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.
- Granulated sugar75 g
- Nutmeg3 ggrated
- Ground cinnamon3 g
- Milk80 g
- Egg1
- Pumpkin purée350 g
- Unsalted butter10 g
- Sweet shortcrust pastry1
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
