Description
These Mini Pumpkin Pies are the perfect bite-sized dessert for the holidays. Made with a creamy pumpkin filling spiced with cinnamon, nutmeg, and ginger, all nestled in a flaky pie crust, they are perfect for serving at festive gatherings or as a delightful treat any time during the fall season.
Ingredients
Scale
Pie Crust
- 1 package refrigerated pie dough (or homemade if you prefer)
Pumpkin Filling
- 1 can (15 oz) pure pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Optional Toppings
- Whipped cream
- Ground cinnamon (for dusting)
Instructions
- Preheat and Prepare Tin: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners to make removing the pies easier after baking.
- Roll and Cut Dough: On a lightly floured surface, roll out the pie dough. Use a round cutter slightly larger than the muffin tin cups to cut the dough. Gently press each circle into the muffin cups to form individual crusts.
- Mix Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, ground cinnamon, nutmeg, ginger, salt, and vanilla extract until the mixture is smooth and evenly combined.
- Fill Crusts: Spoon the pumpkin filling into each prepared crust, filling them about three-quarters full to avoid spilling during baking.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes until the filling is set and a toothpick inserted in the center comes out clean. The pies should feel firm yet slightly soft in the center when gently touched.
- Cool and Serve: Allow the mini pies to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool further. Serve warm or at room temperature, optionally topped with whipped cream and a dusting of ground cinnamon.
Notes
- You can use homemade pie dough instead of refrigerated dough for a fresher pie crust flavor.
- Make sure not to overfill the crusts to prevent the filling from spilling over during baking.
- These mini pies can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- For easier removal, paper liners are helpful but optional.
- Adding whipped cream and a sprinkle of cinnamon on top enhances the presentation and flavor.
