This mini pumpkin pie recipe is the perfect dessert! Each bite has just the right creamy filling and flaky crust.
Oh hi. Here's a tiny and cute dessert perfect for Thanksgiving: Mini Pumpkin Pies! Here, Alex and I love everything that is miniaturized. But these pies are more than just a novelty factor! They make up half the serving of a regular piece of pie, making them a healthy dessert. They're also customizable for gatherings of all sizes - you can make a half-recipe if you don't want to be stuck with a whole pie after the holidays! Better yet: they are incredibly tasty. Each bite has the perfect relationship between a silky filling and a flaky pie crust. Ready to cook mini desserts?
Filling Ingredients for Mini Pumpkin Pies
The filling on these mini pumpkin pies is so delicious that you probably won't be able to resist looking for another. Ironically, this fights the intention of a small serving, but since 2 mini pies equals a standard piece of pie, we won't blame you! The filling is creamy and spicy, with just the right autumnal zing of the spices. You will notice that there is no standard evaporated milk here. Here's what's in the filling for this mini pumpkin pie recipe:
- pumpkin puree (do not pumpkin pie filling)
- Whipped cream
- Vanilla extract
- Light brown sugar
- Spices: cinnamon, ginger, allspice and nutmeg
Prepare them in a blender and you're done! Easy peasy.
How to make a mini pumpkin pie crust: some tips!
The part most involved in making mini pumpkin pies is making the dough crust! Here you are going to make a variation on our Homemade pie crust, then cut it into 4-inch circles. Here are some notes on the technique:
- Refrigerate for 30 minutes while making the filling. Cooling the pie crust makes the job easier, with less risk of sticking.
- Spread it out in a regular rectangle: a baking cloth can be useful. This is not necessary, but a pastry cloth is useful for spreading the pie crust. This is a canvas fabric designed for making pie crusts and cookies because, again, this reduces sticking.
- Use a 4-inch circular cookie cutter or glass, or freehand. You will need to make 4 inch circles in the dough. We already had a 4 inch circular cookie cutter, but if you don't you can use a 4 inch diameter glass. Or, you can use a ruler and approach it with a freehand!
Use a mini pie pan or muffin pan
There are two types of casseroles you can use for this mini pumpkin pie recipe: and both work great! Here's what you need to know:
- Mini tart mold: We used this mini pie pan. The advantage of this is that it has ridges so that the edges of the dough form into scallops as you see in the photos. This is really only possible with this special pan!
- Standard muffin pan: You can also use a standard muffin pan - which you probably have on hand! The edges will be straight and not crimped as you see in these photos.
Variation: vegan mini pumpkin pie recipe
Do you eat plant-based? No problem! You can make vegan mini pumpkin pies by following our Vegan Pumpkin Pie recipe! the vegan pastry crust is made with coconut oil or butter, and for the filling you will use coconut milk instead of whipped cream. It is extraordinarily delicious! It tastes so good that no one will know that it is totally herbal.
Mini Pumpkin Pie Filling
Of course, mini pumpkin pies are best when topped with a dollop of whipped cream! And the best whipped cream is homemade. We promise you: its light and airy texture and rich flavor will blow you away! Here's our whipped cream recipe and a tasty variation you can use to top it off:
More mini pie ideas
There are plenty of mini pies you can make with this formula! In fact, just make your favorite pie filling and put it in that crust. Here are some ideas:
This recipe for mini pumpkin pies is ...
Vegetarian. For vegans, plant-based and dairy-free, use the crust and topping of this Vegan Pumpkin Pies recipe.Impression
This mini pumpkin pie recipe is the perfect dessert! Each bite has just the right creamy filling and flaky crust. Want a vegan variant? Cook in the oven Vegan Pumpkin Pie like mini pies.
For the dough
- 1 1/3 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon yeast
- 8 tbsp cold unsalted butter
- 6 at seven tablespoons of ice water
For the mini pumpkin pies
- 1 1/2 cup pumpkin puree
- 1/3 cup whipped cream
- 1 teaspoon vanilla extract
- 3/4 cup packed light brown sugar
- 3 tbsp cornstarch
- Skinny 1/2 teaspoon kosher salt
- 1 1/2 teaspoon cinnamon
- 1 teaspoon grounded ginger
- 1 teaspoon allspice, ground
- 1/8 teaspoon ground nutmeg
- Make the crust: In a medium bowl, combine the all-purpose flour, kosher saltand baking powder. Cut the butter into pieces, then use a pastry blender or fork to cut it into the flour mixture until you have a coarse meal texture. Sprinkle 6 tablespoons of ice water over the flour, stirring gradually with a fork until the dough sticks. Add additional water by tablespoon until the dough comes together with your hands, but is not sticky (add a little more water or flour if necessary). Shape dough into a ball and refrigerate in a covered container until filling is ready, or at least 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Make the filling: Combine all the topping ingredients in a blender and blend until smooth.
- Spread the crusts: After 30 minutes of rest, if you have a pastry cloth, put it in place and sprinkle it with flour; otherwise, flour a clean work surface. Put on a rolling pin lid (optional) and coat the rolling pin with flour. Roll out the dough into a thin 13 "x 18" rectangle. Cut into 4-inch circles (using a circular cutter or ruler) and gently press into the pan. Gently encourage the edges of the scallop dough.
- Add the garnish and cook: Pour the filling into each crust, letting it rise slightly on top (there will be a little left over, which you can throw away). Bake the pies, 24 to 26 minutes, until the filling cracks and the crust begins to brown. Remove from oven and let cool in the pan for 5 minutes, then place on a wire rack and let cool 30 minutes before serving.
- Category: Dessert
- Method: Cooked
- Cooked: American
Keywords: Mini Pumpkin Pies
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