These mini pumpkin pies are the ideal holiday treat, delivering the classic flavor of a pumpkin pie in a convenient, bite-sized format. With a flaky, homemade crust and a warmly spiced pumpkin filling, these little pies are perfect for entertaining or as a fun, individual dessert. Topped with freshly whipped cream, they’re a delightful way to celebrate the season.
Why You’ll Love This: You’ll love these mini pumpkin pies for their convenience and flavor. They pack all the deliciousness of a full-sized pumpkin pie into cute, single-serve portions. The buttery, flaky crust pairs perfectly with the creamy spiced filling, and the whipped cream adds a light, sweet finish. Whether for holiday gatherings, potlucks, or family dinners, these mini pies are sure to be a hit.
Perfect Occasion: These mini pumpkin pies are perfect for holiday celebrations like Thanksgiving and Christmas. They’re also great for parties, dessert tables, or anytime you want to enjoy a pumpkin pie without the commitment of a full-sized one. The individual portions make them easy to serve and share, and they’re especially fun for kids.
Decoration Tips: For an elegant presentation, top each mini pie with a dollop of freshly whipped cream and a sprinkle of cinnamon or nutmeg. You can also add a small decorative pastry leaf on top of the filling before baking for an extra festive touch. For a bit of crunch, sprinkle some crushed pecans or candied nuts on the whipped cream.
Recipe:
For the Crust:
- 6 tablespoons cold unsalted butter, diced
- 3 tablespoons cold shortening, diced
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup cold water
For the Filling:
- 3 tablespoons + 1 teaspoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- ½ cup + 2 tablespoons canned pumpkin puree
- 2 tablespoons milk
- 2 large eggs
For Serving:
- Freshly whipped cream
Instructions:
- Make the Crust:
- In a medium bowl, combine the cold butter, shortening, flour, and salt. Use your fingertips to blend the butter and shortening into the flour until the mixture resembles coarse crumbs. For a flaky crust, make sure the fats are evenly distributed but still have small pieces visible.
- Sprinkle cold water over the mixture and stir with a fork until the dough comes together. You may need to add a little more water, but be careful not to overdo it—aim for a slightly dry dough.
- Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Make the Filling:
- In a separate bowl, whisk together the sugar, cinnamon, ginger, nutmeg, cloves, salt, pumpkin puree, milk, and eggs until smooth and well combined. Set aside.
- Roll Out the Dough:
- Remove the chilled dough from the fridge and lightly flour your work surface. Roll the dough out to a roughly 9-inch circle, using additional flour as needed to prevent sticking.
- Use a 4-inch round cookie cutter to cut out 10 dough circles. Gather the dough scraps and re-roll as necessary to get all 10 circles.
- Assemble the Mini Pies:
- Press each dough circle into the cups of a muffin pan, using your fingers to gently fit the dough into the cups. You can flute the edges with your fingers or leave them plain for a rustic look.
- Evenly divide the pumpkin filling mixture between the prepared dough cups.
- Bake the Pies:
- Bake the mini pies in the preheated oven at 400°F for 10 minutes, then reduce the oven temperature to 325°F (160°C) and bake for an additional 10 minutes, or until the filling is set but still slightly wobbly in the center.
- Cool and Serve:
- Let the mini pies cool completely in the muffin pan before removing them. You may need to run a knife around the edges to release them.
- Serve the mini pies with a generous dollop of freshly whipped cream.
Pro Tip:
- If you’re short on time, you can use pre-made refrigerated pie dough. Simply roll it out and follow the same instructions for cutting and assembling the mini pies.
Enjoy!
