Mini Pumpkin Pies Recipe – Learn like a Pro

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Mini Pumpkin Pies Recipe - Learn like a Pro

Mini Pumpkin Pies Recipe – Learn like a Pro: Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream. They are perfect for Thanksgiving and almost too cute to eat (ALMOST).

Mini Pumpkin Pies are easier than pie and they are the ultimate Fall treat. These Individual Pumpkin Pies are everything you love about Classic Pumpkin Pie, but they are easier to make.

Mini Pumpkin Pie Ingredients:

  1. 1 homemade pie crust disk, or 2 store-bought pie crust rolls
  2. 15 oz pumpkin puree
  3. 1 large egg
  • 1 large egg yolk
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup evaporated milk, 6 oz

Ingredients for Whipped Cream

  • 1 cup heavy whipping cream
  • 3 Tbsp granulated sugar
  • 1/2 tsp vanilla extract

Instructions for How to Make Mini Pumpkin Pies

  1. Unroll pie crusts or roll homemade pie dough into 1/8” thick on a floured surface. Cut 3 1/2” circles using a cookie cutter or the lid from a wide-mouth quart-sized jar will work great. Should get 12 disks total. If using homemade pie dough, you will need to re-roll scraps to get 12 rounds of dough.
  2. Grease a 12-count non-stick muffin pan lightly with cooking spray and place dough rounds inside of each cup, molding the dough to the sides of the muffin cups.
  3. In a large bowl, make the filling: whisk together pumpkin puree, 1 egg, 1 yolk, brown sugar, granulated sugar, pumpkin spice, cinnamon, salt, and vanilla. Gradually whisk in evaporated milk and whisk until combined. Divide the filling between the muffin cups. You should have just enough to fill them up. 
  4. Bake at 350˚F for 30-40 minutes or until the tops of crusts are golden brown (Homemade crust takes longer to bake and is closer to 40 minutes, while store-bought bakes in about 30 minutes).
  5. Cool in pan 10 minutes then run a knife or cake release tool around the edges to help release and transfer to a wire rack and cool to room temperature. Once cool, pipe with whipped cream and dusted with cinnamon.

How to Make Whipped Cream

  • Beat heavy cream for 1 minute until soft peaks form then add 3 Tbsp granulated sugar and 1/2 tsp vanilla extract and beat for 2 minutes or until it’s pipeable is no longer runny. Do not overbeat. 

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