Mini pumpkin pies. Hours of the day.

Mini pumpkin pies

3pm, light sunny winter day is my favourite time of the day for food photography. If I´m around the home, of course. Watching and observing natural light evolve throughout the course of the day and seasons is something truly blissful. Not just that my photos will look much nicer, but it´s part of the process to explore a new place, and make it feel home.

And we are moving to a new place, soon. Thanks goodness it´s not another interstate move. Still, house moving is such a stressful process, and it always comes at the worst time. Always. *sigh*

Mini pumpkin pies

All the stress of moving aside, I have to say that these cute mini pumpkin pies are absolutely wonderful. Why did I wait for so long to try pumpkin pies? They are so fragrant, so delicious! In mini form like this, they actually look a bit like egg tarts (my MIL actually called them pumpkin tart :D).

I know my tarts look on the rustic side (read: less than perfect) – it has been ages since I last worked with pastry and my lack of practice really showed. I can guarantee that they taste really good though.

I’m sending these pies to Sugar High Friday hosted by Aparna of My Diverse Kitchen. The theme of this month is Bite Size Dessert.

Mini pumpkin pies

Mini pumpkin pies

Adapted minimally from Flo Braker. I made ½ of the recipe. Flo Braker used `pinch and press´ method while lining the dough into the tart tins. I prefer to roll the dough first, then line the tins.

Printable recipe

Pastry – for 8 dozens miniature pumpkin pies
3 cups (390g) plain flour
½ tsp salt
340g (12 ounces) cold unsalted butter, cubed
9 ounces (250g pack) cold cream cheese, cubed

Pumpkin filling
3/4 fresh kobacha (Japanese pumpkin)
2 cups (400g) sugar
1.5 cups sour cream
6 large eggs, lightly beaten
1/3 cup whole milk
2 tsp cinnamon powder + 1 tsp cardamom powder + freshly grated nutmeg


Prepare the pumpkin filling: remove the skin from the pumpkin, cut the pumpkin into large chunks. Bake in 190C oven until the pumpkin just turns soft. Puree when the pumpkin is still warm. We will need 3 cups (740g) in the end.

Make the pastry: in a food processor, combine the flour and salt, pulse 3 or 4 times to blend. While the motor is running, gradually add the butter and cream cheese. Process until the dough just comes together in the form of a ball. Wrap the dough with clingwrap and rest in the fridge for 30 mins or so.

Preheat the oven to 375F (190C). Have ready 12-cup small muffin tin or egg-tart tins. (I used my egg tart tins but the muffin pans work well, too)

Lightly flour the work surface. Roll the dough into 5mm thickness (more or less), cut off the dough and line the lightly greased tartlet tins. Repeat until finished. (You may have to work in batches. Chill the dough thoroughly in between)

Pumpkin filling: Mix the pumpkin puree with the spice, sour cream, eggs and milk until well blended.

Fill each tart shell with the pumpkin filling until ¾ full.

Bake the pies for 15 minutes, or until the pumpkin filling is set and puffy and the pastry is light gold. Cool on a wire rack before turn the pies out.

Repeat the process if needed.

41 Responses to Mini pumpkin pies. Hours of the day.

  1. Deeba PAB says:

    Seems like a great destination for my pumpkin puree. Me likey!! Love the lighting and the pictures too!

  2. Rosa's Yummy Yums says:

    Lovely and surely delicious!

  3. Ju (The Little Teochew) says:

    Oh, I love! They are incredibly pretty and I actually like the rough edges. They give so much more character to the tarts. I mean, pies. 😉

  4. leaf (the indolent cook) says:

    So cute and they sound delicious. I love the background and props as well – they really elevated the rustic look of the pies. It's like it was all meant to be.

  5. La Table De Nana says:

    So rustic looking..I love that look.

  6. almostalwaysravenous says:

    ooo yummy! anything with buttery pastry is a winner, even if it isn't perfect looking! =)

  7. penny aka jeroxie says:

    new background paper? looks fab!

  8. Anh says:

    @penny: no. I layer the chiffon scarf over my texture paper 😛

  9. shaz says:

    Oh they are so cute Anh, I prefer rustic any day :) Good luck with the moving, it's so tiring! And I love watching the light too, but I'm never home when the light is good for taking photos, sigh!

  10. MaryMoh says:

    Love these pies. They look pretty. I'm sure I can use sweet potatoes, too….my favourite 😀

  11. Soma says:

    The dried leaves and the pumpkins are coming our way now. What cute little things and I love the background.

  12. Monet says:

    Don't you just adore all things mini? I made some mini pies earlier this week, and they were so much fun. I hope that your move goes smoothly…I'll be sending good thoughts your way!

  13. squirrelbread says:

    i made adorably tiny pumpkin and squash pies for thanksgiving last year. my fiancée and i enjoyed the extra crust it provided, as well as having our very own pies! looks great.

  14. foodwink says:

    Your photography is so gorgeous and poetic. these pies look beautiful – I much prefer rustic edges!

  15. Johanna GGG says:

    these look gorgeous – I got a start when I saw how autumnal they look but I love autumnal food any time of year (I still think it is July!) Good luck with moving house – at least the weather should be a bit better for you which helps when moving stuff about

  16. deb says:

    Hi anh, they look lovely. I've made one attempt at pumpkin pie and it was mildly successful (read: ordinary) must try making your version.

  17. April @ My Food Trail says:

    Ah, the pains of moving house. I don't know how some people can do it so often! I hope you get to stay at the next place for a while and the move is smooth!

  18. Vivienne says:

    I've never made pumpkin pies before but this is def on the list! i like your photos…looks so warm and autumn-y!

  19. Aparna says:

    They loook lovely, and that first picture is so nice. Have to experiment some with pumpkin puree.

  20. Caroline says:

    I'm glad to see a pumpkin pie filling made from fresh pumpkins, not the canned variety. I especially liked kabocha, my favorite kind! Here's to a no-stress moving day.

  21. Peter G @ Souvlaki For The Soul says:

    Good luck with your new move Anh…moving is not the best time but think of it as a time of rebirth/new beginnings. Gorgeous pies…love pumpkin with spices.

  22. tigerfish says:

    Beautiful photos :) ….I feel the colors of Fall/Autumn with the photo background/setting.

  23. Leah says:

    These Pies look amazing. My husband and I have to move around because of his work, so I feel for having to move! I find it very stressful!!

  24. myfrenchkitchen says:

    Looks delicious Anh1

  25. Hannah says:

    Good luck with the move! One day someone will invent a way to make moving fun, and then they'll become a billionaire ;)

  26. Zara says:

    The pies-tarts are cute, Anh! We are in the beginning of Autumn and everything around is yellow-red-orange; so any pumpkin dish is perfect for this season:) I should try yours;)

  27. Heidi - Apples Under My Bed says:

    I adore the rustic look! I have been lusting after pumpkin recipes lately, as they're so popular in the US. I love your photos :)

  28. Cookie baker Lynn says:

    These are darling! I love the idea of making little, personal-sized pumpkin pies. They certainly wouldn't last long in my house!

  29. Little Corner of Mine says:

    This is screaming Fall is here, Fall is here. 😀

  30. Ana Powell says:

    So elegant and delicious

  31. Kathryn says:

    Oh my gosh, I love pumpkin ANYTHING! I'll have to try that recipe ASAP!

  32. Gattina says:

    hope these delish pumpkin pies can sooth (to mine at least) your soul during this stressful time! Oh Flo Braker, one of my most admired bakers!

  33. Faith says:

    I think your tarts are lovely, Anh! I'm a huge fan of pumpkin pie too. :)

  34. redmenace says:

    I'm so sorry to hear you have stress about another move. That's a shame. I sincerely hope your new place has the same gorgeous afternoon light as this one. You're very lucky! I never thought to make mini pumpkin pies, but I adore this idea!

  35. Phuoc'n Delicious says:

    Awww… I hope the move isn't as stressful as you imagine and that it works out better for u. These pictures are so warm and inviting, lol at rustic 😀

  36. Xiaolu @ 6 Bittersweets says:

    Yay I'm so happy for pumpkin season. I must say, now that autumn's here and the weather's cooling down, I don't mind summer's passing much at all.

  37. Hannah says:

    Good luck on the move- Here's hoping it's as quick and painless as possible. A sweet little pie bite should certainly ease the stress- They look wonderful. :)

  38. Kalyn says:

    I'm moving all my feeds from Bloglines to Google Reader and just realized your feed hadn't been updating in Bloglines so I must have missed your posts for quite a while now. Glad to get it back again!

  39. Maria@TheGourmetChallenge says:

    i prefer the rough crinkly eadges, I think it makes tarts/pies taste better. I've never eaten pumpkin pie before, might give this a go

  40. veena krishnakumar says:

    never tried anything with pumpkin puree. sure to try this out now

  41. marta says:

    are you kidding me with these little pretties?!! thank you for this. such a great idea. xo.

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