Mini Pumpkin Pies
Experience the comforting taste of fall with these adorable Mini Pumpkin Pies. Baked in a muffin tin, they're perfect for family gatherings, holidays, or simply savoring a bite of autumn's warmth.
Servings: 12 pieces
Ingredients
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- 4-5 tablespoons ice water
For the Pumpkin Filling:
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 egg
- ½ cup evaporated milk
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
Pie Crust:
- Combine all-purpose flour and salt.
- Add cold, cubed butter, blend until it resembles coarse crumbs.
- Gradually add ice water, mixing until dough forms.
- Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
Pumpkin Filling:
- Preheat oven to 350°F (175°C), grease muffin tin.
- Whisk pumpkin puree, sugar, cinnamon, nutmeg, cloves, and salt.
- Add egg, mix, then gradually add evaporated milk.
Assembling Mini Pies:
- Roll out chilled dough, cut circles for muffin cups.
- Press into muffin cups to create crusts.
- Fill with pumpkin filling, leaving space.
- Bake 20-25 minutes until set and golden.
Whipped Cream:
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Notes
- Chill pie dough for easier handling.
- Prevent soggy crusts by blind-baking briefly.
- Adjust spice levels to taste.