Food and Recipes Recipes Mini Pumpkin Pies 5.0 (3) 2 Reviews Bite-size and absolutely adorable, our mini pumpkin pies recipe is a pie lover's dream. These little pumpkin pies can be enjoyed in a couple of bites. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with more than 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Micah Leal is an enthusiastic chef with a special interest in the food science and culinary histories that shape the recipes people make today. His reputation for making recipes accessible and thoughtfully teaching difficult kitchen techniques is informed by his experience as a pastry chef as well as his background as a high school teacher. He has also developed nearly 200 recipes for southernliving.com and Southern Living Magazine. Southern Living's editorial guidelines Published on July 29, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 3 hrs 5 mins Yield: 12 miniature pies Bite-size and absolutely adorable, our mini pumpkin pies are any pie lover's dream. Rather than fussing with a fork and a plate, these pumpkin pies can be picked up with two fingers and enjoyed in a couple of bites. The crusts are made by rolling out a single disc of pie dough and cutting out circles that are then pressed into the cups of a muffin pan. These crusts are baked by themselves for a few minutes to ensure the pastry is fully cooked and crisp. The mini pie shells are then filled with a simple pumpkin pie filling spiced with cinnamon, nutmeg, and ginger, and sweetened with dark brown sugar and vanilla. Lastly, once the miniature pies have cooled, we top each mini pumpkin pie with a spoonful of freshly whipped cream and a light dusting of freshly grated nutmeg. Eye catching and easy to serve, make these scrumptious pies as a finger food for any autumn celebration. Micah A. Leal Ingredients 1 Single-Crust Pie Pastry Dough 1/4 cup half-and-half 1/4 cup dark brown sugar 1 large egg 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon vanilla extract 3/4 cup pure pumpkin Whipped cream for garnish Freshly grated nutmeg for garnish (optional) Directions Grease as 12-cup muffin pan with cooking spray. Set aside. Roll pie dough out to 1/8-inch thickness and use a 3 3/4-inch round cutter to cut 12 circles from the dough, re-rolling scraps as needed. Place each round inside a muffin cup and press the circle into the cup so it's evenly smooth with the bottom and sides of the muffin cup. (Note: the circle will not come all the way up the side of each muffin cup.) Once all circles have been pressed into pan, freeze for 2 hours or overnight. Preheat oven to 350°F. Transfer muffin pan directly from freezer to oven until the pie dough is almost cooked through, about 13 minutes. Remove from oven and use the back of a spoon to press down any areas that have puffed up during baking. Set aside. In a large bowl, whisk together half-and-half and sugar until dissolved. Add eggs and whisk until mixture is homogenous. Add spices, vanilla, and pumpkin; whisk until well combined. Fill each crust with 1 1/2 tablespoons of pumpkin filling or until the filling almost comes to the top edge of the crust. Bake until filling is set, about 25 minutes. Allow pies to cool completely before removing from muffin tin and serving with whipped cream and nutmeg, if desired. Rate it Print