Mini Pumpkin Pies | Recipe

In a bowl, mix together the flour, sugar and salt. Add the cold butter and work into a crumbly mixture with your fingertips or a pastry blender. Gradually add the cold water until the dough comes together.

Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for about 30 minutes.

For the pumpkin filling, mix the pumpkin puree, condensed milk or cream, eggs, brown sugar and Pumpkin Pie Spice in a bowl until well combined.

Preheat the oven to 180°C (top/bottom heat).

Roll out the pastry on a lightly floured work surface and cut out circles slightly larger than the cups of a muffin tin. Carefully press the dough circles into the muffin tin so that the dough covers the bottom and sides. Divide the pumpkin filling evenly between the pastry circles in the muffin tin. Bake the mini pumpkin pies for about 20–25 minutes, until the filling is set and the pastry is golden brown. Remove the pies from the oven and leave to cool.

For the meringue, beat the egg whites in a clean bowl until stiff. Gradually add the sugar and continue beating until the mixture is glossy and firm. Place the meringue mixture in a piping bag fitted with a star nozzle and pipe onto the cooled mini pumpkin pies. Lightly brown the meringue caps with a flaming torch or under the preheated grill in the oven. Carefully remove the finished mini pumpkin pies from the muffin tin and serve.