Deliciously moist spiced pumpkin filling in a from-scratch all butter sweet, flaky pie crust!
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? 😉
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).
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.
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.
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
Preheat the oven to 350F/176C.
Mix the sugar, cinnamon, mixed spice, nutmeg, and salt in a small bowl.
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.
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.