Description
These Mini Pumpkin Pies are the perfect bite-sized dessert for the holidays. Featuring a flaky pie crust filled with a smooth and spiced pumpkin custard, they’re easy to make and ideal for serving at parties or family gatherings. Topped with whipped cream and a sprinkle of cinnamon, these mini pies offer all the classic flavors of pumpkin pie in a convenient, adorable package.
Ingredients
Scale
Pie Crust
- 1 package refrigerated pie dough (or homemade if you prefer)
Filling
- 1 can (15 oz) pure pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Topping (Optional)
- Whipped cream
- Ground cinnamon (for dusting)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners to ensure easy removal of the pies after baking.
- Prepare Pie Crust: Roll out the refrigerated pie dough on a lightly floured surface. Using a round cutter slightly larger than the muffin tin cups, cut out circles. Gently press each dough circle into the muffin cups to form the mini crusts, ensuring they fit snugly.
- Mix Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, ground cinnamon, nutmeg, ginger, salt, and vanilla extract. Continue whisking until the mixture is smooth and well combined.
- Fill Crusts: Spoon the pumpkin filling evenly into each prepared pie crust, filling them about three-quarters full. Avoid overfilling to prevent the filling from spilling during baking.
- Bake the Mini Pies: Place the muffin tin into the preheated oven and bake for 20 to 25 minutes. The filling should be set, and a toothpick inserted into the center should come out clean. The centers will be firm but slightly soft.
- Cool and Serve: Let the mini pies cool for several minutes in the muffin tin before transferring them to a wire rack. Serve warm or at room temperature topped with a dollop of whipped cream and a light dusting of cinnamon, if desired.
Notes
- For easier removal, consider using paper liners or silicone mini muffin molds.
- Let the pies cool completely if you prefer to serve them chilled.
- You can prepare these mini pies a day ahead and store them covered in the refrigerator.
- For a dairy-free version, substitute coconut cream for the heavy cream.
- Adjust spices to taste for a more or less spiced pie filling.
