Description
Small batch mini pumpkin pies with a flaky crust, delicious pumpkin pie filling, and cinnamon whipped cream, are perfect for a small Thanksgiving crowd.
Ingredients
- 1 (9-inch) pie crust (125 grams), homemade or store-bought
- 1/2 cup pumpkin puree (125 grams)
- 1/4 cup condensed milk
- 1/4 cup brown sugar
- 1 teaspoon pumpkin spice blend
- 1/4 teaspoon salt
- 1 egg
- whipped cream (optional, for topping)
Instructions
- Preheat oven at 375 F.
- In a large mixing bowl, whisk together pumpkin puree, condensed milk, brown sugar, pumpkin spice, and salt. Add in egg and whisk into smooth and even mixture. Set aside.
- Roll the pie dough into a large circle approximately 1/8-inch thick. Use a 3.5-inch round cookie cutter (or the rim of the pumpkin puree can) to cut out 9 circles. Use any scrap pieces of pie crust to cut out small pieces for garnish on top.
- Gently press each pie dough circle into each cavity of a standard 12-cup muffin pan and snuggly fit it in. It will cover up to half of the height of each cavity (it will not completely come up to the top). You will fill 9 cavities. Do not over stretch the pie crust to maintain even thickness. Then, use a fork to pleat the edges of the crust.
- Add about 1.5 tablespoons of pumpkin filling into each pie crust, filling it about 3/4 of the way up to the top of the crust. Do not overfill as the filling will expand during baking. If you have small shapes that you cut out from the scraps, you can place them on top.
- Transfer the muffin pan into the preheated oven and bake for 20 minutes until the crust is lightly golden brown and the pumpkin filling is set. Remove the muffin pan from the oven and let it rest at room temperature for at least 20 minutes. The pumpkin filling might crack from the temperature drop. To avoid this, you can turn off the oven and leave the muffin pan inside for another 30 minutes to let the pies cool off slowly and avoid cracking.
- Serve the mini pumpkin pies warm or cold. Gently remove the mini pumpkin pies from the cavities and top with whipping cream and a sprinkle of pumpkin spice blend or cinnamon.
Notes
Equipment used: measuring cups and spoons, mixing bowl, and 12-tin muffin pan.
How to store: Once cooled to room temperature, store in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Pie
- Method: Bake
- Cuisine: American