Mini Pumpkin Pies
Individual muffin-tin pumpkin pies with a flaky homemade crust and a creamy, spiced custard filling. Perfectly portioned and topped with whipped cream.
Servings 12 mini pies
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup cold unsalted butter cubed
- 3-4 tablespoon ice water
For the Pumpkin Filling
- 1 cup pumpkin puree pure pumpkin, not pie filling
- ½ cup light brown sugar packed
- 1 large egg plus 1 yolk
- ¾ cup evaporated milk
- 1 ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
For Serving
- whipped cream for topping
Instructions
Make the Crust
- Cut the cold butter into the flour, salt, and sugar until the mixture looks like coarse crumbs.
- Add ice water one tablespoon at a time, mixing just until the dough holds together when squeezed.
- Roll the dough to about ⅛ inch thick and cut 3.5 to 4 inch rounds. Press each round into a cup of a standard 12-cup muffin tin and chill.
Mix the Filling
- Whisk the pumpkin puree, brown sugar, egg, and yolk in a bowl until smooth.
- Add the evaporated milk, pumpkin pie spice, salt, and vanilla, and whisk until fully combined.
Fill and Bake
- Spoon the custard into each crust, leaving a little room below the rim.
- Bake at 350°F for 18 to 22 minutes, until the centers are just set with a slight jiggle.
- Cool the pies completely in the tin, then run a thin knife around each edge and twist gently to release. Chill before topping with whipped cream.
Notes
- Store-bought shortcut: Refrigerated rolled pie crust works great; one box of two crusts makes a full batch.
- Mini muffin version: Cut 2.5 inch rounds for about 24 two-bite pies and bake 12 to 14 minutes.
- Clean release: Cool fully before lifting so the crust doesn't tear.
- Storage: Keeps 3 to 4 days in the fridge or up to 2 months frozen.