Mini Pumpkin Pies
Serves
12
Total Time
45mins
Calories
358
These mini autumn-spiced pies have a light pumpkin custard filling. Use our Sweet Shortcrust Pastry or your favorite pie crust.
- Sweet shortcrust pastry
1 (about 680 g)
- Granulated sugar
75 g (about ¼ cup)
- Nutmeg
3 g (about ⅓)grated
- Ground cinnamon
3 g (about 1 ⅛ teaspoons)
- Milk
80 g (about ¼ cup)
- Egg
1 (about 50 g)
- Pumpkin purée
350 g (about 350)
- Unsalted butter
10 g (about 2 ⅛ teaspoons)
INGREDIENTS
- 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. 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 melted butter to filling
- 10. Mix until combined
- 11. Transfer filling to muffin pan
- 12. Bake until set - 12 min, 171°C
- 13. Let cool
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
