PREPARATION: 10min ~ COOK: 1hr 5min ~ READY IN: 1hr 15min
- Pre heat the oven to 170 degrees celsius.
- Roast the pumpkin for approximately 30 minutes until just soft. Line 3 small pastry dishes with pastry, and place dishes in the freezer. This will prevent the pastry from shrinking during cooking.
- Line your tart cases and put them into the freezer to rest so that it doesn't shrink when you cook it. After pumpkin has cooked for 30 minutes put in food processor with 1⁄2 cup coconut cream and blitz. Add sugar and blitz again, then repeat with spices. Add the eggs, blitzing in between each one.
- Pour the the mix into a measuring jug, then, using the jug, pour into each pastry dish. Put pies into the oven at 170 degrees celsius for 30-35 minutes.