Mini Pumpkin Pies with Whipped Cream Recipe
Delight in these charming Mini Pumpkin Pies, perfect for gatherings or a festive treat. Made with a flaky homemade or store-bought crust, spiced pumpkin filling, and topped with freshly whipped cream, these pies offer a deliciously balanced blend of warm spices and creamy texture in bite-sized portions.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 mini pumpkin pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Mini Pumpkin Pie Ingredients:
- 1 homemade pie crust disk, or 2 store-bought pie crust rolls
- 15 oz pumpkin puree
- 1 large egg
- 1 large egg yolk
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup evaporated milk (6 oz)
Whipped Cream Ingredients:
- 1 cup heavy whipping cream
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Pie Crust: Unroll the pie crusts or roll homemade pie dough into 1/8” thickness on a floured surface. Cut 3 1/2” circles using a cookie cutter or a wide-mouth quart jar lid to yield 12 disks. If using homemade dough, re-roll scraps to get 12 rounds.
- Line Muffin Pan: Lightly grease a 12-count non-stick muffin pan with cooking spray. Place each dough round inside a muffin cup, pressing the dough to fit snugly against the sides and bottom.
- Make the Pumpkin Filling: In a large bowl, whisk together pumpkin puree, 1 whole egg, 1 egg yolk, light brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract. Gradually whisk in evaporated milk until fully combined.
- Fill the Pies: Divide the pumpkin filling evenly among the dough-lined muffin cups, filling each to the top.
- Bake: Bake in a preheated oven at 350˚F for 30 to 40 minutes. Store-bought crust pies will bake closer to 30 minutes; homemade crust pies take about 40 minutes, until the crust edges turn golden brown and filling is set.
- Cool the Pies: Remove from oven and cool in the pan for 10 minutes. To release, run a knife or cake release tool around the edges of each cup, then transfer pies to a wire rack to cool completely to room temperature.
- Prepare Whipped Cream: Beat heavy whipping cream on medium-high speed for 1 minute until soft peaks form. Add 3 tablespoons granulated sugar and 1/2 teaspoon vanilla extract. Continue beating for about 2 minutes until the cream is firm enough to pipe but still smooth. Be careful not to overbeat.
- Serve: Pipe whipped cream on top of cooled mini pumpkin pies and optionally dust with cinnamon for extra flavor and presentation.
Notes
- Homemade crust may require up to 40 minutes baking time, while store-bought crust usually takes about 30 minutes.
- Use a wide-mouth quart jar lid as an easy cookie cutter for uniform pie crust circles.
- Do not overbeat the whipped cream to avoid turning it into butter.
- Allow pies to cool completely before adding whipped cream to prevent melting.
- For a dairy-free or vegan version, substitute pumpkin filling ingredients accordingly and use coconut whipped cream.
Keywords: mini pumpkin pie, pumpkin pie recipe, holiday desserts, fall recipes, bite-sized pies