Mini Pumpkin Pies

Bite size holiday treats
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Servings 6


  • 18 ounces fresh pumpkin cut into chunks
  • 1 Tablespoon olive oil
  • 15 ounces pie dough cut into sixteen pieces
  • 1 Tablespoon flour
  • 1/3 cup molasses
  • 1 egg
  • 3 large egg yolks
  • 1 1/4 cup milk
  • 1/2 spilt vanilla bean
  • 1 pinch salt
  • 1/4 cup powdered sugar for dusting


  • Preheat oven to 375 degrees. Coat the pumpkin pieces with olive oil and place on a baking sheet. Bake until tender, about 30 minutes. Cool then mash with fork.
  • Shape dough pieces into balls. Roll out each ball until about 2 1/2 inch in diameter. Press each piece into a muffin pan. Chill in the fridge for 30 minutes.
  • Place a piece of parchment paper into each pie crust and fill to the top with dried beans. Bake in the oven for 15 minutes. Remove the paper and beans.
  • Pour the milk into a sauce pan. Scrape out the vanilla seeds from the vanilla bean and add to milk. Heat until just below the boiling point. Let cool a bit.
  • Lightly beat the egg yolks, whole egg and molasses in a bowl. Add the flour and salt and beat until smooth. Strain the hot milk over the mixture and beat.
  • Pour the smooth mixture into a pan and bring to a boil. Stir constantly until thickened. Remove from heat and stir in the mashed pumpkin.
  • Spoon the mixture evenly into the pie crusts. Bake in the oven for 20-25 minutes until just firm and slightly puffed up. Serve the pies warm with a dusting of powdered sugar on top.

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