Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3-5 tablespoons ice water
For the Filling:
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
Optional Toppings:
- Whipped cream
- Pecans, chopped
- Cinnamon sugar
Essential Tools and Equipment
Before we dive into the baking process, let’s make sure you have everything you need. Having the right tools can make all the difference!
- Muffin tin: Standard size, 12-cup muffin tin.
- Mixing bowls: A couple of different sizes will come in handy.
- Pastry blender or food processor: For cutting the butter into the flour. A pastry blender is inexpensive and effective, but a food processor makes quick work of it.
- Rolling pin: For rolling out the dough.
- Cookie cutters or a knife: To cut out circles of dough for the mini pie crusts. A round cookie cutter slightly larger than the muffin tin cavities is ideal.
- Measuring cups and spoons: For accurate ingredient measurements.
- Whisk: To combine the filling ingredients.
Step-by-Step Instructions
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter – this is key for a flaky crust! If using a food processor, pulse until the mixture resembles coarse crumbs.
- Add ice water: Gradually add the ice water, one tablespoon at a time, mixing after each addition. The dough should start to come together but not be sticky. Don’t overmix!
- Form a disc and chill: Gently form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in a more tender crust.
- Roll out the dough: On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
- Cut out circles: Use a cookie cutter or knife to cut out circles slightly larger than the muffin tin cavities.
- Press into muffin tin: Gently press each circle of dough into a muffin tin cavity, making sure the dough comes up the sides.
- Optional: Dock the crusts: Use a fork to prick the bottom of each crust several times. This will help prevent the crusts from puffing up during baking.
- Chill again: Place the muffin tin with the crusts in the refrigerator for another 15 minutes while you prepare the filling. This helps prevent shrinkage during baking.
Making the Filling:
- Combine ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt.
- Add egg and liquids: Whisk in the egg, evaporated milk, and vanilla extract until the filling is smooth and well combined.
Assembling and Baking:
- Preheat oven: Preheat oven to 375°F (190°C).
- Fill the crusts: Carefully pour the pumpkin filling into each crust-lined muffin tin cavity, filling them almost to the top.
- Bake: Bake for 20-25 minutes, or until the filling is set around the edges but still slightly jiggly in the center. A toothpick inserted into the center should come out with moist crumbs attached.
- Cool: Let the mini pumpkin pies cool in the muffin tin for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
- Chill (optional): For best flavor, chill the pies in the refrigerator for at least 30 minutes before serving.
- Serve: Serve chilled or at room temperature, topped with whipped cream, chopped pecans, or a sprinkle of cinnamon sugar, if desired.
Troubleshooting Tips
Even the best recipes can sometimes present a few challenges. Here are some common issues and how to fix them:
- Crust shrinkage: This is often caused by gluten development or dough that’s too warm. Make sure to chill the dough thoroughly before rolling it out and before baking. Avoid overworking the dough when mixing.
- Soggy crust: Blind baking the crusts for a few minutes before adding the filling can help prevent a soggy crust. You can also try brushing the inside of the crusts with a thin layer of melted chocolate before adding the filling – it adds a delicious flavor and creates a moisture barrier!
- Cracked filling: Overbaking can cause the filling to crack. Keep a close eye on the pies while they’re baking and remove them from the oven when the edges are set but the center is still slightly jiggly.
- Dry filling: Ensure you’re using the correct amount of evaporated milk. Don’t substitute with regular milk.
Variations and Customizations
Want to put your own spin on these Mini Pumpkin Pies? Here are a few ideas:
- Spice it up: Experiment with different spices. A pinch of cardamom or cloves can add a unique flavor.
- Chocolate chips: Stir in a handful of mini chocolate chips into the filling for a chocolatey twist.
- Ginger snap crust: Crush ginger snap cookies to make a flavorful and spicy crust. Simply combine the crushed cookies with melted butter and press into the muffin tins.
- Maple syrup: Substitute some of the sugar with maple syrup for a richer, more complex sweetness.
- Boozy boost: Add a tablespoon of bourbon or rum to the filling for an extra layer of flavor (especially good for adults!).
Making Mini Pumpkin Pies Ahead of Time
One of the best things about these little pies is that they can be made ahead of time! This is perfect for holidays or when you’re entertaining and want to get ahead of the game.
- Baked pies: The baked pies can be stored in the refrigerator for up to 3 days. Make sure to wrap them tightly to prevent them from drying out.
- Unbaked crusts: You can prepare the crusts ahead of time, press them into the muffin tin, and store them in the refrigerator for up to 2 days. Cover them tightly with plastic wrap to prevent them from drying out.
- Filling: The filling can also be made ahead of time and stored in the refrigerator for up to 2 days. Just give it a good whisk before pouring it into the crusts.
Serving Suggestions and Pairings
These Mini Pumpkin Pies are delicious on their own, but they’re even better when paired with the right accompaniments. Here are a few ideas:
- Whipped cream: A classic pairing! A dollop of homemade whipped cream adds a touch of sweetness and creaminess.
- Vanilla ice cream: A scoop of vanilla ice cream is a perfect complement to the warm, spiced flavors of the pumpkin filling.
- Caramel sauce: A drizzle of caramel sauce adds a rich, decadent touch.
- Coffee or tea: A warm cup of coffee or tea is the perfect beverage to enjoy with these mini pies.
- Other Fall Desserts: Serve alongside Pumpkin Cinnamon Rolls, Pumpkin French Toast, or Pumpkin Bread for an epic fall dessert spread.
More Fall Baking Inspiration
If you’re in the mood for more fall baking, here are a few other recipes you might enjoy:
- Pumpkin French Toast: Start your day with a delicious and cozy pumpkin-spiced breakfast.
- Soft Pumpkin Cookies With Cream Cheese Frosting: These cookies are soft, chewy, and topped with a creamy, tangy frosting.
- Apple Crisp: A classic fall dessert made with tender apples and a crunchy oat topping.
Conclusion
These Mini Pumpkin Pies are a delightful way to celebrate the flavors of fall. With their perfectly spiced filling and flaky crust, they’re sure to be a hit with everyone. Don’t be intimidated by making pie from scratch – this recipe is easy to follow, and the results are well worth the effort. Happy baking!What kind of pumpkin should I use for the filling?
Use pumpkin puree, not pumpkin pie filling. The recipe calls for a 15-ounce can of pumpkin puree.
How can I prevent the crust from shrinking while baking?
Chill the dough thoroughly before rolling it out and before baking. Also, avoid overworking the dough when mixing.
Can I make the mini pumpkin pies ahead of time?
Yes, the baked pies can be stored in the refrigerator for up to 3 days, and the unbaked crusts or the filling can be stored separately for up to 2 days.
What can I do if the filling cracks during baking?
Overbaking can cause the filling to crack. Keep a close eye on the pies while they’re baking and remove them from the oven when the edges are set but the center is still slightly jiggly.
Irresistible Mini Pumpkin Pies
These Mini Pumpkin Pies are the perfect bite-sized indulgence for fall gatherings, holidays, or just a special treat. With a flaky, buttery crust and a smooth, spiced pumpkin filling, they’re surprisingly easy to make and sure to be a crowd-pleaser.
Equipment
- Muffin tin (12-cup)
- Mixing Bowls
- Pastry blender or food processor
- Rolling Pin
- Cookie cutters or knife
- Measuring cups
- Measuring spoons
- Whisk
- Plastic Wrap
- Wire rack
- Fork
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 3-5 tablespoons ice water
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 large egg
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- Whipped cream optional
- Pecans, chopped optional
- Cinnamon sugar optional
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing after each addition. The dough should start to come together but not be sticky. Don’t overmix!
- Gently form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
- Use a cookie cutter or knife to cut out circles slightly larger than the muffin tin cavities.
- Gently press each circle of dough into a muffin tin cavity, making sure the dough comes up the sides.
- Use a fork to prick the bottom of each crust several times.
- Place the muffin tin with the crusts in the refrigerator for another 15 minutes while you prepare the filling.
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt.
- Whisk in the egg, evaporated milk, and vanilla extract until the filling is smooth and well combined.
- Carefully pour the pumpkin filling into each crust-lined muffin tin cavity, filling them almost to the top.
- Bake for 20-25 minutes, or until the filling is set around the edges but still slightly jiggly in the center. A toothpick inserted into the center should come out with moist crumbs attached.
- Let the mini pumpkin pies cool in the muffin tin for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
- For best flavor, chill the pies in the refrigerator for at least 30 minutes before serving.
- Serve chilled or at room temperature, topped with whipped cream, chopped pecans, or a sprinkle of cinnamon sugar, if desired.
Notes
For crust shrinkage, chill the dough thoroughly before rolling it out and before baking. Avoid overworking the dough when mixing. To prevent a soggy crust, blind bake the crusts for a few minutes before adding the filling or brush the inside of the crusts with a thin layer of melted chocolate. For cracked filling, remove the pies from the oven when the edges are set but the center is still slightly jiggly. For dry filling, ensure you’re using the correct amount of evaporated milk. Experiment with different spices like cardamom or cloves. Stir in a handful of mini chocolate chips into the filling for a chocolatey twist. Use crushed ginger snap cookies for the crust. Substitute some of the sugar with maple syrup for a richer sweetness. Add a tablespoon of bourbon or rum to the filling for an extra layer of flavor.
