Mini Pumpkin Pies
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.
Servings: 6 pies
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)
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.
- 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.
Calories: 382kcal | Carbohydrates: 51g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 166mg | Potassium: 176mg | Fiber: 2g | Sugar: 24g | Vitamin A: 4815IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg