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Brush the muffin tin with melted butter then lightly flour your bench and roll the pastry out. Cut with a scone cutter and line the muffin tins with pastry rounds.
For the filling, in a bowl add pureed pumpkin, sugar, cornflour and mixed spice then beat really well.
Combine both together and finely add dale farm crème fraiche.
Fill the tartlet cases with pie filling and bake at 180 degrees for 30-35 minutes.
