Description
Usher in the holiday season with one of our tried-and-true classics. These mini pumpkin pies are the perfect bite sized dessert for your next gathering.
Ingredients
Scale
- 1 refrigerated pie crust
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
- ⅔ cup pureed pumpkin (canned)
- 2 tablespoons buttermilk
- 2 large eggs
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 pinch pumpkin pie spice (for garnish)
Instructions
- Roll out the refrigerated pie crust and using a 3” Cookie cutter, cut out 12 discs. You’ll need to take the cutoffs and roll it out again to get 12.
- Place each disc into a cupcake pan (you don’t need to grease the pan) and press into the cavity. Once it is evenly sitting in the cupcake pan you can flute the edges if you like, or use a knife to decorate. You can also leave it plain to have a more rustic look.
- Once you have the cupcake pan lined with the pastry crust place it back in the refrigerator to keep cold while you move onto the next step.
- Preheat the oven to 400°F.
- In a medium mixing bowl add the cinnamon, ginger, nutmeg, cloves, salt, pureed pumpkin, buttermilk and eggs. Mix well.
- After 20 minutes have passed, take the cupcake pan out of the refrigerator and put 1 tablespoon of the pumpkin filling into each crust.
- Bake in the oven at 400°F for 10 minutes then turn down the oven to 325°F for another 10 minutes.
- Remove from the oven and allow to cool, then place in the refrigerator to completely set for a minimum of 3 hours.
- In a medium mixing bowl add the cream, vanilla and powdered sugar and beat until stiff peaks have formed.
- Add to a piping bag (or a resealable bag with the corner snipped off) and pipe little dollops of cream onto each mini pumpkin pie.
- Dust with a pinch of Pumpkin Pie spice.