Ingredients:

  • 1 1/2 cups All-Purpose Flour
  • 1 tsp Granulated Sugar
  • 1/2 tsp Fine Sea Salt
  • 6 tbsp Cold Unsalted Butter, cut into 1 cm cubes
  • 3–5 tbsp Ice Water
  • 1 cup Canned Pumpkin Puree (100% pure pumpkin, not pie filling)
  • 1/2 cup Sweetened Condensed Milk
  • 1 Large Egg, lightly beaten
  • 2 tbsp Packed Light Brown Sugar
  • 1 1/2 tsp Pumpkin Pie Spice Blend
  • 1 tsp Vanilla Extract
  • Pinch of Salt (for filling)

Instructions:

  1. Combine Dry Ingredients: In a large bowl (or food processor), pulse together the flour, sugar, and salt.
  2. Cut in the Butter: Add the cold butter cubes. Pulse or cut in the butter until the mixture resembles coarse breadcrumbs or small peas.
  3. Add Water Gradually: Sprinkle in the ice water, 1 tablespoon at a time, mixing gently until the dough just starts to come together. Do not overmix.
  4. Shape and Chill: Form the dough into a flat disc, wrap tightly in cling film, and chill in the refrigerator for a minimum of 30 minutes.
  5. Preheat Oven: Preheat the oven to 400°F (200°C).
  6. Roll and Cut: On a lightly floured surface, roll the chilled dough to about 3mm thickness. Use a 3-inch cutter to cut out 12 rounds. Reroll scraps as needed.
  7. Fit the Tins: Gently press each pastry round into the cups of a standard 12-cup muffin tin, ensuring the dough fits snugly. Prick the bottoms several times with a fork.
  8. Blind Bake Prep: Line the pastry shells with small squares of parchment paper or foil, then fill with pie weights, dry rice, or beans.
  9. Initial Bake: Bake for 10 minutes.
  10. Remove Weights and Reduce Heat: Carefully remove the weights and paper. Reduce the oven temperature to 350°F (175°C).
  11. Prepare the Filling: While the shells are warm, whisk together the pumpkin puree, condensed milk, egg, brown sugar, pumpkin pie spice, vanilla, and salt until completely smooth.
  12. Fill the Shells: Pour the pumpkin mixture carefully into the warm, pre-baked shells, filling each shell almost to the top (leaving 2-3mm headspace).
  13. Final Bake: Bake for 20–25 minutes. The pies are done when the edges look set, but the very centre still has a slight wobble.
  14. Cool Completely: Remove the tin from the oven and let the pies cool completely on a wire rack for a minimum of 2 hours. This is crucial for the filling to set.
  15. Serve: Once cooled, gently remove the mini pies from the tin and serve, optionally topped with whipped cream.