Here's more recipe without adding refined sugar. Just the natural sweetness of pumpkin and dates. People with prediabetes and diabetes shouldn't add sugar to their food. But this doesn't mean we cannot enjoy dessert. Just improvise and use sweetener or natural fruits/vegetables! After a while you will realise food actually tastes much better without added sugar.
280g pumpkin, peeled and diced into 2cm cubes
8 dried dates, chopped
¼ tsp. cinnamon
3 tbsps custard powder
400g frozen puff pastry
If you have time, it's best to thaw puff pastry overnight in the fridge.
If not, thaw it on the counter until it's pliable enough to unfold without cracking, but still cold to the touch.
If the butter is starting to melt or if the dough feels very limp, refrigerate it for 30 minutes.
Steam Pumpkin until soft and mash. Set aside.
Add dates in milk and simmer for 5mins.
Add custard powder until the mixture thickens.
Add pumpkin and cinnamon powder.
Cut and shape the puff pastry into aluminum cupcake mould.
Pierce the pastry with a fork.
Bake in preheated oven at 180C for 15 minutes until just light gold.
Pour custard into the tart shells.
Bake in preheated oven at 180C for another 25 minutes.
Enjoy while warm!