Easy Peasy Desserts with Leftover Pumpkin Purée

I was left with more than half a can of pumpkin purée from the muffins I baked on Monday night. Unwilling to let it go to waste, I used it to make the following two easy peasy desserts.


Pumpkin Pie Recipe

Ingredients:
A sheet of puff pastry
100g canned pumpkin purée
30g caster sugar
10g butter, at room temperature
2 tablespoons orange juice
1 egg, beaten
Almond flakes
Icing sugar

Method:
1) Preheat oven to 200 deg C. Mix pumpkin purée, orange juice, butter and caster sugar in a bowl. Set aside.
2) Roll out puff pastry dough to the thickness of 5mm. Cut out 5 pieces of 10X10cm squares and then place the squares on a baking tray.
3) Brush the sides of pastry squares with egg. Divide pumkin purée mixture into 5 portions, place each portion on the center of a puff pastry square.
4) Fold the pastry over diagonally to form triangles. Press down the sides lightly with a fork to seal.
5) Brush the top of the folded pastry with egg, then sprinkle with almond flakes.
6) Bake in preheated oven for 10-15 minutes, or until the puff pastry turn golden brown.
7) Let the pumpkin pies cool for 5 minutes, sift some icing sugar over them, serve.


Pumpkin Mousse Recipe
(Adapted from here)

Ingredients:
150g canned pumpkin purée
100ml milk
20ml heavy cream
1.5 teaspoons gelatin powder
0.5 cup water
1 egg yolk
35g caster sugar

Method:
1) Mix pumpkin purée, milk and heavy cream in a blender until smooth.
2) Whisk egg yolk and caster sugar in a bowl.
3) Place water in a sauce pan, sprinkle gelatin powder over it, set aside for 5 minutes. Then turn on low heat, stir until gelatin powder dissolve, remove from heat immediately.
4) Pour gelatin mixture into (2), making sure that the mixture is whisked constantly.
5) Add (4) into pumpkin mixture, stir until combine. Pour into two 10cm ramekins.
6) Keep the mousse in the fridge overnight. Serve with dollops of whipped cream.