Pumpkin pies with gorgonzola mousse

By YOU Digital
17 July 2019


Makes/Serves: 8-12 | Preparation: 15 min | Baking: 45 min | Total: 60 min



500ml (2c) cake flour

250ml (1c) icing sugar

5ml (1t) salt

250ml (1c) butter

5ml (1t) thyme

5ml (1t) rosemary


1kg pumpkin, cooked and mashed

3 eggs

62ml (¼c) brown sugar

80ml (?c) flour

250ml (1c) cream

5ml (1t) cinnamon

2,5ml (½t) all spice


200g Eskort Rindless Streaky Bacon

62ml (¼c) light brown sugar

Gorgonzola mousse

250ml (1c) mascarpone cheese

125ml (½c) icing sugar

45ml (3T) Gorgonzola cheese

To serve

2 handfuls fresh wild rocket

30ml (2T) cinnamon



  • Preheat the oven to 185°C. Grease the hollows of a muffin tin.


  • Put all the ingredients in a food processor and blend until a ball of dough forms.
  • Divide into 12 balls and line the greased hollows with the pastry by pressing it in with your fingers.
  • Cover the pastry in each hollow with baking paper and top with dry beans or dry rice.
  • Blind-bake the pastry for 15 minutes.


  • Blend all the ingredients together until a batter forms.
  • Remove the beans or rice and baking paper from the blind-baked pastry shells.
  • Fill the pastry shells with the pumpkin batter and bake for 15-25 minutes.


  • Put the bacon on a greased baking tray and sprinkle with the sugar.
  • Bake for 15 minutes.

Gorgonzola mousse

  • Beat all the ingredients together and refrigerate until ready to use.

To serve

  • Top each tartlet with a dollop of Gorgonzola mousse.
  • Add a rasher of crispy bacon and rocket.
  • Dust with cinnamon and serve.

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