Mini Pumpkin Pies – A Couple Cooks
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 […]

This mini pumpkin pie recipe is the perfect dessert! Each bite has just the right creamy filling and flaky crust.

Mini Pumpkin Pies

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
  • Cornstarch
  • Spices: cinnamon, ginger, allspice and nutmeg

Prepare them in a blender and you're done! Easy peasy.

Mini Pumpkin Pies

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.
Mini Pumpkin Pie Recipe

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:

Mini Pumpkin Pie

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:

Mini Pumpkin Pie Recipe

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.

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The description

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

  1. 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.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. Make the filling: Combine all the topping ingredients in a blender and blend until smooth.
  4. 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.
  5. 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

More Thanksgiving Recipe Ideas

Cooking Thanksgiving dinner? Here are some of our best Thanksgiving Recipe Ideas for this special holiday:

Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


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