These fresh-milled mini einkorn pumpkin pies are a bite-sized take on a classic, made with simple ingredients and an unhurried approach to baking. Freshly milled einkorn flour brings a rich, nutty depth to the crust, while warm spices and real pumpkin create a filling that’s smooth, comforting, and perfectly balanced.

Whether you’re baking a special treat for Thanksgiving or simply craving a cozy fall dessert, these mini einkorn pumpkin pies are sure to please. 

Before we begin, take a moment to look through the substitutions and notes sections for both the pie crust and pumpkin filling ingredient substitutions, as well as tips for high altitude baking and dough handling.

What is Einkorn?

Einkorn is an ancient grain – the oldest form of wheat known to man – and one that has remained unchanged for thousands of years. Unlike modern durum wheat varieties, Einkorn has not been hybridized. It contains a much simpler gluten structure, making it much easier to digest overall.

In my kitchen, I  prefer to bake with fresh milled einkorn flour. Milling your grain just before baking preserves more of its natural nutrients and gives baked goods a rich, wholesome flavor. 

I buy my einkorn wheat berries here. Alternatively, you can buy pre-ground whole wheat einkorn flour here. 

Pie Crust

Ingredients

¾ cup butter (1½ sticks), cubed and frozen

3 cups fresh-milled einkorn flour (from about 2⅓ cups einkorn wheat berries, plus extra for rolling)

½ tsp salt

2 eggs

1–2 tbsp ice-cold water (don’t add all at once)

Directions

1. Cut the butter into cubes and put in the freezer for 20 minutes. I like to cut the butter  into tablespoon slices by the markings on the wrapper, and then cut those portions into fourths.

2. Add the flour and salt to the food processor. Pulse a few times until combined. 

3. Add the chilled butter and process for 15–20 seconds, until the mixture resembles coarse breadcrumbs.

4. Add the eggs and process for another 5 seconds.

5. Add the ice-cold water, 1 tablespoon at a time, and process for about 20 seconds. You may not need all of the water. The dough should begin to clump together and pull away from the sides of the food processor.

6. Transfer the dough to a glass bowl, cover, and refrigerate for 30 minutes to 1 hour.

7. Bring dough back to room temperature for at least 30 minutes before rolling. 

8. Place your dough on a floured work surface.

9. Use a rolling pin to roll out the dough until it is about ¼ inch thick. Make sure your dough and rolling pin are coated in flour to keep the dough from sticking. 

Alternatively, flour the surface of your dough and prepare to pinch and portion each pie crust individually. 

Substitutions

Eggs

Use 2-3 extra tbsp of ice cold water or milk in place of eggs. Again, only add one tbsp of water at a time until the dough forms and pulls away from the sides of the bowl.

Notes

Sweeter Crust

If you’d like your pie crust on the sweeter side you can add 1 tablespoon of organic cane sugar, or 2 tsp of raw honey to the flour mixture. Coconut or maple sugar could be used in place of cane sugar 1:1.

Fresh-Milled Flour

For the best flavor and nutritional benefits, I highly recommend using freshly milled einkorn flour. I buy my einkorn wheat berries here. Alternatively, you can buy pre-ground whole wheat einkorn flour here. 

Pumpkin Pie Filling

1 can organic pumpkin purée (15 oz)

½ cup organic cane sugar

1 tbsp pumpkin spice

¼ tsp salt

½ cup heavy cream

1 egg

1 tsp vanilla extract

Directions

1. In a mixing bowl, beat the egg and sugar together until smooth. 

2. Add the heavy cream, vanilla extract, and pumpkin spice. Whisk until fully combined. 

3. Next, mix in the pumpkin puree until the pumpkin pie filling is smooth and well blended. 

Substitutions

Egg

In place of the egg, add ¼ cup of plain greek yogurt or organic applesauce. 

Sugar

Coconut sugar or maple sugar may be used in place of cane sugar 1:1.

To substitute honey, use ⅓ cup raw honey (about 112 g by weight) in place of the ½ cup cane sugar, and reduce the heavy cream by 2 tablespoons.

Notes

Organic Pumpkin

Pumpkin is a crop that is often treated with chemical pesticides and fungicides. Choosing organic pumpkin helps reduce exposure and supports better gut health.

Fresh Roasted Pumpkin

If using fresh home roasted Pumpkin, make your puree a day before and place in a glass beverage dispenser. The liquid will separate out to the bottom, where you can release it through the spicket. You’ll be left with a thick and creamy pumpkin puree. Weigh out 15 oz of pumpkin puree for this recipe. 

Use a Blender or Mixer

For a faster, extra-smooth filling, combine all ingredients in a blender or stand mixer instead of whisking by hand.

Mini Pumpkin Pie Directions

1. Preheat the oven to 350°F.

2. Butter a standard size muffin pan, thoroughly coating the interior of each cup. 

3. Once your pie crust is rolled out to be ¼ inch thick, use a medium-to-large biscuit cutter to cut out the mini pie crusts. 

4. Alternatively, scoop out 1½–2 tablespoons of dough per crust and roll or press into a flat circle about ¼-inch thick.

5. Press each mini pie crust into your muffin pan. Make sure the crust is pressed from the center to the edge, and up the sides, ensuring no bubbles. Trim the edges if desired. 

6. Fill each mini pie crust about ¾ full (roughly 2 tbsp of filling per mini pie).

7. Bake at 350°F for 18-22 minutes. By this time, the crust should be golden and the filling should be completely set.

8. Let them cool in the pan for 10-15 minutes before removing.

Enjoy these mini pumpkin pies plain, or with a scoop of homemade raw whipped cream.

Notes

High Altitude Baking

If you are baking at high altitude, decrease the bake time by 3-4 minutes, and check early.

If you often find your bakes underdone at 350°F, bake at 375°F for 15-20 minutes instead.

Dough Handling

If the dough cracks while you’re pressing it into the muffin tin, simply pinch a bit of extra dough and use that to patch. No need to worry. 

If the dough becomes soft or sticky from warm hands or a warm room, place it back in the freezer for 10–15 minutes, then continue working.

If these mini einkorn pumpkin pies make their way to your table, please let me know how you enjoyed them in the comments below.

With love from my kitchen to yours,

Katherine