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Mini Pumpkin Pie

Mini Pumpkin Pies

Cook Time 30 mins
Course Dessert
Servings 6 Mini Pies


  • 6 Loose Bottomed 10cm Pie Tins
  • Pie Weights / Baking Beans
  • Parchment Paper
  • Piping bag and small nozzle


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)


  • 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.