Mini Pumpkin Pies: A Nordic Twist on a Halloween Treat

As autumn paints our world with hues of gold and the crisp breath of cooler days fills the air, we find ourselves on the cusp of Halloween, a time of mystical traditions and pumpkin-infused delights. Here in our Nordic nook, the eve is celebrated as the precursor to All Saints Day or All Souls Day, steeped in ancient lore and centuries-old practices.

Take a journey back to 1627 in Norway, where the shadows of Halloween bore witness to a chilling event: the execution of a Sámi man, accused of weaving black magic into the night’s tapestry. This grim slice of history serves as a stark reminder of the complex interplay of beliefs and rituals that have danced through our culture over the years.

Fast forward to today, where the allure of Halloween has transcended borders and oceans, captivating the imaginations of young and old alike. Our children, especially, are enchanted by the fanciful costumes and sweet treats that mark this season, eagerly diving into the festivities with gusto.

Yet, as we embrace the pumpkin pies and the merry chaos of Halloween, we’re also giving a nod to the pumpkins that have found a hearty welcome in the Nordic soil. The Hokkaido and butternut squash stand tall, basking in the cool embrace of our climate, ready to be transformed into delectable pies and autumnal treats.

So, as we navigate the intertwining paths of global phenomena and local traditions, we celebrate this season in our own way, savoring the pumpkin's sweet bounty and reveling in the magic and mystery of Halloween.

Mini Pumpkin Pies

Ingredients:

For the Pumpkin Filling:

• 2 cups pumpkin puree (Hokkaido or butternut squash)

• 3/4 cup granulated sugar (adjust more if using Hokkaido)

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 2 large eggs

• 1 cup evaporated milk

For the Crust:

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, chilled and diced

• 1/4 cup ice water

For the Topping:

• Whipped cream (for dolloping)

Instructions:

1. Prepare the Pumpkin Puree: Cut your pumpkin of choice into chunks, removing the seeds and skin. Cook it in a pot of boiling water until tender. Drain and let it cool before pureeing it in a blender until smooth.

2. Make the Pie Crust: In a large bowl, combine the flour and salt. Add the chilled butter, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough comes together. Flatten it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

3. Preheat Your Oven: Set your oven to 375°F (190°C) and grease your muffin tin.

4. Roll and Cut the Dough: On a floured surface, roll out the dough to about 1/8-inch thick. Use a round cutter or a glass to cut out circles slightly larger than your muffin tin holes. Press the dough circles into the tin, creating little pie shells.

5. Mix the Pumpkin Filling: In a bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Add the eggs and mix well. Gradually add in the evaporated milk, stirring until everything is well combined.

6. Fill the Pie Shells: Pour the pumpkin mixture into each mini pie shell until nearly full.

7. Bake: Place the muffin tin in the oven and bake for 25-30 minutes, or until the centers are set.

8. Cool and Serve: Let the mini pies cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, top each pie with a dollop of whipped cream.

So here’s to embracing traditions, old and new, and finding joy in the simple pleasures of seasonal treats. Happy baking, and Happy Halloween or All Souls Day from our Nordic kitchen to yours!