Mini Pumpkin Pies

Course Dessert, Pie

Cuisine American

Keyword mini-pumpkin-pies, pumpkin-pie-recipes

Prep Time 25

Cook Time 20

Cooling time 3

Total Time 3 45

Servings mini pies

Calories 273kcal

Ingredients

1 14 oz box refrigerated pie crusts (2 crusts)
1 15 oz can pumpkin puree
1/3 cup heavy cream OR 1 (5 oz ) can evaporated milk
1/2 cup granulated sugar
2 tsp pumpkin pie spice plus additional for garnishing
1/4 tsp salt
1 tsp pure vanilla extract
2 large eggs
Homemade Whipped Cream:
1 cup heavy cream
1/4 cup granulated sugar
1 tsp pure vanilla extract

Instructions

Rollout pie crusts on a lightly floured non stick surface. Use a 3” cookie or biscuit cutter, to cut out 12 discs. Re-roll scraps as needed to yield 12.
Place rounds into each cup of a standard cupcake pan lightly sprayed with baking spray. Press onto bottom and sides. Flute edges as desired with the tines of a fork. Once all crusts are in place, place into the fridge to chill for 20 minutes, before filling. (this prevents the pie crust from shrinking while baking.)
Preheat oven to 350°F. In a medium size mixing bowl whisk together pumpkin, heavy cream, granulated sugar, pumpkin pie spice, salt, vanilla and eggs. Mix well.
Divide filling evenly among muffins cups. (Use a small scoop for even distribution)
Bake at 350°F for 25-30 minutes or just until the centers are set when the pan is gently shaken and the tops are lightly golden brown.
Cool pies in the pan on a wire rack. Carefully remove from the pan to a container or cover with plastic wrap and chill for at least 3 hours prior to serving.
Homemade Whipped Cream - In a large bowl using an electric mixer, whip together cream, sugar and vanilla until stiff peaks have formed. Add to a piping bag (or a resealable Ziplock bag with the corner snipped off) and pipe little dollops of cream onto each mini pumpkin pie. Dust with additional pumpkin pie spice.
Store leftover mini pumpkin pies chilled in an airtight container for up to 3 days.
Make a Full Size Pumpkin Pie - You can use this recipe to make a whole pumpkin pie. Instead of cutting out the smaller crusts, press a single crust into a standard depth 9-inch pie dish. Bake a whole pie at 350°F for about 50-55 minutes or until the center is set when gently shaken and the top is lightly golden brown. Check halfway through baking and cover the edges of the crust to prevent over browning, if needed.

Notes

Homemade Pie Crust - Refrigerated pie crusts make these mini pumpkin pies a cinch to make. You can of course, make your own pie dough. Checkout my recipe for Flaky Pie Crust here. Keep in mind, should you choose to use your own crust recipe, you'll need a recipe that will yield two crusts to make these pies.
Pumpkin- Fresh pumpkin can be used for the filling. Keep in mind, it should be cooked down to remove as much liquid as possible. Canned pumpkin is thick and has already been reduced. Canned pumpkin was used in this recipe. Should you choose to make your own, it should be reduced and cooled before proceeding with this recipe. See how to make your own Pumpkin Puree here.
Pumpkin Spice - Pumpkin pie spice is a combination of ground cinnamon, ginger, nutmeg, cloves and allspice. You can adjust the recipe making your own or use ground cinnamon, instead.
Sugar - You can use light brown sugar in place of granulated sugar for the pie filling.
Double the Recipe- This recipe may make more than 12 pies, have an extra pan handy, just in case. This recipe will also easily double for more servings.
Whipped Cream - Homemade whipped cream should be made the day you're planning on serving it. You can replace it with Cool Whip, if desired.
Should Pumpkin Pie Be Served Warm or Chilled - These mini pies are best served chilled. If topped with whipped cream, reheating is not an option.

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