The best way to celebrate the holiday is with these delicious Mini Pumpkin Pies. These traditional mini pies are simple to prepare and have a delicious flavor. This is the ideal time of year to enjoy these mini pies and their delectable fall taste. These individual Mini Pumpkin Pies make an ideal Thanksgiving treat.
INGREDIENTS: Pumpkin Pie Filling
1 box store-brought Pie Dough
4 oz Cream Cheese
1/2 cup Pumpkin purée
1/2 cup Brown Sugar
1/2 Tsp Pumpkin Pie Spice
1/4 Tsp Salt
CINNAMON SUGAR:
1/4 cup granulated Sugar
1 Tbsp Ground Cinnamon
1 large Egg (to brush on dough)
INSTRUCTIONS:
Remove the pie crust from the refrigerator. Place them on baking sheets covered with parchment paper and let them warm to room temperature as you prepare the filling.
Combine the cream cheese and brown sugar in a large bowl. Once smooth, fully incorporate the pumpkin purée, pumpkin pie spice, and salt. Keep the filling covered and chilled until you’re ready to spoon it into each little pumpkin shape.
Line a large baking sheet with parchment paper and preheat the oven to 400 F
Use a pumpkin cookie cutter for the pumpkin shapes. Simply place it on top of the rolled-out crust after cutting it out, then cut around it with a little paring knife. However, if you cut the slits too near the edge, the pie crust may break when it is crimped.
It’s time to spoon 1 tablespoon of the filling into the middle of the pumpkins once they have been formed and the filling has been prepared. Give the edges a 1/4-inch border.
Brush each pumpkin with egg wash for a crisp and golden crust, then cover with the sliced pumpkins. Crimp the edges closed with a fork. To avoid distorting the pumpkins’ shape, try not to pierce them too deeply. Simply add a little crimp border around the edges. This also makes it possible for a coating of cinnamon sugar to stick to the top. A little crunch and sweetness are added by the cinnamon sugar.
These little pumpkin pies only take 15-20 minutes to bake. When the centers are puffy and the edges are a pale golden brown, you know they’re ready.
Notes – Pie Crust: Let it rest for 15 minutes at room temperature before slicing out mini pumpkins.
After taking the pies out of the oven, let them cool on the baking sheet for roughly five minutes before moving them to a cooling rack. The pies’ bottoms become firmer during this rest period, making them easier to move.
They easily come out when scooped up with a spoon if the pans are greased well.
Pumpkin Purée: The main ingredient in the pies. Use canned pumpkin purée rather than pumpkin pie filling. The best canned pumpkin purée is Libby’s brand.
Cream Cheese: The best is Philadelphia full-fat cream cheese. The filling will be incredibly smooth because of the cream cheese.
Pumpkin Pie Spice Mix: gives the filling its distinctive flavor.
Brown Sugar: Compared to granulated sugar, brown sugar gives these pies a richer, more molasses-like flavor. Additionally, it enhances the natural sweetness of the pumpkin and the cream cheese filling.
Salt: A pinch of salt helps bring out all the flavors. It also balances the pie’s sweetness.
Ground Cinnamon: Enhances the flavor of the pumpkin.
