Mini Pumpkin Pies

A white plate with a mini pumpkin pie topped with cream.

5 from 1 vote

Mini Pumpkin Pies made in a muffin tin with a buttery shortcrust pastry, and a filling made of pumpkin puree, eggs, milk, sugar and spices, then topped with whipped cream, some delicious mini beauties for your Thanksgiving or Harvest celebration. Very easy to make, these pies will go down a treat with the whole family.

Prep Time10

Cook Time25

Chilling Time30

Total Time1 5

Course: Dessert

Cuisine: American

Servings: pies

Calories: 195kcal

Author: Daniela Apostol

Ingredients

For the crust

230 g plain flour (1 ¾ cup)
110 g salted butter (½ cup)
2 tablespoon granulated sugar
1 egg
2 tablespoon milk

For the filling

125 g pumpkin puree (½ cup)
65 ml milk (¼ cup)
1 small egg
50 g granulated sugar (¼ cup)
50 g brown sugar (¼ cup)
1 teaspoon pumpkin spice
whipped cream for decorating (optional)

Metric - US Customary

Instructions

To make the crust, cut the cold butter into cubes and add it to a bowl together with the sifted flour.
Use your fingertips to until you get a rub the flour with the butter until you get a breadcrumb -like texture.
Add the sugar and mix well.
Beat the egg and add it to the bowl together with the milk.
Knead well to get a smooth dough.
Cover the dough in clingfilm, and refrigerate for 30 minutes.
Use a rolling pin to cut out circles of 4 inches/10 cm in diameter.
Place the dough circles in each cavity of the muffin tin and press down gently to cover it.
To make the filling, use a hand mixer to beat the sugar and egg together.
Add the pumpkin puree, egg and pumpkin spice and beat again.
Divide the filling between each pie crust, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25-30 minutes until the crust is golden and the filling is set.
Leave to cool completely before decorating with whipped cream.

Video

Notes

The pastry does not need to be blind baked before adding the filling. The muffin tin holes are small enough for the heat to be distributed well, so the pastry is baked well without any problem. I love making the crust myself, but you can also use ready-made shortcrust pastry or puff pastry.
Alternatively, you can use graham crackers/digestive biscuits to create a crust similar to a mini cheesecake, and add the filling the same way.

Nutrition