Two-Bite Pumpkin Spice Pies
Buttery crust, silky pumpkin filling, warm spices and a whipped cream topping
Ingredients
- 2 pre-made store bought pie crusts
- Pumpkin pie filling
- ¾ cup pumpkin purée not pumpkin pie mix
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp pumpkin pie spice
- pinch salt
- 1 large egg + 1 egg yolk
- ½ cup heavy cream
- 1 tsp vanilla extract
- Whipped Cream topping
- 1 cup heavy cream
- 1 tbsp sugar
- ½ tsp vanilla
Instructions
- Defrost frozen pie crusts. On a lightly floured surface roll both crusts out into a 1/8 inch thickness.
- Cut 12 circles (3.5-inch cookie cutter or cup) and press each circle into a muffin tin cavity, pinching edges to form mini crusts. Make sure there is enough pie dough on the bottom of each cup so it can hold the pie filling
- Pumpkin pie filling
- In a medium bowl, whisk pumpkin purée, granulated sugar, brown sugar, spices, salt, egg, egg yolk, heavy cream, and vanilla until smooth and silky.
- Spoon 2–3 tablespoons of the pumpkin cream mixture into each crust, making sure not to overfill.
- Bake at 350°F for 20–25 minutes.
- Centers should still jiggle slightly when done; they will firm up as they cool.
- Let pies cool in the pan for 30–40 minutes.
- Transfer to the refrigerator and chill at least 1 hour to set the creamy filling completely.
- Whipped Cream Topping
- In the bowl of a stand mixer with the whisk attachment, or using an electric mixer, add heavy cream, sugar and vanill and whip 3-4 minutes until light and airy.
- Add a tsp to the top of each pie before serving, sprinkle a bit of cinnamon on top
Tried this recipe?Let us know how it was!