Mini Pumpkin Pies
These delectable bite-sized pumpkin pies are perfect for any fall gathering! These mini pumpkin pies are creamy, smooth, flavorful, and perfectly made on a crispy homemade pie crust. Not to mention, they are dairy and egg-free!
The perfect mini dessert for your fall or Thanksgiving gathering! When you are too full for an entire piece of pie, these mini pumpkin pies are easy to grab and are bite-sized. In addition, they are versatile so you can make any pie or even more than one flavor totaling 24 mini pies.
INGREDIENTS FOR HOMEMADE PIE CRUST
All-Purpose Flour
Salt
Cold Dairy-Free Butter
Granulated Sugar
COLD Water
HOW TO MAKE HOMEMADE PIE CRUST
Add the dry ingredients: flour, sugar, and salt, into a medium-sized bowl.
Cut your cold butter into small cubes before adding them to your bowl of dry ingredients.
Cut the butter into the flour using a pastry cutter or fork.
Then slowly add the cold water while mixing with your fork.
It will slowly come together and form a dough.
Remove from bowl, gently knead into a ball, and roll into a thick disc.
Wrap it and place it in the fridge for at least an hour.
INGREDIENTS FOR PUMPKIN PIE FILLING
Pumpkin Puree
Dairy-Free Heavy Whipping Cream
Aquafaba (Chickpea Liquid)
Brown Sugar
Granulated Sugar
Pumpkin Pie Spice
Cinnamon
Nutmeg
Salt
Vanilla Extract
HOW TO MAKE MINI PUMPKIN PIES
Preheat the oven to 350 degrees F, spray the muffin pan and set aside.
Prepare your filling by adding all the ingredients to a bowl and mixing thoroughly to combine. Cover and refrigerate for later.
Remove the dough from the refrigerator for the pie crust and lightly flour your surface before rolling out the dough. Roll out the dough to about 1/8" thick.
Using a 3.5" cookie cutter (or you can use a cup), cut out the circles for 24 mini pies. If you need to re-roll to cut more, then that is ok.
Place each pie crust into the muffin tin and parbake for about 5 minutes.
Once the crusts are partially baked, spoon your pumpkin filling into each pie crust.
Bake for about 25 minutes or until the filling is set and the crusts are golden brown.
Remove from the oven and allow to cool completely for the filling to set before serving. Refrigerate for a couple of hours to help filling to set more.
Top with dairy-free whipped cream if desired.
While these mini pumpkin pies are delicious, feel free to make any pie filling for this mini pie recipe!
More Fall Recipes To Try:
Pumpkin Chocolate Chip Cookies
