Tips for making Mini Pumpkin Pies

1. Don’t forget to cover the filling before place in the fridge.

2. Shaping The Mini Crust: work quickly, as the dough becomes more fragile the longer it’s at room temperature.

3. Filling: Take the filling out the fridge and fill the unbaked crust until the filling reaches the top.

4. Baking: Bake mini pumpkin pies for 20 to 25 minutes, or until the center has set and edges are slightly brown.

5. Cool & Serve: Allow to cool for 10 minutes before removing from the pan.

Check list Ingredients For Mini Pumpkin Pies.

• 1 Unbaked Pie Crust

• Brown Sugar

• Pumpkin Puree

• Heavy Cream

• Egg

• Vanilla Extract

• Cinnamon

• Ginger

• Cloves

• Salt

How To Properly Fill The Unbaked Crusts?

To properly fill the unbaked crusts it’s important that you use a cookie scoop, or tablespoon so that you don’t make a mess, don’t waste the filling and the filling is evenly filled into each unbaked mini pie crust. Another very important thing to keep in mind, is that you do want to fill the unbaked crust until the filling reaches the top. However, don’t over fill the unbaked crust or the filling will start to seep out the top and leak on the outside of the crust. If that happens, you can gently whip with a clean paper tissue the access.

Can You Make & Freeze Them Ahead Of Time?

The Pie crust can be made ahead of time and can be stored in the fridge for 5 days or in the freezer for up to 3 months. The filling can also be made ahead of time, covered and stored in the fridge for 1 to 2 days. If you want to freeze the baked mini pumpkin pies, cool them completely, then store in an airtight container that can be put in the freezer, layering parchment paper between the mini pumpkin pies. Freeze for up to 3 months, let thaw at room temperature before enjoying.

Serving Size:

• Around 24 mini pumpkin pies

Ingredients

• 1 unbaked pie crust (I used my homemade flaky pie crust recipe)!

• 3/4 cup pumpkin puree

• 1/3 cup + 1 tbsp brown sugar

• 1 egg

• 1/4 cup heavy cream

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/4 tsp ginger

• 1/4 tsp cloves

• 1/4 tsp salt

Whipped Cream Frosting

• 1/4 cup heavy cream

• 1/2 tbsp granulated sugar or powdered sugar

Instructions

Step 1

• I like to have my pie crust ready before making the mini pumpkin pies. I recommended preparing the pie crust the night before, as it needs to refrigerate for at least 2 hours before using.

Step 2

• For the filling, in a large bowl, whisk the pumpkin puree, brown sugar, cinnamon, ginger, cloves, salt, heavy cream and vanilla extract until combined. Mix in the egg (about 2 minutes). Cover the filling and place in the fridge.

Step 3

• Preheat oven to 375°F (191C) and grease 2 muffin tins with nonstick spray. Set aside.

Step 4

• Shaping the mini crusts, working with the chilled pie crust, flour your work surface. Roll the dough into about a 10 to 12-inch large circle. Use a round object (cookie cutter, measuring cup) with a 3-inch diameter to create little circles. Work quickly, as the dough becomes more fragile the longer it’s at room temperature. Place the mini dough circles in the greased muffin pan. Gently press down the bottom and sides of the dough flat.

Step 5

• Take the filling out the fridge and fill the unbaked crust until the filling reaches the top. Bake mini pumpkin pies for 20 to 25 minutes, or until the center has set and edges are slightly brown. Allow to cool for 10 minutes before removing from the pan using a knife to gently remove them. If desired top with whipped cream.