Pumpkin pies

1.Place flour, sugar and butter in the bowl of a food processor, process to make fine crumbs. Add egg yolks and iced water, process until dough just comes together.

2.Turn out pastry onto a lightly floured work surface. Knead briefly, then shape into a smooth ball. Cover with plastic food wrap. Chill for 30 minutes.

3.Preheat oven to 200°C (180°C fan forced). Roll out pastry between two sheets of baking paper to about 5mm thick.

4.Using a 10cm round pastry cutter, cut 8 discs from pastry. Line 8 fluted tart pans with removable bases (8cm base diameter, 3cm deep) with pastry. Trim excess. Place prepared pans on two baking trays. Chill 15 minutes.

5.Line pastry with baking paper. Cover base with dried beans, rice or pie weights to blind-bake. Bake 10 minutes. Remove weights and paper. Bake 5 minutes more or until just coloured. Remove from oven. Reduce oven temperature to 160°C (140°C fan forced).

6.Combine pumpkin, egg, brown sugar, syrup, milk, mixed spice and ginger in a large bowl.

7.Divide pumpkin mixture among pastry cases, level surface. Bake, 20 minutes, or until just set at centre. Stand for 10 minutes. Serve dusted with icing sugar.