About this recipe:These parcels are easy to do, and everyone I've made them for has loved them. I use shop-bought puff pastry for the convenience. I also like a lot of spices, but you can cut back if you don't.
250g pumpkin puree
4 tablespoons dark brown soft sugar
2 teaspoons ground cinnamon
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 sheets puff pastry
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Method Prep:15min › Cook:15min › Extra time:30min › Ready in:1hr
Preheat an oven to 180 C / Gas 4. Line two baking sheets with parchment.
Mix pumpkin, brown sugar, cinnamon and spices in a bowl.
Roll out puff pastry into a 30cm square and cut each sheet into nine 10cm squares.
Spoon pumpkin mix into centre of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking trays.
Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the trays for 10 minutes. Remove to a wire rack and cool completely.