Melanie here again from Garnish & Glaze. I’m so happy to be back to share these adorable Mini Pumpkin Pies with you!
There is just something about miniature things are irresistibly cute. Well, not only are these mini pies adorable, they are delish!
First, the crust is amazing! So light, tender, and flaky. Then there’s the pumpkin filling which is super simple and packed with cinnamon. You can stop there but why not add some whipped cream?! And then the final touch is to sprinkle the little pies with a dusting of cinnamon or pumpkin pie spice. Gorgeous!
These are perfect for gatherings where there are lots of desserts and you want to try EVERY SINGLE ONE. It’s the perfect sampling of the classic pumpkin pie… and you can always snag another one… or two.
They’re also great for after your Thanksgiving feast. Everyone can make more room for one of these little guys!
Can Pie Dough Be Frozen?
Pie dough will keep very well in the freezer.
Press into a ball or disc and cover tightly or place in freezer bag.
Thaw completely and then roll out and place in pie dish and bake.
Or, roll out, place in pie dish and freeze.
Thaw completely and bake as normal.
Can You Freeze Baked Pumpkin Pie?
To freeze pumpkin pie, cook completely on a cooling rack.
Wrap tightly in plastic wrap or place inside freezer bag.
Freeze for up to 2 months.
Can You Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Puree from scratch (actual fresh pumpkin) is easy, and yes, you can definitely substitute the canned pumpkin for fresh pureed pumpkin.
Substitute in equal amounts (1 cup fresh puree for 1 cup canned).
Clean the pumpkin under cool water and dry well with a clean towel.
Cut in half and remove seeds and stringy insides.
Lay pumpkin upside down on a baking sheet and bake at 350 Degrees until tender.
Or, cut pumpkin in smaller pieces and boil gently till tender, around 20 minutes.
Or, steam the pumpkin pieces for about 20 minutes.
When tender, remove pumpkin pieces and place on a flat surface to cool.
Once cool enough to handle, but not cold, peel the skin layer and scoop out the pumpkin flesh.
Puree the pumpkin in a food processor, in a food mill, or with a hand-held blender until smooth.
Fresh pumpkin holds a lot of moisture.
Before using or storing, line a sieve or fine mesh colander with cheese cloth or a coffee filter and set over a deep bowl.
Let drain for about 2 hours and stir occasionally.
Mini Pumpkin Pies
Mini Pumpkin Pies
For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup + 2 Tablespoons shortening
- 5-6 tablespoons cold water
For the Filling:
- 1 15 ounce can pumpkin puree
- 1 12 ounce can evaporated milk
- 2 eggs
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ginger
For the Topping:
- Whipped cream
- Cinnamon or pumpkin pie spice
- Mix flour and salt together and then use a pastry blender to mix in the shortening until you form pea-size crumbs.
- Add 1 tablespoon cold water at a time, gently mixing with a fork after each addition.
- When the dough begins to come together and form a loose ball, stop adding water.
- Press dough together into the shape of a dish and wrap in plastic wrap.
- Chill for 30 minutes.
- Preheat oven to 425 degrees F.
- Mix filling ingredients together and set aside.
- Roll out the dough onto a lightly floured surface (dough should look marbled from the shortening). Roll as thin as possible (a few millimeters thick).
- Use a 3 1/2 to 4 inch diameter cookie cutter, biscuit cutter, or cup to cut dough.
- Press the scraps together and repeat.
- Press each circle of dough into the wells of a muffin tin.
- Fill each crust to the top with pie filling (about 3 tablespoons). (Depending on how thin you rolled your dough and how high you pushed it up the sides of each well, you might have leftover filling.)
- Bake for 10 minutes and then lower the temperature to 350 degrees F and bake for another 15-20 minutes until knife inserted comes out clean.
- Cool in pan for 10 minutes and then remove onto a wire rack to finish cooling.
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