Description
These Mini Pumpkin Pies are delightful single-serving treats perfect for fall gatherings or holiday celebrations. Made with a buttery pie crust and a smooth, spiced pumpkin filling, these bite-sized pies are baked to golden perfection and topped with fluffy whipped cream and optional chocolate shavings for an irresistible dessert.
Ingredients
Scale
For the Pie Crust
- Cooking spray or melted butter, for muffin tin
- 1 batch basic pie dough
- All-purpose flour, for surface
For the Pumpkin 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
For the Topping
- 3/4 cup (175 ml) heavy whipping cream
- Milk chocolate bar, chilled, for serving (optional)
Instructions
- Preheat and Prep: Arrange a rack in the center of your oven and preheat it to 375°F (190°C). Prepare a 24-cup mini muffin tin by spraying the bottoms and sides with cooking spray or brushing them with melted butter.
- Roll Out Dough: On a lightly floured surface, roll out the basic pie dough to about 1/8 inch thickness. Using a 3-inch round cutter, cut out 24 rounds. Reroll scraps as needed to get enough rounds.
- Shape Crusts: Transfer the dough rounds to the prepared muffin tin, pressing them gently into the bottoms and up the sides of each cup. Refrigerate the filled tin until the dough is firm, approximately 15 minutes.
- Make Filling: In a large bowl, whisk together pumpkin puree, sweetened condensed milk, egg, vanilla extract, cinnamon, ground ginger, kosher salt, and nutmeg until the mixture is smooth and evenly combined.
- Fill Pies: Spoon or pour the pumpkin filling into the prepared dough-lined muffin cups, filling them almost to the top with about 1 heaping tablespoon of filling each.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the centers are set and puffed and the crust edges are golden. Allow the pies to cool in the pan for 10 minutes; they will deflate slightly as they cool.
- Remove and Cool: Using a small offset spatula or spoon, carefully lift the pies out of the tin and transfer them to a wire rack. Let them cool completely to room temperature.
- Prepare Whipped Cream: In a large bowl, whip the heavy cream to soft peaks. Dollop a spoonful of whipped cream on top of each cooled pie.
- Add Final Touches: If desired, shave chilled milk chocolate over the pies using a vegetable peeler. Finally, sprinkle each pie with additional ground cinnamon for garnish and flavor.
Notes
- Use chilled pie dough for easier handling and better shape retention.
- Make sure the pumpkin filling is smooth to avoid lumps in the final pies.
- These mini pies can be stored in the refrigerator for up to 3 days.
- Optional chocolate shavings add a nice touch but can be omitted for a simpler version.
- Serve chilled or at room temperature depending on preference.
Nutrition
- Serving Size: 1 mini pumpkin pie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
