Mini Pumpkin Pies

These mini pumpkin pies are not only cute but super convenient because everyone can get their own hand-held pie! There’s no need to slice, serve on plates, or give out silverware. Also, these pies are made with traditional flaky pie crust, but there’s no blind-baking required because they are so small! These are perfect any day but especially on Thanksgiving!

The first time I tested these mini pumpkin pies, I misread my own notes and accidentally added an extra cup of flour to the pie crust. I noticed that the crust seemed more crumbly than usual but went on with the recipe. It wasn’t until after I finished baking them that I realized I had added extra flour. Somehow, these pies still came out amazing, although the crust was VERY thick. I guess that just shows how forgiving this recipe is!

These pies have the most delicious pumpkin filling that is thick enough to be sliced but also super custardy and creamy. Even some of my family who doesn’t like pumpkin enjoyed these mini pies! It’s super easy to make and only requires one bowl.

The crust is also really easy to make, especially if you have a food processor. You basically just mix the salt and flour, then add the cold butter and process it together until it forms small chunks. Then add ice water one tablespoon at a time until the dough comes together. It’s that simple! If you don’t have a food processor, you can make it in a normal bowl by whisking together the flour and salt, and then cutting in the butter with a pastry cutter or fork. Lastly, add one tablespoon of ice water at a time until it reaches the right consistency. The best part about these mini pies is that they are so small so you do not need to blind bake them! The crust and the filling bake together in the same time.

Tips + alternatives for mini pumpkin pies

This recipe makes 6 mini pumpkin pies and they are baked in a traditional muffin pan. If you would like to make more, feel free to double, triple, or quadruple the recipe.

These pies are made with a traditional butter pie crust. You will need exactly one regular sized pie crust to make six mini pies. Feel free to use your favorite pie crust. The crust in my recipe comes together in a food processor, but if you don’t have one, I have alternative instructions above or below in the recipe notes. When making the crust, it’s really important that your butter is cold. I like to leave my cubed butter in the freezer for at least one hour before making the dough to make sure that it is very cold. The same goes for the water. You can either leave a small cup of water in the freezer for 15-20 minutes or add some ice cubes to your water.

If you would like, you can try substituting some almond flour in the pie crust. This results in a slightly nutty flavor. I recommend substituting 1/2 cup almond flour. In this variation, you would use 1/2 cup almond flour and 3/4 cup all purpose flour.

When you are making the pie crust, make sure not to over process the butter and the flour. You should stop pulsing when it forms small pieces around the size of a pea. Also, make sure to add the ice water one tablespoon at a time, pulsing after each addition. Stop adding water when the dough just comes together. You do not want your dough to be too wet. When you are forming the dough with your hands, try to touch it as little as possible because the heat from your hands could melt the butter. Lastly, it’s important that you let your dough rest in the fridge for at least 1 hour before using it, which lets the flour hydrate and gluten relax.

After your pie crust has rested, it’s time to form the crusts. During this process, it’s important to keep the dough cold so try to handle it as little as possible. When you remove the dough from your fridge, it should be in a circular disk. Divide this disk into six even pieces using a sharp knife or bench scraper. Then roll one wedge into a ball and use a rolling pin to flatten it to around 1/4 inch thick. Place the dough circle into one of the muffin cups and gently press it into the bottom and against the sides. Repeat with the rest of your dough wedges.

These muffins will bake for around 26 minutes. They should not be liquid but it is perfect if the center is still a little wobbly.

If you liked these mini pumpkin pies, you might also like…

• Pumpkin pecan skillet cornbread
• German streusel apple pie
• Pumpkin pie cinnamon rolls
• Healthier pumpkin bread

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5 from 1 vote

Mini Pumpkin Pies

These pumpkin pies might be mini in size but not in flavor. They are made with a traditional butter pie crust but you don't need to blind bake!

Prep Time20 minutes mins

Cook Time26 minutes mins

Chilling Time1 hour hr

Total Time1 hour hr 48 minutes mins

Course: Appetizer, Breakfast, Dessert

Keyword: mini, pie, pumpkin, pumpkin pie, thanksgiving

Servings: 6 pies

Author: Half the Sugar Baker

Ingredients

For the pie crust

• 1 1/4 cups all purpose flour
• 1/4 teaspoon salt
• 7 tablespoons unsalted butter cold and cubed
• 1/4 cup ice water or as needed

For the pumpkin pie filling

• 2/3 cups (150 grams) pumpkin puree
• 1/4 cup brown sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon ground cinnamon
• scant 1/4 teaspoon ground ginger
• pinch of ground cloves
• 100 ml (scant half cup) half and half or sub heavy cream

Instructions

Make the pie crust dough:

• In a food processor, pulse the flour and salt until combined. Then add the cubes of butter and pulse until it forms small pea-sized pieces. Then add 1 tablespoon of the iced water at a time, pulsing in between, until the dough just starts to clump together. (See notes below for a no food processor alternative)
• Dump the dough out onto a work surface and gather into a cohesive ball, trying to touch it as little as possible. Flatten it slightly into a disk and wrap in plastic. Then chill in the fridge for at least 1 hour.

Make the pumpkin pie filling:

• In a medium bowl, whisk together the pumpkin puree, egg, and brown sugar. Then add the cornstarch, cinnamon, ginger, and cloves. Whisk until incorporated. Then pour in the half and half and whisk until the mixture is well combined and smooth.

Assemble the pies:

• Preheat oven to 410ºF. Grease six cups of a standard muffin tin with oil.
• Once the dough has chilled, remove from fridge and use a sharp knife or bench scraper to divide into 6 even pieces. Roll one piece into a ball and use a rolling pin to flatten to roughly 1/4 inch. Then place into the prepared muffin tin and press it against the sides and bottom. Try to handle the dough as little as possible. Repeat with the remaining pieces.
• Fill each dough cup with the pumpkin pie filling. It should fill up close to the brim. Carefully transfer the muffin pan to the preheated oven and bake for 26-30 minutes. The centers will still be slightly wobbly, but not liquid. Once done baking, let the pies rest in the pan for 10 minutes before carefully removing with a knife. Finish cooling on a wire rack. Enjoy!

Notes

Make sure that your butter is cold. I like to place the butter in the freezer for 1 hour before I make the dough. 

If you don’t have a food processor, add the flour and salt to a large bowl and whisk together. Then add the cubed butter and cut into the flour using a pastry cutter or fork. Then add the iced water one tablespoon at a time and mix in using a fork. Then continue with the recipe.

If you don’t have the ground ginger or ground cloves, feel free to leave them out.

 

This pie crust recipe was adapted from the NYT pie crust recipe and the pumpkin pie filling recipe was adapted from Sally’s Baking Addiction.