How to make mini pumpkin pies? Follow this blog, find out the steps!
INGREDIENTS
Crust
- 8 Tbsp Countryside Creamery Salted Butter, room temperature
- 4 oz. Happy Farms Cream Cheese, room temperature
- 1 cup + 2 Tbsp Baker's Corner All Purpose Flour
- 1 Tbsp Baker's Corner Granulated Sugar
Filling
- 1/2 15oz. can Baker’s Corner 100% Pure Canned Pumpkin (⅞ cup)
- 3/4 cup Baker's Corner Evaporated Milk
- 1 large Simply Nature Grade A Organic Cage Free Brown Eggs
- 1/4 cup Baker's Corner Granulated Sugar
- 2 Tbsp Baker's Corner Brown Sugar
- 1/2 tsp Stonemill Ground Cinnamon
- 1/4 tsp Stonemill Ground Ginger
- 1/4 tsp Stonemill Ground Nutmeg
- 1/4 tsp Stonemill Salt
Here are all of the ingredients you’ll need for these mini pumpkin pies. The ingredients are all super simple pantry staples (flour, sugar, eggs, butter, cream cheese, evaporated milk, brown sugar, salt, pumpkin purée, cinnamon, ginger, and also nutmeg.
Firstly - mini pumpkin pies
Start by preheating the oven to 350ºF. Next, add 8 Tbsp room temperature butter and 4 oz. Room temperature cream cheese to a bowl.
Beat the butter and cream cheese together until they’re evenly combined and fluffy.
Beat 1 Tbsp sugar into the butter and cream cheese, then start adding the flour, about ¼ cup at a time, beating until it incorporates (1 cup + 2 Tbsp flour total). The end result will be a very soft dough. No dry flour should remain on the bottom of the bowl.
Secondly - mini pumpkin pies
Divide the dough into 12 equal-sized pieces. To do this, divide the dough into four equal-sized pieces. From there, divide each piece into three equal-sized pieces. Roll each piece into a ball and also place them into the wells of a muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells. Make sure to get down into the corners of the well where a lot of the dough can accumulate and also get too thick.
Then - mini pumpkin pies
It’s time to make the pumpkin pie filling. Whisk together ½ of a 15oz. can of pumpkin purée (about ⅞ of a cup), 1 large egg, ¾ cup evaporated milk, ¼ cup sugar, 2 Tbsp brown sugar, ½ tsp cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, and also ¼ tsp salt.
Divide the pumpkin filling among the 12 pie shells. The easiest way to do this is to use a 2 Tbsp scoop or measuring cup and add 2 Tbsp to each one first, then go back and add a bit more to each one until the filling is used up. It ends up being about 3 Tbsp filling per pie.
Last - mini pumpkin pies
Bake the pumpkin pies in the fully preheated 350ºF oven for 35 minutes or until the crusts are golden brown and the filling is slightly cracked on top. Allow the pies to cool in the muffin tin for about 10 minutes so they can solidify a bit before attempting removal. Once they’re slightly cooled, run a knife around the edge of each one and they will pop right out!
Allow the pies to finish cooling on a cooling rack. Remember, make sure they are fully cooled to room temperature before refrigeration to prevent condensation. Refrigerated pumpkin pies will stay good in the refrigerator for four days.
I hope these mini pumpkin pies help make your holiday gathering affordable and delicious!