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.