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Easy Mini Pumpkin Pies Recipe

Easy Mini Pumpkin Pies Recipe
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★★★★★

5.3 from 12 reviews

These Easy Mini Pumpkin Pies are the perfect bite-sized dessert for fall gatherings or anytime you crave a classic pumpkin treat. Featuring a smooth and spiced pumpkin filling nestled in buttery, flaky mini pie crusts, these pies bake quickly and impress with every serving. Ideal for parties, potlucks, or a cozy snack, they capture all the flavors of traditional pumpkin pie in a convenient, mini form.

Ingredients

Scale

Pie Crust

  • 2 unbaked pie crusts (softened but still cool)

Filling

  • 1 cup (245 g) pumpkin purée (not pumpkin pie filling)
  • 1/2 cup (120 ml) heavy cream (room temperature)
  • 1/2 cup (100 g) light brown sugar
  • 1 large egg (room temperature)
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a mini muffin tin thoroughly to prevent sticking and set it aside while you prepare the filling.
  2. Make the Filling: In a large bowl, whisk together the pumpkin purée, heavy cream, light brown sugar, egg, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Whisk vigorously for about 3 minutes until the mixture is smooth and fully combined. Set aside.
  3. Prepare the Pie Crusts: Roll out the pie dough on a clean surface. Using a 2½-inch round cookie cutter, cut out circles of dough. Place each cut dough circle into the prepared mini muffin tin cups. Use your thumb to gently press the dough down in the center and up the sides to form mini pie shells. Gather and reroll scraps to make additional shells. If using one muffin tin, keep extra dough refrigerated until ready to bake the next batch.
  4. Fill the Crusts: Spoon or pour the pumpkin filling evenly into each mini pie crust, filling each cup to the top.
  5. Bake the Mini Pies: Bake in the preheated oven for about 20 minutes, or until the edges of the crust are golden brown and the filling is set (it should not be jiggly in the center). After baking, allow the pies to cool in the muffin tin for 5 minutes.
  6. Cool and Serve: Carefully transfer the mini pies to a wire rack to cool completely. Serve garnished with a dollop of whipped cream and a light sprinkle of cinnamon for an extra festive touch.

Notes

  • Use pumpkin purée, not pumpkin pie filling, to control sweetness and spice level.
  • If you only have one mini muffin tin, refrigerate extra dough while baking in batches.
  • Let pies cool completely for best texture before serving.
  • Customize the spices by adding nutmeg or cloves if desired.
  • Store leftover mini pies covered in the refrigerator for up to 3 days.

Nutrition

Keywords: mini pumpkin pies, pumpkin dessert, fall recipes, bite-sized pumpkin pie, easy pumpkin pie, Thanksgiving dessert, holiday treats

Find it online: https://cheframiflavor.com/easy-mini-pumpkin-pies-recipe/