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Best mini pumpkin pies recipe

PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; CULINARY STYLING: BROOKE CAISON

A classic pumpkin pie is a standard at Thanksgiving dinner, but what if there are more diners than slices? Or what if you’re more into the crust than the topping? Enter these adorable mini pumpkin pies, which rethink the ratio of crust to filling and do it in a snack-friendly package. These little pies are perfect for people who just want a little indulgence after the big meal, or prefer a handful of desserts, because honestly, who gets to choose between pumpkin and pecan?

No baking experience? No problem. These super easy pumpkin pies are not only cute, but also incredibly easy to make. Although you can make the pie crust yourself, store-bought pie crust works just as well. You’ll fill the cups with a simple mixable topping, then top them with a dollop of whipped cream and a shaving of milk chocolate for an elegant, bite-sized treat.

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Sprinkling chocolate shavings on top is a game changer – pumpkin and chocolate go together perfectly. If you have pumpkin pie spice on hand, skip the cinnamon, ground ginger, and nutmeg and use 1 1/2 teaspoons pumpkin pie spice in the filling instead.

If you want to freeze these pies, let them cool completely, then freeze them on a baking sheet until solid. Transfer to an airtight container once frozen and thaw at room temperature to eat.

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Yields:

24

Preparation time:

0

hours

25

minutes

Total time:

0

hours

50

minutes

Cooking spray or melted butter, for muffin tins

All purpose flour, for surface

1 1/3 tsp.

(300 g.) pumpkin purée

1 ea.

(235 ml.) sweetened condensed milk

1 1/2 tsp.

pure vanilla extract

1 C.

ground cinnamon, plus more for serving

3/4 tsp.

(175 ml.) heavy whipped cream

Milk chocolate bar, chilled, for serving (optional)

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  1. Arrange a rack in the center of the oven; preheat to 375°. Spray bottom and sides of 24 cup mini muffin pan with cooking spray or brush with butter.
  2. On a lightly floured surface, roll out the pie dough to about 1/8″ thickness. Cut out rounds using a 3″ cookie cutter. Reroll the pieces and cut more rounds as needed until you have 24.
  3. Transfer the rounds to the prepared muffin pan, pressing the batter into the bottom and up the sides. Refrigerate until dough is firm, about 15 minutes.
  4. Meanwhile, in a large bowl, whisk together pumpkin puree, condensed milk, egg, vanilla, cinnamon, ginger, salt and nutmeg until smooth and well blended.
  5. Spoon filling into prepared muffin tins to reach almost all the way up the sides (about 1 heaped tablespoon), or pour in filling.
  6. Bake pies until center is set and puffed and edges are golden brown, 25 to 30 minutes. Let cool in pan 10 minutes (pies will deflate as they cool). Using a small angled spatula or spoon, carefully remove the pies from the pan and transfer them to a wire rack. Let cool completely.
  7. In a large bowl, whip the cream to soft peaks. Top the pies with a dollop of whipped cream. (Move center if pies have decoration.) Shave chocolate off pies with vegetable peeler, if using. Sprinkle with cinnamon.

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mini pumpkin pies topped with whipped cream and milk chocolate shavings

PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; CULINARY STYLING: BROOKE CAISON

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