Monday 2 October 2023


 Pumpkin season is not pumpkin season without the pie right?. I have been on a pumpkin pie baking session and whipped up some mini pies that are the perfect after dinner dessert and great for taking over to friends for pie and gossip!.


This recipe will make 12 mini ones... We haven't been to our annual visit to the Pumpkin patch yet so I picked up a can of pumpkin puree from Amazon. You can also find them in your local supermarket, especially Sainsburys .


2 whole eggs and one yolk

1/2 cup of brown sugar

 1/2 teaspoon of honey

2 teaspoons of cinnamon

1 teaspoon of nutmeg 

1/2 teaspoon of ground cloves 

1 cup of whipping cream 

425G pumpkin purée


Preheat your oven 180/ gas mark 4. 

Then In a bowl mix together your eggs ,honey and all your spices . Add in your pumpkin purée., another good mix and then your whipping cream, mix again.

Place your mixture in your pastry trays and pop them in the oven. I put tin foil around the edges of the pies so the crust doesn't burn and then take them off around 5 minutes before they are done :).

Bake them on 220 gas mark 7 for around 10 minutes to get started ,then bring it back down to 180 gas mark 4 for 10 minutes .

The texture should resemble an egg custard so do check for this when cooking, time will vary depending on what oven you have.


Leave to cool down and enjoy!. A dollop of whipped cream from the leftover tub or some squirt cream goes so well. 

Hot or cold, and it keeps in the fridge for 5 days...if it lasts that long! :)

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