Mini Pumpkin Pies with Whipped Cream

Mini Pumpkin Pies

Mini pumpkin pies have the same smooth, spiced filling as a full-size pie, but they are easier to serve and fit well on a dessert tray. A little whipped cream on top is all they need.

This version keeps the process simple: a homemade butter-shortening crust, a thick pumpkin filling that is easy to spoon into the shells, and clear baking cues so the centers set without drying out.

Ingredients for Mini Pumpkin Pies

• 1 1/4 cups all-purpose flour (155g)
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed (115g)
• 1/4 cup vegetable shortening, cold (50g)
• 4 to 6 tablespoons ice water, or just enough to bring the dough together
• 1 cup pumpkin puree (245g), preferably canned pumpkin puree, not pumpkin pie filling
• 1/2 cup brown sugar (100g)
• 1/4 cup heavy cream (60g)
• 1/4 cup milk (60g)
• 1 large egg
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• Small pinch of black pepper, optional
• Whipped cream, optional for serving

You will also need a lightly greased standard mini muffin pan and a 2 1/2-inch round cutter. If you do not have one, use something close in size as a guide.

How to Make Mini Pumpkin Pies

1. Make the dough: In a mixing bowl, combine the flour, granulated sugar, and salt. Cut in the cold butter and shortening with a pastry blender or fork until the mixture looks like coarse crumbs. Add 4 tablespoons ice water and mix gently. Add more water a little at a time only as needed until the dough just comes together. It should hold when pressed but should not feel sticky.
2. Chill the dough: Shape the dough into a disk, wrap or cover it, and refrigerate for at least 30 minutes. This makes it easier to roll and helps prevent shrinking.
3. Preheat the oven: Heat the oven to 375°F. Lightly grease a standard mini muffin pan.
4. Make the filling: In another bowl, whisk together the pumpkin puree, brown sugar, heavy cream, milk, egg, cinnamon, pumpkin pie spice, and black pepper if using. Whisk until smooth, with no streaks of egg. The filling should be thick and spoonable, not thin.
5. Roll and cut the crust: On a lightly floured surface, roll the chilled dough and cut out rounds with a 2 1/2-inch cutter. Work fairly quickly so the dough stays cool. If it softens too much, chill it again for a few minutes before continuing.
6. Fit the crusts into the pan: Press each dough round gently into a mini muffin cup. Do not stretch the dough, or it can shrink as it bakes. Patch any small tears with scraps of dough.
7. Fill the shells: Spoon the pumpkin filling into each crust, filling just below the rim. Do not overfill, since the custard can bubble up as it bakes. If needed, tap the pan gently on the counter to settle the filling.
8. Bake: Bake for 14 to 20 minutes, until the crust edges are lightly browned and the filling is just set. The centers can still have the slightest wobble, but the tops should look more matte than wet. Start checking early, since mini pies can brown quickly.
9. Cool and remove: Let the pies cool in the pan for 15 to 20 minutes so they can firm up. Remove them carefully and transfer to a wire rack to cool completely. Add whipped cream only after they are fully cool.

How to Tell When They Are Done

Use the visual cues more than the clock. The crust edges should be lightly browned, and the filling should be set around the outside with only a slight wobble in the center. If the tops still look glossy and wet, bake a little longer. If the centers are completely firm in the oven, the filling can dry out and may crack as it cools.

Crust Options

All-Butter Crust

You can replace the shortening with more butter. The flavor will be a little richer, but the dough may be slightly less forgiving, so keep it cold and work quickly.

Store-Bought Crust

Packaged pie crust works well if you want a shortcut. Use the same cutter size and mini muffin pan method, but start checking a little early since some store-bought crusts are thinner and can brown faster.

Serving Ideas

Top the pies with whipped cream just before serving. You can spoon it on or pipe it for a cleaner finish. Serve the pies chilled or at cool room temperature with coffee or tea.

For another make-ahead dessert bar, try these Cranberry Crumble Bars with Orange Filling. If you want another pumpkin dessert, these Pumpkin Cupcakes with Caramel Cream Cheese Frosting are a good follow-up. For a softer pumpkin treat, you could also make these Pumpkin Cheesecake Cookies.

How to Store Mini Pumpkin Pies

Once fully cooled, store the pies in an airtight container in the refrigerator for up to 4 days. If you need to stack them, place parchment between layers. Keep whipped cream separate if possible so the tops stay neat.

The crust will soften a bit over time, which is normal for a custard pie. These are best served chilled or at cool room temperature rather than reheated. For make-ahead prep, you can chill the dough before rolling, or bake the pies 1 to 2 days in advance.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 2 mini pies
• Calories: about 220
• Protein: 3g
• Fat: 12g
• Carbohydrates: 25g
• Per 100g: about 350 calories, 5g protein, 19g fat, 41g carbohydrates