Mini Pumpkin Pie
Print Recipe

Mini Pumpkin Pies

Cook Time30 mins
Course: Dessert
Servings: 6 Mini Pies

Equipment

Ingredients

For the Pie Filling

  • 425 g Solid Pumpkin (I used a tin of Libby's)
  • 2 medium Eggs (beaten lightly)
  • 170 g Caster Sugar
  • 1 pinch Salt
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • 250 ml Condensed Milk

For The Pie & Topping

  • 500 g Shortcrust Pastry
  • Nutella
  • 50 g Hazelnuts (chopped)

Instructions

  • Preheat oven to 160c/gas mark 3
  • Place all of the filling ingredients in to a large bowl and mix together
  • Roll out the pastry to a thickness of approximately 5-6mm and line the tins with it.
  • Place parchment paper on to the pastry lining the tins and weigh down evenly with the baking beans / pie weights.
  • Blind bake the pastry in the oven for 10-15 mins depending on how hot your oven is. Blind baking stops the bottom of the pie going soggy.
  • Remove the pie weights and parchment paper from the pie crust and fill the pies evenly with the filling from the bowl.
  • Put back in to the oven and bake for a further 10-15 mins or until a skewer comes out of the centre of the pie clean.
  • Allow to cool and then pipe around the edges of each pie with the Nutella and sprinkle with the chopped hazelnuts.