Mini pumpkin pies made in a mini muffin pan. These are such a cute mini Thanksgiving dessert!
Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
Are y’all ready for Thanksgiving? We’re doing Thanksgiving in LA this year with one side of my husband’s family. I’m really excited to walk away from this whole house selling thing. If there’s a worse time of year to sell a house than the week before Thanksgiving, please, let me know. I could really use a California vacation. I’m positively giddy to return to the state in which I left part of my heart. We are flying through LAX, so, please, prayers. Once we get there, I will begin full-on Thanksgiving planning mode. I’m the self-appointed head chef for Thanksgiving dinner, but luckily, Brian’s Stepmom is a stellar cook.
I plan on roasting a turkey breast because there’s only a handful of us. I will be making my melting sweet potatoes, my Mom’s cornbread dressing recipe, a coconut Brussels sprout side dish, and my crockpot cranberry sauce. And since it’s California, his Grandma will probably insist on some type of salad on the side. Good thinkin’, Grandma!
And for dessert? Oh, what won’t we have for dessert?! I’m a big believer in a dessert buffet for holidays. I plan on making these two-bite pumpkin pies as part of the dessert table. You don’t have to make my crust, but if you do, you will be rewarded with the flakiest, most butter-rific crust ever. You could use one sheet of store-bought roll-out crust for these. But then you’d miss this:
And finally, the recipe for these mini pumpkin pies made in muffin cups:
For the crust:
- 3 tablespoons cold unsalted butter, diced
- 1 1/2 tablespoons cold shortening, diced
- 1/2 cup + 2 tablespoons flour
- 1/4 teaspoon salt
- 2 tablespoons cold water
For the filling:
- 1 tablespoon + 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- pinch of ground cloves
- pinch of salt
- 1/4 cup + 1 tablespoons canned pumpkin puree
- 1 tablespoon milk
- 1 large egg
- 1 large egg beaten (for brushing on pie crust)
- In a medium bowl, combine the butter, shortening, flour and salt. Blend the butter and shortening into the flour using your fingertips. Pinch the dough through your fingertips for the flakiest results. When the fats are evenly distributed, sprinkle the cold water on top. Stir the dough together with a fork. It may need more water, but try not err on the dry side.
- Bring the dough together into a ball, press it into a disk, then wrap and refrigerate it for 20 minutes.
- Meanwhile, preheat the oven to 400.
- Stir together all filling ingredients (only use 1 egg) with a whisk. Set aside.
- Remove the dough from the fridge and flour a work surface. Roll the dough out to a rough 9" circle, using more flour as needed to prevent sticking.
- Use a 4" round cookie cutter to cut out 4 round pieces of dough. Fit each dough circle into cups on a muffin pan. You can flute the edges with your fingertips. (I used excess dough to make the feather shapes on top of the dough).
- Divide the filling mixture between the cups. Brush the beaten egg on the pie dough edges and feather cut-outs (if using).
- Bake for 10 minutes, then turn the oven down to 325 for another 10 minutes.
- Let mini pies cool in pan completely before removing. You may need to run a knife around the edges of the pies to pop them out of the muffin pan.
You may use 1 roll-out pre-made pie dough crust instead.