Description
These Mini Pumpkin Pies are a delightful bite-sized twist on the classic fall dessert. Made with a flaky homemade or store-bought pie crust and filled with a creamy, spiced pumpkin filling, they are perfect for gatherings or whenever you crave a sweet seasonal treat. Topped with freshly whipped cream and a sprinkle of cinnamon, these pies are both charming and delicious.
Ingredients
Scale
Mini Pumpkin Pie Ingredients
- 1 homemade pie crust disk, or 2 store-bought pie crust rolls
- 15 oz pumpkin puree
- 1 large egg
- 1 large egg yolk
- 1/2 cup packed light brown sugar
- 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)
Whipped Cream Ingredients
- 1 cup heavy whipping cream
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Pie Crusts: Unroll your pie crusts or roll out your homemade pie dough to about 1/8 inch thick on a floured surface. Use a 3 1/2 inch cookie cutter or the lid from a wide-mouth jar to cut out 12 circles of dough. If using homemade dough, re-roll scraps to make enough rounds.
- Line Muffin Pan: Lightly grease a 12-count non-stick muffin pan with cooking spray. Place each dough round into the muffin cups, pressing them against the sides to form little crust shells.
- Make Pumpkin Filling: In a large mixing bowl, whisk together pumpkin puree, 1 whole egg, 1 egg yolk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract. Gradually whisk in evaporated milk until the mixture is smooth and well combined.
- Fill the Crusts: Evenly divide the pumpkin filling among all 12 dough-lined muffin cups, filling each to the top.
- Bake: Place the muffin pan in a preheated oven at 350°F (175°C). Bake for 30-40 minutes until the crusts turn golden brown. Homemade crusts typically require about 40 minutes, while store-bought crusts bake closer to 30 minutes.
- Cool the Pies: Let the mini pies cool in the pan for 10 minutes. Then, carefully run a knife or cake release tool around each edge to loosen and transfer them to a wire rack to cool completely to room temperature.
- Prepare Whipped Cream: In a cold bowl, beat the heavy whipping cream on medium-high speed for 1 minute until soft peaks form. Add granulated sugar and vanilla extract, then continue beating for 2 more minutes until the cream is thick enough to pipe but not overwhipped.
- Garnish and Serve: Once the pies have fully cooled, pipe or dollop whipped cream on top of each mini pumpkin pie. Dust lightly with cinnamon for a finishing touch and serve.
Notes
- Use either homemade or store-bought pie crust according to your preference. Homemade crust may require a slightly longer baking time.
- Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and cloves—use store-bought or make your own.
- Ensure the pumpkin puree is plain; avoid pumpkin pie filling which contains added spices and sugar.
- Watch the pies closely near the end of baking to prevent over-browning.
- Whipped cream should be beaten just enough to hold shape for piping but not so much it becomes stiff or buttery.
Keywords: mini pumpkin pies, pumpkin pie, fall dessert, bite-sized pies, pumpkin recipe, holiday dessert