Description
A cozy autumn dessert that’s perfect for holiday gatherings or a sweet treat on a crisp evening. These mini pumpkin pies are spiced to perfection, topped with fluffy whipped cream, and designed to impress both in flavor and presentation. Their small size makes them perfect for sharing, gifting, or enjoying as a personal indulgence.
Ingredients
For the Pie Crust:
-
1 ½ cups all-purpose flour
-
½ teaspoon salt
-
1 tablespoon sugar
-
½ cup unsalted butter, cold and cut into cubes
-
3–4 tablespoons ice water
For the Pumpkin Filling:
-
1 cup pumpkin puree (canned or fresh)
-
½ cup brown sugar, packed
-
¼ cup granulated sugar
-
1 teaspoon ground cinnamon
-
½ teaspoon ground nutmeg
-
¼ teaspoon ground ginger
-
¼ teaspoon ground cloves
-
½ teaspoon salt
-
2 large eggs
-
½ cup evaporated milk
For the Whipped Cream:
-
1 cup heavy whipping cream
-
2 tablespoons powdered sugar
-
½ teaspoon pure vanilla extract
Instructions
-
In a large mixing bowl, combine flour, salt, and sugar for the pie crust. Add cold butter cubes and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
-
Preheat the oven to 375°F (190°C). Lightly grease a mini muffin or tart pan, or line with small paper liners.
-
Roll out the chilled dough to about ⅛-inch thickness on a lightly floured surface. Cut circles slightly larger than the muffin cups and gently press into the pan to form pie shells.
-
In a medium bowl, whisk together pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Beat in eggs one at a time, then stir in evaporated milk until smooth and well combined.
-
Spoon the pumpkin filling into each pie shell, filling about ¾ full. Smooth the tops with a spoon.
-
Bake for 20-25 minutes, or until the filling is set and a toothpick comes out clean. If crust edges brown too quickly, cover with foil.
-
Allow pies to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
-
Beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form. Do not overwhip.
-
Top each cooled pie with whipped cream. Garnish with a sprinkle of cinnamon or a small piece of chocolate if desired.
-
Serve immediately or refrigerate until ready to enjoy.
Notes
-
Keep the dough cold for a flaky crust.
-
Adjust spices to taste.
-
Cool pies completely before adding whipped cream to prevent melting.
-
Mini pies can be made ahead and stored in the refrigerator; add whipped cream just before serving.
-
Fresh pumpkin can be used instead of canned; roast and puree for best results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes