Mini Pumpkin Pies



Posted 5 April 2022 (Last updated 18 May 2022)



Total Time




These mini autumn-spiced pies have a light pumpkin custard filling. Use our Sweet Shortcrust Pastry or your favorite pie crust.


  • Granulated sugar icon
    Granulated sugar75 g
  • Nutmeg icon
    Nutmeg3 ggrated
  • Ground cinnamon icon
    Ground cinnamon3 g
  • Milk icon
    Milk80 g
  • Egg icon
  • Pumpkin purée icon
    Pumpkin purée350 g
  • Sweet shortcrust pastry icon
    Sweet shortcrust pastry1
  • Unsalted butter icon
    Unsalted butter10 g

  • 1. Pre-heat oven - 171°C
  • 2. Roll out sweet shortcrust pastry onto a clean lightly floured surface
  • 3. Cut out twelve rounds using a cookie cutter or use a knife
  • 4. Line the muffin pan with the dough cutouts
  • 5. Bake for 7 min, 170°C
  • 6. Add granulated sugar, nutmeg, ground cinnamon, milk, egg and pumpkin purée to a clean large mixing bowl
  • 7. Melt butter in the microwave or on the stove - low heat
  • 8. Add butter to the pumpkin mix and mix until combined
  • 9. Transfer filling to the pre-baked pastry in the muffin pan
  • 10. Bake until set - 12 min, 170°C
  • 11. Let cool

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