Description
These Mini Pumpkin Pies are a delightful twist on the classic fall dessert, featuring a rich and creamy pumpkin filling spiced with cinnamon, nutmeg, and cloves, topped with a crumbly cinnamon-sugar streusel. Perfectly portioned in a muffin tin, they offer a convenient, delicious treat for any occasion or holiday gathering.
Ingredients
Scale
Pie Crust
- 1 Pie Crust
Filling
- 4 tablespoons butter
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup pumpkin puree
- 1 tablespoon flour
- ½ cup sweetened condensed milk
- 1 egg
Topping
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup butter (melted)
- 1 cup all-purpose flour
Instructions
- Roll Out the Crust: Roll out the pie crust dough on a lightly floured surface to about ¼ inch thickness to prepare for cutting into circles.
- Cut and Line Muffin Pan: Using a 5-inch cookie cutter, press out twelve circles from the dough and line twelve sections of a muffin pan with these dough discs.
- Chill the Dough: Place the lined muffin pan in the refrigerator and chill the dough-lined cups for an additional 20 minutes to help the crust hold its shape while baking.
- Preheat Oven: Preheat your oven to 350°F (180°C) to get ready for baking the pies.
- Prepare the Filling: In a medium saucepan over medium heat, melt the butter. Add the light brown sugar, granulated sugar, cinnamon, nutmeg, ground cloves, pumpkin puree, sweetened condensed milk, melted butter, egg, and flour. Whisk continuously until the mixture begins to bubble.
- Thicken the Filling: Reduce the heat to low and continue stirring until the filling thickens and reaches a spreadable consistency. Remove from the heat and set aside to cool slightly.
- Prepare the Topping: In a medium mixing bowl, combine brown sugar, granulated sugar, cinnamon, and salt. Add the warm melted butter and stir well to combine. Add the all-purpose flour and mix with a fork until the mixture forms moist clumps resembling a crumbly topping.
- Fill the Tart Shells: Spoon a heaping tablespoon of the pumpkin filling into each chilled tart shell within the muffin pan.
- Add the Topping: Evenly crumble the prepared topping over the filling in each tart shell, ensuring each mini pie is well covered.
- Bake the Mini Pies: Bake the assembled mini pumpkin pies in the preheated oven for 25-30 minutes, or until the crust is golden brown and the topping is set.
- Cool Before Serving: Remove the muffin pan from the oven and allow the pies to cool completely to room temperature before serving to enhance flavor and texture.
Notes
- Ensure the pumpkin puree is 100% pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
- Chilling the dough before baking helps prevent shrinking while baking and keeps the tart shells crisp.
- Use a 5-inch cookie cutter or similar sized round cutter to achieve uniform mini pies that fit nicely in a standard muffin tin.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, substitute butter with a plant-based margarine and use a dairy-free pie crust and condensed milk alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (approximate)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mini pumpkin pies, pumpkin dessert, fall dessert, Thanksgiving dessert, pumpkin pie bites, mini tarts, baked pumpkin pies
