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Mini Pumpkin Pies

This pumpkin pie filling is softer than the standard and gently spiced. Use it in a homemade (or store-bought) pastry to make bite-sized mini pumpkin pies for holiday gatherings.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 22 mins
Servings: 96 tartlets
Calories: 68 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 recipes Cream Cheese Pastry
  • 2 large eggs
  • 15 ounces pumpkin puree Homemade or canned - (not pumpkin pie filling)
  • ½ cup + 2½ Tablespoons brown sugar packed
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 tablespoon brandy, cognac or bourbon (optional)
  • 2 tablespoons melted butter
  • ¾ cup + 2 tablespoons milk warmed in the microwave until hot, but not boiling, about 1 minute.

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F.
  2. In a large bowl whisk the eggs until frothy.
  3. Ad the pumpkin puree and whisk until smooth.
  4. Stir in the brown sugar, salt, cinnamon, ginger, allspice, nutmeg, cloves, liquor (if using), melted butter and milk.
  5. Whisk to combine.
  6. Roll out the pastry to ⅛" thick and cut rounds of pastry using a mini biscuit cutter. Fit the pastry into the mini muffin tin and use a tamper to press the pastry to the bottom and sides of the tin.
  7. Spoon 1¼ to 1½ teaspoons batter into the uncooked tartlet shells.
  8. Bake for 10-12 minutes or until the pastry is lightly browned and the filling has set. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Refrigerate in a single layer in an airtight container or on a platter covered with plastic wrap. Can be made one day ahead.
  9. Garnish with whipped cream and a sprinkle of pumpkin pie spice or nutmeg.

Notes

  • Note: If you don't need 96 tartlets... 
  • Use half the batter and one recipe of Cream Cheese Pastry to make 48 tartlets. With the remainder of the batter make pumpkin custards. Here's how:
  • Preheat the oven to 375° F.
  • Spray 4  half-cup ramekins with vegetable spray. Fill each ramekin with about half cup of pumpkin pie filling. Place the ramekins on a small baking pan with 2" sides.  Fill the pan about halfway full with hot water.
  • Bake for 40-45 minutes or until the custards are set. Let them cool to room temperature, cover and refrigerate. 

Nutrition Information

Calories 68kcal (3%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 5mg (2%) Sodium 43mg (2%) Potassium 22mg (1%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 706IU (14%) Vitamin C 1mg (1%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 96tartlets

Amount Per Serving

Calories 68

% Daily Value*

Calories 68kcal 3%
Carbohydrates 6g 2%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 5mg 2%
Sodium 43mg 2%
Potassium 22mg 0%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 706IU 14%
Vitamin C 1mg 1%
Calcium 7mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.