Mini Pumpkin Pies l Life, Love, and Sugar

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These Mini Pumpkin Pies are made with a buttery, flakey crust and a wonderfully spiced pumpkin pie filling! They’re a scrumptious, tiny model of my favourite pumpkin pie recipe! Good for sharing and tremendous cute too!

Why You’ll Love These Mini Pumpkin Pies

Pumpkin pie is a should for me on the holidays. Whereas a full-sized pie is the traditional and most straightforward technique to go, typically it’s good to vary it up. These mini pies are tremendous enjoyable and should you’re trying to share some pumpkin pie at a celebration, they’re positively good.

• Mini model of a traditional pumpkin pie. These pies are made with my pumpkin pie recipe and pie crust recipe minimize in half. Each are good on this recipe and I I like the little mini variations. They’re so scrumptious and enjoyable to chew into!
• Nice for events. These mini pies are straightforward to take to a celebration and nice for sharing. There’s no have to slice them, they’re tremendous cute, and so they’re straightforward to select up and eat.
• Mini or additional mini. These might be made in an everyday cupcake pan or a mini cupcake pan in order for you one thing even smaller and cuter. The instructions are written for the common cupcake pan however I’ve included all the information it’s good to make them in a mini cupcake pan too.
• The right texture. The pumpkin pie filling used on this recipe is delightfully creamy and wealthy, with out being too heavy, due to using each heavy whipping cream and milk. So good!

What You’ll Want

The components wanted for these mini pumpkin pies are the identical ones utilized in a standard pumpkin pie, simply in smaller quantities. Scroll all the way down to the recipe card under for the precise measurements.

Crust

• All-purpose flour – Make sure you measure the flour appropriately. I all the time suggest a meals scale.
• Salt – For added taste. Don’t skip it!
• Unsalted butter – COLD is essential right here! Preserve it within the fridge till it’s good to use it or you might even pop it within the freezer for a bit.
• Ice water – Once more, chilly is essential! Use the coldest water you attainable can, like a glass of literal ice water. Maintaining the butter chilly is essential to getting these flaky pockets within the crust. These little pockets of butter will soften through the baking course of to offer you flakey layers.

Pie Filling

• Pumpkin puree – The Libby model is my go-to. I positively suggest canned puree over contemporary puree, which may typically have an excessive amount of moisture.
• Egg – You’ll want each an egg and egg yolk for these mini pumpkin pies. It is vitally vital that they each are at room temperature.
• Mild brown sugar – For a bit extra taste than white sugar.
• Spices – Cinnamon, ginger, nutmeg, and cloves add some heat fall taste to the pie.
• Salt – Enhances the opposite flavors.
• Cornstarch – To thicken, assist cut back the probability of cracking and keep a easy texture.
• Heavy whipping cream – Make certain that it’s at room temperature. I wouldn’t suggest swapping this out for one more milk. The heavy cream provides the creamiest texture and finest taste.
• Milk – I like to recommend 2% or entire milk. The milk needs to be at room temperature.
• Whipped cream – I like to prime these mini pies with my selfmade whipped cream. You’ll solely want about half of the recipe and it’s optionally available.

How To Make Mini Pumpkin Pies

Whereas the crust does want to sit back for an hour, these miniature pumpkin pies are fairly fast and simple to organize. You could find the printable model of the directions within the recipe card under.

Make the crust

• Mix the flour and butter. Pulse 3/4 cup of flour and salt in a big meals processor 2-3 occasions. Add the butter and course of for about 15 seconds till a crumbly dough kinds and all flour is coated. Add within the remaining flour, pulsing to evenly distribute. The dough ought to have a sandy look.
• Type the dough. Transfer the combination to a mixing bowl. Add 2 tablespoons of chilly water and gently fold all the things collectively till bigger clusters kind. Pinch some dough collectively and if it holds properly, it’s prepared. If it falls aside, add extra water and proceed urgent till it comes collectively.
• Chill. Switch the dough to parchment paper and work till it comes collectively. Form right into a disc. Wrap it in plastic and refrigerate for not less than an hour (or as much as 2 days).

Make the pies

• Minimize the crust. Let the crust sit out for an hour, or till it’s at a workable temperature. Roll it out between items of parchment paper till it’s 1/8 inch thick. Use a 3 3/4-4 inch cookie cutter to chop out circles, re-rolling the dough as wanted till you will have 12 circles.
• Form the crust. Press the pie crust circles into every cup of the cupcake pan, urgent it flat to the underside and dealing it across the sides.
• Make the pie filling. Whisk collectively the puree, eggs, and brown sugar in a bowl. Add the remaining components, whisking till mixed.

• Bake. Divide the pie filling between every crust, about 2 tablespoons per crust. Bake for 15-20 minutes.
• Cool. Let the pies cool on a wire rack for 1-2 hours. Take away from the pan then switch to an hermetic container to sit back within the fridge for 3-4 hours.
• Get pleasure from. Prime the mini pumpkin pies with whipped cream then serve and luxuriate in!

Can I Make These In A Mini Cupcake Pan?

Completely! Whereas this recipe is written for the standard cupcake pan, you may simply adapt it to a mini cupcake pan. You’ll simply have to make a number of changes to the recipe.

Use a smaller cutter, about 2 inches, to chop out the dough rounds. Fill every pie crust with a couple of tablespoon (18-20g) of pie filling every. Bake for 12-Quarter-hour. After making 24 minis, you’ll have a bit filling left. You possibly can make a second batch, however you’d solely get about 6-8 extra.

Ideas for Success

• Use COLD components for the crust. It’s crucial that the butter and water used to make the crust are chilly. Maintaining the butter chilly is essential to creating the a flaky, buttery crust. I like to recommend conserving the butter within the fridge till wanted.
• Use ROOM TEMPERATURE components for the pie filling. Then again, it’s vital to make use of room temperature components when making the pumpkin pie filling. Take note of those which are marked as room temperature as you don’t need them to be chilly. If you happen to add them chilly, you’ll very possible find yourself with cracked pies.
• Use store-bought crust. If you happen to don’t have the time to make a pie crust from scratch, don’t fear. A store-bought crust will work simply positive for this recipe.
• Don’t let the dough get too heat. If the pie crust dough will get too heat to work with when you are slicing the circles out, don’t be afraid to pop it again within the fridge for a couple of minutes to chill down.
• Cool slowly. Enable your miniature pumpkin pies to chill within the pan at room temperature for the primary hour, then place them within the fridge. This provides the pie time to complete setting and prevents cracks on the floor.

Make Forward & Storage

• Make forward. The pie crust might be made as much as 2-3 days prematurely or frozen for as much as 3 months. In both case, you’ll need to wrap it tightly in plastic wrap. The ready pies might be made 1-2 days prematurely and refrigerated till able to serve.
• Correct storage. Preserve the mini pumpkin pies saved within the fridge till serving. They need to be stored in an hermetic container. They’re finest eaten inside 3-4 days.

Extra Pumpkin Desserts To Attempt

Watch How To Make Them

Learn Transcript

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Recipe

Mini Pumpkin Pies

• 
  Writer: Lindsay Conchar
• 
  Prep Time: 1 hour half-hour
• 
  Chill Time: 5 hours
• 
  Prepare dinner Time: Quarter-hour
• 
  Whole Time: 6 hours 45 minutes
• 
  Yield: 12 mini pies
• 
  Class: Dessert
• 
  Technique: Oven
• 
  Delicacies: American

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Description

These Mini Pumpkin Pies are made with a buttery, flakey crust and a wonderfully spiced pumpkin pie filling! They’re a scrumptious, tiny model of my favourite pumpkin pie recipe! Good for sharing and tremendous cute too!

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Elements

Crust

• 1 1/4 cups (163g) all-purpose flour, divided (measured appropriately)
• 1/2 tsp salt
• 1/2 cup (112g) chilly unsalted butter, minimize into 1/2-inch cubes
• 2–4 tbsp ice water

Pie Filling

• 3/4 cup + 2 tbsp (213g) pumpkin puree
• 1 giant egg, room temperature
• 1 giant egg yolk, room temperature
• 1/2 cup (112g) packed gentle brown sugar
• 1 1/8 tsp floor cinnamon
• 1/2 tsp floor ginger
• 1/4 tsp floor nutmeg
• 1/8 tsp floor cloves
• 1/4 tsp salt
• 1/2 tbsp cornstarch
• 1/2 cup (120ml) heavy whipping cream, room temperature
• 2 tbsp (30ml) milk, room temperature
• Whipped Cream, optionally available

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Directions

Make the crust

1. Add 3/4 cup (98g) of flour and salt to a big meals processor and pulse collectively 2 to three occasions.
2. Scatter the cubed butter over the flour and course of till a crumbly dough kinds, about 15 seconds. The flour ought to all be coated – not one of the flour needs to be dry.
3. Add the remaining half cup of flour (65g) and pulse a number of occasions till all the things is evenly distributed. The doughy items ought to break up and it ought to look sandy. There shouldn’t be a bunch of massive items remaining. A number of are positive, however it needs to be largely evenly distributed.
4. Transfer the combination to a medium mixing bowl and add 2 tablespoons of the ice water. Begin with 2 tablespoons and add from there. Utilizing a rubber spatula, gently fold all the things collectively. The crumbs ought to start to kind bigger clusters. If you happen to pinch a number of the dough and it holds collectively properly, it’s prepared. If the dough falls aside, add 1-2 extra tablespoons of water and proceed to press till dough comes collectively.
5. Pour the dough out onto a bit of parchment paper and work simply sufficient for it to come back collectively, then form right into a disc.
6. Wrap disc in plastic wrap and refrigerate for not less than an hour or as much as 2 days.

Make the pies

1. Preheat oven to 375°F.
2. Let the pie crust sit out for an hour or so, till it’s at a workable temperature. Place the pie crust onto a bit of parchment paper. Cowl the crust with one other piece of parchment paper and roll it out with a rolling pin to about 1/8 inch or so thick.
3. Use a 3 ¾ inch or 4-inch spherical cutter to chop out circles. You should utilize a cookie cutter, jar lid, biscuit cutter, or one thing related. You’ll want 12 circles and must re-roll the dough a few times. If it will get too heat to work with, you might chill it for a couple of minutes.
4. Press one pie dough circle into every cup, urgent it flat to the underside and dealing it across the sides to suit the cup.
5. To make the pie filling, whisk collectively the pumpkin puree, eggs and light-weight brown sugar in a big bowl. Add the remaining components and whisk till effectively mixed.
6. Divide the pie filling evenly between the crusts. I added about 2 tablespoons (40g) per crust. Bake for 15-20 minutes.
7. When the pies are set across the edges and the middle is simply set, take away the pies from the oven and set on a wire rack to chill for 1-2 hours.
8. Rigorously take away them from the pan. You could have to run a knife across the edges to assist launch them. Place the mini pies in an air-tight container within the fridge to chill fully, 3-4 hours.
9. Prime min pies with whipped cream, if desired, then serve. Pies might be made 1-2 days forward and refrigerated till able to serve. Finest if eaten inside 3-4 days.

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Notes

• Crust: Ensure the butter and water are tremendous chilly in order that the butter doesn’t soften. Pockets of butter within the crust are the important thing to a flakey crust.
• Pumpkin puree: Not canned pumpkin pie filling. I like to recommend sticking with canned puree, as selfmade can typically have an excessive amount of moisture.
• Heavy whipping cream – I wouldn’t suggest swapping this out for one more milk. The heavy cream provides the creamiest texture and finest taste.
• Milk – I like to recommend 2% or entire milk. The milk needs to be at room temperature.
• Make forward. The pie crust might be made as much as 2-3 days prematurely or frozen for as much as 3 months. In both case, you’ll need to wrap it tightly in plastic wrap. The ready pies might be made 1-2 days prematurely and refrigerated till able to serve.
• Storage. Preserve the mini pumpkin pies saved within the fridge till serving. They need to be stored in an hermetic container. They’re finest eaten inside 3-4 days.

Diet

• Serving Measurement: 1 mini pie
• Energy: 184
• Sugar: 9 g
• Sodium: 159.1 mg
• Fats: 10.5 g
• Carbohydrates: 20.5 g
• Protein: 2.6 g
• Ldl cholesterol: 56.9 mg