These Pumpkin Pie Pastries are the ultimate time saving hack if you don't feel like making a whole pumpkin pie, but you still want those delicious flavours. They're also in individual portions for easy serving. They are little tarts made with ready rolled puff pastry and a simple one bowl filling. When you bite into the crispy flaky pastry you'll enjoy the spiced pumpkin custard filling. I've added whipped cream on top for an easy decoration that looks super cute too.

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Ingredient Tips & Equipment Information

This recipe uses puff pastry, I used a ready rolled sheet from the supermarket.
I used light brown soft sugar for the pumpkin filling, but caster sugar will work well too.
Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento, and ground ginger. If you can't get hold of it where you're based, you can use a Pumpkin Spice mix instead or add a little extra of the other spices.
I used tinned pumpkin puree for this recipe, you can also make it from scratch. There is full instructions on how to do this further down in this post. Make sure not to use pumpkin pie filling as this has added ingredients.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Pumpkin Pie Pastries

Roll out the puff pastry sheet and cut it into 8 equal rectangles. Score a smaller rectangle shape into each one and prick the middle with a fork. Lay the pastry on a baking tray(s) and brush the borders with beaten egg. Bake them for 10-12 minutes.

Use the back of a spoon to push down the centre of each pastry that you scored out. Make the filling by mixing together the pumpkin puree, light brown soft sugar, double cream, cornflour, egg yolk, cinnamon, mixed spice, ginger, nutmeg and salt.

Spoon the filling into the centre of the pastries and spread it out. Bake them for 15 minutes or until golden and the filling is set. Leave to cool completely before added any decoration.

For the full recipe with measurements, head to the recipe card at the end of this post.

Where can you buy pumpkin puree in the UK?

I've found tins of pumpkin puree in the American food section of large supermarkets like Tesco and Sainsburys (the two brands I know of are Libbys and Baking Buddy). I have also heard that Waitrose stock it. It's sometimes available all year round, or sometimes only from mid-August until December. It really does depend on the supermarket with this. Keep asking your local store, you may just bug them enough to get them to stock it! You can also buy it online, I have purchased tinned pumpkin puree from Amazon before, and Sous Chef also sell it. It will be a little bit more pricey, but I've found good deals by buying several cans at once (and the best before dates are usually at least one year long).

Can you make pumpkin puree from scratch?

Yes! If you can’t get hold of the canned version, then you can make pumpkin puree from scratch. A 2kg pumpkin will give you roughly 675g pumpkin puree. The good news is, if you have too much you can freeze pumpkin puree. What you need to do is carefully slice up the pumpkin, deseed it and scoop out the stringy bits. Then you can either roast or steam chunks of the pumpkin until soft – it will take 20-30 minutes depending on the size of the pieces, use a knife to check tenderness. Allow the pumpkin to cool fully. Remove the flesh from the skin using a spoon, and then use a blender to puree the flesh. You now have pumpkin puree! It’s also great stirred into risottos or curries if you have leftovers. If it's not the time of year for pumpkins but you really want to make this recipe, then you can use butternut squash too!

Can the pastries be made in advance?

While you can make the pastries in advance, once you add the whipped cream they will need to be refrigerated which will cause the pastry to lose it's crispiness. They are best made fresh or as close to serving as possible.

Can this recipe be made gluten free?

Yes, you can buy gluten free ready rolled pastry sheets in most supermarkets. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

Can this recipe be made dairy free?

Most ready rolled pastry sheets are already dairy free, you will also need to replace the double cream with a dairy free alternative. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

More tips for making the Pumpkin Pie Pastries:

The whipped cream topping is optional, but highly recommended!
You could also make a water icing with a little cinnamon added, and drizzle that over the pastries. Or simply dust them with icing sugar.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Instagram or Facebook. I'd love to hear from you!

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