Mini Homemade Pumpkin Pies
Mini Homemade Pumpkin Pies are a charming and delectable dessert that captures the essence of autumn in each bite. With their rich, spiced pumpkin filling nestled in a flaky crust, these individual pies are perfect for any occasion.
Servings: 12 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- Muffin Tin
- Rolling Pin
Ingredients
Pie Crust Ingredients
- 1.5 cups All-purpose flour Forms the base of the pie crust.
- 0.5 cups Unsalted butter Chilled and cut into small cubes.
- 0.25 cups Granulated sugar Sweetens the pie crust.
- 1 pinch Salt Enhances flavor.
- 4-6 tablespoons Ice water Helps bring the dough together.
Filling Ingredients
- 15 ounces Canned pumpkin puree Star ingredient for the filling.
- 0.5 cups Brown sugar Adds depth and sweetness.
- 1 teaspoon Ground cinnamon Essential for pumpkin pie flavor.
- 0.25 teaspoon Ground nutmeg Adds subtle spiciness.
- 0.5 teaspoon Ground ginger Adds warmth to the filling.
- 2 large Eggs Bind the filling ingredients.
- 0.5 cups Heavy cream Lends a rich texture to the filling.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the flour, sugar, and salt. Add the butter and mix until it resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Shape into a ball, flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
- In another bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, eggs, and heavy cream. Mix until smooth.
- Roll out the dough on a floured surface and cut out circles to fit your muffin tin. Press the dough into the cups.
- Fill each crust with the pumpkin filling, about ¾ full. Bake for 25-30 minutes until set.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Consider topping with whipped cream or caramel sauce for added flavor.