Mini Pumpkin Pies
These quick and easy mini pumpkin pies are topped with brown sugar whipped cream and are the perfect handheld dessert this season. Less than 20 minutes to prep, perfect to make ahead of time to get something off the to-do list, and full of warm spices and pumpkin flavor. Option to use pre-made crust or your own--either is great!
Servings: 18 (this can vary)
Ingredients
- 2 refrigerated pie crusts I use pillsbury 14.1 oz. Package , rolled into approx. 1/8-inch thickness, (or this homemade crust)
Pumpkin filling
- 1 ¼ c pumpkin purée
- ½ c plus 2 Tbsp packed brown sugar
- 1 ½ tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ cup evaporated milk
- 1 large egg lightly beaten, room temperature
- ¼ sea salt
Optional Brown Sugar Whipped Cream
- 1 cup heavy cream very cold
- 2 Tbsp powdered sugar
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Whisk together the all of the pumpkin filling ingredients until smooth.
- Roll a chilled pie crust out on a lightly floured surface into about 1/8 inch thickness. Using about a 3 ½ inch cookie cutter, biscuit cutter, etc. cut out 9 rounds, pulling together the scraps and rolling again as needed. Repeat with both pie crusts.
- Spray the muffin cavities of 2 muffin tins with oil, or work in batches if you only have one tin. Press the pie rounds into each cavity, molding the dough into cup-like shape.Spoon the pie filling evenly across the 24 pie crusts. I used about 1 ½ - 2 Tablespoons per pie.
- Bake on the middle rack for about 25-30 minutes or until the crust is golden and the pie filling is set. Remove and cool.
- Before serving, beat the brown sugar whipped cream ingredients together for several minutes until stiff peaks form. Pipe or spoon a dollop onto each pie. Enjoy. Chill any leftovers.
Notes
Storage: Refrigerate these mini pies for about 3-4 days in an airtight container. I like to let them sit out for about 10-15 minutes before serving. They are best stored without the whipped cream--add the whipped cream when serving.
To freeze: Make sure they are cooled completely and then place in an airtight container, add parchment paper to separate layers of the pies if needed. Freeze without whipped cream for best results. Thaw in the refrigerator overnight.
Roll the pie crust out a touch thinner than you feel comfortable doing. As long as you can pick it up from the surface, you are good to go. If you roll the dough too thick, the pie to crust ratio isn't ideal and it can be a bit too much crust. The thickness of the crust is what will really vary the amount of pies you get from this recipe.
You can opt for a store-bought whipped cream if desired. For even easier and quicker prep, you can just grab a can of whipped cream instead. Certainly not the same as homemade but still tasty!
Nutrition
Calories: 184kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 26mg | Sodium: 95mg | Potassium: 102mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2873IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg