Mini Pumpkin Pies
User Reviews
5
Mini Pumpkin Pies
Description
Mini Pumpkin Pies combine a lightly spiced pumpkin filling with a delicate crust rolled thinner than usual to create a balanced ratio of crust to filling in small, single-serving portions. The filling incorporates canned pumpkin puree, light brown sugar, and a blend of warming spices, bound by egg and milk to achieve a custard-like texture after baking at 350°F until set and golden. Baking in a muffin pan helps shape these petite pies with uniformly crisp edges.
The flavor carries classic pumpkin pie notes enhanced by cinnamon, ginger, and nutmeg, resulting in a sweet and subtly spiced profile. The custard filling firms upon cooling, making the pies easy to handle when removed from the pan. The texture is smooth and creamy inside with a flaky, crisp crust outside.
Mini Pumpkin Pies serve well alongside lightly sweetened whipped cream and a sprinkle of cinnamon for added richness and spice contrast. They can be enjoyed as a dessert or seasonal treat, offering individual portions convenient for gatherings or personal indulgence.
For best results, use a room temperature egg to blend easily with other filling ingredients. Rolling the dough about 1/8 inch thick ensures a more delicate crust that does not overwhelm the filling. Adjust spices to taste or add spices to homemade pie dough for extra aroma. Cool the pies properly before serving to allow the filling to set fully.
Ingredients
- 2 pie crust homemade or store-bought
- 1 cup pumpkin puree 225g, canned
- ½ cup light brown sugar 110g, packed
- ⅓ cup milk (whole, evaporated milk) (80ml)
- 1 large egg room temperature
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F.
- On a lightly floured surface, roll the pie crust to ⅛-inch thickness.
- Use a round 3½-inch round cookie cutter to cut circles for the mini pies. Reroll the scraps if needed. Press each dough round into the wells of a 12-cup muffin pan. (If you think your crusts look a bit shallow, then use your fingers to work the crust upwards towards the top rim. Refrigerate or freeze while making the filling or until firm.
- In a large bowl, whisk together the pumpkin, brown sugar, milk, egg, cinnamon, ginger, nutmeg, and salt.
- Fill each mini pie crust about three-quarters full, making sure to leave about ¼-inch of the crust exposed at the top.
- Bake for 25 minutes or until the fillings are just set and the edge of the pie crusts are golden. Set aside to cool for 15 minutes in the pan. Remove and finish cooling on a wire rack. Serve with sweetened whipped cream and a sprinkle of cinnamon.
Notes
- Roll the pie dough thinner than usual, about 1/8 inch, to balance crust and filling.
- Use a room temperature egg to achieve better incorporation with the pumpkin mixture.
- Customize spices by adjusting cinnamon, ginger, and nutmeg amounts according to taste.
- If making crust from scratch, consider adding 1/2 teaspoon cinnamon or other spices for added flavor.
- Serve topped with sweetened whipped cream or a torch-lighted meringue for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pies
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 176mg | 7% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 3212IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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