Name: Mini Pumpkin Pies
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: Cooking spray or melted butter, for muffin tin -; 1 batch basic pie dough -; All-purpose flour, for surface -; 1 1/3 c. (300 g.) pumpkin puree -; 1 c. (235 ml.) sweetened condensed milk -; 1 large egg -; 1 1/2 tsp. pure vanilla extract -; 1 tsp. ground cinnamon, plus more for serving -; 1/2 tsp. ground ginger -; 1/4 tsp. kosher salt -; 1/8 tsp. ground nutmeg -; 3/4 c. (175 ml.) heavy whipping cream -; Milk chocolate bar, chilled, for serving (optional) -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Mini Pumpkin Pies

1. Cooking spray or melted butter, for muffin tin -

2. 1 batch basic pie dough -

3. All-purpose flour, for surface -

4. 1 1/3 c. (300 g.) pumpkin puree -

5. 1 c. (235 ml.) sweetened condensed milk -

6. 1 large egg -

7. 1 1/2 tsp. pure vanilla extract -

8. 1 tsp. ground cinnamon, plus more for serving -

9. 1/2 tsp. ground ginger -

10. 1/4 tsp. kosher salt -

11. 1/8 tsp. ground nutmeg -

12. 3/4 c. (175 ml.) heavy whipping cream -

13. Milk chocolate bar, chilled, for serving (optional) -

How to cook deliciously - Mini Pumpkin Pies

1. Stage

Arrange a rack in center of oven; preheat to 375°. Spray bottoms and sides of a 24-cup mini muffin tin with cooking spray or brush with butter.

2. Stage

On a lightly floured surface, roll pie dough to about 1/8" thick. Cut out rounds using a 3" cutter. Reroll scraps and cut more rounds as needed until you have 24.

3. Stage

Transfer rounds to prepared muffin tin, pressing dough into bottom and up sides. Refrigerate until dough is firm, about 15 minutes.

4. Stage

Meanwhile, in a large bowl, whisk pumpkin puree, condensed milk, egg, vanilla, cinnamon, ginger, salt, and nutmeg until smooth and well combined.

5. Stage

Spoon filling into prepared muffin cups to reach almost all the way up the sides (about 1 heaped tablespoon), or pour in filling.

6. Stage

Bake pies until center is set and puffed and edges are golden, 25 to 30 minutes. Let cool in pan 10 minutes (pies will deflate as they cool). Using a small offset spatula or a spoon, gently remove pies from tin and transfer to a wire rack. Let cool completely.

7. Stage

In a large bowl, whip cream to soft peaks. Top pies with a dollop of whipped cream. (Place off-center if pies have decoration.) Shave chocolate on top of pies with a vegetable peeler, if using. Sprinkle with cinnamon.