Mini Maple & Pumpkin Pies

  • Mini Maple & Pumpkin Pies Halloween Recipe
  • Mini maple & pumpkin pie ingredients
  • 10-30 minutes to prepare
  • 30-60 minutes to cook
  • Approx. 12 mini pies
  • Can be frozen
  • How to make

250g pumpkin (butternut squash or another squash can be used as a substitute if you prefer)
Optional – a few very finely chopped pecans
250g short crust pastry (homemade is best but shop bought is a fine substitute)
100ml evaporated milk
1 large egg
2 tbsp maple syrup
¼ tsp cinnamon
¼ tsp mixed spice

Step 1

Peel and chop the pumpkin, discarding any seeds (the seeds can be roasted for a tasty snack) and chop the pecans (if using). Transfer the pumpkin to a pan of boiling water and boil until soft

Step 2

While the pumpkin is cooking, preheat your oven to 180°C / 160°C fan / gas mark 4 and roll out the pastry to 2mm in thickness

Step 3

Cut the pastry into circles using a 9cm pastry cutter (you could also use a glass or simply cut around a mug of approximately the right diameter)

Step 4

Place the pastry circles in a shallow cupcake tin (for smaller pies use a jam tart or mince pie tin, and a smaller pastry cutter)

Step 5

Once the pumpkin is cooked, drain then transfer to a bowl and blend to a smooth puree using a hand blender (or food processor/free standing blender)

Step 6

Once the pumpkin has cooled, add the evaporated milk, egg, maple syrup and spices then blend again quickly to just mix everything together

Step 7

Fill each pastry case with some of the pumpkin mixture, leaving a tiny gap between the surface and the edge of the pastry

Step 8

Optional – scatter a few very finely chopped pecans on top of the filling

Step 9

Bake for approximately 30-40mins, or until the filling has risen and is cooked through, and the pastry has browned (they may take slightly less time if you use a smaller tin)

Step 10

Remove from the oven and after about 5mins, transfer the pies to a wire cooling rack to cool (the filling will start to sink back down as they cool), then serve


  • Gluten ingredients
  • Wheat
  • Dairy ingredients
  • Eggs
  • Nuts

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Recipe notes 

Serve with a small dollop of the maple cream or Greek yogurt. For maple cream, simply add 1 tsp. of maple syrup to 100ml of double cream and whip.

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