Description
These Mini Pumpkin Pies are a delightful bite-sized dessert perfect for holiday gatherings. Made with a buttery pie crust filled with a smooth and spiced pumpkin custard, these pies offer all the flavors of traditional pumpkin pie in a convenient mini form. Topped optionally with whipped cream and a sprinkle of cinnamon, they are sure to impress your guests and satisfy your seasonal sweet tooth.
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
Toppings (Optional)
- Whipped cream
- Ground cinnamon (for dusting)
Instructions
- Preheat and Prepare Muffin Tin: 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 the mini pies after baking.
- Form Crusts: Roll out the pie dough on a lightly floured surface. Use a round cutter that is slightly larger than the muffin tin cups to cut out dough circles. Carefully press each dough circle into the muffin cups, shaping the crust to fit snugly inside each cup.
- Make Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, ground cinnamon, nutmeg, ginger, salt, and vanilla extract until the mixture is smooth and fully combined.
- Fill the Crusts: Spoon the pumpkin filling into each dough-lined muffin cup, filling them about 3/4 full to prevent overflow during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The pies are done when the filling is set, a toothpick inserted in the center comes out clean, and the custard is firm yet slightly soft in the middle.
- Cool and Serve: Allow the mini pies to cool for a few minutes in the muffin tin. Then transfer them to a cooling rack. Serve warm or at room temperature, topped with whipped cream and a light dusting of ground cinnamon, if desired.
Notes
- Using refrigerated pie dough is a time saver, but homemade dough can enhance flavor and texture.
- Ensure not to overfill the pies to avoid spills during baking.
- Mini muffin tins vary in size; adjust the number of pies accordingly if your cups are larger or smaller.
- For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free pie crust.
- These pies can be prepared a day ahead and stored in the refrigerator, then warmed slightly before serving.
