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Perfect Mini Pumpkin Pies

by Christa on November 13, 2012

Post image for Perfect Mini Pumpkin Pies

Pumpkin Pie. I like it in all shapes, forms and sizes. Pumpkin Pie Cheesecake, Crustless Pumpkin Pie, Pumpkin Pie Muffins, the options are endless. But one of my favorite ways to bake pumpkin pies are in my MINI PIE TINS!

They are so adorable, and everyone will love having their own personal little pie.

I do use the tried-and-try Libby’s Pumpkin Pie recipe, because honestly it’s THE BEST! It’s the Perfect Pumpkin Pie!

What desserts are you all making for Thanksgiving?

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Perfect Mini Pumpkin Pies:

(makes 5 mini 4″ pumpkin pies)


Pumpkin Pie Crust:
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1 Tablespoon white sugar
1/8 cup vegetable shortening, cold
6 Tablespoon butter, cold and cubed
1/8-1/4 cup ice cold water

Pumpkin Pie Filling:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can Libby’s 100% Pure Pumpkin
1 can Nestle Carnation Evaporated Milk


1. For the Mini Pumpkin Pie Crust: In your food processor blend together the flour, salt and sugar.

2. Add the shortening and cold butter cubes. Pulse the mixture for about 30 seconds. Work it quickly, so the butter doesn’t get too soft. The mixture will become crumbly, like very coarse cornmeal.

3. Add 1/8 cup of water to the mixture, blend for about 10 seconds. Add the remaining 1/8 water and blend until the mixture becomes one large lump. (You’ll start to hear a thump, that just means the blade is working hard because the flour mixture and butter mixture have joined, and your dough is done!)

4. Wrap dough in plastic wrap and chill in the refrigerator for 2-24 hours.

5. For Pumpkin Pie Fillingmix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. (Mixture will be runny).

6. Preheat oven to 425 degrees F. Remove dough from the refrigerator, work it in your hands for a few minutes to slightly warm it. Divide into 5 equal portions. And on a floured surface roll out the dough into circles 1″ larger than your pie tins. Press the dough circles into the pie tin and use a fork to add detail to the edge of the crust.

7. Evenly divide the pumpkin pie filling amongst the 5 pies. If there is extra, put the pumpkin pie filling in a bake-proof ramekin and bake with the other pies.

8. Bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake for 35-45 more minutes, or until a knife inserted into middle of pie comes out clean. **If the crust seems to be browning too fast, tent with foil or put a cooking sheet on the rack above the pies to block the direct heat.

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