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Overview of this Recipe
- Buy pie dough or make homemade pie dough.
- Roll out dough and cut out 12 dough circles which go into 12 muffin cups of a muffin pan.
- Make the pumpkin filling.
- Spoon pumpkin filling evenly into all the muffin cups.
- Bake at 350 degrees for 30-40 minutes.
- Make whipped cream (optional but highly recommended), and dollop or pipe onto each cooled mini pie.
These delightful mini pumpkin pies are both light and incredibly flavorful, allowing you to savor the essence of fall with every bite.
Ingredients
Mini pie crust:
pie crust – homemade or purchased
Mini pie filling:
15 oz pumpkin purée – homemade or purchased
1 egg
1 egg yolk
1/2 cup brown sugar
1/4 cup sugar
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
3/4 cup evaporated milk, 6 oz
Whipped cream topping:
1 cup whipping cream
3 tbs sugar
1/2 tsp vanilla extract
Instructions
Dough:
- Roll pie dough on a floured surface to 1/8″ thickness. Using a large-mouthed-mason-jar-lid, cut 3 1/2″ circles to get 12 circles total.
- Grease a 12-count muffin pan with cooking spray and place a dough circle inside each cup.
Filling:
- In a large bowl, let’s make the filling. Whisk together the first 9 ingredients: pumpkin purée, egg, yolk, sugars, spices and vanilla. Gradually whisk in evaporated milk and combine.
- Divide the filling between the 12 muffin cups.
Bake:
- Bake the mini pumpkin pies at 350 degrees for 30-40 minutes. The tops of crusts should be golden brown.
Cool & Whipped Cream Topping
- Cool the mini pies 10 minutes in the pan then run a knife around the edges and place the pies on a wire rack to cool.
- While cooling, make the whipped cream.
Whipped Cream Topping:
- Beat heavy cream until soft peaks form (about 1 minute). Then add 3 tbs sugar and 1/2 tsp vanilla extract and beat for 2 minutes.
- Dollop or pipe the whipped cream onto each mini pumpkin pie. Dust with cinnamon.
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