Mini Pumpkin Pies
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"Bite-size and absolutely adorable, our mini pumpkin pies are any pie lover's dream. Rather than fussing with a fork and a plate, these pumpkin pies can be picked up with two fingers and enjoyed in a couple of bites."
Serves 12 pies | Prep Time 8 minutes PT8M | Cook Time 3 hours 5 minutes PT3H13M | DessertWhy I Love This Recipe
The mini pie shells are then filled with a simple pumpkin pie filling spiced with cinnamon, nutmeg, and ginger, and sweetened with dark brown sugar and vanilla which give them a great burst of flavor.
Ingredients You'll Need
1 Single-Crust Pie Pastry Dough
1/4 cup half-and-half
1/4 cup dark brown sugar
1 large egg
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
3/4 cup pure pumpkin
Whipped cream for garnish
Freshly grated nutmeg for garnish (optional)
Directions
1). Grease a 12-cup muffin pan with cooking spray. Set aside. Roll pie dough out to 1/8-inch thickness and use a 3 3/4-inch round cutter to cut 12 circles from the dough, re-rolling scraps as needed. Place each round inside a muffin cup and press the circle into the cup so it’s evenly smooth with the bottom and sides of the muffin cup. (Note: the circle will not come all the way up the side of each muffin cup.) Once all circles have been pressed into the pan, freeze for 2 hours or overnight.
2). Preheat oven to 350°F. Transfer muffin pan directly from freezer to oven until the pie dough is almost cooked through, about 13 minutes. Remove from oven and use the back of a spoon to press down any areas that have puffed up during baking. Set aside.
3). In a large bowl, whisk together half-and-half and sugar until dissolved. Add eggs and whisk until the mixture is homogenous. Add spices, vanilla, and pumpkin; whisk until well combined.
4). Fill each crust with 1 1/2 tablespoons of pumpkin filling or until the filling almost comes to the top edge of the crust. Bake until filling is set, about 25 minutes.
5). Allow pies to cool completely before removing from muffin tin and serving with whipped cream and nutmeg if desired.
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