- 2 Cups Fresh baked pumpkin puree (Or one 15 ounce can)
- 3 Large chicken eggs (Or 2 duck eggs)
- 1/4 Cup Maple syrup
- 3/4 Cup Packed brown sugar
- 1 Tbsp Corn starch
- 1/2 Tsp Fresh ground pink salt
- 1/8 Tsp Fresh ground pepper
- 1/8 Tsp Fresh ground turmeric
- 1 Tsp Cinnamon
- 1 Tsp Fresh grated nutmeg
- 2 Tsp Fresh grated ginger
- 1 1/4 Cups Whole milk (Or, 1 cup skimmed milk and 1/4 cup heavy cream) *not store bought skimmed milk, fresh raw milk that has had the cream skimmed off*
- Preheat your oven to 375℉
Roll out your preferred pastry crust in the 12 cup muffin trays. Parbake the crust. (You can use a pastry recipe that will make 2 pie crusts)
Put some of your milk in a small jar with the cornstarch and shake until well combined. DO NOT just add the cornstarch into your bowl of ingredients or it will most likely get chunky and not incorporate.
Mix together all of the ingredients (including cornstarch mix) and stir until well combined.
Pour mixture into par baked crusts, filling about 3/4 to the top of the crust.
Bake on the middle rack for approx 30 minutes or until the filling has risen and fell.
This recipe will make approx 12 pie bites depending on your muffin tin size!
