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Mini Pumpkin Pies

Technically, they’re called tarts. I promised Mr. M pumpkin pie but he’s also trying to eat healthier so I thought going mini would help with portion control and there would be no waste, as I don’t much care for pumpkin pie. I cheated and used pre-made dough, but the filling is super simple to make. To create the large tarts I used molds I found at Dollarama which make roughly double sized tarts. The bottoms pop out so it makes the tarts super easy to remove from the pan, which I love. Mr. M said he liked the tarts so this one’s definitely a keeper. If you have smaller family, or only have one or two pumpkin pie fans, this recipe is for you. Enjoy! (Thank you You’re a lifesaver!)

mini pumpkin pies


For the crust:
3 tablespoons cold unsalted butter, diced
1½ tablespoons cold shortening, diced
½ cup + 2 tablespoons flour
¼ teaspoon salt
2 tablespoons cold water
For the filling:
1 tablespoon + 2 teaspoons sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
pinch of ground cloves
pinch of salt
¼ cup + 1 tablespoons canned pumpkin puree
1 tablespoon milk
1 large egg
1 large egg beaten (for brushing on pie crust)

In a medium bowl, combine the butter, shortening, flour and salt. Blend the butter and shortening into the flour using your fingertips. Pinch the dough through your fingertips for the flakiest results. When the fats are evenly distributed, sprinkle the cold water on top. Stir the dough together with a fork. It may need more water, but try not err on the dry side.

Bring the dough together into a ball, press it into a disk, then wrap and refrigerate it for 20 minutes.
Meanwhile, preheat the oven to 400.

Stir together all filling ingredients (only use 1 egg) with a whisk. Set aside.
Remove the dough from the fridge and flour a work surface. Roll the dough out to a rough 9″ circle, using more flour as needed to prevent sticking.

Use a 4″ round cookie cutter to cut out 4 round pieces of dough. Fit each dough circle into cups on a muffin pan. You can flute the edges with your fingertips. (I used excess dough to make the feather shapes on top of the dough).
Divide the filling mixture between the cups. Brush the beaten egg on the pie dough edges and feather cut-outs (if using).

Bake for 10 minutes, then turn the oven down to 325 for another 10 minutes.
Let mini pies cool in pan completely before removing. You may need to run a knife around the edges of the pies to pop them out of the muffin pan.

Notes: You may use 1 roll-out pre-made pie dough crust instead.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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