These mini pumpkin pies may be tiny but what they lack in size they make up for in taste. Perfect for a Thanksgiving dessert or just as an Autumnal treat. They are also gluten and dairy free.
This recipe was first published on this blog in October 2016 but have updated it with new images in October 2019.
Living in the UK we don’t get to experience the Pumpkin Spice craze in Autumn where everything has that flavour like they do in America. Cereals, biscuits, doughnuts and even beer get the pumpkin spice makeover there. Pumpkin Pies are also very popular at this time of the year. Although I’ve never eaten one before I thought that I would give them a try. Now you could make them from scratch with your homemade pastry and using the innards from carving your pumpkin but I’m all about making life easy. Shop bought pastry and tins of Pumpkin Purée, job done!
I bought a really pretty ceramic Pumpkin Pie dish for this recipe and thought how fabulous and Pinterest worthy it was going to look once the pie was baked. Sadly the dish was too big for the amount of pastry so I had to quickly come up with an idea since the pie filling was already made. Remembering a mini tart tray and presser I had lying in a cupboard unused from a Pampered Chef party a few years ago I took it out, washed it and congratulated myself on such a genius idea. Mini Pumpkin Pies.
Mini Pumpkin Pies
Normally pumpkin pie recipes say for you to use evaporated milk but as I wanted to make it dairy free I swapped it for almond milk. If you don’t need it dairy free then feel free to swap it back. I made my own pumpkin spice mix using a recipe I found online. Stored in an airtight container it lasts for up to 6 months.
Mini Pumpkin Pies
Ingredients
- 1.5 Cups Pumpkin Purée 1 Tin Libby’s Pumpkin Purée
- 1/3 Cup Brown Sugar
- 1/3 Cup Maple Syrup
- 1/3 Cup Almond Milk Unsweetened
- 1 Tsp Pumpkin Spice
- 1 Tbsp Xanthan Gum
- 1 Pinch Sea Salt
- 1.5 Packs Ready to Roll Shortcrust Pastry
Instructions
-
Heat the oven to 170°c (fan oven). Roll out the ready made pastry or make your own.
-
Tear off small pieces of pastry. Roll in a ball and place in one of the compartments of the tart tray. Push in the tart presser until you get a well in the middle and repeat until all compartments are full.
-
Now on to the filling; add all your ingredients to a bowl and mix really well. Adjust spices and salt to your taste
-
Fill each empty pie case with your Pumpkin mix. One teaspoon filled these cases but if you use a muffin sized tray then you will need to use more for the filling.
-
Bake in a pre-heated oven 170degrees Celsius for around 20-25 minutes or until pastry is turning golden brown.
-
Cool down a little and enjoy while still warm
Whilst baking, these mini pumpkin pies fill your kitchen with the most amazing aroma. The clove and cinnamon scent really comes out and mixed with the pumpkin and sugar smells sooooo good! I couldn’t wait until they were finally ready so I could give them a try. Once they had cooled down a little I discovered that these little morsels were actually very tasty indeed. If I was to describe the flavour of them I would say like a custardy pie. This might make you think bleurgh but seriously these taste good. So good in fact I had erm quite a few. Just to make sure that they were worth writing a post about, obvs! ?
As the ready made pastry contained egg it isn’t suitable for vegans. However if you can make vegan pastry then you too can enjoy the pumpkin spice goodness on your tastebuds.
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback!
If you are looking for other sweet treat recipes:
Halloween Marshmallow Ghost Cones
Peppermint Bark Gingerbread Men
