Instructions

Pastry crust

1. Pulse together the flour, castor sugar, salt, cold butter and ice water.
2. Too dry, add extra ice water a tbsp at a time. Too wet, add more flour bit by bit.
3. Once mixed well together, knead it into a ball, wrap with clingwrap and place in the fridge for an hour.

Filling

1. In a bowl, stir together the white sugar, pumpkin pie spice and pureed pumpkin.

Put it together

1. Preheat oven to 400oF/~200oC.
2. Roll out the dough to 1/8 inch or 3-4 mm thick, and punch out pumpkins with a pumpkin-shaped cookie cutter.
3. For half of the punched out dough, put slices in for ventilation.
4. My pumpkin cookie cutter cut shapes about 10cm wide.
5. Scoop a tbsp of pumpkin mix onto on pumpkin cut out, stretch edges slightly and place a ‘ventilation pumpkin cut out’ on top, and crimped the edges together.
6. Place these on a baking tray and place in the oven for about 20-25 minutes. They’ll be golden when they’re ready to come out.