Mini Pumpkin Pies with Spiced Whipped Cream

in Desserts

It took me a long time to come around to pumpkin pie. I’ve always been much more attracted to pecan pies during the holidays, especially if they’re loaded down wit extra goodies like chocolate chips. Maybe it was the texture, maybe it was the fact that this pie is made from a vegetable, or maybe it’s just the the lack of chocolate, but I almost never feel that hankering for pumpkin that most do around this time of year.

However, the times have totally changed. Although there is no way I will ever be able to turn down a piece of chocolate chip pecan pie, I now will always hope it is accompanied by a sliver of pumpkin pie. Here’s the issue with developing a love of something: I really don’t want to share. Now that I’ve finally caught on to pumpkin pie, I feel like I should get to hog it all to myself. After all, everyone else has been enjoying this stuff for years and I need to catch up!

These little pies are the perfect solution – I can pick up my own little pies and have them all to myself, without any slicing or dividing involved. Even better, their small size make it easy to think of excuses to have pumpkin pie throughout the day. As a snack, an after-dinner treat or as a early morning breakfast on the go. Who knew whipped cream would taste so good at 7am?

Mini Pumpkin Pies with Spiced Whipped Cream

Print this recipe!

Crust and filling recipes adapted from the Better Homes and Gardens Cookbook

Makes 12 small pies

Pie Crust:
1 ¼ cups all purpose flour
¼ teaspoon salt
½ cup butter, cut into pieces
4 to 5 tablespoons cold water

Filling:
1 15oz can pumpkin
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon shaved nutmeg
2 eggs, lightly beaten
¾ cup half and half or milk

Spiced Whipped Cream:
½ cup heavy or whipping cream
1 heaping tablespoon sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger

For the crust:
In a food processor, combine the flour, salt and butter. Pulse until the flour begins to look like course bread crumbs (there should still be pea-size chunks of butter in the dough).

Transfer the flour mixture into a mixing bowl and slowly add in the water, mixing it as you go until the all of the flour is moistened. I use my hands for this step but you can also use a fork to distribute the water.

Pour the dough onto a floured surface and knead for 30 seconds. Form the dough into a small round disk, cover in plastic wrap and refrigerate for an hour.

Remove the dough from the refrigerator, and roll out until it is roughly a 9×13 rectangle. It should be pretty thin. Using a large glass or cup (roughly 4-5 inches in diameter), cut out circles of dough and mold them into the muffin cups. You will probably need to re-roll the dough out once or twice in order to use it all up. Refrigerate for 30 minutes.

For the filling:

Meanwhile, Preheat the oven to 375 degrees F.

In a medium bowl combine the pumpkin, sugar, cinnamon, ginger and nutmeg. Beat in the eggs until just combined and then stir in the milk or cream.

Remove the refrigerated muffin baking sheet. Carefully pour filling into the pastry shells, until they are almost full but don’t go above the top of the crust. Cover the sheet lightly with foil and bake for 25 minutes. Remove the foil and bake another 25 minutes or until a toothpick inserted into a pie comes out clean.

Remove the pies from the oven and gently transfer to a wire rack and allow to cool. You may share if you like, or hog them all to yourself.
For the whipped cream:

Combine all ingredients together in a large bowl. Beat on high with an electric mixer until stiff peaks form in the cream. Spoon as much as you wish over baked pies.

{ 27 comments… read them below or add one }

Desiree November 22, 2010 at 5:19 am

Aw man does this really work?! I’ve been fantasizing about making cup pies forever ( or really ever since I watched that one episode of pushing daisies) but I worried about the feasibility. How do you get them out of the tin without smooshing them? Any special method or do they just pop out?

Reply

Caroline November 24, 2010 at 7:29 am

for me they popped right out! the hardest thing was getting the dough to fit properly in the cups, but everything else was a breeze!

Reply

Camilot5 October 23, 2011 at 8:21 pm

I use the Pampered Chef tool that has a large and small flat bottomed ball on each end (can’t remember the name of it) to press the dough down into the tin. It flattens the bottom and pushes it up the side. Perfect for Tea Time Tassies, as well…which is how I use them.

Reply

DessertForTwo November 22, 2010 at 6:30 am

How stinkin’ cute are these? Oh my! :)

Reply

Julie November 22, 2010 at 8:22 am

these look so fun! i’m going to try them for our thanksgiving!! thank you for sharing :)

Reply

Joanne November 22, 2010 at 10:08 am

I’m all for eating pumpkin round the clock. (I mean, it’s a vegetable right?) And for not sharing. I missed the pumpkin-sharing day in preschool, apparently. And I shall never be the same.

These look deelicious!

Reply

Nadette@Eat, Read, Rant! November 22, 2010 at 1:16 pm

i knew that whipped cream could taste that good at 7am, especially when it’s spiced with ginger and cinnamon. yes, please! i’m also beginning to love the concept of any dessert made in a muffin tin. portion controlled heaven.

Reply

Becky November 23, 2010 at 7:15 am

I love this. How awesome!! They look addictive but seems like it would/should help with portion control ; )

Reply

Caroline November 24, 2010 at 7:30 am

you would think that, except it makes it easier for you to eat 10 pies in one day and not feel bad :)

Reply

Mollie November 23, 2010 at 11:00 am

I just made mini pumpkin pies too! I wish I had thought of the fancy whipped cream though – that looks delicious! :)
http://eatrunread.blogspot.com/2010/11/cake-of-week-mini-pumpkin-pies-with.html

Reply

Nicole November 23, 2010 at 2:11 pm

Cute! Whipped cream tastes good at all hours :)

Reply

amanda@seegirlcook November 23, 2010 at 5:59 pm

so cute and yummy looking! i love adding cinnamon when making whipped cream..wonderful idea on adding ginger. yumm!

Reply

Jenn @ LL4L November 23, 2010 at 7:51 pm

This is such a good idea! I love the idea of bite size pumpkin pies…it is so creative, and it is perfect for Thanksgiving as you are so full by the time dessert comes around, really all you need is a small portion of something sweet! And I love the idea of adding cinnamon to the whipped cream…mmm, I will have to try this soon! Happy Thanksgiving!

Reply

Caroline November 24, 2010 at 7:30 am

Happy Thanksgiving to you! Glad you enjoy the recipe!

Reply

Betty @ scrambled hen fruit November 23, 2010 at 8:20 pm

Tiny pies are the best! These look scrumptious with their fancy whipped cream. :)

Reply

Julie B November 24, 2010 at 9:40 am

Did you use a regular size muffin tin? How many pies did it make? They look great!

Reply

Caroline November 27, 2010 at 5:33 am

Yes I did! So…12 pies? I always forget to put the amounts in this recipe, thanks for reminding me!

Reply

Katrina November 25, 2010 at 5:04 am

AH! I love these!! Oh my.

Reply

Kelsey November 27, 2010 at 4:15 pm

These look AMAZING. Pumpkin pie is my favorite and I’d love to make some along with my Christmas cookies to share. Unfortunately, I don’t have a food processor, do you think one is necessary to mix the crust?

Reply

Caroline December 4, 2010 at 8:16 am

It’s definitely not necessary, just easier in my opinion. You can cut the dough into pieces and then knead it into the flour by hand if necessary.

Reply

Cherie November 28, 2010 at 12:10 pm

Made these for my family for Thanksgiving and they LOVED them! They were quick and easy to make as well. Thanks! :)

Reply

Erin December 3, 2010 at 2:32 pm

Do you think mini-cupcake pans would work as well?

Reply

Caroline December 4, 2010 at 8:17 am

That should work fine, but I would try to roll out your dough a bit thinner. Otherwise your pies will be all crust and no filling.

Reply

Allison @ Icookedit December 7, 2010 at 12:44 pm

These are on the list for Christmas dinner. Thank you so much for sharing Caroline!

Reply

Jen October 31, 2011 at 3:43 pm

Made these last night and I LOVE THEM!!

Reply

Ruby Alexandra January 12, 2012 at 10:06 pm

Pumpkin is actually a fruit since it has seeds inside. And, woah you can get pumpkin in a can that is too weird. Nobody eats pumpkin pie here. Well, I have never seen it before. People only eat pumpkin as a roast vegetable really, or in soup.

Reply

Sally November 26, 2012 at 10:37 pm

Thanks for the idea. It worked great and tasted YUMMY!

Reply

Leave a Comment

{ 8 trackbacks }

Previous post:

Next post: