A Recipe · Dessert
Mini Pumpkin Pies
Bite-size pumpkin pies with a flaky butter and lard crust. Roast your own pumpkin or use canned.
By Jeremy Potvin
Watch the Method
Recipe 01
Roasted Pumpkin Purée
Use this, or skip it and use two 398 mL cans of pure pumpkin in the filling.
About 850 g, enough for one batch of filling
Ingredients
- 1 pie pumpkin (sugar pumpkin), about 1.5 kg
- 1 tbsp neutral oil
Equipment
- Large chef's knife and spoon
- Rimmed baking sheet lined with parchment
- Food processor or immersion blender
- Large fine-mesh sieve and paper towels or cheesecloth
- Kitchen scale
Method
Step one
- Preheat the oven to 425°F. Halve the pumpkin and scoop out the seeds and strings.
Step two
- Brush the cut sides with oil and place cut side down on the lined baking sheet. Roast for 45 minutes, until a knife slides through the skin with no resistance. Cool completely.
Step three
- Scoop the flesh away from the skin and weigh out 850 g.
Step four
- Purée the flesh until completely smooth, with no visible fibres.
Step five
- Line the sieve with paper towels or cheesecloth and set it over a bowl. Drain the purée for 30 to 60 minutes, until it holds its shape on a spoon. Discard the liquid. Do not press it dry.
Storing
Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
Recipe 02
Pie Dough
About 590 g, enough for 9 mini pie crusts at 60 g each
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 5 tbsp cold butter
- 5 tbsp cold lard
- 8 tbsp cold water
- 1 tbsp apple cider vinegar or malt vinegar
Equipment
- Food processor
- Plastic wrap
Method
Step one
- In the food processor, combine the flour, salt and baking powder. Pulse a few times to combine.
Step two
- Add the butter and lard. Pulse a few times, until the mixture resembles coarse crumbs.
Step three
- With the processor pulsing, slowly add the water and vinegar until the dough just comes together.
Step four
- Turn the dough out onto a clean work surface and finish bringing it together with clean, wet hands. Form into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.
Step five
- If the dough is too firm to roll, let it sit at room temperature for 5 to 10 minutes before dividing.
Recipe 03
Mini Pumpkin Pies
About 8 mini pies
Crust
- 1 batch Pie Dough, chilled
- 1 large egg
- 1 tbsp heavy cream (35%)
Filling
- 1 batch Roasted Pumpkin Purée, drained, or two 398 mL cans pure pumpkin (not pie filling)
- 150 g (¾ cup packed) light brown sugar
- 2 tbsp cornstarch
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp freshly grated nutmeg
- ½ tsp ground allspice
- ¼ tsp ground cloves
- ¼ tsp freshly ground black pepper
- 1 tsp fine sea salt
- 6 large eggs
- 1 can (300 mL) sweetened condensed milk
- 360 mL (1½ cups) heavy cream (35%)
- 2 tsp pure vanilla extract
- 30 mL (2 tbsp) bourbon (optional)
Equipment
- Kitchen scale
- Rolling pin
- 5-inch mini pie tins
- Fork
- Small bowl and pastry brush
- Large mixing bowl and medium bowl
- Whisk
- Rimmed baking sheets
- Wire rack
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Method
Step one
- Divide the dough into 60 g balls. On a lightly floured surface, roll each one into a round large enough to line a tin with a little overhang.
Step two
- Press each round into a tin, tapping it snugly into the corners. Dock the bottom with a fork, tuck the overhang under, and press the edge with the fork.
Step three
- Whisk the egg and 1 tbsp cream in the small bowl and brush onto the edges. Doing the docking, edging and egg wash before the filling goes in keeps everything clean. Set the tins on the baking sheets and refrigerate while you make the filling.
Step four
- Preheat the oven to 350°F.
Step five
- In the large bowl, whisk the brown sugar, cornstarch, cinnamon, ginger, nutmeg, allspice, cloves, pepper and salt until no lumps remain. Whisk in the pumpkin.
Step six
- In the medium bowl, lightly beat the eggs. Whisk them into the pumpkin with the sweetened condensed milk, cream, vanilla and bourbon, if using, until smooth. Whisk gently to avoid working in air.
Step seven
- Fill each crust to just below the edge.
Step eight
- Bake for about 50 minutes, until the edges are set and the centres still wobble slightly. Ovens vary, so start checking at 40 minutes.
Step nine
- Cool on a wire rack for 1 hour, then refrigerate at least 2 hours before serving.
Cooking for your health?
Gluten free, dairy free, pre-diabetic, low carb: Keep The Recipe rewrites these pies for your profile and shows you what changed.
Keep The Recipe
Your Recipes · Your Health
Gluten free, dairy free, pre-diabetic, low carb: Keep The Recipe rewrites these pies for your profile and shows you what changed.