Mini Pumpkin Pies
User Reviews
5
Mini Pumpkin Pies
Description
The crust is prepared by beating softened butter and cream cheese until fluffy, then combining with sugar and flour to create a soft dough. This dough is divided into twelve balls and pressed into muffin wells to form individual crusts with sides. The filling blends pumpkin purée, evaporated milk, egg, granulated and brown sugars, and warm spices like cinnamon, ginger, and nutmeg with salt to balance.
The filling is spooned into each crust shell and baked at moderate oven temperatures until the crust edges turn golden and the filling is set. The resulting mini pies have a smooth, custard texture inside tender, rich crusts. These pies are appropriate for dessert portions and festive gatherings.
There are no additional notes provided, leaving serving suggestions and storage to common practices for pumpkin pies.
Ingredients
Crust
- 8 Tbsp butter $0.80, salted, room temperature
- 4 oz. cream cheese $0.58, room temperature
- 1 cup all-purpose flour $0.07, 2 Tbsp
- 1 Tbsp granulated sugar $0.01
Filling
- 1/2 oz. can pumpkin $0.48, puree
- 3/4 cup evaporated milk $0.40
- 1 large egg $0.29
- 1/4 cup granulated sugar $0.04
- 2 Tbsp brown sugar $0.08
- 1/2 tsp cinnamon $0.05
- 1/4 tsp ground ginger $0.02
- 1/4 tsp ground nutmeg $0.02
- 1/4 tsp salt $0.02
Instructions
- Preheat the oven to 350ºF. Make the pie crust first. Add the butter and cream cheese to a bowl and use a mixer to beat them together until light and fluffy.
- Beat 1 Tbsp sugar into the butter and cream cheese, then begin to beat in the flour, about ¼ cup at a time, until all of it has been incorporated. The result will be a very soft dough.
- Divide the dough into four equal pieces, then divide each piece into three so you have 12 equal-sized pieces total. Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
- Next, make the pie filling. In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
- Divide the filling between the twelve pie shells (about 3 Tbsp each).
- Bake the pies for 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top.
- Remove the muffin tin from the oven and allow the pies to cool in the tin for about 10 minutes. After about 10 minutes they should be solid enough to safely remove. Slide a knife around the outer edge of each one until they pop out. Finish cooling the pies on a wire rack.
- Serve the pies at room temperature, or transfer them to the refrigerator once cooled for longer storage (up to four days).
Nutrition Information
Show DetailsNutrition Facts
Serving: 12mini pies
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1mini pie | |
| Calories | 202kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Sodium | 170mg | 7% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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