Mini Pumpkin Pies

by

Drop

POSTED Wed, 13 May 2020

Serves

12

Total Time

45 MINS

Calories

378

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

recipe-image

    INGREDIENTS


  • Sweet shortcrust pastry icon
    Sweet shortcrust pastry

    1 (about 680 g)

  • Granulated sugar icon
    Granulated sugar

    75 g (about ¼ cup)

  • Nutmeg icon
    Nutmeg

    3 g (about ⅓)grated

  • Ground cinnamon icon
    Ground cinnamon

    3 g (about 1 ⅛ teaspoons)

  • Milk icon
    Milk

    80 g (about ¼ cup)

  • Egg icon
    Egg

    1 (about 50 g)

  • Pumpkin purée icon
    Pumpkin purée

    350 g (about 1 ½ cups)

  • Unsalted butter icon
    Unsalted butter

    10 g (about 2 ⅛ teaspoons)

    METHOD


  • 1. Pre-heat oven - 171°C
  • 2. Roll out sweet shortcrust pastry onto a clean lightly floured surface
  • 3. Cut out
  • 4. Press content of medium bowl into muffin pan
  • 5. Pre-bake - 7 min, 171°C
  • 6. Add granulated sugar, nutmeg, ground cinnamon, milk, egg and pumpkin purée to a clean large mixing bowl
  • 7. Add unsalted butter to a clean small glass bowl
  • 8. Melt - low heat
  • 9. Transfer content of small glass bowl to filling
  • 10. Mix until combined
  • 11. Transfer filling to muffin pan
  • 12. Bake until set - 12 min, 171°C
  • 13. Let cool

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