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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 7 days ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 11 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 1 month ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 1 month ago
Can you tell me if the cup measurement s are Ameri...

Mini Pumpkin Pies

Blossom Lady
Nov 15, 2020 07:23 AM
Mini Pumpkin Pies

With quicker bake and cool times, plus no need for blind baking the pie crust, there’s no denying that mini pumpkin pies are easier than the full-size version. They’re fun, festive, and baked in a mini muffin pan. This recipe uses my homemade pie crust and a deeply spiced filling like my original pumpkin pie.

You will love these mini pumpkin pies because: they’re fun to make with kids, unlike the full-size version, there’s no blind baking the crust, they’re deeply spiced and sweetened with flavorful brown sugar, bake time & cool time are a lot quicker than regular pie, decoration can be minimal, and they’re handheld & easy to serve! As always, fresh whipped cream for serving is perfect.

Ingredients:

  • 2 unbaked Flaky Pie Crust or All Butter Pie Crust
  • 1 and 1/4 cups (285g) pumpkin puree
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice*
  • small pinch black pepper (optional)
Prep Time:
150 minutes
Cook Time:
25 minutes
Total Time:
175 minutes
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