Description
Mini Pumpkin Pies are delightful bite-sized treats perfect for fall or any celebration. Made with a buttery homemade pie crust filled with a smooth, spiced pumpkin custard and topped with whipped cream and optional chocolate shavings, these pies are easy to prepare and bake in a mini muffin tin. Their rich flavors of cinnamon, ginger, and nutmeg make them a seasonal favorite.
Ingredients
Scale
For the Pie Crust
- Cooking spray or melted butter, for muffin tin
- 1 batch basic pie dough
- All-purpose flour, for surface
For the 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
For the Topping
- 3/4 cup (175 ml) heavy whipping cream
- Milk chocolate bar, chilled, for serving (optional)
Instructions
- Prepare Oven and Pan: 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 Dough: On a lightly floured surface, roll out the basic pie dough to about 1/8-inch thickness. Using a 3-inch round cutter, cut out 24 rounds. Reroll scraps as needed to get the full number of rounds.
- Form Pie Shells: Transfer the dough rounds to the prepared muffin tin, pressing each into the bottom and up the sides to form small pie shells. Refrigerate the tin until the dough is firm, about 15 minutes, to help maintain shape during baking.
- Make Pumpkin Filling: In a large bowl, whisk together pumpkin puree, sweetened condensed milk, egg, vanilla extract, ground cinnamon, ground ginger, kosher salt, and ground nutmeg until the mixture is smooth and well combined.
- Fill Pie Shells: Spoon or pour the pumpkin filling into the chilled dough-lined muffin cups, filling almost to the top (about 1 heaping tablespoon per cup).
- Bake Mini Pies: Bake in the preheated oven for 25 to 30 minutes until the centers are set and puffed, and edges are golden brown. Allow pies to cool in the pan for 10 minutes; they will deflate as they cool. Use a small offset spatula or spoon to gently remove the pies from the tin, then transfer them to a wire rack to cool completely.
- Whip Cream and Garnish: In a large bowl, whip the heavy cream until soft peaks form. Dollop whipped cream on top of each mini pie slightly off-center if the pumpkin filling has settled decoratively. Optionally, shave chilled milk chocolate over the whipped cream using a vegetable peeler and sprinkle lightly with ground cinnamon before serving.
Notes
- Make sure the pie dough is well chilled before rolling and after shaping to prevent shrinking during baking.
- Use fresh pumpkin puree or canned 100% pure pumpkin for best flavor and texture.
- For a dairy-free option, substitute coconut cream and a suitable pie crust recipe.
- The mini pies can be refrigerated for up to 3 days; add whipped cream and chocolate shavings just before serving.
- If you don’t have a 3-inch cutter, a similarly sized glass or biscuit cutter will work.
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
