Mini Pumpkin Pies Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
12 people
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Calories
242 kcal
Mini Pumpkin Pies Recipe
Description
These Mini Pumpkin Pies start by cutting rolled pie dough into small rounds to fit into a muffin tin, forming mini pie shells. The filling is a mixture of pumpkin puree, eggs, light brown and granulated sugars, pumpkin pie spice, cinnamon, salt, vanilla extract, and evaporated milk, whisked together until smooth and creamy.
The filling is divided among the dough-lined muffin cups and baked at 350°F until the crust edges turn golden and the custard sets. Baking times vary with crust type, with store-bought crusts cooking slightly faster than homemade ones. The result is a tender, spiced pumpkin custard with a flaky pastry crust in a convenient handheld size.
These pies can be served warm or cooled, optionally topped with homemade whipped cream flavored with vanilla and sugar. Their small size makes them convenient for individual servings at gatherings or for dessert portions where a full pie is impractical.
Ingredients
Mini Pumpkin Pie Ingredients:
- 1 pie crust or 2 store-bought pie crust rolls, homemade, disk
- 15 oz pumpkin puree
- 1 egg large
- 1 egg large, yolk
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup evaporated milk 6 oz
Ingredients for Whipped Cream
- 1 cup heavy whipping cream
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
How to Make Mini Pumpkin Pies
- Unroll pie crusts or roll homemade pie dough into 1/8” thick on a floured surface. Cut 3 1/2” circles using a cookie cutter or the lid from a wide-mouth quart-sized jar will work great. Should get 12 disks total. If using homemade pie dough, you will need to re-roll scraps to get 12 rounds of dough.
- Grease a 12-count non-stick muffin pan lightly with cooking spray and place dough rounds inside of each cup, molding the dough to the sides of the muffin cups.
- In a large bowl, make the filling: whisk together pumpkin puree, 1 egg, 1 yolk, brown sugar, granulated sugar, pumpkin spice, cinnamon, salt, and vanilla. Gradually whisk in evaporated milk and whisk until combined. Divide the filling between the muffin cups. You should have just enough to fill them up.
- Bake at 350˚F for 30-40 minutes or until the tops of crusts are golden brown (Homemade crust takes longer to bake and is closer to 40 minutes, while store-bought bakes in about 30 minutes).
- Cool in pan 10 minutes then run a knife or cake release tool around the edges to help release and transfer to a wire rack and cool to room temperature. Once cool, pipe with whipped cream and dusted with cinnamon.
How to Make Whipped Cream
- Beat heavy cream for 1 minute until soft peaks form then add 3 Tbsp granulated sugar and 1/2 tsp vanilla extract and beat for 2 minutes or until it's pipeable is no longer runny. Do not overbeat.
User Reviews
Overall Rating
5
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