Mini Pumpkin Pies – Irresistible Fall Desserts
Adorable, handheld mini pumpkin pies that capture the flavors of fall. These bite-sized treats are festive, fun, and perfectly portioned for gatherings or cozy moments.
Equipment
- Muffin pan
- Cookie cutter
- Mixing Bowl
- Whisk
Ingredients
Main Ingredients
- 3 sheets pie crust
- 2 Tbsp melted unsalted butter for butter wash on leaves
- ½ cup pumpkin purée
- ⅓ cup brown sugar
- ½ cup heavy cream
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Prep your workspace and ingredients.
- Preheat oven to 400 °F.
- Thaw pie crust for 15-20 minutes until workable.
- Make the filling: whisk together pumpkin purée, brown sugar, heavy cream, egg, pumpkin pie spice, vanilla, and a pinch of salt until smooth.
- Cut out dough circles using a cookie cutter and place into muffin pan cavities, pressing gently.
- Fill each crust about three-quarters full with pumpkin filling.
- Bake at 400 °F for 20 minutes. Meanwhile, bake leaf-shaped decorations with melted butter if desired.
- Cool slightly, decorate with buttered leaves, and serve — optionally with whipped cream.
Notes
Store mini pies in an airtight container in the fridge for 3–4 days or freeze for up to 2 months. Reheat in oven at 350 °F for 10 minutes to restore crispness. :contentReference[oaicite:0]{index=0}