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Kaylynn Kelley

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Bite-Sized Pumpkin Pie

September 7, 2020

Hi! I'm Kaylynn. Realtor, mom, coffee lover & podcast binger. I help my clients go from overwhelmed about buying and selling at the same time to popping the champs and getting the keys to their new home.

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No matter how much we will the summer sun to stay around there is there no denying that fall is around the corner. And, what would fall be without pumpkin inspired treats?

These cute little pumpkin pies are so easy to make and a fun kid-friendly activity on a cold fall afternoon. Our family used pre-made organic pie crust, but if you have time, homemade crust is ideal.

The truth is, I’ve never been a fan of pumpkin pie, but these homemade minis were so good. If you feel the same, I think you will pleasantly surprised by how good (and easy) these are. 

Mini Pumpkin Pies Inspired by The Joy of Cooking

Ingredients

  • 2-3 large organic eggs (we used 3 for a soft and custardy filling; 2 will give you a firmerpie with a more pronounced pumpkin flavor)
  • 2 cups organic canned pumpkin puree or freshly cooked pumpkin puree
  • 1 1/2 cups light cream or evaporated milk
  • 1/2 cup sugar
  • 1/3 cup firmly packed light or dark brown sugar
  • 1/2 teaspoon freshly grated or ground nutmeg
  • 1/4 teaspoon ground cloves or allspice
  • 1/2 teaspoon salt
  • Premade pie crust (I like Immaculate Bakery Baking Pie Crust) or your favorite homemade pie crust.

Directions

  1. Position a rack in the center of the oven. Preheat to 375°f. If using premade pie crust, remove from packaging. It’s easiest to use/shape when crust is room temp.
  2. In a large bowl, whisk eggs until thoroughly combined
  3. Mix in the pumpkin puree, milk, sugar, brown sugar, and spices. Set aside, while prepping crusts.
  4. Slowly unroll the pie crust – ensure it’s at room temperature so it doesn’t break. If it does, carefully massage dough back together and smooth. Lightly butter cupcake tins. I used coconut oil, but use whatever you would typically use to butter your baking dishes Use a cup slightly larger than the cupcake tins to cut circles in the pie crust.
  5. Gently place the dough in the cupcake cups and press down lightly.
  6. When all cups are full, place in oven until dough is warm to the tough, but not browned.
  7. Pour the pumpkin mixture into each cup and bake until the filling seems set but quivery, like gelatin, when the pan is nudged, about 25-35 minutes. Let cool completely on a rack, this refrigerate for up to 2 days.
  8. Serve cold with a dollop of homemade whipped cream and a dusting of cinnamon on top.

Want more mini pie recipes? Check out these adorable mini apple pies from Live Well Bake Often. Also check out this Good Housekeeping review of store bought pie crusts.

I hope you love making these as much as we did! Comment below or tag me on instagram if you make them!

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© Kaylynn Kelley 2021 | COMPASS | photos by Anne Sage & Kaylynn Kelley

Let's make your #housegoals a reality. 

Edmonds & Mukilteo, WA

Kaylynn Kelley