all together and then turn onto a lightly floured surface and knead gently for 2-3 minutes until a fairly smooth dough forms. Wrap in cling film and chill in the fridge until needed.

4. Remove your pumpkin from the fridge and allow to cool. Then mix it with 1/2 cup of maple syrup and 2 shots of whiskey and blend until a smooth paste forms.

5. In another bowl, whip your cold double cream until stiff peaks form. Then, whisk in 1 cup of icing sugar and 1 tsp each of ginger and cinnamon until combined and smooth. At this point you can add your pumpkin mixture, little by little, stirring each time. Set the mix aside in the fridge when combined.

6. Heat your oven to fan 190 C or conventional 210 C and grease your cupcake tins. Remove your dough from the fridge and roll out on a floured surface until 1cm thick. Cut into 8 circles and place into the cupcake tins, making sure to push the base and sides till there is no air or gaps between the pastry and the tin.

7. Take your seeds and mix them with 1 tbsp caster sugar, 1 tsp of cinnamon and 1 tsp of ginger. Next, place tin foil into the base of your pastry and use the seeds as pie weights on top of this tin foil. Bake in the oven for 15 minutes.

8. Once 15 minutes have passed, take the pastry out of the oven and remove the seeds and tin foil. To each shell add the pumpkin mixture until it is 3/4 of the way full. Then sprinkle a generous amount of Demerara sugar on top of the mixture and place back in the oven at fan 150 C/ conventional 170 C for a further 35-40 minutes. (Little tip, save any leftover pumpkin mixture, it freezes to make a lovely ice cream).

9. Once cooked, remove from oven, allow to cool and then place in the fridge to allow the pumpkin caramel filling to thicken. Top with your choice of fresh fruit, whipped cream or even the pumpkin seeds that were used as pie weights.

10. Enjoy!

Signed A Shipwrecked Coffee Addict