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Mini Pumpkin Pies

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? 😉

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).

Enjoy!

Mini Pumpkin Pies | Marsha's Baking Addiction

Mini Pumpkin Pies | Marsha's Baking Addiction

Mini Pumpkin Pies

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

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Stella @ Stellicious Life

Tuesday 6th of October 2015

Aw, thes look absolutely cute! But not too cute for them not to be eaten lol :-) 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!

Marsha

Tuesday 6th of October 2015

Thanks, Stella! Yep, portion control ;)

Kathryn @ FoodieGirlChicago

Sunday 4th of October 2015

I'm such a fan of mini desserts! They are great for entertaining and perfect for portion control too! Thanks for sharing.

Marsha

Sunday 4th of October 2015

Thanks, Kathryn!

kushi

Sunday 4th of October 2015

I love pumpkin recipes and this looks so cute and YUM! Perfect for FALL!

Marsha

Sunday 4th of October 2015

Thanks, Kushi!

Sarah @ Sarah's Bake Studio

Saturday 3rd of October 2015

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!

Marsha

Saturday 3rd of October 2015

Thanks, Sarah! I hope you enjoy! :)

Gloria @ Homemade & Yummy

Saturday 3rd of October 2015

Pumpkin pie is at the top of my list....LOVE LOVE LOVE it!! Look awesome!!

Marsha

Saturday 3rd of October 2015

Thanks, Gloria!