Photo of Mini pumpkin pies by WW

Mini pumpkin pies

Points® value
Total Time
50 min
20 min
30 min
These individual pumpkin pies are a real Halloween treat!


Plain White Flour

175 g, plain

Margarine, Soft

75 g


500 g, peeled and cut in chunks

Ground Cinnamon

1 teaspoon(s), level, plus extra for dusting

Ground Nutmeg

1 teaspoon(s), level

Muscovado Sugar

75 g, dark brown

Quark, fat free, plain

250 g


  1. To make the pastry, sift the flour into a bowl, add the margarine and use a round ended knife to cut the margarine into smaller pieces. Rub the margarine into the flour using your fingertips until it resembles breadcrumbs. Add 3-4 tbsp cold water and bring the mixture together to make a dough. Cover with cling film and chill for at least 20 mins or until required.
  2. To make the filling, put the chopped pumpkin in a saucepan and add 150ml water. Bring to the boil, cover and simmer for 10 mins or until tender. Drain thoroughly, return to the pan and use a hand blender to blend until smooth. Alternatively blend in a food processor or liquidiser. Stir in the spices and sugar and leave to cool.
  3. Once cool mix in the Quark. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Roll out the pastry to ½ cm and cut 12 x 8cm fluted circles to fit a deep patty or muffin tin. Don’t expect the pastry to reach the top. Spoon the pumpkin mixture in to each tart until quite full and bake for 15-20 mins until the pastry is golden and mixture set. Leave to cool in the tin for 5 mins before carefully transferring to a wire rack to cool.