Leek And Pumpkin Pies

• 1 cup pumpkin - peeled and diced
• 1 1/2 tablespoons butter
• 3/4 cup leeks - chopped
• 1 tablespoon honey
• 1 clove garlic
• 10 eggs
• 1/3 cup parmesan cheese - grated
• 1/3 cup french cream or cream
• salt & pepper to taste

1. Dice pumpkin into 1 cm/1/2 inch pieces, place in pot, cover and steam in a small amount of water about 10 minutes until they start to soften.
2. Drain and set aside.
3. Heat the butter in a small skillet and add the chopped leeks. Stir and saute about 2 minutes - until the leeks start to wilt.
4. Add the honey and garlic, and cook, stirring for 3 - 4 minutes. Remove from heat and set aside.
5. In a large bowl combine the eggs, parmesan and french cream, and mix well.
6. Add the pumpkin and leeks, and season to taste.
7. Pour the mixture into the prepared muffin tin and bake for 30 - 40 minutes until the tops of the pies feel firm.
8. Remove from the oven and let cool for a few minutes before removing from the moulds.
9. Serve at room temperature or cold. Refrigerate in an airtight container.

pumpkin , butter, leeks, honey, clove garlic, eggs, parmesan cheese, french cream, salt

Taken from food52.com/recipes/20285-leek-and-pumpkin-pies (may not work)