After a plate of turkey, stuffing and every side on the table, a full slice of pie can feel like a lot. That's why we love mini pumpkin pies. They have all the flavor of the classic in a size that leaves room for seconds, and you can make them the day before.
Here's how to make them at home.
At a Glance
| Makes | 12 mini pies |
| Prep time | 20 minutes |
| Bake time | About 1 hour |
| Chill time | At least 2 hours |
Ingredients
- 1¼ cups pumpkin purée
- ¾ cup firmly packed dark brown sugar
- ½ cup heavy cream
- ¼ cup milk
- 1 large egg
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 2 unbaked pie crusts (homemade or store-bought)
- Whipped cream, for serving (optional)
How to Make Them
- Mix the filling. Whisk everything except the crusts and whipped cream together, then put the bowl in the fridge while you prep the crusts.
- Shape the shells. Heat the oven to 425°F. Cut twelve 4½-inch rounds from the crusts and press them into a muffin tin. Prick the bottoms with a fork, line each with a paper liner and add pie weights or dried beans.
- Pre-bake. Bake 10 to 12 minutes, lift out the liners and weights, then bake about 5 minutes more. Turn the oven down to 350°F.
- Fill and bake. Fill each shell to the top and bake 35 to 45 minutes, until the edges are set and the centers barely wobble.
- Cool and chill. Let them rest in the pan for 10 minutes, cool fully on a rack, then refrigerate at least 2 hours. Top with whipped cream to serve.
Tips for Thanksgiving Day
- Bake them the day before. They need to chill anyway, and it frees up your oven for the turkey.
- Store-bought crust is fine. It saves time and the filling is the star.
- Keep them cold. Store the pies in the fridge until about 30 minutes before dessert.
Happy Thanksgiving from Arclight
From all of us at Arclight Painting, thank you for being part of our community. We hope your table is full of good food and great company this year.