Sunday sweets – Mini Pumpkin Pies

Posted on: October 31st, 2010 by admin 5 Comments

Happy Halloween everyone.  We don’t actually celebrate in Australia, so it’s only in the last few years living in North America that we’ve been getting into it.  Mostly I love the pumpkin carving!  Last year we roasted the seeds for a tasty evening snack.  But even more, I love pumpkin pie.  I wanted to make a quick batch this year, so I made mini ones in cupcake trays.  Here’s the recipe, it’s fast and easy actually and don’t  they look so festive and gorgeous?


photo: cardamom flickr cc


  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz.) pumpkin puree
  • 1 can (12 fl. oz.) evaporated milk (if you use sweetened condensed milk, don’t use sugar)
  • 1/2 c sugar

Pie pastry (recipe here) or you can use store bought shortcrust pastry, or make one big (9in) pie.

Grease and line a muffin 12 cup tray.  Preheat the oven to 220ºC (425ºF) this is hotter than the cooking, but necessary for preheating.

Roll out you chilled pastry to about 1/2 cm (1/4 in) thick. Use a wide circle cookie cutter to cut the dough into circles. If you don’t have a cookie cutter big enough, see if you have a glass you can use or you can experiment with cutting freehand with a butter knife. Press the center of your dough into the bottom of a cupcake liner and work up the sides. It should come right to the top, even spilling over a little.

Mix the sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a  large bowl, then stir in the pumpkin and sugar-spice mix. Gradually stir in evaporated milk.

Pour the pie filling into the pie dough cups. You can fill it to almost the top, but not too full as it will expand just a little with baking.

Lower the oven temp to 190ºC (375ºF) and bake for around 25 – 30 minutes.  The filling should be soft, but set.

These are DELICIOUS served warm with maple cream – just whip some real cream and once thickened, add 2 tablespoons of maple syrup.

Filling recipe adapted from: Canadian Winter Magazine

Song for this recipe:

“The monster mash” Bobby ‘Boris’ Pickett  Monster Mash - The Original Monster Mash

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5 Responses

  1. I love these, they look really good.

    I love pumpkin pie, when I was a kid we had family friends from the States and mum used to make them pumpkin pie, I really really must start making it.

  2. admin says:

    Yeah we never eat them much in Aus hey? But they are so creamy and good.

  3. Joh S says:

    we never carved them! waaaaaaggghhhh. i MUST return at once!

  4. admin says:

    Yes return at once please

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