Description
These Mini Pumpkin Pies feature a velvety smooth filling that melts in your mouth, perfectly balanced with warm spices and a hint of sweetness. The buttery, flaky crust adds a delightful crunch, making each bite a harmonious blend of textures and flavors that evoke the essence of fall.
Ingredients
Scale
- Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- ¼ cup granulated sugar
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
- Filling:
- 1 cup canned pumpkin puree
- ½ cup heavy cream
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine flour, sugar, and salt for the crust. Cut in butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
- Roll out the dough on a floured surface to 1/8 inch thick and cut into circles to fit mini pie pans.
- Press the dough into the pans and trim excess. Prick the bottoms with a fork.
- In a separate bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, vanilla, spices, and salt until smooth.
- Pour the filling into the prepared crusts, filling each about 3/4 full.
- Bake for 25-30 minutes or until the filling is set and a toothpick comes out clean. The edges should be golden brown.
- Let cool before serving. Enjoy warm or chilled!
Notes
- Make-ahead: The crust can be prepared and refrigerated a day in advance.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Substitutions: Use coconut cream for a dairy-free option or maple syrup instead of brown sugar for a different sweetness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 10 grams
- Sodium: 150 milligrams
- Fat: 9 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 40 milligrams
Keywords: Mini Pumpkin Pies, Sweet Filling, Pumpkin Dessert, Fall Recipes, Individual Pies, Thanksgiving Treats, Creamy Pumpkin Filling, Easy Mini Pies, Homemade Pumpkin Pie, Seasonal Desserts, Bite-Sized Treats, Flaky Crust, Comfort Food, Holiday Baking