These Single Serve Pumpkin Pies are the perfect after dinner dessert. Made in muffin tins with minimal baking time compared to a big pumpkin pie. A perfect hand held dessert that’s great for holiday parties!
Who grew up with Pumpkin Pie? I know it’s a huge dessert choice for so many households, but not ours. I don’t ever remember seeing a pumpkin pie at any event at our house ever. Lots of Apple Pie, Blueberry, Partridgerry (do you know that that is?) and even peach. But never pumpkin. I remember tasting my first Pumpkin Pie at a relatives house when I was well into my late teens. Honestly, I wasn’t a fan at all. I guess it just wasn’t a flavour I was used to at all. And, for the record, I used to be picky…hahaha.
Anyway, time moved on and I found a love for all things Pumpkin. Have you seen my Meringue Topped Pumpkin Cheesecake? A show stopper dessert for the holiday season this year! My Pumpkin Spice Roll Cake is also a great option. M
So as this fall started to draw in, I knew I wanted to share a Pumpkin Pie recipe with you all. If you follow my blog at all, you’ll probably notice that I love mini desserts! From Mini Apple Pies, to Black Forest Cheesecakes. to Mini Bundt Cakes, there’s no shortage of individual sized desserts here on the blog.
It became quite clear to me quickly that I wanted to share Mini Pumpkin Pies. I didn’t even have to give it a second though. So let’s take a good look at this great fall and holiday dessert that you’re all going to love.
Here’s Everything We Need To Make The Single Serve Pumpkin Pies
For The Pie Crust
- Plain flour
- Butter cold and unsalted
- Cold water
For The Pumpkin Filling
- Pumpkin puree
- Granulated white sugar
For The Topping
- Whipped cream to serve
REMEMBER, The full recipe and ingredients is always found at the end of the post in the recipe card.
Make The Pie Crust
- Combine the flour, salt and cold butter – In a medium bowl, combine the flour, salt and cold butter. It’s best you cut the butter into small cubes to make it easier to incorporate.
- Mix together – mix together with your fingers until crumbly land starting to stick together.
- Add cold water – this recipe calls for 1/4 cup of cold water. Start by just adding half of that and mixing it in with your hands. When the dough is sticky, it’s ready. You may not need the entire 1/4 cup of cold water.
Form Dough and chill
- Form the dough into a ball – remove the dough from the bowl and form it into a ball. It should be slightly sticky.
- Flatten and wrap – flatten the dough out to about a 3 inch thick disk. Tightly wrap with plastic wrap and chill for 30 minutes.
Baking Tip! This Dough can be made up to three days before using. Just keep it in the fridge tightly wrapped until use.
Make The Filling
- Combine all filling ingredients – in a medium sized bowl, combine the pumpkin puree, sugar, eggs and vanilla.
- Whisk – you don’t need an electric mixer for this, you can just use a hand whisk. Just whisk long enough until the filling is smooth and combined. Just about 2 minutes or so.
BAKING TIP! This filling can be make up to two days before hand and refrigerated until using.
Make The Pastry Cups
- Roll out pastry – on a lightly floured surface, roll out the chilled pastry. Roll it to about a 1/4 inch thickness.
- Cut circles in the pastry – using a 4-inch cookie cutter (or the bottom of a glass), cut out 10 circles. You will probably need to scrape up the scraps and re roll to make all 10 pastry casings.
- Press pastry into muffin tins – Push each pastry circle into the muffin tin. Repeat for all pastry shells.
Fill & Bake The Pies
- Fill the pastry shells – evenly pour the filling into all the pasty shells.
- Bake – Bake the pies for about 18 – 22 minutes until they are cooked through
- Cool in trays – allow the pies to cool completely in the muffin tins. They will be difficult to remove if they are hot or even warm.
- Remove the pies – Use a sharp knife to run around the edge of each pie. Place on a wire rack cooling rack.
What Makes These Mini Pumpkin Pies So great
- There is no blind baking for the crust!
- Kids will enjoy making these with you.
- The baking and cooking time is super quick compared to a big pie.
- These can be a hand held dessert so great for holiday parties.
- Perfectly portioned and under 200 calories per serving!
Make Ahead Tips for These Mini Pumpkin Pies
We all know that entertaining and the holidays can be really busy. So the last thing anyone wants to do, is make dessert last minute. So, here’s all my make ahead tips for these Mini Pumpkin Pies.
- Make ahead pastry – you can make this pastry three days before using. Just tightly wrap and store in the fridge.
- Pumpkin Puree – if you are choosing to make your own Pumpkin Puree, you can make it a week ahead and store it in the fridge. Or you can freeze it for up to a month.
- Prep Filling – This can be done and refrigerated up to two days before using.
- Make ahead pies – yes, you can make them the day before and store them in the fridge. Don’t top with whipped cream until the day your are serving them. For best results, remove from the fridge an hour before serving and top with cooled whipped cream just before serving.
What’s a Great Way to Serve These Mini Pumpkin Pies
I think they are the perfect fall dessert. But you know they would be great for Christmas and Thanksgiving. Okay, our Canadian Thanksgiving has passed but for our friends down under, there’s still time.
Hope you enjoy the recipe friends and get a chance to make them some time this fall. They really are a great dessert. Fall really is the best baking season in my opinion and I even dedicated a entire post to Delicious Apple Desserts for Fall. Happy baking friends!
Single Serve Pumpkin Pies
For The Pie Crust
- 1 1/4 cups plain flour
- 1/2 cup butter cold and unsalted
- 1/4 teaspoon salt
- 1/4 cup cold water
For The Pumpkin Filling
- 2/3 cup pumpkin puree
- 4 tablespoons granulated white sugar
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 3 tablespoons milk
For The Topping
- 1/2 cup Whipped cream to serve
For the Pie Crust
- In a medium bowl combine the flour, salt and cold cubed butter. Mix together with your fingers until it crumbly. Slowly pour in the cold water. Mix together until it forms a dough.
- Form the dough into a ball. Flatten to a 3 inch disk and tightly wrap in plastic wrap. Refrigerate for 30 minutes.
For the Pumpkin Pie filling
- In a large mixing bowl, combine the pumpkin puree, sugar, spices, salt, milk and eggs.
- Mix together with a hand whisk until combined and smooth. About 2 minutes.
- Remove pastry from the fridge and roll out on a lightly floured surface to about 1/4 inch thick. Using a 4 inch cookie cutter, cut out 10 circles.
- Place each pastry circle into a greased muffin tin. Repeat for all.
- Evenly pour the pumpkin filling into each pastry casing.
- Bake in a preheated 375 degree f/190 degree c oven for about 18 – 22 minutes or until cooked through. Remove from oven and allow to cool completely in the muffin tins on a cooling rack.
- Use a sharp knife to run around the rim of muffin tins to loosen the pies. Remove and transfer to a cooling rack.
For the whipped cream
- Place whipped cream in a bowl with the sugar. Beat on high speed until light and fluffy. About two minutes.
- Pipe the whipped cream on top of the cooled pumpkin pies.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.