Ingredients
A)
PASTRY CRUST
2 1/2 cups plain flour
2 tbsp castor sugar
1/2 tsp salt
226g chunks of cold butter
3/4 cup of ice water
B)
FILLING
1/4 cup white sugar
1/4 tsp pumpkin pie spice
1 cup of pureed pumpkin (canned or homemade works. Steam a chopped-up-seeds-scooped-out pumpkin -butternut is my fav here in Australia- until mushy. Scoop the pumpkin mush/pulp from the skin into a blender and turn on until pureed.)
Directions
A)
PASTRY CRUST
1.Pulse together the flour, castor sugar, salt, cold butter and ice water.
2.Too dry, add extra ice water a tbsp at a time. Too wet, add more flour bit by bit.
3.Once mixed well together, knead it into a ball, wrap with clingwrap and place in the fridge for an hour.
B)
FILLING
In a bowl, stir together the white sugar, pumpkin pie spice and pureed pumpkin.
C)
PUT IT TOGETHER
1.Preheat oven to 400oF/~200oC.
2.Roll out the dough to 1/8 inch or 3-4 mm thick, and punch out pumpkins with a pumpkin shaped cookie cutter.
3.For half of the punched out dough, put slices in for ventilation.
4. Cut shapes (about 10cm wide).
5. Scoop about a tbsp of pumpkin mix onto on pumpkin cut out, stretch edges slightly and place a 'ventilation pumpkin cut out' on top, and crimped the edges together.
6.Place these on a baking tray and place in the oven for about 20-25 minutes. They'll be golden when they're ready to come out.
