Description
These Mini Pumpkin Pies are perfect bite-sized treats that combine a flaky homemade pie crust with a creamy, warmly spiced pumpkin filling. Topped with freshly whipped cream and optional chocolate shavings, they make an ideal seasonal dessert for parties or cozy fall gatherings.
Ingredients
Units
Scale
Pie Crust
- Cooking spray or melted butter, for muffin tin
- 1 batch basic pie dough
- All-purpose flour, for surface
Pumpkin Filling
- 1 1/3 cups (300 g) pumpkin puree
- 1 cup (235 ml) sweetened condensed milk
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1 tsp ground cinnamon, plus more for serving
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 1/8 tsp ground nutmeg
Topping
- 3/4 cup (175 ml) heavy whipping cream
- Milk chocolate bar, chilled, for serving (optional)
Instructions
- Prepare Oven and Muffin Tin: Arrange a rack in the center of the oven and preheat to 375°F (190°C). Spray the bottoms and sides of a 24-cup mini muffin tin with cooking spray or brush with melted butter to prevent sticking.
- Roll and Cut Pie Dough: On a lightly floured surface, roll out the pie dough to about 1/8 inch (3 mm) thickness. Using a 3-inch cutter, cut out 24 rounds. Re-roll any scraps as needed to get all rounds.
- Fit Dough into Tin and Chill: Transfer the dough rounds into the prepared mini muffin tin, pressing them gently into the bottom and up the sides to form small pie shells. Refrigerate for about 15 minutes until the dough is firm.
- Make Pumpkin Filling: In a large bowl, whisk together pumpkin puree, sweetened condensed milk, egg, vanilla extract, cinnamon, ginger, salt, and nutmeg until smooth and thoroughly combined.
- Fill Pie Shells: Spoon the pumpkin filling into the chilled pie dough shells, filling each almost to the top—about one heaping tablespoon per cup.
- Bake Pies: Bake in the preheated oven for 25 to 30 minutes, until the centers are set and puffed and the edges are golden brown. Allow pies to cool in the tin for 10 minutes; they will deflate slightly as they cool.
- Remove and Cool Completely: Using a small offset spatula or spoon, gently remove the mini pies from the muffin tin and transfer them to a wire rack to cool completely.
- Whip Cream and Garnish: In a large bowl, whip the heavy cream to soft peaks. Top each cooled mini pumpkin pie with a dollop of whipped cream, placing it off-center if the pie has decoration. Optionally, shave chilled milk chocolate on top with a vegetable peeler and sprinkle with a little cinnamon before serving.
Notes
- Use chilled pie dough for easier handling and better texture.
- Ensure the pumpkin filling is smooth for the best creamy texture.
- Adjust spices according to preference for warmth or intensity.
- These mini pies can be made a day ahead and stored in the refrigerator.
- Allow pies to cool completely before topping with whipped cream to prevent it from melting.
Nutrition
- Serving Size: 1 mini pie
- Calories: 170
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
