Mini Pumpkin Pies

This delicious pumpkin pie filling recipe is adapted from my beloved pumpkin pie. Bake in my super flaky homemade pie crust in mini muffin pans.

Ingredients

• 2 unbaked discs of Pie Crust (what I used) or All Butter Pie Crust*
• 1 and 1/4 cups (285g) pumpkin puree*
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) whole milk
• 1 large egg
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon store-bought or homemade pumpkin pie spice*
• small pinch black pepper (optional—see note)

Instructions

1. Pie crust: I like to make sure my pie dough is prepared before I begin the mini pies. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
2. Prep the filling: In a large bowl with a handheld or stand mixer fitted with a whisk attachment—or simply using a whisk and mixing bowl—beat/whisk the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper together (on medium high speed if using a mixer) until completely combined, about 2 minutes. You’ll have about 3 cups of filling. Cover and refrigerate filling until step 6.
3. Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. Nonstick spray is best. (If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, shape, fill, and bake then roll out the second pie dough, shape, fill, and bake.)
4. Shape the mini crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together if needed. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
5. Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
6. Evenly spoon cold filling into each unbaked crust, filling to the top.
7. Bake mini pies until the center is just about set and edges are lightly browned, about 21–25 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini pies pop right out using a spoon to scoop them up. Cool, then serve at room temperature or refrigerate until chilled and serve cold. Filling deflates a bit as they cool. Top with whipped cream if desired. (Also pictured are sugared cranberries
8. Cover leftover pies tightly and store in the refrigerator for up to 5 days.