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Perfect Mini Pumpkin Pies for Cozy Friendsgiving

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These mini pumpkin pies are the perfect solution for Friendsgiving chaos. Each guest gets their own personal golden dome of spiced pumpkin custard with a flaky, buttery crust, eliminating the stress of slicing and serving.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 grams)
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter (226 grams), cut into small cubes
  • ¼ to ½ cup ice water (60–120 ml)
  • 1 can (15 oz) pure pumpkin puree (425 grams)
  • ¾ cup packed light brown sugar (165 grams)
  • 2 large eggs, room temperature
  • 1 cup heavy cream (240 ml)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • Whipped cream (optional, for topping)
  • Ground cinnamon or nutmeg (optional, for dusting)

Instructions

  1. Make the Crust Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Sprinkle ¼ cup of ice water over the mixture and stir with a fork until the dough starts coming together. If it seems dry, add more water one tablespoon at a time. Turn it out onto a lightly floured surface, shape it into a disc, wrap i…
  2. Prepare the Filling: In a medium bowl, whisk together the pumpkin puree and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Pour in the heavy cream and vanilla, then whisk until everything is combined and silky. In a small bowl, mix the cinnamon, ginger, nutmeg, cloves, and salt, then whisk these spices into the pumpkin mixture. Set aside.
  3. Roll and Cut the Crust: Preheat your oven to 375°F (190°C). Remove the dough from the fridge and let it sit at room temperature for about 5 minutes. On a lightly floured surface, roll the dough out to about ⅛-inch thickness. Use a 3-inch cutter to cut out circles. Press each circle gently into a muffin cup, making sure the dough comes up the sides evenly. Prick the bottom of each crust a few times with a fork.
  4. Blind Bake the Crusts: Line each crust with a small piece of parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights and bake for another 5 minutes. Let them cool for 5 minutes in the pan.
  5. Fill and Bake: Reduce the oven temperature to 350°F (175°C). Spoon the pumpkin filling into each pre-baked crust, filling them almost to the top—about 3 tablespoons per pie. Bake for 18 to 22 minutes, until the edges of the filling are set and the centers jiggle just slightly when you gently shake the pan. Let the pies cool in the pan for 10 minutes, then transfer them to a cooling rack. Cool completely before serving, about 1 hour.

Notes

Keep everything cold for a flaky crust. Don’t overmix the filling. Watch the edges and tent with foil if browning too quickly. Use a cookie scoop for neat filling. Let pies cool completely before serving. Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.

Nutrition

Keywords: mini pumpkin pies, Friendsgiving, pumpkin pie, mini pies, Thanksgiving dessert, personal pies

Find it online: https://breezybake.com/perfect-mini-pumpkin-pies-for-cozy-friendsgiving/