Description
Delicious bite-sized mini pumpkin pies perfect for autumn gatherings and holiday celebrations.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup granulated sugar
- ½ cup unsalted butter, chilled and diced
- ¼ cup ice water
- 1 cup canned pumpkin puree
- 1 cup sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Pinch of salt
Instructions
- Preheat your oven to 425°F (220°C).
- Mix the flour, salt, and sugar in a large bowl. Add the diced butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually stir in the ice water until the dough comes together without overworking it.
- Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut out circles that are about 4 inches in diameter.
- Press the circles into a muffin tin or mini pie pans.
- Whisk together the pumpkin puree, sweetened condensed milk, egg, vanilla extract, spices, and a pinch of salt in another bowl.
- Pour the pumpkin mixture into each pie crust, filling them about three-quarters full.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 10-15 minutes until the filling is set.
- Let them cool in the tins for 10 minutes before transferring to a wire rack.
Notes
Make the dough ahead of time and store it in the fridge for up to 24 hours for maximum flavor. Leftovers can be refrigerated for up to four days or frozen for three months.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg