Mini Pumpkin Pies

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Welcome to final day of Crafty October 2014 – Day 31! (check out 2013 and 2012 here) – a month of Halloween Ideas here on The Purple Pumpkin Blog!

All good things must come to an end, and I know I’ve been a bit slack this year, but I’ve delivered what I said I would – an idea a day in October for Halloween! So to close things out I’m sharing a recipe for Mini Pumpkin Pies. I just took my tried and trusted pumpkin pie recipe that I’ve been making for the past 20 or so years and instead of a bit pie, made lots of little ones instead!

Since I’m all about simplicity and life being too short to make mini tartlet cases, I bought them ready made. But you can make your own – just bake them blind first.

Mini Pumpkin Pies

Mini Pumpkin Pies

Makes 24


  • 24 mini tartlet cases
  • 100g canned pumpkin or cooked fresh pumpkin, puréed
  • 20g caster sugar
  • 20g soft brown sugar
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • 80g evaporated milk


  1. Preheat your oven to 170C/Gas 3.
  2. Place the tartlet cases on a baking tray.
  3. Mix the rest of the ingredients together until evenly blended.
  4. Divide the mixture between all of the tartlet cases and bake in the oven for 20 – 30 minutes or until set.

As well as sharing my ideas each day for my favourite time of the year, I’m also holding a #CraftyOctober Link Party for bloggers to share their Halloween posts. If you’re a blogger, then do check out the party – I can’t wait to see your posts!


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