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Mini Pumpkin Pies

Mini pumpkin pies are an irresistible treat that captures the essence of fall in a single, delightful bite. These charming little pies are perfect for any occasion, from festive gatherings to cozy family dinners.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fall, Pumpkin
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Mini Muffin Tin
  • Rolling Pin

Ingredients

Pie Crust

  • 1.5 cups All-purpose flour This is the base for your pie crust, providing the necessary structure and texture.
  • 0.5 teaspoon Salt Enhances the flavor of the crust.
  • 1 tablespoon Granulated sugar Adds a hint of sweetness to the crust.
  • 0.5 cup Unsalted butter Cold and cubed for a flaky crust.
  • 4-6 tablespoons Ice water Used to bring the dough together.

Filling

  • 1 can Pumpkin puree The star ingredient for the filling.
  • 0.75 cup Brown sugar Adds depth and caramel flavor to the filling.
  • 0.5 teaspoon Ground cinnamon Essential for classic pumpkin pie flavor.
  • 0.25 teaspoon Ground nutmeg Adds a warm, aromatic note.
  • 0.25 teaspoon Ground ginger Adds a little kick to the flavor profile.
  • 0.25 teaspoon Ground cloves Provides a warm, aromatic essence.
  • 0.5 teaspoon Vanilla extract Enhances the overall flavor of the filling.
  • 2 large Eggs Bind the filling together.
  • 0.5 cup Heavy cream Adds richness and creaminess to the filling.

Instructions

  • Step 1: In a mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Whisk until well incorporated. Add the cold, cubed butter and work it into the flour mixture until it resembles coarse crumbs.
  • Step 2: Gradually add 4 tablespoons of ice water, stirring gently. If the dough is too dry, add another tablespoon. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
  • Step 3: Preheat your oven to 375°F (190°C).
  • Step 4: In a large bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla. Whisk until smooth. Add eggs one at a time, whisking well after each. Stir in heavy cream.
  • Step 5: Roll out the dough to about 1/8-inch thickness. Cut out circles slightly larger than your mini muffin tin cups.
  • Step 6: Press each dough circle into the cups of the mini muffin tin. Trim any excess dough.
  • Step 7: Pour the pumpkin filling into each crust, filling them about ¾ full.
  • Step 8: Bake for 20-25 minutes, or until the filling is set and a toothpick comes out clean.
  • Step 9: Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  • Step 10: Serve as is or topped with whipped cream and a sprinkle of cinnamon.

Notes

Consider adding a pinch of cayenne pepper for a spicy kick or incorporating nuts for added texture.