Mini Pumpkin Pies
There's nothing like a big slice of pumpkin pie on Thanksgiving, but that much pie can be difficult to finish! I made these Mini Pumpkin Pies last year and they were a huge hit.
Servings 12 mini pies
Ingredients
Pies
- 1 refrigerated pie crust
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon table salt
- 2/3 cup pureed pumpkin canned - not pie filling
- 2 tablespoons buttermilk
- 2 large eggs
Whipped Cream
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- 2 tablespoons confectioner's sugar
- pinch pumpkin pie spice garnish
Instructions
Pies
- Roll out the refrigerated pie crust and using a 3” Cookie cutter, cut out 12 discs. You’ll need to take the cutoffs and roll it out again to get 12.
- Place each disc into a cupcake pan (you don’t need to grease the pan) and press it into the cavity.
- Once each is evenly sitting in the cupcake pan you can flute the edges if you like, or use a knife to decorate. You can also leave it plain to have a more rustic look.
- Once you have the cupcake pan lined with the pastry crust place it back in the refrigerator to keep it cold while you move onto the next step.
- Preheat the oven to 400°F.
- In a medium mixing bowl add the cinnamon, ginger, nutmeg, cloves, salt, pureed pumpkin, buttermilk and eggs. Mix well.
- After 20 minutes has passed take the cupcake pan out of the refrigerator and put 1 tablespoon of the pumpkin filling into each crust.
- Bake in the oven at 400°F for 10 minutes then turn down the oven to 325°F for another 10 minutes.
- Remove from the oven and allow to cool, then place in the refrigerator to completely set for a minimum of 3 hours.
Whipped Cream
- In a medium mixing bowl add the cream, vanilla and confectioner's sugar and beat until stiff peaks have formed.
- Add to a piping bag and pipe little dollops of cream onto each mini pumpkin pie.
- Dust with a pinch of Pumpkin Pie spice.