Description
Delightful Mini Pumpkin Pies featuring a flaky homemade pie dough crust filled with a spiced pumpkin custard, baked to golden perfection and topped with whipped cream and optional chocolate shavings. Perfect for fall gatherings and holiday celebrations.
Ingredients
Scale
Pie Crust
- Cooking spray or melted butter, for muffin tin
- 1 batch basic pie dough
- All-purpose flour, for surface
Filling
- 1 1/3 cups (300 g) pumpkin puree
- 1 cup (235 ml) sweetened condensed milk
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1 tsp ground cinnamon, plus more for serving
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 1/8 tsp ground nutmeg
Topping
- 3/4 cup (175 ml) heavy whipping cream
- Milk chocolate bar, chilled, for serving (optional)
Instructions
- Prepare the Oven and Muffin Tin: Arrange a rack in the center of the oven and preheat to 375°F (190°C). Spray the bottoms and sides of a 24-cup mini muffin tin with cooking spray or brush with melted butter to prevent sticking.
- Roll Out Pie Dough: On a lightly floured surface, roll your pie dough to about 1/8 inch thickness. Using a 3-inch cutter, cut out 24 rounds. Reroll any scraps and continue cutting until you have the required rounds.
- Fit Dough into Muffin Tin: Transfer each dough round to the prepared muffin tin, pressing gently into the bottom and up the sides to fit snugly. Refrigerate the dough-lined tin until the dough is firm, approximately 15 minutes, to help maintain shape during baking.
- Prepare the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, vanilla extract, ground cinnamon, ground ginger, kosher salt, and ground nutmeg until the mixture is smooth and well combined.
- Fill the Pie Shells: Spoon the filling into each pie dough cup, filling almost all the way to the top, about one heaping tablespoon per cup. Ensure not to overfill to avoid spilling during baking.
- Bake the Mini Pies: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the centers are set and slightly puffed and the edges of the crust turn golden brown. Remove from oven and let the pies cool in the pan for 10 minutes, noting that they will deflate slightly as they cool.
- Cool and Remove from Tin: Using a small offset spatula or spoon, gently lift each mini pie out of the muffin tin. Transfer to a wire rack and allow them to cool completely before serving to achieve the best texture.
- Prepare the Whipped Cream and Garnish: In a large bowl, whip the heavy cream to soft peaks. Top each cooled pie with a dollop of whipped cream. If desired, shave the chilled milk chocolate bar over the tops using a vegetable peeler. Finally, sprinkle a pinch of cinnamon on each pie for an extra touch of warmth and aroma.
Notes
- Use basic pie dough for a flaky and buttery crust; store-bought crust can be substituted if needed.
- Ensure pumpkin puree is smooth for an even filling texture.
- Chilling dough before baking helps prevent shrinking and keeps crusts crisp.
- Allowing pies to cool completely before topping with whipped cream ensures cream doesn’t melt.
- Chocolate shavings are optional but add a lovely contrast in flavor and presentation.
- These mini pies can be stored in the refrigerator for up to 3 days, covered.
Nutrition
- Serving Size: 1 mini pumpkin pie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
