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Mini Pumpkin Pies Recipe

Mini Pumpkin Pies Recipe
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★★★★★

5.3 from 8 reviews

These Mini Pumpkin Pies are perfect bite-sized treats featuring a spiced pumpkin filling topped with a buttery cinnamon crumble. Made with a flaky pie crust and a creamy, warmly spiced filling, these individual pies are ideal for fall celebrations or anytime you crave a nostalgic pumpkin dessert.

Ingredients

Scale

Pie Crust

  • 1 pie crust

Pumpkin Filling

  • 4 tablespoons butter
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup pumpkin puree
  • 1 tablespoon flour
  • ½ cup sweetened condensed milk
  • 1 egg

Topping

  • ½ cup brown sugar (packed)
  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ cup butter (melted)
  • 1 cup all-purpose flour

Instructions

  1. Prepare the crust: Roll out the pie crust dough on a lightly floured surface to about ¼ inch thickness to ensure a sturdy base for the pies.
  2. Cut and line muffin pan: Using a 5-inch cookie cutter, press out twelve circles from the dough and carefully line each section of a muffin pan with these discs to form individual crusts.
  3. Chill crust: Place the prepared muffin pan with crusts in the refrigerator and chill for 20 minutes to help maintain shape during baking.
  4. Preheat oven: Set your oven temperature to 350°F (180°C) to get it ready for baking the pies.
  5. Make the pumpkin filling: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Add light brown sugar, granulated sugar, cinnamon, nutmeg, cloves, pumpkin puree, sweetened condensed milk, egg, and flour. Whisk continuously until the mixture starts to bubble.
  6. Thicken filling: Reduce heat to low and keep stirring gently until the filling thickens to a spreadable consistency. Remove the pan from heat and set aside to cool slightly.
  7. Prepare crumble topping: In a medium bowl, combine brown sugar, granulated sugar, cinnamon, and salt. Add warm melted butter and mix well. Then add flour and stir with a fork until moist clumps form, creating a crumbly topping mixture.
  8. Assemble pies: Spoon a heaping tablespoon of pumpkin filling into each tart shell in the muffin pan. Evenly sprinkle the crumble topping over each filled tart.
  9. Bake the pies: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes, or until the crust is golden brown and the topping is set.
  10. Cool before serving: Remove the mini pumpkin pies from the oven and allow them to cool to room temperature in the pan before serving for best texture and flavor.

Notes

  • Use chilled pie crust dough to prevent shrinking during baking.
  • Ensure the filling is thick enough before filling the crusts to avoid soggy bottoms.
  • The crumble topping adds texture and contrast to the creamy pumpkin filling.
  • These pies can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a spicier version, add a pinch of ground ginger or allspice to the filling.

Nutrition

Keywords: mini pumpkin pies, pumpkin dessert, fall recipes, pumpkin pie, individual pies, crumb topping

Find it online: https://thefoodrecipe.com/mini-pumpkin-pies-recipe/