Perfect little mouthfuls of joy, these mini pumpkin pies are a miniature version of their traditional big sister! A buttery shortcrust pastry shell filled with plenty of pumpkin pie filling, absolutely bursting with all the irresistible warming flavours of pumpkin spice. Top with a swirl of whipped cream and a sprinkle of pumpkin spice for an adorable autumnal treat!

My mini pumpkin pies have a thin buttery shortcrust pastry shell and a deliciously autumnal pumpkin pie filling. Topped with a swirl of whipped cream and dusted with pumpkin spice, this is one dessert everyone will love! Recipe by movers and bakers

Pumpkin pie ingredients

Flour: make sure to use plain/all purpose flour and not self raising flour to make these easy mini pumpkin pies.
Sugars: icing (powdered) sugar is used in making the pastry, and caster sugar in the pumpkin pie filling.
Unsalted butter: I like to use unsalted butter so I can control how much salt is in the bake. For best results, use cold butter when making the pastry.
Eggs: only the yolks are used in the pastry, to add richness and flavour, and also in the pumpkin filling mixture.
Ice cold water: make sure to use cold water when making pastry. You want to keep the dough as cold as possible throughout the whole process.
Pumpkin puree: a key ingredient when making these pumpkin pies mini.
Pumpkin spice: use your favourite pumpkin spice blend, or if you would like to use my recipe, you can find it here.
Milk: mixed into the filling for a smooth delicious bake.
Double cream: gives richness to the filling of my mini pumpkin pies in muffin tin.

Recommended tools for the mini pumpkin pies recipe

Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the cookies, so I would definitely take the plunge if you have not already.
Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp), a set of dedicated measuring spoons is a must! These are far more accurate than everyday eating spoons, and are really easy to get hold of too.
Food processor*: a quick way to make the pastry. If you do not have a food processor, you can use your fingers to rub the ingredients together too.
Sieve*: useful to remove lumps from the dry ingredients before blending together when making the pastry.
Mixing bowl*: to make the pumpkin pie filling mixture in before pouring into the pastry shells ahead of baking.
Spatula*: used to combine the filling mixture until smooth and silky.
Rolling pin*: for rolling out the pastry. If you do not have a rolling pin, get creative! A tall glass or even a wine bottle works well!
Pastry cutters*: to cut out the pastry circles to make the pastry shells.
Cupcake tin*: you will need a twelve hole cupcake/muffin tin to make these mini pumpkin pies in a muffin tin.
Jug*: I use a jug to help accurately pour the mini pumpkin pies in muffin tins.
Piping bag*: used for piping the whipped cream swirl on top of each mini pumpkin pie.
Piping nozzle*: I used a 1M nozzle to pipe the whipped cream decoration on each pie.

How to make mini pumpkin pies

First, make the pastry and let it chill for about half hour. Then, roll and stamp out the dough, using it to fill the cupcake cases before making the filling and pouring into each pastry shell before baking. Once baked and cooled, whip up a little cream, swirl on top and finish with a generous dusting of more pumpkin spice mix. Enjoy!

Ingredients for the filling: pumpkin puree, caster sugar, pumpkin spice, egg, milk and double (heavy) cream. Recipe by movers and bakers

For the pastry

Step 1: First make the pastry. In a food processor or a large mixing bowl, mix together the flour and sugar. Add in the cubes of cold butter and cut or blend in until the mixture resembles fine breadcrumbs. Ensure no large chunks of unblended butter remain or it will speckle the pastry when it is rolled out. Tip in the egg yolks and blend again until just combined. Add in the ice water a little at a time until the pastry comes together in clumps.

Then enough water to bring the dough together in clumps. Recipe by movers and bakers

Step 2: Tip the dough out onto a clean work surface and gather it together. Squeeze to bring it together, but try to avoid kneading and working it too much or the pastry will be tough. Divide the pastry dough into two equal parts and flatten into discs. Wrap each disc tightly in cling film then pop in the fridge to chill for at least 30 minutes. At this point, you can freeze the dough for another day, if you wish.

Tip the mixture onto a work surface and squeeze together to form a dough...

Before shaping into two discs, wrapping in cling film and chilling. Recipe by movers and bakers

For the filling and the pumpkin pies

Step 1: Once the dough is made and chilled, it is time to get cracking with making the pies! First, preheat the oven to 180C/350F.

Step 2: Roll out the chilled pastry dough to about 3-5mm thickness. Stamp out twelve circles from the dough using a round cutter, squeezing together and re-rolling as required. Use the circles of dough to make shells within each muffin tin hole. Use a fork to prick several holes in the bottom of each case, then pop in the fridge whilst making the filling.

Step 3: To make the pumpkin pie filling, place the pumpkin puree, sugar and pumpkin spice mix in the bowl and stir to combine. Break in the egg and mix again until smooth. Finally, gradually add in the milk and double cream, mixing until fully mixed together and smooth. Transfer the mixture to a jug.

Mixing the pumpkin with the dry ingredients...

Before gradually adding in the milk and cream to form a smooth mixture. Recipe by movers and bakers

Step 4: Pour the filling mixture evenly into each pastry shell, filling nearly to the top. Place the tin in the hot oven and bake for 10-12 minutes until the filling has puffed up slightly but still has a little wobble in the middle. Remove from the oven and leave to cool completely in the tin.

Filling each shell with the prepared mixture before baking the mini pumpkin pies. Recipe by movers and bakers

Step 5: Once the pies are cool, whip up the double cream until just firm. Place in a piping bag fitted with a star nozzle. Pipe swirls or blobs of cream over each pie before finishing the pies with a final dusting of pumpkin spice mix. Enjoy!

Why is my shortcrust pastry fragile and crumbly when I try to roll it?

This is probably because the dough was too dry and needed a little more liquid in it. Simply break it up into crumbs again using your hands or a food processor. Blitz through enough liquid until the dough naturally forms clumps. Then bring it back together, chill before continuing as before.

Why is my shortcrust pastry tough after baking?

If the pastry is tough it is likely that too much gluten has developed in the dough. The most likely cause of this is overworking (over mixing or over kneading) the pastry dough when making and rolling it out.

Why is my shortcrust pastry sticking to my work surface/rolling pin?

The moisture in the dough makes it stick to surfaces. The solution here is simple. Just lightly dust the work surface and rolling pin with a little extra flour (not too much, as you do not want to dry out the pastry!) and try rolling it out again. As you roll, keep moving the rolled out dough, turning it through 90º each time, so it does not stick to the work surface. If you find it is not rolling out too easily, gently flop the pastry over your rolling pin to reveal the table below and lightly dust the surface under it with flour before rolling again. This should allow you to get a beautiful thin pastry.

Do I need to blind bake my pastry?

In this easy mini pumpkin pies recipe, you do not need to blind bake the pastry. Instead, the pastry is only baked once, after it has been shaped and filled with the pumpkin pie filling.

Should eggs be room temperature for pumpkin pie

Eggs used when making the pastry (egg yolks) can be used cold, as pastry is best kept as cold as possible throughout the making process. However, to allow the ingredients for the pumpkin pie filling to blend well together, I would recommend having all the ingredients closer to room temperature, including the egg.

Do mini pumpkin pies need to be refrigerated?

I would recommend storing these mini pumpkin pies muffin tin in the fridge once baked and cooled. They can be served cold from the fridge or at room temperature, depending on your preference. Finish the whipped cream decoration just before serving.

How do I know when my mini pumpkin pies are baked?

The mini pies are baked when they are golden on the edges of the pastry. The pumpkin filling will be slightly puffed up and mostly set with a little wobble in the middle. Remove them from the oven at this stage as they will continue to firm up and set as they cool down in the tin once out of the oven.

How long will these mini pies last?

These delicious miniature pumpkin pies never last long when I make them! Having said that, they are at their best if enjoyed within two days from baking for them to be at their best.

Can mini pumpkin pies be frozen?

Yes, absolutely! To freeze, leave the pies to cool completely before wrapping individually in cling film. Place in an airtight container and freeze for up to one month. To thaw, unwrap and place on a cooling rack at room temperature.

Do not freeze these mini pumpkin pies with the whipped cream topping on. Instead add this on just before serving, once thawed.

Tips and tricks for making the best mini pumpkin pies

As an exception to most baking, make sure to use ingredients as cold as possible when making pastry: so cubed butter straight from the fridge and ice cold water. Keeping pastry cold helps avoid overworking the gluten and keep it relaxed to avoid shrinkage during baking.
Handle the pastry dough as little as possible throughout making. This is especially important when bringing it together, as overworking the gluten will lead to tough pastry.
When placing the pastry circles into the tin, try not to stretch the dough to make it fit. Stretching the dough may look fine one in the tin, but it will shrink back to its pre-stretched state, resulting in uneven cases for the mini pies.
Chill the pastry shells again once rolled and shaped into the tin. Chilling the pastry a second time will allow the gluten to relax again, helping it hold its shape better and not be tough once baked.
Fill the pastry shells to near the top with pumpkin pie filling. Once filled, give the tin a gentle jiggle or tap to level the tops and release any air bubbles trapped before baking.
The pumpkin pie is baked when the edges of the pastry are golden and the middle of the filling still has a slight wobble. Remove from the oven but leave the pies in the tin to cool completely and firm up.
Once cool, store these mini pumpkin pies in the fridge undecorated. Top with whipped cream and a dusting of pumpkin spice just before serving.

Troubleshooting

If you have any other questions about this easy mini pumpkin pies recipe, please use the comments below to ask away and I will do my best to help. And if you do make this recipe for mini pumpkin pies, please take a moment to leave a rating and review below. I would love to know how you enjoy making it and following along, plus it really helps others looking for a similar recipe too. You could even post a picture on Instagram and tag me when you share it with the world, you know I love seeing all your bakes!

More delicious recipes for you to enjoy

Pumpkin spice loaf cake: This loaf cake is perfectly spiced, with a soft moist crumb and a delicious maple glaze topped with pecans. It is made without eggs and so can easily be made vegan too, with perfect results every time! An absolutely heavenly autumnal bake!

Apple pie cookies: All the joy of apple pie but in a cookie! A delightful sweet shortcrust pastry has a delicious homemade apple pie filling and a sweet lattice effect top. Top with a demerara sugar crunch for a perfect bite-sized autumnal treat!

Pumpkin spice cookies (eggless): My soft chewy pumpkin spice cookies are made without eggs and are full of the warming flavours and spices of autumn. Who can resist a beautifully spiced cookie that is crisp on the outside and wonderfully moist and chewy in the middle? Not me!

Thanks for joining me today friends, and happy baking! x

Recommended equipment I used *

Digital kitchen scales	Measuring spoons
Food processor	Sieve
Mixing bowl	Spatula
Rolling pin	Pastry cutters
Cupcake tin	Jug
Piping bag	Piping nozzle

* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!