Deliciously moist spiced pumpkin filling in a from-scratch all butter sweet, flaky pie crust!

Mini Pumpkin Pies | Marsha's Baking Addiction

Today I bring you another pumpkin recipe – Mini Pumpkin Pies! I’m on a roll with pumpkin. And so I should be, it’s autumn… Or did I start just before autumn? πŸ˜‰

Mini Pumpkin Pies | Marsha's Baking Addiction

The pumpkin filling is deliciously spiced, and wrapped in a sweet, buttery from-scratch pie crust. This recipe is so quick and easy, you just simply cannot go wrong! These bite-sized pumpkin pies would be another scrumptious addition to your Halloween party (or any other day in autumn for that matter).


Mini Pumpkin Pies | Marsha's Baking Addiction

Mini Pumpkin Pies | Marsha's Baking Addiction

Mini Pumpkin Pies | Marsha's Baking Addiction

Mini Pumpkin Pies

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yields 12
Author Marsha


For the Pie Crust

  • 110 g cold unsalted butter cubed
  • 225 g plain flour
  • 80 g caster sugar
  • 1 large egg

For the Filling

  • 84 g caster sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 220 g pumpkin puree
  • 6 fl. oz evaporated milk
  • Whipped cream optional


For the Pie Crust

  1. Using a hand or stand mixer fitted with the paddle attachment, mix the butter and flour together until there are no lumps and a fine crumb consistency is formed. Add the sugar and mix through. Add the egg and mix until a dough starts to form. Don't overwork the pastry or it will become stiff and brittle.
  2. Turn the pastry out onto a lightly floured surface and bring it together until smooth and even. Form into a ball and flatten slightly, then wrap the pastry in clingfilm and place in the fridge to rest for 30 minutes.
  3. Once the pastry has rested, roll it out on a lightly floured surface until it is about 1/4" thick. Using a round or crinkled cookie cutter, cut out the shapes, then gently press them into a greased muffin tin. Re-roll and cut out again if needed.

For the Filling

  1. Preheat the oven to 350F/176C.
  2. Mix the sugar, cinnamon, mixed spice, nutmeg, and salt in a small bowl.
  3. In a large bowl, beat the egg. Stir in the pumpkin, and the sugar/spice mixture. Gradually stir in the evaporated milk. Pour the mixture into the prepared pie crusts.
  4. Bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely on a wire rack, then serve immediately with whipped cream, or keep refrigerated until ready to serve.

Mini Pumpkin Pies | Marsha's Baking Addiction


44 comments on “Mini Pumpkin Pies”

  1. Yum, yum, yum, yuuumm!!! Pumpkin pies are definitely on my list to make and it’s also something I very much look forward to when it comes to the fall. πŸ™‚ These are especially cute since it’s bite sized!

    Also, what’s mixed spice? Is that the same as all spice?

  2. These mini pumpkin pies are so cute. I love bite-sized treats. They’re easier to serve and people tend to eat more. I have never made pumpkin pie before but I would love for this recipe to be my first. They look delicious! Plus you totally had me at mini. I think these would be great to make at Thanksgiving! Pinned!

  3. Aw, thes look absolutely cute! But not too cute for them not to be eaten lol πŸ™‚ And how ingenious to make them mini pies, sometimes a whole slice can be too much (if iT’s the 2nd or 3rd *wink*) so these would be perfect! Pinning!

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