Mini Pumpkin Pies
Mini pumpkin pies are everything you love about a smooth and creamy homemade pumpkin pie, in a cute & tasty bite-sized portion!!
Servings: 24
Ingredients
- 2 rounds pie dough homemade or store bought
- 1 cup pumpkin puree
- ½ cup heavy whipping cream
- 1 egg
- ¼ cup brown sugar
- 3 tablespoons sugar
- 1 tsp pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon kosher sea salt
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Spray two mini muffin tins with baking spray, set aside.
- Roll out pie dough on a baking mat or lightly floured surface. Using a 3" circle or flower-shaped cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.
- Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla.
- Remove the tins from the refrigerator and fill each crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this). Tap the tins on the counter to create a smooth, even filling.
- Place in the oven and bake for 18-22 minutes or until the crust begins to turn golden brown in color. Remove from the oven and allow to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
- Top with whipped cream and a sprinkle of cinnamon, if desired. Serve room temperature or chilled.
Video
Notes
Adjusting for cupcake tin: Use a 4” diameter cookie cutter to stamp out your dough. Press into the wells of a cupcake tin. Note: the crust will not come all the way up the side of each muffin well. Chill the dough for 1-2 hours. Heat the oven to 350°F and prebake the crust for 10-13 minutes. Add the pumpkin filling so the crust is about ¾ of the way full and bake for about 20-25 more minutes or until the filling has set. Allow them to cool in the tin before removing them.
Topping: Adding a dollop of whipped cream is pretty classic for a pumpkin pie. You can also add a caramel or chocolate drizzle. You can top them with chopped pecans or walnuts.
Make these mini pumpkin pies ahead of time, just be sure to store them in the fridge for 24-48 hours in advance. Add whipped cream closer to when serving.
STORE mini pies in the fridge for 3-4 days. FREEZE them for 4-6 weeks. For best results thaw in the fridge.
Nutrition
Serving: 24g | Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 30mg | Potassium: 31mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1672IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg