Mini Pumpkin Pies
These mini pumpkin pies are made with a buttery pie crust, filled with pumpkin pie filling, and topped with a dollop of whipped cream.
Ingredients
Crust
- 2 ½ cups Flour
- 2 tablespoon Granulated sugar
- ½ teaspoon Kosher salt
- 230 g Butter cold, cut into cubes
- 8 tablespoon Water iced
Filling
- 1 ¼ cups Pumpkin puree
- 250 g Sweetened condensed milk
- 2 Eggs
- ¼ cup Milk
- 1 ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Ginger
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
Whipped cream
- 1 cup Heavy whipping cream
- 2 tablespoon Powder sugar
- 1 teaspoon Vanilla extract
Instructions
- Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
- Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
- Preheat an oven to 180c (350f) and prepare a muffin pan with softened butter.
- Into a large mixing bowl, add the pumpkin puree, eggs, sweetened condensed milk, kosher salt, cinnamon, nutmeg, ginger, and vanilla extract. Mix with a whisk until well combined.
- Transfer the pie dough disk onto a clean floured surface and roll it with a rolling pin into a circle.
- Using a 3 ½ inch cookie cutter, cut out circles. You should get 12 circles for 12 mini pies.
- Pour the pumpkin filling onto the crusts using an ice cream or cookie scooper. Fill each crust to the top.
- Bake in a 180c (350f) preheated oven in the third lower rack of the oven for 30-40 minutes or until the edges of the pies are fully set, and the middle seems jiggly.
- Do not overbake these. These pies continue to bake when it cools down and will set completely in the fridge.
- Let the pie cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best.
- Top the mini pies with whipped cream, cinnamon, and chopped pecans. Serve, and enjoy!
Notes
- Use cold butter, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overbake the pies! Bake the pies in a 180c (350f) preheated oven for 30-40 minutes or until the pies looks completely set on the edges and a bit wobbly in the middle. The pies will be set completely until it's cooled to room temperature.
- Don’t open the oven door before the pies are fully baked or about to be baked! Drastic changes in the temperature of the pies while baking can cause the pies to crack.
- Don’t skip brushing the pies with egg wash. (one egg and a tablespoon of milk or cream)
- Let the pie cool to room temperature before serving. This step is significant. If you slice your pies when it's hot, you will have a loose filling. For a thick filling let it cool to room temperature, this step allows the pumpkin filling to thicken up.
Nutrition
Calories: 399kcalCarbohydrates: 38gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 99mgSodium: 364mgPotassium: 202mgFiber: 2gSugar: 15gVitamin A: 4847IUVitamin C: 2mgCalcium: 101mgIron: 2mg
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