Pumpkin Pie Pastel de Nata

The coming together of two of the most iconic sweet treats.

15 minutes prep

45 minutes cook

Serves Makes 12

Nell Carter

Ingredients

Pumpkin filling:

200gpumpkin purée (fresh roasted or canned)

60 mldouble cream

1large egg yolk

60gbrown sugar

1 tspcinnamon

¼ tspnutmeg

1 tbspcornflour

Pastel de nata:

200 mlwhole milk

3egg yolks

2 tbspflour

200 gsugar

100 mlwater

1 cinnamon stick

lemon zest

1pre-rolled puff pastry sheet

To garnish:

whipped cream (from a can)

cinnamon, for dusting

A Portuguese custard tart meets an American pumpkin pie. Buttery, flaky puff pastry layered with spiced pumpkin pie filling and silky egg custard, baked til caramelised and finished with whipped cream and cinnamon.

Method

Pre-heat oven to 180°C. Cut out 12 circles of puff pastry (you may need to roll it out a little), then gently press into a greased muffin tray. Prick the bases with a fork, line with small squares of baking paper and fill with baking beans. Bake for 8 minutes, remove beans + paper, then let cool.

Meanwhile, set a small pan over low–medium heat and combine the pumpkin mixture ingredients. Cook, stirring, until smooth and thickened, then set aside to cool slightly.

Spoon ~1 tablespoon of pumpkin into each pastry shell and smooth with the back of a spoon. Bake for 4–5 minutes, just until the surface begins to set.

Turn oven up to maximum heat (240–250°C).

For the custard: bring sugar, water, cinnamon stick and lemon peel to a boil and cook until lightly syrupy. Remove from heat and allow to cool slightly.

In a separate pan, heat milk and flour, whisking until smooth and just thickened. Remove from the heat and slowly drizzle in the syrup, whisking continuously. Let cool slightly, then whisk in the egg yolks to make a smooth, thin custard. (It will look runny — that’s perfect.)

Pour the custard over the pumpkin layer, filling nearly to the top.

Bake for 10–12 minutes, until the tops are blistered and the custard is just set with a slight wobble.

Cool for at least 10–15 minutes before removing + eating — the custard will thicken as it rests. If you like, finish with a squirt of cream and a sprinkle of cinnamon.