Bite-Sized (Mini) Pumpkin Pie Recipe
After my pumpkin muffins (see this pumpkin muffin recipe) were a hit at my husband's work, I decided to try a bite-sized pumpkin pie recipe so that I could send another finger-food treat while they're hard at work. I felt that the pumpkin muffins were a hit, partly because they were easy to eat with your hands. So, I thought these bite-sized pumpkin pies would be great for the workplace too.
(picture of my bite-sized pumpkin pies)
My kids got to be my first tasters and enjoyed these bite-sized "baby" pumpkin pies! Here are the recipes that I used to make these below.
I separated the recipes into two: a crust recipe and then the filling recipe.
Crust Recipe
If you plan on buying pre-made pie crust from the store, you can skip this part and scroll down to the Pumpkin Pie Filling Recipe.
I created my pumpkin pie crust from scratch using this recipe that I found online: https://www.epicurious.com/recipes/member/views/all-butter-pie-crust-1229264 but in case that website is ever down, here is the recipe for the crust:
- 1 1/4 cups of all purpose flour
- 1/4 teaspoon of salt
- 10 tablespoons of unsalted butter
- 2 - 5 tablespoons of water (depending on how many it takes to form the right texture)
Steps:
- Unlike the recipe link, I don't have a food processor so I just mixed the flour with the salt with a whisk in a bowl.
- Then, I cut the unsalted butter into half inch pieces and incorporated the butter into the flour mix with a fork.
- After the butter has been incorporated well, I added a few tablespoons of water until it was just moist enough to hold the dough together. When I did this, it took 4 tablespoons of water for me that day. You may need less than that. I divided the dough in half and formed discs for both halves. I put 1 in the fridge to save for later and only used the other half because that was all I needed to fill 24 muffin cups. I have two muffin pans that have 12 muffin cups in each pan.
Pumpkin Pie Filling Recipe
(forming the crust before the filling)
Before starting the filling, I had to do the most time-consuming part: shape each little pumpkin pie crusts for each muffin cup. I used a rolling pin to roll the dough out and used the top of a plastic kid's cup (about 2.5 inches in diameter) to cut out small circles. The dough was as thin as I could get it without breaking as I find that if it's too thick, the filling and crust ratio would be unbalanced for a nice pumpkin pie bite.
After my crusts have been formed and were all inside of both of my muffin pans, I put them in the fridge to chill. Now, I can start putting the filling ingredients together.
See filling recipe list below:
- 1/2 cup of brown sugar
- 1.5 teaspoon of pumpkin pie spice
- 1/4 teaspoon of salt
- 1 cup of pumpkin puree
- 3/4 cups of evaporated milk
- 1 egg
- First, I pre-heated the oven for 400 degrees Fahrenheit to start warming up the oven.
- Next, I mixed the brown sugar, pumpkin pie spice and salt in a bowl with a whisk.
- Then, I mixed the pumpkin with 3/4 cups of evaporated milk in the blender because I actually use a thawed out pre-frozen roasted pumpkin and hadn't pureed it yet.
- After that has been blended, I added the pumpkin puree that has the evaporated milk to the bowl that already had the sugar, spice and salt.
- I added the egg to the bowl and then whisked it all together until it was all combined.
- Once combined, I took the muffin pans with the formed crusts out of the refrigerator to start filling. I used a tablespoon measuring spoon to scoop 1 tablespoon pumpkin pie filling to each cup. If any of the crust had room, I put another quarter or half tablespoon in. Make sure, you don't fill the filling higher than the crust as that would create a burnt area when it's on the oven.
- Once the oven is at 400 degrees Fahrenheit, I put both muffin pans into the oven and made sure there is space in between the pans so that they are not touching and the hot air can circulate. I also made sure there was space on the sides so the pans were not touching the walls of the oven so that the hot air could circulate around there as well.
- I baked for 18 minutes and then pulled them out of the oven to cool down for 10 minutes. Then, I removed them gently from the pans and kept them out until they've completed cooled down. When they have completely cooled down, I put them in the fridge to store until my husband brings them to work that very night. To my preference, I liked eating these bite sized pumpkin pie warm so after it cooled down for 10 minutes, my son and I started devouring a couple.
Reading Suggestions:
- See my video reel of these bite size pumpkin pies on my instagram.
- I've baked a gluten-free vegan pumpkin pie before. See this gluten-free vegan pumpkin pie recipe.
- See my pumpkin muffin recipe.
- Get a baking set so you'll always be ready to create a new dessert.
In : Recipes
Tags: mini pumpkin pie recipe bite sized pumpkin pie crust made from scratch
Originally from San Diego, California, I'm a San Diego State University alumna, veteran's wife and mom of two kids who were born two years apart. After living on the East Coast for 6 years, we now reside in San Luis Obispo County and here, the exploration continues. In between work and momming it, I like to exercise.
@sanluisobispomom