Print

Easy Mini Pumpkin Pies with a Perfectly Crisp Crust

mini pumpkin pies - featured image
Print Recipe

These homemade mini pumpkin pies feature a silky, perfectly spiced filling and a crisp, flaky crust that converts even the most stubborn pumpkin skeptics. Perfect for fall gatherings, potlucks, or a cozy treat any time.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 4 tablespoons cold unsalted butter, cubed
  • 3 tablespoons cold shortening
  • 3–4 tablespoons ice water
  • 1 egg yolk + 1 tablespoon water (for egg wash)
  • ¾ cup pumpkin purée (not pumpkin pie filling)
  • ½ cup heavy cream
  • ¼ cup packed brown sugar (light or dark)
  • 2 tablespoons granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract (pure)
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • Whipped cream (for topping, optional)
  • A dusting of cinnamon or nutmeg (for topping, optional)

Instructions

  1. Make the crust dough: In a medium bowl, whisk together flour, salt, and sugar. Add cold butter cubes and shortening chunks. Using a pastry blender or fingertips, cut the fats into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  2. Add the water: Sprinkle 3 tablespoons of ice water over the flour mixture and stir with a fork until the dough starts coming together. If dry, add remaining water one teaspoon at a time. Turn dough onto plastic wrap, flatten into a disk, and refrigerate for at least 30 minutes.
  3. Preheat oven to 375°F (190°C). Position a rack in the lower third of the oven.
  4. Roll out the dough: Lightly flour work surface and rolling pin. Roll chilled dough to about ⅛-inch thickness. Use a 3-inch round cutter to cut out 12 rounds. Gather scraps, re-roll, and cut more rounds if needed.
  5. Fit the rounds into a standard 12-cup muffin tin, pressing gently into each cup. Crimp edges slightly.
  6. Dock and pre-bake the crusts: Prick the bottom of each crust with a fork. In a small bowl, whisk egg yolk with 1 tablespoon water. Brush a thin layer of egg wash over the bottom and sides of each crust. Bake empty crusts for 8 minutes. Remove and let cool slightly.
  7. Make the filling: In a medium bowl, whisk together pumpkin purée, heavy cream, both sugars, egg, vanilla extract, pumpkin pie spice, and salt until completely smooth.
  8. Fill the crusts: Spoon filling into each pre-baked crust, filling almost to the top (leave about ⅛ inch space).
  9. Bake the pies: Bake at 375°F (190°C) for 18-22 minutes, until filling is set around the edges but still has a slight jiggle in the center. Crust should be golden brown.
  10. Cool completely: Let pies cool in muffin tin for 10 minutes, then transfer to a wire rack. Cool completely (at least 1 hour) before serving.

Notes

Don’t skip the egg wash on the crust—it creates a waterproof seal that keeps the crust crisp. Let pies cool completely before serving to allow filling to set. For best results, use room temperature ingredients for the filling. If pumpkin purée seems watery, drain in a fine-mesh sieve for 30 minutes before using.

Nutrition

Keywords: mini pumpkin pies, pumpkin pie, fall dessert, Thanksgiving, mini pies, pumpkin spice, easy dessert, homemade pie crust

Find it online: https://goldensimmer.com/easy-mini-pumpkin-pies-with-a-perfectly-crisp-crust/