Small Batch Pumpkin Pie Slices Recipe
This Small Batch Pumpkin Pie Slices Recipe is a low effort big reward kind of dessert. It’s a downsized version of a traditional large pumpkin pie. It’s made in a loaf tin so no need for any fancy pie dishes, which also makes it super simple to cut and portion. The base is a mix of crushed biscuits, toasted pecans and melted butter pressed together and baked to form a delicious crunchy, nutty crust. The filling is a wonderfully smooth pumpkin spice baked custard that just melts in the mouth. A gorgeous autumnal bake and well worth giving a try! This recipe is an adapted version of Pumpkin Pie Bars by Sallys Baking Addiction.
So how do I make these Small Batch Pumpkin Pie Slices from scratch?
This recipe is pretty easy to put together thankfully. It consists of two straight forward steps which are;
- Biscuit Pecan Base
- Pumpkin Pie Filling
Biscuit Pecan Base
Begin by toasting your pecans either in a frying pan, or placed onto a baking tray and baked for 5-10 minutes. Allow to cool slightly before lightly crushing them.A food processor can be used to do this, by pulsing them until they resemble coarse crumbs. You can also add them to a ziploc bag and smash with something heavy for example a rolling pin. You can use this same method to crush your biscuits. Melt the butter and add to the biscuits and pecans. Mix together well and press firmly and evenly into a greased and lined loaf tin. Bake for 10-15 minutes while you prepare the filling.
Pumpkin Pie Filling
The next steps involve making the pumpkin pie filing. To begin, mix together the cornflour and water to create a thin paste. Add this, along with the remaining ingredients into a mixing bowl. Whisk together until the filling is smooth and no lumps remain. When the base is baked, remove from the oven and pour the filling directly on top of the base. Return to the oven to bake for minutes until cooked. You will know its ready when a thin crust has formed over the top and it is no longer liquid when you jiggle it. Allow to cool completely before placing into the fridge for a few hours before cutting.
Small Batch Pumpkin Pie Slices FAQ
The pumpkin pie filling is essentially a baked custard filling. This means that it must be chilled and allowed to set after coming out of the oven. If you try to slice it too early, it might be too liquid and create a runny mess.
I have a great solution to this… butternut squash! Simple peel and remove the seeds from a medium butternut squash. Chope into a chunky dice and place on a baking tray. Cover in tinfoil and bake for 20-30 minutes until the squash has softened. Blend until smooth and use instead of pumpkin puree in any recipe.
Leftovers can be placed into an airtight container for 3 days.
Honestly, this is completely a personal preference! The slices can be eaten cold, room temperature or warmed slightly in the microwave. Personally, I prefer it just under room temperature as the texture stays a bit more set. Once warmed, the texture becomes a bit too soft for my personal liking.
The filling is pretty liquid. It should have the consistency of a little thicker than milk and pouring cream.
You absolutely can! Just ensure the pie is completely cold before freezing. Once cold, portion as you wish and either wrap tightly in cling film or place into an airtight container. Leftover pumpkin pie can be frozen for up to 3 months. Allow to defrost at room temperature for at least 1-2 hours before serving.
I know it seems a little unusual to add black pepper to a sweet recipe but it really helps create a deep earthy flavour that enhances the spices flavour.
For more Dessert Recipes, check out my Dessert Category, here.
Or maybe you want to check out more Autumnal Recipes? Take a peek here.
Small Batch Pumpkin Pie Slices
Equipment
- 1 Hand Blender or food processor or a ziploc bag and something heavy like a rolling pin
- 1 Mixing bowl
- 1 Whisk
- 1 Loaf tin
Ingredients
Pecan Crust
- 90 grams digestive biscuits (or gingernut)
- 30 grams pecans, whole or chopped
- 40 grams melted butter
Pumpkin Pie Filling
- 200 grams pumpkin or butternut squash puree
- 100 grams brown sugar
- 1 whole egg
- 175 grams cream
- 1 tsp vanilla
- 10 grams cornflour
- 20 grams water
- 1 pinch cracked black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground mixed spice (or allspice)
Instructions
- Peaheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- Begin by toastin the pecans. You can do this by placing into a hot frying pan and cooking for a couple minutes while stirring often. You can also place them onto a baking tray and bake for 5-6 minutes until toasty.
- Allow the pecans to cool slightly.
- Place the cooled pecans along with the biscuits into a food processor or bowl if using a hand blender and blitz until the mix resembles chunky breadcrumbs. You can also place them into a ziploc bag and hitting them repeatedly with something heavy like a rolling pin to crush.
- Add the melted butter to the crumbs and mix well.
- Grease and line a loaf tin and press the crumbs firmly and evenly into the base.
- Bake for 10-15 minutes.
- Remove from the oven when cooked and keep the oven on.
- While the crust is baking, you can prepare the filling.
- In a mixing bowl, add the cornflour and water. Whisk together until smooth.
- Add the remaining pumpkin pie filling ingredients and whisk everything together until smooth.
- Once the base is baked, pour the pie filling mix directly onto the crust. You can do this while the crust is still hot, no need to wait for it to cool down.
- Bake for 30-40 minutes or until the center is no longer liquid when you jiggle it.
- Allow to cool completely before placing in the fridge for at least 1-2 hours before cutting.
- Leftovers can be placed into an airtight container and stored in the fridge for 3 days.
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