Mini Pumpkin Custard Pies

Individual pumpkin pies pair a gently spiced custard with crisp pastry shells. Briefly baking the shells before filling helps the bottoms stay firm; chilling sets the custard.

Individual pumpkin custard tarts in foil pans on a dark baking sheet

6 individual pies in 4-inch shells, plus a small ramekin if the shells have less capacity per full batch · About 20 minutes preparation and 39–50 minutes total in the oven (14–15 minutes for the shells, then about 25–35 minutes filled), plus up to 1 hour cooling and at least 2 hours chilling. Allow about 4 hours 10 minutes overall, and longer if the custard needs more baking or chilling.

https://cyrusramsey.com/mini-pumpkin-custard-pies/

Ingredients

Pastry shells

  • Six unbaked 4-inch pastry tart shells, each about 1 inch deep, in oven-safe tins

Pumpkin custard

  • 1 1/2 cups (about 365 g) plain pumpkin puree, not sweetened pumpkin-pie filling
  • 1/2 cup (100 g) packed light brown sugar
  • 2 large eggs
  • 3/4 cup evaporated milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract

Method

Recipe by Heather Schiefelbein.

  1. Heat the oven to 375°F (190°C), with a rack in the lower-middle position. Put the pastry shells on a sturdy rimmed baking sheet. Line each with parchment and fill with pie weights or dried beans. If purchased shells specify another blind-baking method, follow their directions.
  2. Bake the weighted shells for about 10 minutes. Carefully lift out the parchment and weights, then bake for another 4–5 minutes, until the bottoms look dry rather than raw. Reduce the oven to 350°F (175°C).
  3. While the shells bake, whisk the pumpkin puree and brown sugar until smooth. Whisk in the eggs one at a time, then the evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla. Mix until even without whipping in a large amount of air.
  4. Leave the shells on the baking sheet. Divide the filling among them, starting with about 1/3 cup per shell and adding more as space allows; stop about 1/4 inch below the pastry rim. Do not force all the filling into shallow shells. Put any extra in a small buttered oven-safe ramekin and bake it beside the pies.
  5. Bake at 350°F for about 25–35 minutes, checking early because shell depth varies. The custard edges should be set and the centers should have only a slight wobble. Confirm that the center of a representative pie reaches at least 160°F (71°C); check any extra ramekin too. Shield pastry edges loosely with foil if they brown too quickly. Add time as needed to reach the temperature endpoint.
  6. Cool the pies on a rack for no more than 1 hour, then refrigerate. Small warm pies may go into the refrigerator; do not wait for them to become completely cold on the counter. Once cold, cover loosely and chill for at least 2 hours before serving.

Serving, useful notes and storage

  • Use plain pumpkin puree and unsweetened evaporated milk. Sweetened condensed milk is a different product and is not a direct substitute.
  • The pastry and filling contain wheat, egg, and milk. Check packaged pastry labels for other allergens.
  • Keep baked pies refrigerated at 40°F (4°C) or below and use within 3–4 days. Do not leave perishable pies out for more than 2 hours in total, or 1 hour above 90°F (32°C).
  • For two trays, allow room for air to circulate and rotate tray positions as needed. Check each tray rather than assuming a doubled batch needs twice the baking time.