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 superbly 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 simplest strategy to go, typically it’s good to vary it up. These mini pies are tremendous enjoyable and when you’re seeking to share some pumpkin pie at a celebration, they’re positively excellent.

• 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 excellent on this recipe and I I really like the little mini variations. They’re so scrumptious and enjoyable to chew into!
• Nice for events. These mini pies are simple to take to a celebration and nice for sharing. There’s no must slice them, they’re tremendous cute, they usually’re simple to choose up and eat.
• Mini or additional mini. These could be made in a daily cupcake pan or a mini cupcake pan if you’d like one thing even smaller and cuter. The instructions are written for the common cupcake pan however I’ve included all the information you could 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, because of the usage of each heavy whipping cream and milk. So good!

What You’ll Want

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

Crust

• All-purpose flour – Make sure to measure the flour appropriately. I at all times advocate a meals scale.
• Salt – For added taste. Don’t skip it!
• Unsalted butter – COLD is vital right here! Hold it within the fridge till you could use it or you can even pop it within the freezer for a bit.
• Ice water – Once more, chilly is vital! Use the coldest water you doable can, like a glass of literal ice water. Retaining the butter chilly is vital to getting these flaky pockets within the crust. These little pockets of butter will soften through the baking course of to provide you flakey layers.

Pie Filling

• Pumpkin puree – The Libby model is my go-to. I positively advocate canned puree over recent 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 rather necessary 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 scale back the chance of cracking and preserve a easy texture.
• Heavy whipping cream – Make certain that it’s at room temperature. I wouldn’t advocate swapping this out for one more milk. The heavy cream offers the creamiest texture and finest taste.
• Milk – I like to recommend 2% or entire milk. The milk must be at room temperature.
• Whipped cream – I like to prime these mini pies with my home made 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 relax 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 beneath.

Make the crust

• Mix the flour and butter. Pulse 3/4 cup of flour and salt in a big meals processor 2-3 instances. Add the butter and course of for about 15 seconds till a crumbly dough varieties 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 every thing collectively till bigger clusters type. 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 at the very least an hour (or as much as 2 days).

Make the pies

• Lower 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 may 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 substances, 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 relax within the fridge for 3-4 hours.
• Take pleasure in. High 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’ll be able to simply adapt it to a mini cupcake pan. You’ll simply must 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 can make a second batch, however you’d solely get about 6-8 extra.

Suggestions for Success

• Use COLD substances for the crust. It’s crucial that the butter and water used to make the crust are chilly. Retaining the butter chilly is vital to creating the a flaky, buttery crust. I like to recommend retaining the butter within the fridge till wanted.
• Use ROOM TEMPERATURE substances for the pie filling. Then again, it’s necessary to make use of room temperature substances when making the pumpkin pie filling. Take note of those which can be marked as room temperature as you don’t need them to be chilly. When you add them chilly, you’ll very probably find yourself with cracked pies.
• Use store-bought crust. When you 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 reducing 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 offers the pie time to complete setting and prevents cracks on the floor.

Make Forward & Storage

• Make forward. The pie crust could be made as much as 2-3 days upfront or frozen for as much as 3 months. In both case, you’ll need to wrap it tightly in plastic wrap. The ready pies could be made 1-2 days upfront and refrigerated till able to serve.
• Correct storage. Hold 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 Strive

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
• 
  Cook dinner Time: Quarter-hour
• 
  Complete Time: 6 hours 45 minutes
• 
  Yield: 12 mini pies
• 
  Class: Dessert
• 
  Methodology: Oven
• 
  Delicacies: American

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Description

These Mini Pumpkin Pies are made with a buttery, flakey crust and a superbly 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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Components

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 mild 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 instances.
2. Scatter the cubed butter over the flour and course of till a crumbly dough varieties, about 15 seconds. The flour ought to all be coated – not one of the flour must be dry.
3. Add the remaining half cup of flour (65g) and pulse a number of instances till every thing is evenly distributed. The doughy items ought to break up and it ought to look sandy. There shouldn’t be a bunch of huge items remaining. A couple of are positive, but it surely must 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 every thing collectively. The crumbs ought to start to type bigger clusters. When you 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 chunk 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 at the very least 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 chunk 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 use a cookie cutter, jar lid, biscuit cutter, or one thing related. You’ll want 12 circles and should re-roll the dough a couple of times. If it will get too heat to work with, you can 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 substances and whisk till nicely 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. Chances are you’ll must 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. High min pies with whipped cream, if desired, then serve. Pies could 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: Make sure 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 home made can typically have an excessive amount of moisture.
• Heavy whipping cream – I wouldn’t advocate swapping this out for one more milk. The heavy cream offers the creamiest texture and finest taste.
• Milk – I like to recommend 2% or entire milk. The milk must be at room temperature.
• Make forward. The pie crust could be made as much as 2-3 days upfront or frozen for as much as 3 months. In both case, you’ll need to wrap it tightly in plastic wrap. The ready pies could be made 1-2 days upfront and refrigerated till able to serve.
• Storage. Hold 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.

Vitamin

• Serving Dimension: 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