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–+ servings
Close-up of several delicious Mini Pumpkin Pies topped with swirls of fresh whipped cream on a white plate.

Mini Pumpkin Pies

This recipe makes small, individual pumpkin pies perfect for holiday gatherings. You will prepare a simple crust and a spiced pumpkin filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10 pies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 6 tablespoons cold unsalted butter, diced
  • 3 tablespoons cold shortening, diced
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup cold water
For the Filling
  • 3 tablespoons + 1 teaspoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1 pinch salt
  • 1/2 cup + 2 tablespoons canned pumpkin puree
  • 2 tablespoons milk
  • 2 large eggs
  • As needed freshly whipped cream, for serving

Equipment

  • Medium bowl
  • Muffin pan
  • 4" round cookie cutter

Method
 

  1. In a medium bowl, combine the butter, shortening, flour, and salt. Blend the butter and shortening into the flour using your fingertips. Pinch the dough through your fingertips for the flakiest results.
  2. When the fats are evenly distributed, sprinkle the cold water on top. Stir the dough together with a fork. Add more water if needed, but avoid making the dough too wet.
  3. Bring the dough together into a ball, press it into a disk, then wrap and refrigerate it for 20 minutes.
  4. Preheat the oven to 400°F.
  5. Whisk together all filling ingredients. Set the mixture aside.
  6. Remove the dough from the fridge and flour a work surface. Roll the dough out to a rough 9" circle, using more flour as needed to prevent sticking.
  7. Use a 4" round cookie cutter to cut out 10 round pieces of dough. Gather scraps and re-roll to get 10 circles.
  8. Fit one dough circle into each cup in the muffin pan. Use your fingers to gently push the dough into the cup. You can flute the edges or leave them plain.
  9. Divide the pumpkin filling mixture evenly between the cups.
  10. Bake for 10 minutes, then reduce the oven temperature to 325°F and bake for another 10 minutes.
  11. Let the mini pies cool completely in the pan before removing them. You may need to run a knife around the edges to release them from the muffin pan. Serve with whipped cream.

Notes

This recipe yields 10 mini pies. If you do not have a 4-inch cookie cutter, use a glass or jar of similar diameter.

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