Mini Pumpkin Pies Recipe - Your Favorite Fall Dessert!
Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Mini Pumpkin Pie Ingredients:
►1 homemade pie crust disk, or 2 store-bought pie crust rolls
►15 oz pumpkin puree
►1 large egg
►1 large egg yolk
►1/2 cup packed light brown sugar
►1/4 cup granulated sugar
►1 tsp pumpkin pie spice
►1/2 tsp cinnamon
►1/4 tsp salt
►1 tsp vanilla extract
►3/4 cup evaporated milk, 6 oz
Ingredients for Whipped Cream:
►1 cup heavy whipping cream
►3 Tbsp granulated sugar
►1/2 tsp vanilla extract
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 Types of pie crust to use
1:18 Rolling our and cutting pie dough
2:16 Molding dough into muffin cups
2:51 Making pumpkin pie filling
4:33 How to bake mini pumpkin pies
5:32 Making whipped cream frosting for topping
6:43 Piping on the frosting
7:18 Taste test
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Mini Pumpkin Pie Recipe! | ANNA'S OCCASIONS
Pumpkin Pie Oh My! Anna Olson shows you how to bake individual sized Pumpkin Pies, a perfect dessert for Thanksgiving!
This video is another installment of our Anna's Occasions series where professional baker Anna Olson shows you how to make the best desserts for every special occasion!
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Recipe
Makes 6 individual pies**
(Or enough for one 9-inch 23-cm pie)
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
Pie Dough:
2 ½ cups (375 g) all-purpose flour
1 Tbsp granulated sugar
1 tsp fine salt
3 Tbsp (45 ml) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) cool water
2 tsp (10 ml) white vinegar or lemon juice
Filling
2 cups (500 g) pure pumpkin puree
¾ cup (150 g) packed light brown sugar
3 Tbsp (45 mL) fancy molasses
¾ tsp ground cinnamon
¾ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp fine salt
3 large eggs
1 1/3 cups (330 mL) whipping cream
Topping:
1 ½ cups (375 mL) whipping cream
1 ½ Tbsp instant skim milk powder
2 Tbsp icing sugar
Directions
1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.
3. Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper. Pull the pie dough from the fridge 30 minutes before you wish to roll it out.
4. Divide the dough into 6 pieces. On a lightly floured surface, roll out a piece of dough to just under ¼-inch (6 mm) thick. Dust each of your 6 pie shells with flour and line the tart shell with the pastry, trimming away any excess. Place on the prepared baking tray. Repeat with the remaining pastry portions and tart shells, and chill the shells while you prepare the filling.
5. Whisk the pumpkin puree with the brown sugar, molasses, cinnamon, ginger, nutmeg, allspice, cloves and salt until evenly blended. Whisk in the eggs followed by the cream. Pour this carefully into each of the tart shells and bake for about 30 minutes, until all but an inch at the centre of each tart jiggle when the shell is moved. Allow the tarts to cool on the tray on a cooling rack to room temperature and then chill for at least 90 minutes before serving.
6. To garnish the tarts, whip the cream and skim milk powder until it holds a soft peak when the beaters are lifted. Whisk in the icing sugar. Remove each tart from its metal shell. Dollop each tart with a bit of cream and serve.
**This recipe can be baked as a traditional 9-inch (23 cm). Prepare the dough and filling as above, line a glass pie plate with the pastry and chill while making the filling. Bake the pie for about 50 minutes at 375°F (190°C).
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How to make Mini Pumpkin Pie on a Stick!
Mini Pumpkin Pie on a Stick Recipe -
Ingredients:
1 pie crust
16 oz cream cheese, softened
½ cup pumpkin puree
¼ cup granulated sugar
¼ cup brown sugar
½ tsp vanilla extract
½ tsp ground cinnamon
⅛ tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
2 large eggs
Ovenproof lollipop sticks
1 egg, for brushing
Brown sugar, for garnishing
Steps:
1. For the pumpkin filling, combine cream cheese, pumpkin puree, granulated white sugar, brown sugar and spices; mix with an electric mixer on medium speed until well blended. Gradually add the eggs and vanilla extract and mix until blended. Pour into a 9-inch diameter pie dish and bake at 350°F for 35 to 45 minutes or until set. Remove from the oven and let cool to room temperature. Refrigerate for at least 3 hours before using.
2. Remove the dough from your fridge and roll it out on a floured working table.
3. Using a round shaped cutter, cut out as many pieces as possible. Lay them on top of parchment paper or a silicone baking mat
4. Place your ovenproof sticks on top of one of the little round doughs and top it with your filling. Brush some egg on the edges and cover with a second layer of dough. Use a fork to slightly press together the edges of your pie pops to seal them.
5. Brush the top of the pops with egg and sprinkle some brown sugar.
6. Bake at 375 F for about 15 minutes until light golden brown. Let cool for at least 15 minutes before serving.
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Mini Pumpkin Pies
Easy, Adorable, Yummy
Mini Pumpkin Pies | Sally's Baking Recipes
With quicker bake and cool times, plus no need for blind baking the pie crust, there’s no denying that mini pumpkin pies are easier than the full-size version. They’re fun, festive, and baked in a mini muffin pan. This recipe uses my homemade pie crust and a deeply spiced filling like my original pumpkin pie.
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MINI PUMPKIN PIES | easy, healthy, & homemade recipe
These Mini Pumpkin Pie Bites are an easy, healthy, homemade recipe that is insanely delicious. Learn how to make pumpkin pie healthier and bite-sized in this step-by-step video! Perfect for the holidays or for anyone who just loves pumpkin pie.
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PUMPKIN PIE BITES | easy, healthy, homemade recipe
1 (15 ounces) can pumpkin puree (2 cups)
1/2 cup coconut milk cream (scoop the cream from the top of the can)
1/2 cup real maple syrup
2 eggs + 1 egg yolk
1 teaspoon ground cinnamon
1.5 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher sea salt (this is my favorite)
Crust
2 cups raw pecans
1/2 cup unsweetened shredded coconut
1/4 cup real maple syrup
2 tablespoons coconut oil
1/4 teaspoon kosher sea salt
Pre-heat oven to 350 Fº
In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over blend or you will end up with nut butter.
Add in the maple syrup, coconut oil, and sea salt. Pulse again until everything is well combined.
Line a 12-cup muffin pan with cupcake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 minis in total).
Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.
Filling:
In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt.
Use a hand mixer to mix until everything is well combined.
Divde the filling as evenly as possible amongst all 16 muffin cups.
Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.
Serve topped with whipped cream and an extra dash of cinnamon.
Makes 16 mini pies.
NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g
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