Mini Pumpkin Pies
I realized I haven’t made a traditional pumpkin pie…EVER! I love using coconut milk when I make my pumpkin pie to add a twist and plus it’s lighter but the hubs recently asked for a good ole fashioned pumpkin pie and I will be honoring him soon with it. But in the meantime, I created a spread of mini pies for a holiday dessert table including these mini pumpkin pies. Mini pies are a great way to entertain during this time of the year and are always pretty on a dessert table.
Despite my excitement to reinvent classics, I know that sometimes people just crave and love those classic flavors of the season like pumpkin, cranberries and caramel. These mini pumpkin pies will satisfy those cravings. Starting with a simple, buttery and flaky pie crust, I filled these with a rich pumpkin pie filling and topped with homemade whipped cream. Delicious little delights that will be perfect after a feast…and also for Friendsgiving parties!
- For pie crust
- 1 1/4 cup all-purpose flour
- 6 tablespoons unsalted butter, cold and cut into cubes
- 2 tablespoon shortening, cold and cut into cubes
- 2 tablespoons granulated sugar
- 1/4 cup ice cold water
- For pumpkin pie filling
- 1/4 cup granulated sugar
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of ground cloves
- 1 large egg, room temperature, lightly beaten
- 1/2 cup canned pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
For cranberry ginger filling
- 4 ounces fresh cranberries
- 1/4 cup brown sugar
- 1/2 teaspoon freshly grated ginger
- Pinch of salt
- For topping
- Homemade whipped cream
- Caramel Sauce
To make the dough, combine all the ingredients except the water in the bowl of a food processor. Process a few times until butter is about the size of a pea. With food processor on, slowly drizzle in ice cold water to mixture, one tablespoon at a time, until dough comes together. Remove dough from bowl and pat down into a disc. Wrap in plastic wrap and chill for at least an hour.
For the pumpkin pie filling, combine all the ingredients in a bowl and mix until well combined.
When you are ready to make your pies, preheat oven to 400 degrees F. Remove chilled dough from the refrigerator and roll out onto a lightly floured surface into a 10-inch circle. Use a 4-inch round cutter to cut out 6 rounds. Transfer rounds to a KitchenAid® Professional-Grade Nonstick Mini Pie Pan and fit well by pressing down gently. Fill each mini tart 3/4 of the way with pie filling, about 1 tablespoon each.
Bake for 20 minutes or until crust is golden and filling is just set. Transfer the mini tarts from the tart pan to a wire rack for cooling. Top pies with whipped cream and caramel sauce drizzle. Store leftovers refrigerated.
This post is sponsored by KitchenAid. All opinions are 100% mine as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!
MAKING THIS RECIPE? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!