8 large and peeled pumpkins
1/2 cup of water
1 1/4 cups of sugar
1/2 cup of raisins, seedless
juice of 1 lime
zest of 1 lime
1/2 teaspoon of cinnamon
125g of butter or margarine
1/2 cup of chopped pecans or hazelnuts
1 pie crust
8 large and peeled pumpkins
1/2 cup of water
1 1/4 cups of sugar
1/2 cup of raisins, seedless
juice of 1 lime
zest of 1 lime
1/2 teaspoon of cinnamon
125g of butter or margarine
1/2 cup of chopped pecans or hazelnuts
1 pie crust
Peel the pumpkins
Cut into 4 and remove the seeds
Place in a pot with water and sugar
Let it simmer until the pumpkins are soft
Pass the pumpkin mixture through a sieve
Add raisins, lime juice and zest, cinnamon, and butter or margarine
Cook slowly over low heat for 15 minutes, stirring occasionally
Roll out the dough and line mini muffin tin cups
Fill with the pumpkin mixture
Bake in a hot oven for 10 minutes
Sprinkle each pie with chopped pecans or hazelnuts and bake for another 10 minutes
Serve warm.
