Sweet pumpkin tartlets

Pumpkin is a good example of one of the many vegetables that can be used in both sweet and savoury recipes. Pumpkin pie is the best–known sweet preparation, and this is a lighter version made with filo instead of rich shortcrust and topped with fresh fruit.

Sweet pumpkin tartlets


  • 360 g pumpkin flesh, about 500 g with peel and seeds
  • 1 tablespoon sunflower oil
  • 1 tablespoon (20 g) butter
  • 3 eggs
  • 1 cup (250 ml) reduced–fat evaporated milk
  • ⅓ cup (80 g) firmly packed soft brown sugar
  • ⅓ cup (30 g) desiccated coconut
  • grated zest and juice of 1 orange
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • 4 large sheets of filo pastry, 50 × 28 cm each, about 140 g in total
  • ¾ cup (100 g) blackberries or blueberries, or 2 ripe plums, stoned and thinly sliced
  • icing sugar


  1. Cut the pumpkin into chunks and place in a saucepan.
  2. Add water to cover and bring to the boil, then reduce the heat and simmer for 20 minutes or until tender.
  3. Drain the pumpkin and return it to the pan.
  4. Replace the pan on the heat and mash the pumpkin with a potato masher until smooth.
  5. Continue heating for a further 4 minutes, stirring often, until most of the excess moisture has evaporated from the pumpkin.
  6. Set aside to cool.
  7. Preheat the oven to 190°C.
  8. In a small saucepan, warm the oil and butter together until the butter melts, then remove from the heat.
  9. Use a little of this oil and butter mixture to grease eight 7.
  10. 5 cm individual flan tins very lightly.
  11. Whisk the eggs, evaporated milk, brown sugar, desiccated coconut, orange zest and juice, cinnamon, ginger and nutmeg together in a large bowl until well combined but not too frothy.
  12. Stir in the pumpkin purée, making sure it is evenly combined with the egg mixture.
  13. Cut 32 squares measuring 12 cm from the filo pastry – 8 squares from each sheet.
  14. Layer 4 filo squares in each prepared tin, brushing each square sparingly with the oil and butter mixture.
  15. Add the successive squares at different angles, so that the corners do not line up – they should create a pointed petal–edge effect.
  16. Spoon the pumpkin filling into the pastry–lined tins.
  17. Bake the tartlets for 20–25 minutes or until the filling is lightly set.
  18. Allow to cool in the tins until warm.
  19. Top the tartlets with blackberries, blueberries or plums and dust lightly with icing sugar, then serve immediately.

Preparation: 35 minutes
Cooking: 20-25 minutes


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