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Mini Pumpkin Pies

By: Amanda Formaro from
Mini Pumpkin Pies
Mini Pumpkin Pies

"When a whole slice of pie is a bit much to muster after a large meal of turkey and casseroles, these mini pumpkin pies make the perfect little individual serving that you can eat in two bites. These adorable mini pumpkin pies begin with a flakey homemade crust that’s filled with a rich pumpkin puree spiced with cinnamon, cloves, and ginger and lastly topped with a dollop of fresh whipped cream for that special touch. "


Preparation Time30 min

Cooking Time20 min

Cooking Vessel SizeMini Muffin Tin, Food Processor, Rolling Pin, 2 1/2 Biscuit Cutter, Hand Mixer


  • 2 1/2 cups All Purpose Flour
  • 3/4 teaspoon Salt
  • 1 cup Unsalted Butter
  • 1/3 cup Ice COld Water
  • 1 cup Pure Pumpkin Puree
  • 3/4 cup Evaporated Milk
  • 1/4 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar
  • 1/4 teaspoon Salt
  • 1 Large Egg
  • 1/2 teaspoon Ground Cinnamon
  • 1/8 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Ginger
  • 1 cup Heavy Cream
  • 3 tablespoon Powdered Sugar
  1. In the bowl of a food processor, mix together the flour and 3⁄4 teaspoon salt. Add the cubes of cold butter. Pulse several times until the butter is broken up into small pea-size pieces and is mixed throughout the flour. Slowly drizzle the ice water into the flour mixture while pulsing the food processor, just the until the mixture begins to pull together.

  2. Turn the crumbly dough out onto a large piece of plastic wrap and gather the dough into one mound with your hands. Wrap the dough in the plastic wrap and pat to form a disc. Chill the dough in the refrigerator for at least 30 minutes before proceeding with the recipe.

  3. Visit for full printable recipe.

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