Mini Pumpkin Pies
User Reviews
4.9
Mini Pumpkin Pies
Description
Mini Pumpkin Pies begin with a mixture of pumpkin puree, coconut cream, cane sugar, cornstarch, vanilla extract, and pumpkin spice blend, which creates a well-spiced, creamy pumpkin filling. This mixture is portioned into miniature pie crusts cut from dough rounds and shaped into muffin tins, resulting in individual pies with a delicate crust. Baking at 375°F allows the filling to set while the crust turns golden brown.
The result is a portable, single-serving dessert with a soft pumpkin custard texture inside a crisp and flaky shell. Topped with whipped cream, these pies offer a balance of sweet spice and creaminess. They provide a festive treat suitable for autumn or holiday gatherings.
These pies should be cooled thoroughly before serving to ensure the filling is fully set. Stored in an airtight container at room temperature, they keep for up to one week. The recipe allows for ingredient substitutions—pumpkin pie spice can be made from individual spices, and cornstarch can be replaced with arrowroot starch or flour—to accommodate availability or preference.
Ingredients
- 1 ¼ cup pumpkin puree
- ½ cup coconut cream
- ½ cup cane sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
- 2 teaspoons pumpkin spice blend
- ¼ teaspoon salt
- ½ pound pie dough or two 9" pre made pie crust
- Whipped Cream for serving
Instructions
- Preheat the oven to 375°F.
- Place the pumpkin puree, corn starch, coconut cream, vanilla, sugar, salt, and spices in a large bowl and whisk to combine.
- Use a 4" round cookie cutter to cut out 12 round pieces of pie crust. You will need to re-roll the scraps.
- Place the cut out dough into two muffin tins, using your fingers to form the dough into cups.
- Divide the pumpkin filling mixture into the muffin cups and bake in the preheated oven until the pumpkin filling sets and the dough becomes golden brown, about 25 minutes.
- Remove from the oven and allow to cool for at least 10 minutes before transferring to a wired rack to cool completely. Serve with whipped cream, if desired.
Notes
- Store fully cooled pies in an airtight container at room temperature for up to seven days to maintain freshness.
- Pumpkin pie spice can be prepared by combining cinnamon, ginger, nutmeg, and cloves if commercial blends are unavailable.
- Cornstarch used to thicken the filling may be substituted with arrowroot starch or all-purpose flour as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 128mg | 5% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 3973IU | 79% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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