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Mini Pumpkin Pies

Published: Updated:

1 Reviews

Total Time
Prep Time
Bake Time
Serves 12
Serves 12

About the bake

These adorable mini pumpkin pies are a great way to take advantage of the delicious seasonal fruits available in Autumn. They also make wonderful after-dinner treats if you are celebrating Thanksgiving, bonfire night or even just a Sunday roast dinner with the family.

If you fancy making just one big pie, try our pumpkin pie recipe.

7 ingredients7 steps


    1. Step 1

      Preheat the oven to 200°C (180°C fan)

    2. Step 2

      Place the pumpkin chunks into a roasting tray, cover with foil and roast until tender (approximately 30 minutes) Set aside to cool before blending in a food processor or mashing with a fork until a smooth purée is formed. Reduce the oven temperature to 180°C (160°C fan)

    3. Step 3

      Roll out the pastry on a lightly floured surface and use a round cutter to cut circles larger than the dimension of the holes in a 12 hole deep muffin tin (we use a 9 inch cutter) Gently place the cut out pastry round onto the hole in the tin and press into the shape (using a spare ball of pastry works really well for this) Repeat until all 12 holes in the muffin tin are lined with pastry. Chill until required.

    4. Step 4

      Whisk the egg gently in a large bowl and set aside.

    5. Step 5

      Combine the cream, spices and muscovado sugar into a saucepan and heat until just simmering, stirring all the time. Pour the cream mixture over the eggs and whisk well until blended. Stir in the pumpkin purée until well combined. Transfer to a jug before pouring the filling into your mini pastry cases.

    6. Step 6

      Place into the oven for 8 minutes.

    7. Step 7

      Once the pies are in the oven use any leftover pastry to cut out any desired pattern for the top of the pies (we use leaf cutters) Once the pies have cooked for 8 minutes the top should be set enough to hold the weight of the pastry leaf cut out. Place this on top of the pies and quickly place back into the oven. Cook for a further 17 minutes before removing from the oven. Serve warm or chilled.


    • For the pies

      • 400gPastry (sweet shortcrust) 
      • 250gPumpkin (prepared, weighed 2cm chunks) 
      • 1Egg(s) (free range) (large) 
      • 40gBillington's Unrefined Light Muscovado Sugar 
      • 0.5 tspNutmeg (freshly grated) 
      • 0.5 tspCinnamon 
      • 140mlDouble cream 

    Nutritional information per 59g serving

    • Energy 226cal
    • Fat 16g
    • of which Saturates 7.5g
    • Carbohydrates 16g
    • of which Sugars 4.1g
    • Protein 3.1g
    • Salt 0.22g

    1 Baker Ratings

    An easy bake for a tasty bonfire night treat!

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