Easy Mini Pumpkin Pie Recipe: From Scratch

Experience the delightful taste of fall with these adorable and delectable Mini Pumpkin Pies, baked from scratch. These bite-sized treats are perfect for Thanksgiving, holiday parties, or any time you crave a touch of seasonal sweetness. Let's dive into this scrumptious recipe that's sure to impress your guests and leave them asking for seconds.

Baking mini pumpkin pies from scratch might seem daunting, but with the right technique and our step-by-step guide, you'll be a pro in no time. These individual-sized pies are not only charming but also allow for easy portion control. So, let's roll up our sleeves and get started on this mouthwatering adventure!

Gather Your Ingredients and Tools

Before you begin, ensure you have all the necessary ingredients and tools at hand. This will make your baking process smoother and more enjoyable.

For the pie crust, you'll need all-purpose flour, unsalted butter, granulated sugar, salt, and ice-cold water. For the pumpkin pie filling, prepare canned pumpkin puree, heavy cream, light brown sugar, eggs, vanilla extract, ground cinnamon, ground ginger, and salt.

Pie Crust Ingredients and Tools

Pie Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 3-5 tablespoons ice-cold water

Pie Crust Tools:

• Food processor (optional, but helpful for a flaky crust)
• Rolling pin
• 9-inch pie dish or 12-cup muffin tin for mini pies
• Parchment paper

Pumpkin Pie Filling Ingredients and Tools

Pumpkin Pie Filling Ingredients:

• 3/4 cup canned pumpkin puree
• 1 cup heavy cream
• 1/2 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

Pumpkin Pie Filling Tools:

• Medium bowl
• Whisk
• Silicone spatula

Prepare the Pie Crust

Begin by making the pie crust. In a food processor or a large bowl, combine the flour, cold cubed butter, sugar, and salt. Pulse or mix until the mixture resembles coarse crumbs.

Gradually add ice-cold water, pulsing or mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half and shape each half into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour.

Roll Out the Dough

Once chilled, remove one disk from the refrigerator and let it sit at room temperature for about 10 minutes to make rolling easier. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Cut out circles using a 2 1/2-inch round cutter or a glass, and press them into the muffin tin cups.

Using a fork, dock the bottom of each crust to prevent puffing. Refrigerate the lined muffin tin while you prepare the filling. Repeat with the second disk of dough if making more than 12 mini pies.

Blind Bake the Crust

Preheat your oven to 375°F (190°C). Line the chilled pie crusts with parchment paper and fill them with pie weights or dried beans. Bake for 10-12 minutes, then remove the parchment and weights. Bake for an additional 5 minutes or until the crust is lightly golden. Set aside to cool.

While the crust is baking, prepare the pumpkin pie filling.

Prepare the Pumpkin Pie Filling

In a medium bowl, whisk together the pumpkin puree, heavy cream, light brown sugar, eggs, vanilla extract, ground cinnamon, ground ginger, and salt until well combined and smooth.

Carefully pour the filling into the cooled pie crusts, dividing it evenly among them. Be sure not to overfill, as the filling will puff up slightly while baking.

Bake the Mini Pumpkin Pies

Place the filled mini pies on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, or until the filling is set and the crust is golden brown. Allow the pies to cool completely in the muffin tin before removing them.

Once cooled, gently remove the mini pumpkin pies from the muffin tin and place them on a wire rack. Dust with powdered sugar or serve with whipped cream before enjoying.

There you have it – delightful Mini Pumpkin Pies baked from scratch, perfect for any occasion. The combination of flaky crust and creamy, spiced pumpkin filling is sure to become a favorite in your household. Happy baking, and enjoy the wonderful aroma and taste of fall in every bite!