MINI PUMPKIN PIE
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.
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.