Mini Pumpkin Pies
I recently had the dilemma of transporting several pies to a holiday party and lo and behold 7 of said pies had apparently experienced a bit of turbulence and their delicate flaky crusts had crumbled. The silver lining here was that I was able to hoard the buttery bits for myself, done in the spirit of concealing the evidence but mostly to satiate the crying “give it to meeee” in my head. Also, 3 of the other pies were just fine but any way you look at it, the odds weren’t great. From now on, I think I’ll make a safer journey with these mini pies that are itty bitty in size but bold in flavor.
- ⅔ c unbleached flour
- ½ tb sugar
- ¼ ts fine salt
- 5 tb frozen butter, cubed/shredded
- 1½ -2 tb ice water
- 1 c homemade pumpkin puree
- ½ ts pumpkin spice
- ⅛ ts fine salt
- ¼ c room temperature heavy cream
- 1 room temperature egg
- ½ ts pure vanilla extract
- Optional: whipped cream and sprinkles
- In a food processor, quickly pulse the flour, sugar, salt, and a bit of butter at a time until the mixture becomes crumbly. You don’t want to over work this.
- After all the butter has been added, slowly tip in the tiniest bit of water at a time until the dough lumps together. Again, you don’t want to over work the dough.
- Gather the dough into plastic and chill in the fridge for about 30 minutes.
- For the filling, blend everything together until creamy and combined.
- Take out the crust about 10 minutes or so before rolling onto a lightly floured surface. Stamp out circles with a round cutter or simply cut them out rustically with a paring knife.
- In a lined mini cupcake tin, tuck the crusts onto each bottom and top with the filling.
- Bake at 350 for 9-12 minutes. Cool completely and top with whipped cream if desired.
I will be traveling from November 23rd-30th. Videos will resume the first week of December. Happy Thanksgiving, loves!
Your Squishy Monster
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What cute pumpkin pies. Good portion control for me. I always make a big pie and then consume it.
Oh my. After seeing this, I want the holidays to come today.
ooooh I love the idea of mini pumpkin pies!
A WONDERFUL, Delicious idea and recipe Angie. Thanks so much! I hope you and your family/friends have a happy Thanks Giving !
Love.
Les.
These look amazing and so cute! I love mini desserts, they’re so much more fun to eat and easier to transport
they’re so cute!!!
Happy travelling Angela
pumpkinlicious! what did the bike pump say to the compressor?…u are my PUMP-kin! hahaha…well maybe.
They’re nice and pretty! I prefer minis, too. Thanks for the vid!!!
Julie & Alesah
Gourmet Getaways xx
YUM!! These look so good!! So cute and little! Great idea to shred the butter… wouldn’t have thought of that!
Your pumpkin pies can fit in my pocket
ohhh, these look great. I especially love the icing piping
Aww these mini pumpkin pies are just too cute for words. Loving this recipe
oh my gawsh i have all those ingredients. I’m going to make this tonight- i love the size! happy thanksgiving sweetheart! xO!
Mini-everything ftw! I have a thing for miniature versions of things. I don’t know why- maybe because they look cuter, or maybe because they are much easier to serve, or maybe because I can kid myself I will eat less if they come in smaller sizes… Love pumpkin pie and will have to try your version soon!
Bummer that you lost a good chunk of your pies, but silver linings, they ended up in your belly.
My dear, you always make the most adorable little goodies! Could munch on these forever!
Too cute!! I love jokes like these, Brain!! I hope you had a wonderful Thanksgiving and had a very happy belly!!
Thank you, Les. I hope you had a splendid Thanksgiving with your loved ones!!!
These look absolutely gorgeous! Making them mini-sized is a great idea, and as you said, much easier to transport. Whipped cream and sprinkles are never optional ingredients for me!
I also clicked through to your Pumpkin Spice Frappuccino recipe. That looks like the perfect tipple for a hot Melbourne day!