Mini Pumpkin Pies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Make the pie dough the night before so it can chill for at least 2 hours.
2. Whisk the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice and black pepper together (medium-high speed if using a mixer) until fully combined, about 2 minutes. This makes about 3 cups of filling. Cover and refrigerate until needed.
3. Preheat the oven to 375°F (191°C). Grease two 24-count mini muffin pans; if you only have one, bake in batches.
4. Working with one chilled dough disc at a time on a floured surface, roll into a 12-inch circle. Mend any cracks with warm hands. Cut rounds with a 2.5-inch cutter, re-rolling scraps as needed. Work quickly. Each crust gives about 24 rounds, for about 48 total.
5. Press each round flat into the bottom and up the sides of a greased mini muffin cup.
6. Spoon cold filling into each unbaked crust, filling to the top.
7. Bake for about 21–25 minutes, until the centre is just set and the edges are lightly browned.
8. Cool for 5 minutes, then lift the pies out with a spoon. Serve at room temperature or chill before serving. Store leftovers covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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