These adorable bite-size mini pumpkin pies are the perfect treat to finish off that heavy Thanksgiving dinner! They are a little twist on the traditional pumpkin pie, literally little! 😉 The recipe makes a lot, perfect for a large gathering.
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 sweetness.
How to Make Mini Pumpkin Pies
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. Then, 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!
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,
Mini Pumpkin Pies
A little twist on the traditional pumpkin pie. These adorable bite size mini pumpkin pies are the perfect treat to finish off that heavy Thanksgiving dinner. The recipe makes a lot, perfect for a large gathering.
- Prep Time: 1 hour
- Cook Time: 12 mins
- Total Time: 1 hour 12 mins
- Yield: 66 1x
- Category: Dessert
- Cuisine: Canadian
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 1 cup crisco, cold (shortening)
- 1/2 cup cold water
- 2 cups pumpkin puree (I used my homemade puree)
- 2 eggs
- 1/2 cup whipping cream
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon each ground cloves and nutmeg
- 1/2 teaspoon 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.
- Prepare parchment strips if using. See notes.
- Roll out your dough approx. 1/8 inch thick onto a prepared floured work surface. Using your fluted cookie cutter (approx. 2 1/2-3 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.
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.
I tested this recipe with homemade pumpkin puree and with canned pumpkin, and I have to say without a doubt the homemade puree was way better!
Store in an airtight 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.
- Serving Size: 1
- Calories: 94
- Sugar: 2g
- Sodium: 42mg
- Fat: 6.4g
- Saturated Fat: 3.3g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 8.2g
- Fiber: 0.4g
- Protein: 1.1g
- Cholesterol: 15mg
Yes, mini pumpkin pies freeze well. Store in an airtight container and freeze mini pies for up to a month. Let mini pies come to room temperature and add fresh whipping cream when ready to serve. Do not freeze mini pumpkin pies with whipping cream.
Mini pumpkin pies can be made up to 2 days ahead of time. After that, they start to lose their freshness and the pastry will become soft.
Yes, mini pies can be left at room temperature for up to 2 days or stored in the fridge for up to five days. Let mini pies come to room temperature before enjoying.
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