The pumpkin pie is a must every year during pumpkin season. I make these mini pies usually for our Halloween party. There is usually lots of food to prepare for a party, or sometimes there is just not enough time to do it all from scratch, therefore I keep it simple with these pies.

24 mini pies (45 – 50 mm)

175 g buckwheat flour
60 g dark Muscovado sugar
½ tsp psyllium

Measure all ingredients into a bowl.

100 g cold butter

Cut the butter into cubes and add to the flour mixture.
Rub the butter and flour through your fingers until you have a loose breadcrumb like mixture.

1/2 dl cold water

Pour the water into the crumbs, gently press together with a spoon.
Set the bowl into the refrigerator to rest for 30 min.
Grease the pie moulds with butter or oil.
Take the dough from the refrigerator and divide the dough into 24 pieces.

Buckwheat flour

Form little dough balls, flatten them on a floured surface and press into the forms.
Blind bake the pie crusts in preheated oven for 10 minutes at 180° C.

440 g (1 can) pumpkin purée
300 g (1 can) evaporated milk
2 eggs
½ tsp ground ginger
½ tsp ground clove
½ tsp ground cinnamon
¼ tsp salt

Add all ingredients into a bowl and blend together well.
Divide the pumpkin mixture into the pie crusts.
Bake in preheated oven at 220°C for 10 minutes, then reduce heat to 175°C and bake pies until the pumpkin mix is firm.
Let the pumpkin pies cool down.

200 g marzipan
orange food colour

Cut the marzipan into 24 pieces.
Form the marzipan pieces into pumpkins and paint with orange food colouring.
Leave pumpkins to dry.
Decorate the pies with the pumpkins and whole cane sugar before serving.