Mini Pumpkin Pies

Servings: 18 / Bake at: 375 degrees

Ingredients

  • 2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
  • 1 and 1/4 cups (285g) pumpkin puree*
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice* See below
  • small pinch black pepper (optional – see note)

Directions

  • Make Sally's pie crust. Let chill for 2 hours
  • Prep the filling: In a large bowl with a handheld or stand mixer fitted with a whisk attachment– or simply using a whisk and mixing bowl– beat/whisk the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper together (on medium high speed if using a mixer) until completely combined, about 2 minutes. You'll have about 3 cups of filling. Cover and refrigerate filling until step 6.
  • Preheat oven to 375°F (191°C). Grease cupcake pan with cooking spray. Roll dough into 12 inch round on lightly floured surface. Cut the pie dough into 3 or 3.5 inch circles. Work quickly so dough does not warm.
  • Place the dough into the rounds.  Press the dough flat into the bottom of the crevice and up the sides. Refrigerate 30 minutes.
  • Evenly spoon cold filling into each unbaked crust, filling to the top.
  • Bake mini pies until the center is just about set and edges are lightly browned, about 30 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini pies pop right out using a spoon to scoop them up. Cool, then serve at room temperature or refrigerate until chilled and serve cold. Filling deflates a bit as they cool. Top with whipped cream if desired.
  • Cover leftover pies tightly and store in the refrigerator for up to 5 days.

Spices

  • Instead of prepared pumpkin pie spice, you can use 1/4 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger. (You will still want to use 1 teaspoon of ground cinnamon in the recipe, in addition to these spices.) A pinch of black pepper adds incredible spice flavor. I highly recommend it! Use a little less than 1/8 teaspoon.