Description
These mini pumpkin pies are a delightful fall treat, featuring a smooth pumpkin filling nestled in a flaky pie crust and topped with a luscious brown sugar whipped cream. Perfect for holiday gatherings or cozy nights in, this recipe makes 18 bite-sized pies that are sure to please a crowd.
Ingredients
Pie Crust
- 2 refrigerated pie crusts
Pumpkin Filling
- 1 ¼ cups pumpkin purée
- ½ cup plus 2 tablespoons packed brown sugar
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup evaporated milk
- 1 large egg, lightly beaten and at room temperature
- ¼ teaspoon sea salt
Brown Sugar Whipped Cream Topping
- 1 cup heavy cream, very cold
- 2 tablespoons powdered sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare filling: Preheat your oven to 350°F. In a bowl, whisk together all the pumpkin filling ingredients — pumpkin purée, brown sugar, vanilla extract, cinnamon, pumpkin pie spice, evaporated milk, egg, and sea salt — until the mixture is smooth and well combined.
- Roll and cut pie crust rounds: On a lightly floured surface, roll out a chilled pie crust to about 1/8-inch thickness. Use a 3 ½-inch cookie or biscuit cutter to cut out 9 rounds from the crust. Gather scraps and reroll as needed to make a total of 18 rounds from both crusts.
- Form crusts in muffin tins: Lightly spray the muffin cavities of two muffin tins with oil, or work in batches if using one tin. Press each pie crust round into the muffin cups, shaping them into small cup-like shells.
- Fill and bake: Spoon about 1½ to 2 tablespoons of the pumpkin filling into each pie crust shell. Place the tins on the middle rack of the oven and bake for 25 to 30 minutes, or until the crusts are golden brown and the filling is set. Remove from oven and allow to cool completely.
- Prepare whipped cream topping: Before serving, beat the heavy cream, powdered sugar, brown sugar, and vanilla extract together with a mixer until stiff peaks form.
- Serve: Pipe or spoon a dollop of the brown sugar whipped cream onto each mini pie. Serve immediately or chill any leftovers.
Notes
- The refrigerated pie crust makes this recipe quick and easy, but you can substitute with homemade pie crust if desired.
- Make sure the heavy cream is very cold before whipping for best volume and texture.
- Use a light oil spray on the muffin tin to prevent sticking and help with easy removal of the mini pies.
- These mini pies can be stored covered in the refrigerator for up to 3 days.
- If you don’t have evaporated milk, you can substitute with regular milk, but the texture and richness may be slightly different.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
