A little twist on the traditional pumpkin pie, literally little! 😉 These adorable bite size mini pumpkin pies are the perfect treat to finish off that heavy Thanksgiving dinner!
I know everyone thinks Thanksgiving is over (well at least here in Canada), but who doesn’t want to celebrate Thanksgiving twice?! I know my family does and with the American Thanksgiving just around the corner I thought it would be a great idea to make these ‘one bite’ mini pumpkin pies (they were a pretty big hit a few weeks ago!)
If you’re like me and my family you are so full from the 1st and 2nd helpings of dinner that there just isn’t any room for dessert! But you can’t say no to dessert, and you persevere anyways, unbuckling your belt, loosening your pants trying to make some more room! But these little mini pumpkin pies are the perfect answer, they are just small enough to give you a taste and finish off your meal with a little sweet.
I made the mini pumpkin pies the same way I’d make mini butter tarts. I made my pastry, rolled it out and using a fluted circular cookie cutter, cut out the dough into circles and placed them into mini muffin pans. I filled each one up with pumpkin puree (that I already had made up and added lots of rich spices, cream and sugar), then once cooled, I topped each one with whipping cream, yum!!
Here’s a little trick I learned along the way to get your mini pies out of the tray, without ruining them in the process! Cut 1 inch strips of parchment paper, lay the strips across the empty muffin holes. Once you’ve cut your dough into circles, place the dough over the muffin holes and press them gently into the empty spaces, with the parchment paper underneath it. Make sure you leave the parchment paper overhanging on the side of the pan. Once you’ve finished baking your pumpkin pies, pull the sides of the parchment paper and out pops your mini pumpkin pies. Voila!
There’s so much to be grateful for this year,
- For the Pastry
- 4 cups all-purpose flour
- ½ teaspoon salt
- 1 cupStirling Churn 84 Butter, cold and cut into cubes
- 1cup crisco, cold (shortening)
- ½ cup cold water
- For the Filling
- 2 cups pumpkin Puree (I used my homemade puree)
- 2 eggs
- ½ cup whipping cream
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ tsp each ground cloves, and nutmeg
- ½ tsp vanilla
- In a food processor add flour and salt, blend until incorporated
- Add cold butter cubes and pulse until butter resembles fine little crumbs
- Then add crisco/shortening and continue to pulse until the entire mixture resembles fine little crumbs (don't overdo it)
- Slowly add your cold water and pulse until the dough forms into a ball, or gently shape it into a ball by hand
- Flatten dough into 2 discs, wrap in plastic and refrigerate for 30 minutes
- Set out mini muffin tins and set aside
- Meanwhile, make your filling
- In a large bowl, whisk together pumpkin puree, eggs, cream, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg and vanilla
- Preheat your oven to 425˚F
- Roll out your dough approx. ⅛ inch thick onto a prepared floured work surface. Using your fluted cookie cutter (approx. 2½ - 3 inches), cut out circles and gently place them into your mini muffin tins creating a little tart.
- Using a fork, gently prick the bottom of each tart
- Once all shells are in the tins, fill to the top with your pumpkin filling
- Bake in the oven for 10-12 minutes until crust is lightly golden and the middle is set
- Once cooled, top with whipping cream
Store in an air tight container for up to 3 days in the fridge.
This recipe can be cut in half if you don't want to make a large batch.