Try these single-serve mini pumpkin pies in place of a big pumpkin pie this year. They are still just as delicious, and portable to top it off!
Are you ready? Ready for some pie? We were just warming up last week when we threw those deliciously scrumptious Chocolate-Drizzled Pecan Pie Bars at ya. And now time for some more! Make sure you come back for pie posts this week so you can start prepping your dessert tables for the next couple of months to come. Yes, it’s time for pie, baby.
There’s nothing like a good ole’ classic pumpkin pie to liven up the dessert table. I don’t think you can officially have Thanksgiving without the pumpkin pie (and for our family, this Pumpkin Roll as well). But sometimes, although I hate to admit it, I overindulge in pie. And I mean I EAT A LOT. BECAUSE I WANT TO TRY THEM ALL. AND THEN I HURT.
I still overdo it every year because I just seriously love pie, but when you start getting the “sugar shakes” with eat bite you try to eat, you know you may have reached your limit.
I love the idea of portable single-serve desserts to help keep my hungry eyes in check. And these pumpkin mini pies are the perfect fit to still get that classic pumpkin, but maybe, just maybe, in a more reasonable portion (that is unless you….ahem, go back and get a few more….then you may as well just throw in the towel and loosen up your belt!)
And this recipe is a piece of
cake pie! We absolutely love the filling from this classic, perfectly spiced Old Fashioned Pumpkin Pie from Simply Recipes – we halved it (with a few minor alterations) to have the right amount for the shells (and we mix it together a little differently, since it’s really not that picky). For the pie crust, use our all-butter pie crust, basic shortening pie crust, or you can buy a pre-made pie crust dough from a grocery store (although, I’m telling ya, these two pie crust recipes are amazing and store-bought just can’t hold a candle to them). We preferred to give these mini pies a more rustic look around the edges to keep it low maintenance. It’s just faster, and still looks cool. But, you can decorate to your heart’s desire as well!
Mini Pumpkin Pies
- 1 double-pastry pie crust butter version, shortening version, or pre-made from store
- 1 cup pumpkin puree fresh or canned
- 1/4 cup brown sugar packed
- 3 tablespoons granulated sugar
- 1 egg + 1/2 yolk beaten
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Dash of nutmeg
- cloves Dash of
- Dash of cardamom optional
- 1/4 teaspoon lemon zest optional
- 3/4 cup heavy cream + additional whipped to garnish
For the shells:
Make the dough as directed in recipe.
Get a 12-tin muffin tin. Spray lightly with cooking spray.
Roll out dough and take a round cookie cutter/biscuit cutter/glass that is 1-2 inches wider than your muffin tin openings.
Cut rounds and gently press into each tin. You may either keep them kind of rough and rustic looking, or press a design into the edges. (Note that these shells will shrink a little during baking.)
For the Filling:
Preheat oven to 400 degrees F.
In a large bowl add all ingredients (except for heavy cream).
Mix until well combined.
Add cream and beat together until all is well mixed.
For the Assembly and Baking:
Add filling to uncooked pie shell rounds.
Place in preheated oven and cook for 10 minutes at the 400 degrees. Then decrease heat to 350 degrees F and cook an additional 15-20 minutes, or until set and the edges are golden brown.
Pumpkin centers will be puffy, but will settle as the pies cool.
Allow to cool completely, remove from pans, and serve topped with whipped cream!
For "mini" mini pumpkin pies (aka in the mini muffin tin), cut out 24 pie crust rounds to size and press in each tin.
Place in preheated 400 degree F oven for 10 minutes, then decrease heat to 350 and cook 4-7 more or until golden brown (will depend on the pan you are using so keep an eye on them to prevent crust from browning to quickly).
More pie headed your way!
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