Pumpkin Pie-Lets Recipe!

If I were to ask you to think of a vegetable associated with Halloween, you’d most likely reply ‘Pumpkin!’ We carve them year on year but they are often underused as an ingredient in the UK. I was first introduced to Pumpkin Pie by an American friend and I’ve adored it ever since. All the recipes I have ever tried though make at least 2-3 large pies, which I found a struggle to fit in the fridge. I therefore adapted the classic recipe to make these gorgeous mini Pumpkin Pie-lets. Made in a muffin tin, they are the perfect size to pick up in your hand, or eat in a bowl dowsed with cream. Even if you are not a fan of Halloween, these are the perfect Autumnal dessert. It’s also a sneaky way to get your children to eat a vegetable, my youngest absolutely loves them!


What You’ll Need

150g/ 6oz SR Flour

100g/ 4oz Butter

Pinch Salt

1 ½ Tbsp Water

85g/ 3oz Caster Sugar

1 Tsp Cinnamon

½ Tsp Ground Cloves

½ Tsp Ground Allspice

¼ Tsp Ground Ginger

2 Eggs

425g/ 15oz Pumpkin Purée

200ml/ 6fl oz Evaporated Milk



Preheat the oven to 200C/ 400F/ Gas Mark 6.

In a large mixing bowl rub together the flour, salt and butter until it resembles fine breadcrumbs. Add in the water and bring together with your hand to form a soft dough.

Roll out the pastry on a lightly floured surface and using a large round cutter, cut out 12 circles. With any leftover pastry cut out small decorations such as stars or pumpkins.

Lightly grease a 12 cup Muffin Tin. Gently line each muffin cup with a circle of pastry, carefully pressing down with your fingers.

In a large mixing bowl mix together the caster sugar, cinnamon, ground cloves, ground allspice, ginger, eggs, pumpkin and evaporated milk. Use a balloon whisk to ensure a light fluffy mixture.

Pour the pumpkin mixture carefully into each lined muffin cup. Then gently place one of the pastry decorations you made earlier on top of each.

Place into the oven for 3-5 minutes. Then turn the temperature down to 150C/ 300F/ Gas Mark 2 and bake for approximately 20 minutes or until each mini pie-let is firm to the touch. You can also gently insert a knife, when it comes out clean the pie-lets are cooked.

The pie-lets can be eaten hot or cold, I personally prefer them cooled and straight from the fridge with a dollop of whipped cream. They also look cute dusted with icing sugar.

Tip. Some select supermarkets sell tinned Pumpkin which is perfect for this recipe. You can also buy it online. If you can’t find tinned however, you can make your own puree by roasting a Pumpkin. Full instructions are on the blog here.

Butternut Squash also makes an acceptable substitute for Pumpkin.

Crab Apple Crumble Recipe!

As many of our gardens are turning Autumnal and leaves are littering the ground, we don’t need to mourn the loss of beautiful flowers and fragrant fruits. Autumn has a brand new bounty that is just as enjoyable if you know what to do with it. Today I’m sharing our wonderful Crab Apple Crumble recipe, an Autumnal twist on a classic dish.

What You’ll Need

500g/17 oz cooking apples

250g/8.5 oz gms crab apples

Light brown sugar to taste

Lemon juice

For the Crumble

250g/8.5 oz plain flour

125g/4.25 oz butter/margarine

125g/4.25 oz light brown sugar

Step 1

Cut the crab apples into quarters, cut out the core and place in a bowl of water with some lemon juice to help keep their colour. Peel and chop the cooking apples and put into the same bowl.

Step 2

Place all the fruit into a saucepan with a small amount of the water with lemon. Cook until soft and then add the brown sugar to taste. Then put all the fruit into an oven proof dish.

Step 3

Sieve the flour into a bowl and rub in the butter/margarine until it resembles bread crumbs. Add the 125g light brown sugar and mix.

Step 4

Place the crumble mixture over the fruit and put into a moderate oven (180C, 170C for Fan ovens, 350F, Gas Mark 4) for about 20 mins until golden.

Enjoy with some custard, ice cream or cream!

Autumn Watch & Blackberry Cupcakes

Keeping on my theme for the week, Autumn Watch starts this evening on BBC Two at 8.30pm. Time to start hunting for nature in your garden, making bird feeders and preparing for the season ahead.

It’s also the time of year when I start wanting to eat comforting food whether savoury or sweet. My husband jokes that I’m trying to put on weight for winter, in reality the large jumpers and big fluffy coats means we’re probably all a little less self conscious.

Our garden has been full to the brim with blackberries (or Brambles as my Dad calls them). I love this simple way of using them to decorate cupcakes. Just pipe a little cream, pop on a fresh blackberry and ta da you have a really yummy cake!

The dark evenings also drive me to revive hobbies that had fallen by the wayside during the summer months. Currently my knitting needles are getting a work out, keep your eyes peeled as this is to do with an upcoming tutorial!

From a work point of view we’re gearing up for the festive season with new products, old favourites and more. We have launched another new craft kit online this week, our Cupcake Badge!