Mini pumpkin pies are the epitome of seasonal joy, combining all the rich flavors of conventional pumpkin pie in a delectable bite-sized form. Envision a scene where people gather around a table laden with these adorable pastries, each one cradling a spiced pumpkin filling that is kissed with pumpkin spice and cinnamon. These mini pies are perfect for accommodating particular preferences—allowing for creative toppings like whipped cream, caramel drizzles, vanilla ice cream or even a pecan topping.
INGREDIENTS NEEDED FOR MINI PUMPKIN PIE
CRUST:
1. Flour
2. Shortening
3. Cinnamon – This is optional, but it adds more flavor to your crust
4. Sugar
5. Salt
6. Cold Water
FILLING:
1. Egg Yolk
2. Pumpkin Puree – This is not to be confused with pumpkin pie filling.
3. Pure Vanilla
4. Evaporated Milk
5. Salt
6. Brown Sugar
7. White Sugar
8. Cinnamon
9. Pumpkin Spice
WHIPPED CREAM
1. Heavy Cream
2. White Sugar
3. Vanilla
HOW TO MAKE KETO MINI PUMPKIN PIE
1. Crust– Mix all your dry ingredients together. Once mixed, add in the shortening and use a fork to blend it into the flour. Lastly, add in your cold water and combine to form a dough. Wrap the dough in plastic wrap and freeze for 1 hour.
2. Filling – Add all your ingredients to a bowl and whisk until fully combined.
3. Rolling – Flour your surface with 1-2 tbsp flour. Dust your dough and roll out to ¼” thick. Use a 3.5“ cutter to cut out 12 circles.
4. Freezing – Press each circle into the cavity of a 12-cup muffin tin. Ensure you press it against the bottom and the sides of each cavity pushing it all the way to the top. Freeze for 15 mins.
5. Assembly – Remove the pan from the freezer and use a fork to poke holes in each section. Use a medium cookie scoop (2.8 tbsp/42 ml) to pour your filling into each crust.
6. Bake – Tap the pan a couple times to remove any air bubbles and bake at 350F for 25 mins.
7. Cooling – Let the pies cool in the pan for at least 30 mins before removing to cool completely. Place in the fridge to cool for a minimum of 3 hours.
8. Whipped cream – Add your heavy cream to a bowl and use a mixer to mix until it reaches soft peaks. Add in the rest of your ingredients and beat until it reaches stiff peaks. Fill the whipped cream into a Ziploc bag or piping bag with a piping tip and pipe the cream onto each pie.
9. Dust the pies with a pinch of cinnamon and enjoy.
STORAGE TIPS
These will last in the fridge for up to 4 days in an airtight container.
DID YOU MAKE THIS RECIPE?
If you tried this recipe and found it delicious, I would appreciate it if you rate this recipe and leave a comment so that more people can see it. Your email will not be displayed.
MINI PUMPKIN PIE
Ingredients
CRUST
- 1 ¼ cup Flour
- 1 ½ tbsp White Sugar
- 6 tbsp Shortening
- ½ tsp Salt
- ⅓ cup Cold Water
- ½ tsp Cinnamon
FILLING
- 1 cup Pumpkin Puree
- ¾ cup Evaporated Milk
- ¼ cup Brown Sugar
- ¼ cup White Sugar
- 1 tsp Pumpkin Spice
- ½ tsp Cinnamon
- 1 tsp Vanilla
- ¼ tsp Salt
- 1 Egg Yolk
WHIPPED CREAM
- ½ cup Heavy Cream
- 2 tbsp Sugar
- ½ tsp Vanilla
Instructions
- Crust – Mix all your dry ingredients together. Once mixed, add in the shortening and use a fork to blend it into the flour. Lastly, add in your cold water and combine to form a dough. Wrap the dough in plastic wrap and freeze for 1 hour.
- Filling – Add all your ingredients to a bowl and whisk until fully combined.
- Rolling – Flour your surface with 1-2 tbsp flour. Dust your dough and roll out to ¼” thick. Use a 3.5“ cutter to cut out 12 circles.
- Freezing – Press each circle into the cavity of a 12-cup muffin tin. Ensure you press it against the bottom and the sides of each cavity pushing it all the way to the top. Freeze for 15 mins.
- Assembly – Remove the pan from the freezer and use a fork to poke holes in each section. Use a medium cookie scoop (2.8 tbsp/42 ml) to pour your filling into each crust.
- Bake – Tap the pan a couple times to remove any air bubbles and bake at 350F for 25 mins.
- Cooling – Let the pies cool in the pan for at least 30 mins before removing to cool completely. Place in the fridge to cool for a minimum of 3 hours.
- Whipped cream – Add your heavy cream to a bowl and use a mixer to mix until it reaches soft peaks. Add in the rest of your ingredients and beat until it reaches stiff peaks. Fill the whipped cream into a Ziploc bag or piping bag with a piping tip and pipe the cream onto each pie.
- Dust the pies with a pinch of cinnamon and enjoy.
