It’s fulltime autumn by now and the kitchen dresses in the loveliest smells ever: pumpkins, baked potatoes, bread and cinnamon. Not in this particular combination, though 😀 It’s just that autumns brings back to life these scents in the most sweet way.
So today I’m making mini pumpkin pies. Why mini? I initially went with the idea of a full large pie, but then bumped into the dilemma about storing it, about the fact that a slice is too big and so on. Why the pumpkin? Because of the first paragraph 😀
Mini pumpkin pies
Servings: 24 pieces
Calories: 165kcal
Equipment
- 2 muffin trays (12 molds each)
- Blender
Ingredients
- 1 1/2 pie crusts I bought frozen ones, but you can make your own if you like
- 500 g baked pumpkin pulp
- 150 ml unsweetened condensed milk
- 1 egg
- 2 tbsp all-purpose flour
- 1/2 tsp ground cloves
- 1/2 tsp cinnamon
- 1/4 nutmeg
- 2 tbsp brown sugar
- a pinch of salt
Instructions
- Leave the pie crust in the fridge until you prepare the filling or leave at room temperature to defreeze if you are using frozen pie crust.
- Use a healthy and nice-looking pie pumpkin. Cut it in half and remove the seeds and the inner lining between the seeds with a spoon. Turn the pumpkin halves upside-down (skin on top) and bake at 200C for 1.5 hrs. Leave to cool completely.
- Once the pumpkin is cooled, scoop out the pulp and through out the skins. Add the pulp to a blender and process it until a nice and smooth puree is obtained.
- Add all dry ingredients to a large bowl and mix together.
- Add 500g of the pumpkin puree to the mixing bowl. I obtained more from my pumpkin, but it's ok, I don't mind a nice creme soup bowl with the remaining pulp.
- Add the condensed milk, the beaten egg and mix together.
- Take the pie crust from the fridge and leave it to rest at room temperature for 5 minutes. Skip this step if your crusts have already been left to defreeze at room temperature.
- Roll the crust down and use a large mug to cut round circles out of the crust.
- Lay each circle into the muffins mold, starting from the center and lightly pressing with the fingers to the walls of the mold. Repeat the process and reuse the remaining crust to prepare other round circles until the all molds are used.
- Add one tray to the fridge until the other one is baked.
- Fill each mold of the tray with one full spoon of pumpkin filling.
- Bake the mini pies for 25 minutes at 190C. Take out of the oven and leave to cool inside the molds for 5 minutes, then take them out on a cooling rack.
- Repeat the process with the tray from the fridge.
- I used some of the remaining crust to create mini stars used for decoration. It's plain and simple, just create the shapes you like and bake them alone for 10 minutes at 190C. Then put them on top of the mini pies and press gently.
