Mini Pumpkin Pies Recipe: A Delightful Autumn Treat

As the leaves begin to turn and the air grows crisp, nothing embodies the spirit of autumn more than the warm, comforting flavors of pumpkin. Mini pumpkin pies are not only adorable but also packed with the classic taste of fall. Perfect for gatherings or a cozy night in, this recipe is sure to be a hit. Let’s dive into how to create these delicious little treats!

Ingredients

For the Pie Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• ½ cup unsalted butter, cold and cubed
• 3 to 4 tablespoons ice water

For the Pumpkin Filling:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup heavy cream
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon salt

Equipment Needed

• Muffin tin
• Mixing bowls
• Rolling pin
• Whisk
• Cookie cutter (or a glass)
• Measuring cups and spoons

Instructions

Step 1: Prepare the Pie Crust

1. In a mixing bowl, combine flour, salt, and sugar. Mix well.
2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, combine until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix.
4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Make the Pumpkin Filling

1. In a large bowl, whisk together the pumpkin puree, heavy cream, sugar, eggs, and vanilla extract until smooth.
2. Add in the spices (cinnamon, ginger, nutmeg, allspice, and salt) and whisk until completely combined.

Step 3: Assemble the Mini Pumpkin Pies

1. Preheat your oven to 375°F (190°C).
2. On a floured surface, roll out the chilled pie crust dough to about ¼ inch thick.
3. Use a cookie cutter or glass to cut out circles slightly larger than the muffin cup openings (about 3-4 inches in diameter).
4. Gently press each circle into the muffin tin, allowing the edges to hang over slightly.
5. Pour the pumpkin filling into each prepared crust, filling just below the top of the crust.

Step 4: Bake

1. Bake in the preheated oven for 20-25 minutes, or until the filling is set and the crust is golden brown.
2. Allow the mini pumpkin pies to cool in the muffin tin for about 10 minutes before gently removing them.

Step 5: Serve

Once your mini pumpkin pies have cooled, you can serve them warm or at room temperature. For an extra special touch, consider topping them with a dollop of whipped cream or a sprinkle of cinnamon.

Tips for Success

• Chill the Dough: Don’t skip refrigerating the dough—it helps keep your crust flaky.
• Pressing the Dough: Make sure to press the dough firmly into the muffin tins to prevent it from shrinking during baking.
• Flavor Variations: Feel free to experiment with different spices or add a splash of maple syrup for an additional depth of flavor.

Conclusion

Mini pumpkin pies are a delightful way to celebrate the flavors of autumn, perfect for sharing with friends and family. Their bite-sized nature makes them a fun addition to any dessert table. Whether you’re hosting a festive gathering or simply want to indulge at home, this recipe will surely bring the warmth of fall to your table. Happy baking!