Can I Make Mini Pumpkin Pies Ahead of Time?

Yes. Mini Pumpkin Pies are an excellent make-ahead dessert because the pumpkin custard needs time to cool and set properly. Prepare and bake the pies as directed, allow them to cool completely, and then refrigerate them in an airtight container. For the best presentation, wait until shortly before serving to add whipped cream. This keeps the topping fresh and fluffy while making holiday dessert preparation much easier.

How Do I Know When Mini Pumpkin Pies Are Done?

Mini Pumpkin Pies are ready when the crust looks lightly golden and the pumpkin filling appears set around the edges. The center may still have a slight jiggle when you gently move the muffin pan, but it should not look liquid. Avoid overbaking the pumpkin custard. Excessive baking can make the filling less creamy and may cause more cracks to develop as the individual pumpkin pies cool.

Do Mini Pumpkin Pies Need to Be Refrigerated?

Yes. Because Mini Pumpkin Pies contain eggs and milk in their custard filling, leftovers should be stored in the refrigerator. Allow the pies to cool before transferring them to a covered container. Keeping these pumpkin pie bites chilled also helps preserve their smooth texture. When serving leftovers, enjoy them cold or let them sit briefly at room temperature before adding whipped cream.

Easy Mini Pumpkin Pies in a Muffin Pan

Name: Mini Pumpkin Pies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 6 tablespoons cold unsalted butter, diced; 3 tablespoons cold shortening, diced; 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/4 cup cold water, plus more if needed; 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; Freshly whipped cream, for serving

Description

Mini Pumpkin Pies are individual two-bite desserts baked in a muffin pan with a flaky homemade crust and smooth, warmly spiced pumpkin custard filling. They are an easy make-ahead fall and Thanksgiving dessert, finished with freshly whipped cream before serving.

Ingredients

Scale

6 tablespoons cold unsalted butter, diced
3 tablespoons cold shortening, diced
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold water, plus more if needed
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
Freshly whipped cream, for serving

Cook Mode Prevent your screen from going dark

Instructions

Combine the cold butter, shortening, flour, and salt in a medium bowl. Work the fats into the flour with your fingertips or a pastry blender until evenly distributed.
Sprinkle the cold water over the flour mixture and stir with a fork until the dough begins to come together. Add a little more water only if needed.
Form the dough into a ball, press it into a disk, wrap it, and refrigerate for 20 minutes.
Preheat the oven to 400°F.
Prepare the pumpkin filling by whisking together the granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, pumpkin puree, milk, and eggs until smooth. Set aside.
Lightly flour a work surface and roll the chilled dough into a rough 9-inch circle, about 1/8 to 1/4 inch thick.
Use a 4-inch round cookie cutter to cut 10 circles. Gather and re-roll the dough scraps as necessary to make all 10.
Fit each dough circle into a muffin cup and gently press the pastry against the bottom and sides. Leave the edges rustic or flute them with your fingertips.
Divide the pumpkin filling evenly among the 10 prepared crusts.
Bake at 400°F for 10 minutes. Reduce the oven temperature to 325°F and bake for another 10 minutes.
Allow the Mini Pumpkin Pies to cool completely in the muffin pan. Run a knife carefully around the edges if necessary to loosen them, then remove and serve with freshly whipped cream.

Notes

Keep the butter, shortening, and water cold to help produce a flaky pie crust.
One sheet of store-bought pie crust can be used instead of homemade dough for a quicker version.
The recipe can be doubled successfully when more servings are needed.
For make-ahead Mini Pumpkin Pies, bake them the night before and refrigerate overnight.
Add freshly whipped cream just before serving for the best appearance and texture.
Small cracks in the pumpkin custard are normal and can be covered with whipped cream.
Allow the pies to cool completely before removing them from the muffin pan to help them hold their shape.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pumpkin pie
Calories: 174
Sugar: 1g
Sodium: 137mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 3g
Cholesterol: 58mg