Mini Pumpkin Pies

Mini Pumpkin Pies are the perfect serving size for any of your special gatherings. The crust is soft and flaky, and the pumpkin filling is deliciously creamy. Just the perfect blend of spices that go so well with cinnamon sugar pecan topping.

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why use cold butter

The first thing to keep in mind is to think about how cold is your butter. If you’re trying to achieve a flaky pie or pastry dough, you need to consider the temperature of your butter. That is to say, butter is a crucial ingredient in your pie dough. Not only it’s rich and creamy but it also helps make your pie dough flaky. It contains moisture and when your pastry goes in the oven and the butter melts at high heat, the water evaporates. It then leaves pockets in between the dough that separate layers. Similarly, butter is also responsible for leavening the pastry dough. When it melts in the heat of the oven, it releases steam that causes gaps in between the dough and causes it to leaven and expand. 

To sum up, cut your cold butter into about 1-inch cubes. Then place them in the fridge while preparing the rest of your ingredients. The temperature of the butter should at least be 35ºF cold. After finishing the dough, wrap it in plastic wrap and rest it for an hour in the fridge. Here’s the recipe for a Pie Crust.

ingredients and notes

PIE CRUST:

• Unsalted cold butter. Cut the butter into 1-inch cubes. Place them in the fridge while preparing the rest of the ingredients. 
• All-purpose flour. Use a weighing scale to obtain the exact measurement for your dry ingredients. Or if you don’t have a weighing scale, scoop the flour into the measuring cup and use an offset spatula to level the top of the measuring cup. 
• Powdered sugar. Sugar adds a touch of sweetness to the crust. 
• Apple cider vinegar helps prevent the formation of gluten which makes your dough tough. It neutralizes the protein in the gluten that makes it soft and flaky versus tough and chewy. 
• Sea salt helps balance and lift up the flavor.
• Cold water is important to add to your flour mixture and helps the dough to come together. 

PUMPKIN PIE FILLING:

• Pumpkin puree. Without a doubt, this filling is the best pumpkin pie filling I’ve ever made. I used the pumpkin pie puree in the can but feel free to make your puree from scratch.
• Eggs bind the mixture together. Of course, eggs also give a nice creamy texture to the filling.
• Heavy cream gives creaminess to the pumpkin mixture but also helps with the thickness. 
• Spices like cinnamon, nutmeg, and pumpkin spice are essential for adding Fall flavors to your dessert or savory dishes. 
• Brown sugar has molasses so you get a nice dark color as a result. 
• Sea salt brings out the flavor and also balances the sweetness.
• Cornstarch helps thicken the mixture and also acts as a stabilizer for achieving a crack-free pumpkin pie. 

OPTIONS FOR TOPPINGS:

• Add whipped cream on top of your pumpkin pie after it completely cools is one option to finish up your pie. 
• Another option is the cinnamon pecan toppings with brown sugar. It’s easy to make and adds a crunch when you bite your pie. 

buy ingredients online

how to make Mini Pecan Pies

MAKE THE PIE CRUST:

1. In a food processor, combine flour, powdered sugar, salt, and cold butter. Pulse for 30 seconds or until the mixture resembles a crumbly texture. Stop the food processor. 
2. In a measuring glass, combine ice-cold water and apple cider vinegar, and stir to mix.
3. Turn the food processor to low and slowly add the water mixture to the mouth feed. 
4. Switch the speed to high and continue mixing until the dough comes together.
5. Remove from the food processor and form the dough into a ball. Wrap with plastic wrap and refrigerate for at least an hour. 
6. When the dough is ready, lightly dust the surface with flour. Roll the dough in a 12″ round or 1/4 inch thick. 
7. Use a cutter bigger than the mold (or a 3″ size cookie cutter if using a cupcake pan). 
8. Fit the dough into the mold, and press tightly to cover the sides. 
9. Use a fork to prick the bottom. Place them on a baking sheet pan and chill for an hour. 
10. Meantime, make the filling. 

MAKE THE MINI PUMPKIN PIE FILLING:

1. In a bowl, combine pumpkin puree, eggs, brown sugar, heavy cream, cinnamon, pumpkin spice, nutmeg, cornstarch, and vanilla.
2. Use a mixer and mix the pumpkin filling until smooth. Use a spatula to scrape the sides.
3. Make the pecan topping. In a small bowl, combine pecans, brown sugar, and cinnamon. 

BAKE 

1. Remove the chilled crust from the fridge. Use a large cookie scoop and scoop 1/4 cup of the filling or 3/4 full into each crust. 
2. Tap the pan to remove any air bubbles. Bake for 30 minutes, and halfway through baking, remove from the oven and sprinkle the pecan mixture on top ( a tablespoon of topping each mini pie). 
3. Place the Mini Pumpkin Pies back in the oven and finish baking for another 15 minutes or until the edges turn golden brown.
4. Place them on a cooling rack and cool them for an hour. 

tips

• The pumpkin pie filling is also enough to fit in a 9″ pie dish. 
• If you decide to use a pie dish, I recommend partially baking the crust first in order to get a nice crisp and browning for your pie. This method is called par-baking. 
• To avoid for the crust to puff up, place parchment paper over the top and use baking weights or uncooked rice or beans to hold the parchment down. 
• Bake the crust for 15-20 minutes or until the edges are slightly browned. 

frequently ask questions

HOW LONG IN ADVANCE CAN I MAKE THESE MINI PUMPKIN PIES

• Certainly, you can make the dough a couple of days in advance in the fridge. Or longer for weeks if you’re freezing them.
• The pumpkin filling is basically the same way as the dough. You can keep them in the fridge for 2 days or in the freezer for a couple of weeks. 

CAN I USE LEMON JUICE INSTEAD OF APPLE CIDER VINEGAR FOR THE DOUGH

• Surely, the lemon juice will add a nice lemony flavor to your dough. Lemon is delicious with custard filling also. 

WHERE CAN I GET THOSE SILICONE MOLDS

• I purchased mine from Wilton but you can search on Amazon for Tart and Pie Molds. 

recommended recipes

Mini Pumpkin Pies with Pecans

Jen Paleracio

Silky smooth pumpkin filling and soft and flaky crust.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 6 people

Equipment

• Heatproof mini pumpkin pie molds
• Bowls
• Mixer
• Spatula
• Cooling rack

Ingredients

  

PIE CRUST

• 1 1/2 cups all-purpose flour
• 1 tablespoon powdered sugar
• 1 teaspoon sea salt
• 1/2 cup unsalted butter, cut into 1 inch cubes
• 2 teaspoons apple cider vinegar
• 1/4 cup ice cold water

PUMPKIN FILLING

• 15 oz. canned pumpkin puree, not the pumpkin filling, make sure the ingredient is only pumpkin
• 2 large eggs
• 1 cup light brown sugar
• 1/2 cup heavy cream
• 2 teaspoons pumpkin spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 teaspoon vanilla

PECAN TOPPING

• 1 cup chopped pecans
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon

Instructions

 

MAKE THE CRUST

• In a food processor, add all-purpose flour, powdered sugar, salt, and butter. Pulse for 30-40 seconds or until it resembles a crumbly texture. Stop the machine.
• In a measuring glass, combine ice-cold water and apple cider vinegar. Stir to combine. Turn the food processor back in low speed, and slowly pour the water mixture into the mouth feed.
• Turn the speed to high, and mix until the dough starts clinging to the sides or until it comes together. Remove from the food processor.
• Form the dough into a ball, and wrap it with plastic wrap. Refrigerate for at least an hour or overnight.
• ROLL THE DOUG: Lightly dust the surface with flour. Roll the dough into 12" round and 1/4 inch thick. Use a cutter an inch or two bigger than the molds or cupcake pans.
• Press the cutout dough into the molds. Prick the bottom with a fork (for the heat to circulate). Place the prepared crusts on a baking sheet pan and refrigerate for an hour.

MAKE THE PUMPKIN PIE FILLING

• In a bowl, combine pumpkin puree, eggs, brown sugar, heavy cream, pumpkin spice, cinnamon, nutmeg, cornstarch, and vanilla. Mix until smooth, and scrape the sides of the bowl.

BAKE AND MAKE THE PECAN TOPPING

• When the crusts are ready. Preheat the oven to 400ºF. Fill each mold about 1/4 cup or 3/4 full with pumpkin filling. Tap twice to remove air bubbles. Bake for 30 minutes.
• Meantime, make the pecan topping. In a small bowl, combine chopped pecans, brown sugar, and cinnamon. Stir until well incorporated. Set them aside.
• Remove the mini pies from the oven after 15 minutes, and sprinkle each pie with the pecan topping. Place them back in the oven and finish baking for another 15 minutes or until the edges turn golden brown. Place on a cooling rack and cool for an hour before serving.

Video

Notes

 

 

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Keyword brown sugar, cinnamon, mini pies, mini pumpkin pie, pecans, pie, pie crust, pumpkin pie

recommended equipment

SILICONE MOLDS

MIXER

SPATULA

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Hi there! Nice to meet you. My name is Jen.

Hello, nice to meet you! I’m Jen, a mom of 2 wonderful girls. I love to prepare home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. Surely, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. It’s important to realize that when you cook better you eat better.  

Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can naturally enhance our food’s flavor and enjoy home-cooked meals.

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