Mini Pumpkin Pies

 

Mini Pumpkin Pies are cute little portions of the beloved Thanksgiving pumpkin pie.

 

Melanie here again from Garnish & Glaze.  I’m so happy to be back to share these adorable Mini Pumpkin Pies with you!

Mini Pumpkin Pies are cute little portions of the beloved Thanksgiving pumpkin pie.

 

There is just something about miniature things are irresistibly cute.  Well, not only are these mini pies adorable, they are delish!

Mini Pumpkin Pies are cute little portions of the beloved Thanksgiving pumpkin pie.

 

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!

Mini Pumpkin Pies are cute little portions of the beloved Thanksgiving pumpkin pie.

 

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.

Mini Pumpkin Pies are cute little portions of the beloved Thanksgiving pumpkin pie.

 

They’re also great for after your Thanksgiving feast.  Everyone can make more room for one of these little guys!

Mini Pumpkin Pies

Mini Pumpkin Pies

Ingredients:

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

Directions:

  1. Mix flour and salt together and then use a pastry blender to mix in the shortening until you form pea-size crumbs.
  2. Add 1 tablespoon cold water at a time, gently mixing with a fork after each addition.
  3. When the dough begins to come together and form a loose ball, stop adding water.
  4. Press dough together into the shape of a dish and wrap in plastic wrap.
  5. Chill for 30 minutes.
  6. Preheat oven to 425 degrees F.
  7. Mix filling ingredients together and set aside.
  8. 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).
  9. Use a 3 1/2 to 4 inch diameter cookie cutter, biscuit cutter, or cup to cut dough.
  10. Press the scraps together and repeat.
  11. Press each circle of dough into the wells of a muffin tin.
  12. 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.)
  13. 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.
  14. Cool in pan for 10 minutes and then remove onto a wire rack to finish cooling.

Nutrition Information

Yield: 18, Serving Size: 1

  • Amount Per Serving:
  • Calories: 189 Calories
  • Total Fat: 12g
  • Cholesterol: 23.3mg
  • Carbohydrates: 17.2g
  • Fiber: 1.1g
  • Sugar: 5.3g
  • Protein: 3.6g
All images and text ©Carrian Cheney for Oh Sweet Basil.

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.