Description
These Mini Pumpkin Pies are a delightful fall dessert, featuring a creamy pumpkin filling baked in buttery pie crusts and topped with fresh homemade whipped cream. Perfectly portioned for gatherings, these pies combine warm spices and smooth textures for a classic seasonal treat.
Ingredients
Scale
Mini Pumpkin Pie Ingredients
- 1 homemade pie crust disk, or 2 store-bought pie crust rolls
- 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 Ingredients
- 1 cup heavy whipping cream
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Pie Crust: Unroll the pie crusts or roll out homemade pie dough on a floured surface to about 1/8 inch thickness. Using a 3 1/2 inch cookie cutter or the lid of a wide-mouth quart jar, cut 12 circles. If using homemade dough, re-roll any scraps to get all 12 rounds.
- Line Muffin Pan: Lightly grease a 12-cup non-stick muffin pan with cooking spray. Press each dough round into a muffin cup, molding it up the sides to form mini pie shells.
- Make the Filling: In a large bowl, whisk together pumpkin puree, 1 egg, 1 egg yolk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract until smooth. Gradually whisk in evaporated milk until fully combined.
- Fill and Bake: Evenly divide the pumpkin filling among the prepared dough-lined muffin cups. Bake in a preheated oven at 350°F for 30-40 minutes, or until the crust edges are golden brown. Note: Homemade crust may require closer to 40 minutes, store-bought around 30 minutes.
- Cool Pies: Cool the pies in the pan for 10 minutes. Run a knife or cake release tool around the edges to loosen the pies and transfer them to a wire rack to cool completely to room temperature.
- Prepare Whipped Cream: Beat the heavy cream using an electric mixer for 1 minute until soft peaks form. Add granulated sugar and vanilla extract, then beat for an additional 2 minutes until the cream is pipeable but not overbeaten.
- Serve: Pipe or dollop the whipped cream onto the cooled mini pumpkin pies and lightly dust with cinnamon before serving.
Notes
- If using homemade pie crust, allow extra baking time and monitor closely for browning.
- Use a wide-mouth jar lid as an easy cookie cutter alternative for perfectly sized pie shells.
- Do not overbeat whipped cream to avoid turning it into butter.
- These pies can be made ahead and refrigerated; add whipped cream just before serving.
- If you prefer, garnish with a sprinkle of ground nutmeg or a cinnamon stick alongside for presentation.
Keywords: Mini Pumpkin Pies, Pumpkin Dessert, Fall Recipes, Thanksgiving Dessert, Homemade Pie Crust, Whipped Cream Topping