Ingredients for pumpkin pie:
150G of Boursin puck or 1 box of Boursin bites
2 shortcrust pastries
600g of pumpkin (150g for the icing and 450g for the mix)
A few walnut kernels
For the icing of the pumpkin dice:
1 tablespoon of sugar
50g of butter
4 teaspoons of water
Preparing the pie crust
Place the pastry in the into the dish and place in the oven for the time specified. Set aside.
Preparing the pumpkin cream (to fill the pies)
Make 30 small (1cm) pumpkin cubes that will be “iced” at the next step, cook for 6 minutes in lightly salted boiling water and set aside.
Cut the rest of the pumpkin in large pieces, cook in salty water for 15 to 20 minutes until smooth.
If you have a food processor, throw in a few chunks at a time. A blender will work, too. Add a little water if needed. You can also mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill. Reduce to a puree.
Add Boursin puck to the puree and set aside.
Icing the pumpkin cubes (to decorate the pies)
Cook the pumpkin cubes in a frying pan with the sugar, the butter and water until the water evaporates. The cubes need to be cooked and shiny.
Assembling the pies
Fill each pie pan with the pumpkin cream filling and Boursin.
Top with the reserved and “iced” pumpkin, walnuts, and a parsley leaf.
Add a few pieces of Boursin to top it off.
To impress your relatives, put little pies on a log of wood to be fully aligned with the season mood. A green salad to get all the nutrition you need for a balanced meal is a plus.
If you have cut too much dices, mixed them to incorporate them in the already made purée, and then freeze it. Your next week lunch is already made.