Description
These Mini Pumpkin Pies are a delightful, bite-sized dessert perfect for the holiday season. Featuring a flaky pie crust filled with a smooth and spiced pumpkin custard, they’re easy to make and ideal for serving at parties or as a festive treat.
Ingredients
Scale
Crust
- 1 package refrigerated pie dough (or homemade if you prefer)
Filling
- 1 can (15 oz) pure pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
To Serve (optional)
- Whipped cream
- Ground cinnamon (for dusting)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners to ensure easy removal of pies after baking.
- Prepare crust: Roll out the refrigerated pie dough on a lightly floured surface. Using a round cutter slightly larger than the muffin tin cups, cut out dough circles. Gently press each dough circle into the muffin tin to form the pie crusts, shaping them neatly to hold the filling.
- Mix filling: In a large bowl, whisk together pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, ground cinnamon, nutmeg, ginger, salt, and vanilla extract. Whisk thoroughly until the mixture is smooth and fully combined with no lumps.
- Fill crusts: Spoon the pumpkin filling into each prepared crust, filling about three-quarters full. Avoid overfilling to prevent spillage during baking.
- Bake pies: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The pumpkin filling should set and a toothpick inserted into the center of a pie should come out clean. The filling will be firm but slightly soft in the middle.
- Cool and serve: Allow the pies to cool in the muffin tin for a few minutes before transferring them to a cooling rack. Serve warm or at room temperature, topped with a dollop of whipped cream and a light dusting of ground cinnamon if desired.
Notes
- Refrigerated pie dough can be substituted with homemade pie dough if preferred.
- If using paper liners, gently remove them to avoid tearing the crust.
- Mini pumpkin pies can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, replace heavy cream with coconut cream and use a dairy-free pie crust.
- Make sure not to overfill the crusts to ensure neat baking and easy removal.
