I make pumpkin pie every year for Halloween using the same tried and trusted recipe. This year however, I gave it a twist by making Mini Purple Pumpkin Pies!
If you’re throwing a Halloween Party, or just want some spooky ideas for the season, you’ve come to the right place! Crafty October 2018 on The Purple Pumpkin Blog celebrates Halloween all month long!
Mini Purple Pumpkin Pies
As I was whisking up my usual pumpkin pie filing for our Halloween party, it suddenly dawned on me that I should be making a batch of purple pumpkin pies… After all, this blog’s name is The Purple Pumpkin!
The pie filling is made using canned pumpkin (or fresh steamed and pureed pumpkin if you can find the tinned stuff), as well as evaporated milk, egg, sugars, and spices that is whisked together and poured into [ready-made] pie crusts. You could make your own, but I am useless at making pastry!
Can you buy purple pumpkins? I don’t think so – although I do think you can buy purple potatoes!
To turn my pumpkin purple, I simply added some purple food colouring to the pie filling and spooned into mini pie cases. You could make one big pie as per my recipe here, or make mini purple pumpkin pies using the recipe on this post.
I used a Violet food colouring in this recipe, and whilst the photo makes them look a lot darker, almost black, in real life they were a lot more purple-y. Especially once you took a bite!
Halloween comes but once a year, but it’s lasts the whole month on The Purple Pumpkin Blog with my annual series – Crafty October!
Back in 2012 when I first started this series, I shared a Halloween craft every day in October – which is where the name Crafty October came from. Over the years the series has evolved into more than crafts, with me sharing recipes, free printables, pumpkin carving templates, party ideas and more! I do sometimes sneak in some Autumn themed stuff too!
I do have some new stuff to share this year – yay! – but will also be sharing lots of roundups of ideas as well. I wish I could do it all, but these days, I just can’t… but my vision for this blog is to think up the ideas so that you don’t have to!
- 24 mini pie/tartlet cases
- 100g canned pumpkin or cooked fresh pumpkin, puréed
- 1 small egg
- 20g caster sugar
- 20g soft brown sugar
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- 80g evaporated milk
- purple food colouring
- Preheat your oven to 170C/Gas 3.
- Place the tartlet cases on a baking tray.
- Mix the pumpkin, egg, sugars, spices and milk until well blended.
- Add a few drops of purple food colouring and stir. Add until you get a good shade of purple.
- Divide the mixture between all of the pie/tartlet cases and bake in the oven for 20 – 30 minutes or until set.