Description
These Mini Homemade Pumpkin Pies are a delightful twist on the classic fall dessert, featuring a buttery, flaky crust filled with a smooth, spiced pumpkin filling. Perfectly portioned for individual servings, these pies are ideal for holiday gatherings or cozy autumn treats.
Ingredients
Scale
Pie Crust
- 1.5 cups All-purpose flour
- 0.5 cups Unsalted butter, chilled and cut into small cubes
- 0.25 cups Granulated sugar
- 1 pinch Salt
- 4-6 tablespoons Ice water
Filling
- 15 ounces Canned pumpkin puree
- 0.5 cups Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 2 large Eggs
- 0.5 cups Heavy cream
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pies.
- Prepare Dough Base: In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs to form the pie crust base.
- Form Dough: Gradually add ice water, stirring until the dough begins to come together. Shape the dough into a ball, then flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to rest.
- Make Pumpkin Filling: In a separate bowl, combine the canned pumpkin puree, brown sugar, ground cinnamon, nutmeg, ground ginger, eggs, and heavy cream. Mix these ingredients until smooth and evenly blended.
- Shape Pie Crusts: Roll out the chilled dough on a floured surface. Cut out circles sized to fit into the cups of a muffin tin, then press the dough circles into the cups to form individual pie shells.
- Fill and Bake: Fill each crust approximately ¾ full with the pumpkin filling. Bake the pies in the preheated oven for 25-30 minutes or until the filling is set and the crust is golden.
- Cool Pies: Allow the mini pies to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely, ensuring a firm texture.
Notes
- For a flakier crust, work quickly with the butter to prevent it from melting before baking.
- Adjust the spices to taste; adding a pinch of cloves or allspice can enhance the fall flavors.
- Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
- These pies can be stored in an airtight container in the refrigerator for up to 3 days.
- If desired, freeze baked pies wrapped tightly to enjoy later.
