Not sure if everyone has noticed, but a lot of my recipes lately have been minis (i.e., the mini loaves and mini carrot cupcakes). I just love making mini things because they’re easier for my son to eat and I think they just look a bit cuter when they’re mini! Since half of the world is coming into Autumn, I thought I’d share some mini pumpkin pies! I actually made these months ago when it was Autumn in Australia and took photos to share now! A lot of my readers are on the opposite side of the world so I like to share things that are also relevant to them.
I bought a Cake Boss daisy cookie cutter set a while ago and when I realised that I had never used it I knew how I wanted to make my mini pies! I had seen these on Pinterest before so I really wanted to try them out! My only tip for you all would be to roll the dough quite thin. I did my thicker than I should have and while they were still really yummy, it would have been nicer if they were thinner.
The recipe I used is the same one from my last pumpkin pie post! The pie crust is super simple: 100g butter, 100g plain flour, 100g self raising flour and some iced water. I did bake these a little before adding the pumpkin filling for a couple of minutes. The recipe for the filling is:
- 2 cups of mashed pumpkin
- 1 can (395g) of condensed milk
- 2 large eggs
- 1 tsp of ground cinnamon
- ½ tsp of ground ginger
- ½ tsp of ground nutmeg
- ½ tsp salt
Mix all the ingredients together and spoon it into the pie crusts.
We added some cream to some of ours once they had cooled and they were delicious! You can decorate them however you want and could be a fun bake to do with kids!
Thank you so much for reading, if you try these out I’d love to see them!