Mini Pumpkin Pies

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- delicious mini beauties for your Thanksgiving 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: 382kcal

Author: Daniela Apostol

Ingredients

For the crust

200 g plain flour
100 g butter
2 tablespoon granulated sugar
1 egg
2 tablespoon milk

For the filling

⅔ cup pumpkin puree
½ cup milk
2 small eggs
¼ cup granulated sugar
¼ cup brown sugar
1 teaspoon cinnamon
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 rub them together until you get a breadcrumb-like texture.
Add the egg, sugar and milk, and knead them into a dough that does not stick to the hands.
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 or whisk to mix all the ingredients together to a smooth texture.
Divide the filling between each pie crust, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 23-25 minutes until the crust is golden and the filling is set.
Leave to cool completely before decorating with whipped cream.

Notes

To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.

Nutrition