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Mini Pumpkin Pies

Mini Pumpkin Pies: Irresistibly Cute Holiday Treats

Delightful Mini Pumpkin Pies offer a spiced flavor in a cute, bite-sized form, perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American
Calories: 68
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Cheese Pastry
  • 8 oz Cream Cheese Combines with butter for a flaky, rich crust.
  • 2 cups All-Purpose Flour Provides structure, ensuring a tender result.
  • 1/2 cup Unsalted Butter Use cold for the flakiest texture.
  • 1 tablespoon Sugar Adds a touch of sweetness to the dough.
  • 1/4 teaspoon Salt Enhances flavor and balances sweetness.
For the Pumpkin Filling
  • 2 large Eggs Binds the filling together. No substitutions recommended.
  • 15 oz Pumpkin Puree Provides the signature flavor and moisture; avoid pie filling.
  • 1/2 cup Brown Sugar Adds sweetness and moisture; can swap with white sugar if needed.
  • 1/2 teaspoon Salt Enhances flavor; no substitutes needed.
  • 1 teaspoon Ground Cinnamon Adds warm, familiar spice notes; swap for pumpkin pie spice if desired.
  • 1/2 teaspoon Ground Ginger Brings additional warmth; omit if preferred.
  • 1/4 teaspoon Ground Allspice Deepens flavor; nutmeg can be used instead.
  • 1/4 teaspoon Ground Nutmeg Boosts the warm spice profile; optional to omit.
  • 1/8 teaspoon Ground Cloves Adds a delightful hint of warmth; optional.
  • 1 tablespoon Brandy/Cognac/Bourbon Provides subtle richness; feel free to skip.
  • 2 tablespoons Melted Butter Enhances richness; no replacements necessary.
  • 3/4 cup Milk Creates a creamy filling; use non-dairy milk for lactose-free option.

Equipment

  • mini muffin tin
  • Mixing bowl
  • Whisk

Method
 

Steps
  1. Preheat your oven to 375°F (190°C) and prepare your mini muffin tin by greasing it lightly with butter or cooking spray.
  2. In a large mixing bowl, whisk the two large eggs until frothy, about 1-2 minutes, then add pumpkin puree and whisk until smooth.
  3. Stir in the brown sugar, salt, ground cinnamon, ginger, allspice, nutmeg, cloves, melted butter, and warmed milk until well combined.
  4. Roll out the cream cheese pastry dough to about ⅛ inch thick and cut out rounds to fit into the greased mini muffin tin.
  5. Fit each round of pastry into the muffin tin cups, pressing the dough gently into the bottom and sides.
  6. Spoon 1¼ to 1½ teaspoons of pumpkin filling into each pastry shell, taking care not to overfill.
  7. Bake for 10-12 minutes or until the pastry is light golden brown and filling looks set and slightly puffy.
  8. Cool the mini pumpkin pies in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1pieCalories: 68kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 5gVitamin A: 2000IUCalcium: 15mgIron: 0.5mg

Notes

For the best results, chill the dough ahead of time and fill and bake the tartlets on the same day for optimal freshness.

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