Description
These Mini Pumpkin Pies are perfect bite-sized treats featuring a flaky homemade crust filled with a smooth, spiced pumpkin filling. Ideal for fall holidays or anytime you crave a classic pumpkin pie flavor in a convenient mini format, these pies deliver a deliciously creamy and warmly spiced dessert in just about an hour.
Ingredients
Scale
For the Crust
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar
- 0.5 cup Unsalted butter, cold and cubed
- 4-6 tablespoons Ice water
For the Filling
- 1 can Pumpkin puree (15 oz)
- 0.75 cup Brown sugar
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Heavy cream
Instructions
- Prepare the Pie Crust: In a mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar until well combined. Add the cold, cubed unsalted butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs, ensuring small butter pieces remain for flakiness.
- Form and Chill the Dough: Gradually add 4 tablespoons of ice water, stirring gently to bring the dough together. If the dough feels too dry, add an additional tablespoon of ice water. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
- Preheat the Oven: Set your oven to preheat at 375°F (190°C) to prepare for baking the mini pies.
- Make the Pumpkin Filling: In a large bowl, combine the pumpkin puree, brown sugar, ground cinnamon, nutmeg, ginger, cloves, and vanilla extract. Whisk the mixture until smooth. Add the eggs one at a time, whisking well after each addition to ensure a uniform filling. Stir in the heavy cream last to add richness.
- Roll Out the Dough: Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. Using a round cutter slightly larger than the mini muffin tin cups, cut out circles for the crust bases.
- Line the Mini Muffin Tin: Press each dough circle gently into the cups of a mini muffin tin, molding them to the shape. Trim any excess dough hanging over the edges to create neat crusts.
- Fill the Crusts: Spoon the pumpkin filling into each crust-lined cup, filling them approximately ¾ full to allow room for slight expansion during baking.
- Bake the Mini Pies: Place the mini muffin tin in the preheated oven and bake for 20 to 25 minutes, until the pumpkin filling is set and a toothpick inserted in the center comes out clean.
- Cool the Pies: Remove the tin from the oven and allow the mini pies to cool in the tin for 10 minutes. Carefully transfer them to a wire rack to cool completely, ensuring they firm up and are easier to handle.
- Serve and Enjoy: Serve the mini pumpkin pies as is or enhance them with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.
Notes
- If the dough becomes too sticky during rolling, chill it again for 10-15 minutes before continuing.
- Ensure the butter is cold when working into the flour to achieve a flaky crust.
- You can prepare the crust a day ahead and keep it refrigerated until ready to use.
- Mini pumpkin pies can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a low oven before serving to reinvigorate the crust’s crispness.
