Fall is here, and with it comes our beloved Mini Pumpkin Pies. This delightful dessert is not only irresistibly delicious, but it’s also a visual treat. Each little pie, nestled in its own mini pie tin, is a masterpiece in miniature. The flaky crust, the rich pumpkin filling – it’s a taste of the season, a treat that takes you back to those warm, cozy, pumpkin-filled moments of childhood.
Fall in love with fall all over again with our Mini Pumpkin Pies—a delightful twist on the classic pumpkin pie. These easy pumpkin mini pies are not only adorable but also incredibly scrumptious, making them the ideal treat for autumn gatherings and holiday feasts.
With the perfect blend of warm spices, velvety pumpkin filling, and a flaky crust, each bite is a heavenly taste of the season. So, roll up your sleeves, and let’s dive into creating these mini masterpieces!
Supplies and Equipment Needed:
- Cupcake pan (makes 12)
- Mixing bowls
- Hand mixer or stand mixer
- 3-inch cookie cutter
- Piping bag or resealable bag (for cream)
- Parchment paper
- Nonstick cooking spray
- Knife (for decorating)
- Refrigerator
- Oven
Ingredients:
- 1 refrigerated pie crust
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 2/3 cup pureed pumpkin (canned)
- 2 tablespoons buttermilk
- 2 large eggs
- ½ cup heavy whipping cream
- ½ teaspoon vanilla
- 2 tablespoons powdered sugar
- Pinch of pumpkin pie spice (for garnish)
How To Make Mini Pumpkin Pies
Prepare the Crust:
- Roll out the refrigerated pie crust and, using a 3-inch cookie cutter, cut out 12 discs. You may need to re-roll the cutoffs to get 12.
- Place each disc into a cupcake pan, pressing it into the cavity. You can flute the edges or leave them plain for a rustic look.
- Refrigerate the cupcake pan with the pastry crust while you move on to the next step.
Preheat and Mix:
- Preheat the oven to 400°F.
- In a medium mixing bowl, combine cinnamon, ginger, nutmeg, cloves, salt, pureed pumpkin, buttermilk, and eggs. Mix well.
Fill the Crusts:
- After 20 minutes of chilling, remove the cupcake pan from the refrigerator and place 1 tablespoon of the pumpkin filling into each crust.
Baking Magic:
- Bake in the oven at 400°F for 10 minutes, then reduce the oven temperature to 325°F and bake for another 10 minutes.
Cool and Set:
- Remove from the oven and allow the mini pies to cool. Refrigerate them for at least 3 hours to set.
Whip Up the Cream:
- In a medium mixing bowl, add the heavy cream, vanilla, and powdered sugar. Beat until stiff peaks form.
Creamy Finish:
- Transfer the whipped cream to a piping bag (or a resealable bag with the corner snipped off) and pipe dollops of cream onto each mini pumpkin pie.
Garnish with Spice:
- Finish by dusting a pinch of pumpkin pie spice over the creamy tops of your mini pumpkin pies.
These Mini Pumpkin Pies are the epitome of autumn’s cozy embrace. With a spiced pumpkin filling nestled in a flaky crust and crowned with billows of whipped cream, they capture the essence of the season. Whether you’re indulging in a sweet treat for yourself or sharing with loved ones, these mini pies are a delightful way to savor the flavors of fall.
Easy Mini Pumpkin Pies
Equipment
- Supplies and Equipment Needed:
- Cupcake pan (makes 12)
- Mixing bowls
- Hand mixer or stand mixer
- 3-inch cookie cutter
- Piping bag or resealable bag (for cream)
- Parchment Paper
- Nonstick cooking spray
- Knife (for decorating)
- Refrigerator
- – Oven
Ingredients
- 1 Refrigerated Pie Crust
- ¼ Cup Granulated Sugar
- 1 Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Ginger
- ¼ Teaspoon Ground Nutmeg
- 1/8 Teaspoon Ground Cloves
- 1/8 Teaspoon Salt
- 2/3 Cup Pureed Pumpkin canned
- 2 Tablespoons Buttermilk
- 2 Large Eggs
- ½ Cup Heavy Whipping Cream
- ½ Teaspoon Vanilla
- 2 Tablespoons Powdered Sugar
- Pinch Pumpkin Pie Spice garnish
Instructions
- Roll out the refrigerated pie crust and using a 3” Cookie cutter, cut out 12 discs. You’ll need to take the cutoffs and roll it out again to get 12.
- Place each disc into a cupcake pan (you don’t need to grease the pan) and press into the cavity. Once it is evenly sitting in the cupcake pan you can flute the edges if you like, or use a knife to decorate. You can also leave it plain to have a more rustic look.
- Once you have the cupcake pan lined with the pastry crust place it back in the refrigerator to keep cold while you move onto the next step.
- Preheat the oven to 400°F.
- In a medium mixing bowl add the cinnamon, ginger, nutmeg, cloves, salt, pureed pumpkin, buttermilk and eggs. Mix well.
- After 20 minutes have passed, take the cupcake pan out of the refrigerator and put 1 tablespoon of the pumpkin filling into each crust.
- Bake in the oven at 400°F for 10 minutes then turn down the oven to 325°F for another 10 minutes.
- Remove from the oven and allow to cool, then place in the refrigerator to completely set for a minimum of 3 hours.
- In a medium mixing bowl add the cream, vanilla and powdered sugar and beat until stiff peaks have formed.
- Add to a piping bag (or a resealable bag with the corner snipped off) and pipe little dollops of cream onto each mini pumpkin pie.
- Dust with a pinch of Pumpkin Pie spice.
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