Mini Pumpkin Pies

5 from 1 review

These mini pumpkin pies are easy to make pies made in a muffin pan. They have a flaky pie crust, a really creamy pumpkin pie full of spices, and topped with homemade whipped cream.

Prep Time40

Cook Time18

Chilling Time2

Total Time2 58

Servings: pies

Calories: 185kcal

Author: Stephanie Rutherford

Ingredients

Pumpkin Pie

2 sheets Pie Dough I did store bought crust
15 oz Pumpkin puree one whole can
2/3 cup White granulated sugar
2 TBSP Brown sugar light or dark packed
3/4 cup Heavy cream room temperature
1 Large egg room temperature
1 tsp Pure vanilla extract
1/4 tsp Salt
2 tsp Ground cinnamon
1 tsp Pumpkin pie spice
1/4 tsp Ground nutmeg

Whipped Cream

1 cup Heavy cream
2 TBSP Powdered sugar
1 tsp Pure vanilla extract

US - Metric

Instructions

Pumpkin Pies

Preheat the oven to 400℉. Spray a 12-cup muffin pan with baking spray. Set aside.
Roll one sheet at a time of the pie dough on a lightly floured surface. Use a 3 1/2-inch diameter cookie cutter to cut 12 circles out of the dough. I will only reroll out pie dough for any decoration you want to do.
2 sheets Pie Dough
Place one circle into the muffin pan. Use your finger to press the bottoms and sides into the pan. Do this for the rest. Place the pan in the fridge to chill while you make the pie filling.
In a medium bowl, add the pumpkin puree, sugar, brown sugar, heavy cream, egg, vanilla, salt, cinnamon, pumpkin pie spice, and nutmeg. Use a whisk to mix together.
15 oz Pumpkin puree, 2/3 cup White granulated sugar, 2 TBSP Brown sugar, 3/4 cup Heavy cream, 1 Large egg, 1 tsp Pure vanilla extract, 1/4 tsp Salt, 2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1/4 tsp Ground nutmeg
Use a cookie scoop (about 2 1/2 tablespoons) to scoop the pie batter into the pan. Fill this about a little over 3/4 full (compared to the pie crust not the muffin pan) You will want to fill these up because once they bake they will puff up, but will sink a little after it cools.
Bake for 17-20 minutes. Bake until the pie looks set and the edges of the pie crust looks lightly golden.
Let the pies sit in the hot pan for 30 minutes before using a knife to pop them out of the pan. Let them cool on a cooling rack completely.
Once cool, place in an airtight container for at least 2 hours to chill. They have a better and stronger flavor when cold.
For any extra decoration on top: Preheat the oven to 350F. Line a cookie sheet with parchment paper. Roll out the pie dough on a lightly floured surface and use a small cookie cutter to cut shapes out. I did one per pie. Place on a cookie sheet spread out. Mix an egg and 1 teaspoon of water together and use a pastry brush to brush the top of the pie. Sprinkle coarse sugar on top. Bake for about 10 minutes until they are lightly golden brown.

Whipped Cream

This part is optional if you wanted to just get store bought whipped cream. Homemade whipped cream always tastes better though!
In a metal bowl, using a mixer with a whisk attachment, add heavy cream, powdered sugar, and vanilla. Beat on high speed until medium peaks form.
1 cup Heavy cream, 2 TBSP Powdered sugar, 1 tsp Pure vanilla extract
Spoon the whipped cream on top of the cold pies. Top with any decoration you would like.

Notes

Pull out the dairy ingredients out 2 hours before baking.

Nutrition