Description
These Mini Pumpkin Pies are the perfect individual-sized fall dessert, featuring a spiced pumpkin filling nestled in a flaky homemade or store-bought pie crust. Topped with a luscious homemade whipped cream, they’re festive and perfect for sharing at any autumn gathering.
Ingredients
Scale
Pie Crust
- 1 homemade pie crust disk or 2 store-bought pie crust rolls
Pumpkin Filling
- 15 oz pumpkin puree
- 1 large egg
- 1 large egg yolk
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup evaporated milk (6 oz)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the pie crust: Roll out your homemade or store-bought pie crust and cut out 12 circles to fit into a mini muffin tin. Press each crust piece gently into the tin to form a small pie shell. Chill in the refrigerator while preparing the filling.
- Make the pumpkin filling: In a medium bowl, whisk together the pumpkin puree, egg, egg yolk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract until smooth and well combined. Gradually whisk in the evaporated milk until the mixture is uniform.
- Fill and bake: Spoon the pumpkin filling evenly into each chilled pie crust, filling nearly to the top. Bake in a preheated oven at 350°F (175°C) for approximately 35 minutes or until the filling is set and a knife inserted near the center comes out clean.
- Prepare the whipped cream: While the pies are baking, beat the heavy whipping cream with granulated sugar and vanilla extract using an electric mixer on medium-high speed until soft peaks form.
- Cool and top: Remove the mini pumpkin pies from the oven and let them cool in the pan before transferring to a wire rack. Once cooled, top each mini pie with a dollop of the homemade whipped cream before serving.
Notes
- You can use store-bought pie crust to save time or make your own for a homemade touch.
- Ensure the pumpkin filling is smooth to avoid lumps in the pies.
- Keep the mini pies refrigerated if not consuming immediately, and add the whipped cream topping just before serving to prevent it from melting.
- Use fresh pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves to boost flavor.
