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Mini Pumpkin Pies with Whipped Cream Recipe

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Delight in these charming Mini Pumpkin Pies, perfect for fall gatherings and holiday celebrations. Each mini pie features a flaky crust filled with a smooth, spiced pumpkin custard, baked to golden perfection and topped with a dollop of homemade whipped cream. This recipe combines classic pumpkin pie flavors in a convenient handheld size that’s sure to impress.

Ingredients

Scale

Mini Pumpkin Pie Ingredients

  • 1 homemade pie crust disk, or 2 store-bought pie crust rolls
  • 15 oz pumpkin puree
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup evaporated milk (6 oz)

Ingredients for Whipped Cream

  • 1 cup heavy whipping cream
  • 3 Tbsp granulated sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the Pie Crust: Unroll the pie crusts or roll homemade pie dough out to 1/8-inch thickness on a floured surface. Cut out 3 1/2-inch diameter circles using a cookie cutter or a jar lid. You will need 12 disks in total. If using homemade dough, re-roll scraps to get the required number of rounds.
  2. Line the Muffin Pan: Lightly grease a 12-count non-stick muffin pan with cooking spray. Gently press each dough round into the muffin cups, molding it to cover the sides evenly.
  3. Prepare the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, whole egg, egg yolk, light brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract until well combined. Gradually add evaporated milk while whisking to create a smooth custard filling.
  4. Fill the Pies: Divide the pumpkin filling evenly among the muffin cups lined with pie dough, filling each about three-quarters full. The filling should just suffice for all 12 cups.
  5. Bake the Mini Pies: Place the muffin pan in a preheated oven at 350°F (175°C). Bake for 30 to 40 minutes, depending on crust type—store-bought crusts generally bake around 30 minutes, while homemade crusts take closer to 40 minutes. Bake until the crust tops are golden brown and the filling is set.
  6. Cool the Mini Pies: Remove the pies from the oven and let them cool in the pan for 10 minutes. Use a knife or cake release tool around the edges of each cup to loosen the pies, then transfer them to a wire rack to cool completely to room temperature.
  7. Make the Whipped Cream: In a mixing bowl, beat heavy cream on medium-high speed for about 1 minute until soft peaks form. Add granulated sugar and vanilla extract and continue beating for another 2 minutes until the cream holds stiff peaks but is still pipeable. Avoid overbeating to prevent it from turning into butter.
  8. Serve: Once the mini pumpkin pies are completely cooled, pipe or dollop the whipped cream on top of each. Optionally, dust with a sprinkle of cinnamon for extra flavor and visual appeal. Serve and enjoy!

Notes

  • You can use store-bought or homemade pie crust depending on your preference; homemade crusts may require longer baking times.
  • Ensure the pies are completely cooled before adding whipped cream to prevent it from melting.
  • For a dairy-free whipped topping alternative, consider using coconut cream.
  • Make sure not to overbeat the whipped cream to keep it smooth and pipeable.
  • These pies can be stored in the refrigerator for up to 3 days; add whipped cream just before serving.

Keywords: mini pumpkin pies, pumpkin pie, fall dessert, holiday pies, homemade mini pies, whipped cream topping, easy pumpkin dessert

Find it online: https://busyrecipe.com/mini-pumpkin-pies-with-whipped-cream-recipe/