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Mini Pumpkin Pies Recipe

Mini Pumpkin Pies Recipe
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★★★★★

4.7 from 8 reviews

These Mini Pumpkin Pies are perfect bite-sized fall treats featuring a spiced pumpkin filling topped with a sweet crumbly topping inside a flaky pie crust. Easy to make in a muffin pan, they combine warm autumn flavors like cinnamon, nutmeg, and cloves with a rich and creamy pumpkin custard and a buttery streusel topping for delightful texture and taste.

Ingredients

Scale

Pie Crust

  • 1 pie crust

Pumpkin Filling

  • 4 tablespoons butter
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup pumpkin puree
  • 1 tablespoon all-purpose flour
  • ½ cup sweetened condensed milk
  • 1 egg

Topping

  • ½ cup brown sugar (packed)
  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ cup butter (melted)
  • 1 cup all-purpose flour

Instructions

  1. Prepare the crust: Roll out the pie crust dough on a lightly floured surface to about ¼ inch thickness. Using a 5-inch cookie cutter, cut out twelve circles and press them into the sections of a muffin pan. Chill the crust-lined pan in the refrigerator for 20 minutes to firm up.
  2. Preheat oven: Set the oven to 350°F (180°C) to warm up while preparing the filling and topping.
  3. Make the pumpkin filling: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Add ¼ cup light brown sugar, ¼ cup granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, ½ cup pumpkin puree, ½ cup sweetened condensed milk, 1 egg, and 1 tablespoon flour. Whisk constantly until the mixture begins to bubble. Reduce heat to low and stir until the filling thickens to a spreadable consistency. Remove from heat and let it cool slightly.
  4. Prepare the topping: In a medium bowl, combine ½ cup packed brown sugar, ¼ cup granulated sugar, 2 teaspoons cinnamon, and ½ teaspoon salt. Pour in ½ cup melted butter and stir to combine. Add 1 cup flour and mix with a fork until moist clumps form, creating a crumbly topping.
  5. Assemble the pies: Spoon a heaping tablespoon of pumpkin filling into each chilled pie crust shell in the muffin pan. Evenly crumble the prepared topping over each filled tart.
  6. Bake: Place the muffin pan in the preheated oven and bake for 25-30 minutes or until the crust is golden and the topping is nicely browned.
  7. Cool and serve: Remove the mini pies from the oven and allow them to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • For best results, use fresh pumpkin puree or canned pumpkin puree with no added spices.
  • You can prepare the topping mixture in advance and refrigerate until ready to use.
  • These mini pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Reheat individual pies in the microwave for 15-20 seconds for a warm treat.
  • If you prefer a gluten-free option, substitute pie crust and flour with gluten-free alternatives.

Nutrition

Keywords: mini pumpkin pies, pumpkin tart, fall dessert, autumn treats, spiced pumpkin pie, bite-sized pies, pumpkin custard, streusel topping

Find it online: https://todayfoodrecipe.com/mini-pumpkin-pies-recipe/