Save for later

Mini filo pumpkin pies

Thumbnail
Thumbnail
Sweetened spiced pumpkin is piled into filo baskets and topped with pumpkin seeds and orange zest.
Serves
12
Prep
25 minutes
Cook
10-12 minutes
Each 44g serving contains (excludes serving suggestion)
KCal
72
Carbs
10.30g
Fibre
1.00g
Protein
3.20g
Fat
1.80g
Saturates
0.40g
Sugars
1.80g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
half pack filo pastry, (in 24x8 cm squares)
6 sprays of oil
200g pumpkin or butternut squash
2 tsp granulated sweetener
2 eggs, beaten
half tsp nutmeg
half tsp cinnamon
half tsp ground ginger
pinch ground cloves
2 tbsp 0% fat Greek yogurt
10g pumpkin seeds
zest 1 orange
Method
  1. Preheat the oven to 180°C/gas 4. Lightly oil a shallow muffin tray.
  2. Cut the filo pastry into 8cm squares and spray a little oil on one side. Arrange a filo square into each of the muffin compartments. Spray more squares with oil and add them on top. Repeat so each muffin compartment has three layers of pastry.
  3. Meanwhile, make the filling by mixing together the eggs, pumpkin, yoghurt and spices in a large bowl.
  4. Place the filling into the pastry cases and bake for 10-12 minutes until the filo case is lightly browned and the pumpkin still feels a bit wobbly in the centre. Top with the pumpkin seeds and orange zest to serve.
Chefs tips
  • If you prefer, you could make one large pie - line a baking tin with the filo pastry and allow an extra 8-10 minutes cooking time.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk