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Mini Pumpkin Pies

These Mini Pumpkin Pies with Homemade Crust are a bite-sized take on the classic fall dessert. Each one has a buttery, flaky crust and a smooth, spiced pumpkin filling that’s baked to perfection in a muffin tin.
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Prep Time 40 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 Mini pies
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Pie Crust
  • 1¼ cups All-purpose flour
  • 1 tbsp Granulated sugar
  • ½ tsp Salt
  • ½ cup (1 stick) Cold unsalted butter cut into cubes
  • 3-4 tbsp Ice water
For the Pumpkin Filling
  • 1 cup Canned pumpkin puree
  • ⅓ cup Granulated sugar
  • 2 tbsp light brown sugar
  • ½ tsp Ground cinnamon
  • ¼ tsp Ground ginger
  • ¼ tsp Ground nutmeg
  • Pinch of cloves
  • Pinch of salt
  • 1 Large egg
  • ⅔ cup Evaporated milk or half-and-half
  • ½ tsp Vanilla extract
For Topping
  • Whipped cream
  • Sprinkle of cinnamon or pumpkin pie spice

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Rolling Pin
  • Pastry cutter or fork

Method
 

  1. Make the Pie Dough
    In a large bowl, whisk together the flour, sugar, and salt.
    Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter.
    Add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just begins to come together.
    Turn the dough out onto a lightly floured surface and bring it together into a ball (do not overwork it).
    Flatten into a disc, wrap in plastic wrap, and refrigerate for 30 minutes to chill.
  2. Roll Out the Dough
    Preheat your oven to 375°F (190°C).
    On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness.
    Using a 3½–4 inch round cookie cutter (or the rim of a glass), cut out circles of dough.
    Gently press each circle into the cups of a 12-count muffin tin, making sure the dough comes up the sides to form little shells.
    Re-roll scraps as needed to make 12 total. Place the muffin tin in the fridge while you prepare the filling.
  3. Make the Pumpkin Filling
    In a medium bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
    Add in the egg, evaporated milk, and vanilla. Whisk until smooth and fully combined.
  4. Fill and Bake
    Spoon the filling evenly into the chilled crusts (about 2 tablespoons per mini pie).
    Bake for 25–30 minutes, or until the centers are set and the crust edges are golden brown.
    Let cool in the pan for 10 minutes, then carefully remove and cool completely on a wire rack.
  5. Serve
    Top each mini pumpkin pie with whipped cream and a dusting of cinnamon or pumpkin pie spice.
    Serve at room temperature or chilled.