Pumpkin pie is one of my favorite ways to celebrate during the holidays (or anytime of the year if I’m being honest!).

Pumpkin adds such a aromatic warmness to baking, isn’t it just wonderful! I love to serve one of these mini pumpkin pies with a dollop of fresh whipped cream!

Now these are called mini pumpkin pies but really they are a reasonable size because you use a muffin tray to create them!

I would describe these as more ‘individual‘ pumpkin pies.

These is something so dainty about these pumpkin pies and I feel like there is something so much more personal when you make individual desserts for your family and friends, like you are putting in a special effort just for them.

Then they feel like you really love and care about them! (Some may not but OH WELL!).

Typically I make my pie crust pastry by hand instead of using a food processor!

The reason I do it by hand is, you’ll be able to stop rubbing the butter into the flour once the texture is like sand with chunks of almond sized butter.

A food processor makes it the texture of sand with no chunks of butter so quickly!

You want and need these chunks of butter because that is what makes the pastry deliciously golden, crusty and flaky.

When you roll out your pastry hopefully you will see some of the butter marbling. Homemade FLAKY PASTRY!!!! is kind of the most tasty thing in the world.

Tips For The Best Pie Crust Pastry:

Extremely cold butter cut into cubes
Only use your finger tips for rubbing the butter into the flour, the palm of your hands are too warm which causes the butter to melt and you’ll lose the flaky pastry texture in the end.
Rub the butter into the flour as quickly as possible.
I use vinegar in my pastry dough, it helps shorten the pastry to create that golden crust.
If you HAVE to use water if for some reason your dough is unable to come together (remember its supposed to be a dry dough) then use ice cold water and only add the tiniest bit at a time.

Tips For Making Mini Pumpkin Pies:

I make fresh pumpkin puree for my baking but canned pumpkin puree is perfectly fine too! Plus I know it’s a lot easier and quite frankly who has the time! But because of my job I have the time to do it.
Use full fat cream, it does make a difference to the pie filling.
Add a pinch of salt, it will balance all the sweetness in the pie.
Yes this is a pumpkin pie recipe without condensed milk!

Enjoy your pumpkin pies!

Paige x

P.s. Don’t worry if yours are a little wonky, mine always are!

Mini Pumpkin Pies

Yield: 12-14

Author: Paige

Prep time: 45 MinCook time: 40 MinInactive time: 1 H & 40 MTotal time: 3 H & 5 M

Absolutely droolworthy mini pumpkin pies, the perfect treat this Fall!

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Ingredients

Pastry

3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon nutmeg
Pinch of salt
1 ½ cups unsalted butter, cold
1 teaspoon white vinegar

Pumpkin Pie Filling

1 cup puree pumpkin
½ cup cream
1 large egg, whisked
½ cup sugar
1 tablespoon flour
2 teaspoons vanilla essence
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger (dried powder)
Pinch of salt

Instructions

Pastry

In a medium bowl rub butter into the flour (finger tips, working quickly) until the texture resembles sand with some almond sized lumps of butter.
Add the vinegar, incorporating by hand. Press the pastry dough into a ball (it may crumble a little). Split the dough into two balls.
Place a dough ball onto a large sheet of cling film. Press the dough into a flat disk. Tightly wrap in the cling film. Repeat for the remaining pastry dough.
Place in the fridge for a minimum of an hour.
Remove pastry dough from the refrigerator 30 - 40 minutes before you need to roll it out.

Pumpkin Pie Filling

In a medium bowl mix pumpkin, cream, & eggs until well combined.
Add sugar, flour, vanilla essence, cinnamon, nutmeg, cloves, ginger, and salt. Stir until smooth.

Assembly

Preheat your oven to 355 F fan bake. Lightly grease 2 x 12 cavity large muffin trays. Set aside.
Place 1 of the pastry dough disks on a lightly floured surface, using a lightly floured rolling pin. Roll pastry out evenly, until you can cut roughly 12 - 14 x 3-inch circles (you may need to recombine scraps to get 2 - 4 x circles.
Carefully press the pastry circles into the muffin trays. Place the muffin trays in the fridge. TIP: Cut a small ½-inch slit into the side of the pastry circle before pressing into the muffin trays, press the cut side back together once the pastry shell is in place.
Line a flat baking tray with parchment/baking paper. Roll your other pastry dough onto the lined baking tray. Cut out 12 - 14 x pumpkin-shaped circles. Remove scraps.
Using a sharp knife add detailing, including 3-4 curved slits to give the impression of a round pumpkin. Swap with your muffin tray in the refrigerator.
Add 2 - 3 tablespoons of pumpkin pie filling to your pastry pie cups. Remove pumpkin tops from the refrigerator and carefully place a pumpkin on top of each pie.
Place muffin trays in the oven for 30 - 40 minutes, turn the trays halfway through. Remove from the oven when the filling is set and the pastry is golden.
Leave your pumpkin pies in the trays for 15 - 20 minutes. Carefully remove the pies and place on a cooling rack.
Serve warm, room temperature or cold with fresh whipped cream!

Nutrition Facts

Calories

401

Fat

27 g

Sat. Fat

17 g

Carbs

35 g

Fiber

2 g

Net carbs

33 g

Sugar

10 g

Protein

5 g

Sodium

66 mg

Cholesterol

88 mg

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Mini Pumpkin Pies

Tips For The Best Pie Crust Pastry: