Imported from the web

Mini Pumpkin Pies

Name: Mini Pumpkin Pies
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 disk pie crust (Use 1 homemade pie crust disk or 2 store-bought rolled pie crusts.); 15 oz pumpkin puree (Pure pumpkin puree; the author recommends Libby's.); 1 large egg; 1 large egg yolk; 0.5 cup light brown sugar (Packed.); 0.25 cup granulated sugar; 1 tsp pumpkin pie spice; 0.5 tsp cinnamon (Some is also used for dusting the finished pies; amount for dusting not specified.); 0.25 tsp salt; 1 tsp vanilla extract (For the filling.); 0.75 cup evaporated milk (Whole evaporated milk; not skim or low-fat.); 1 cup heavy whipping cream; 3 tbsp granulated sugar (For the whipped cream.); 0.5 tsp vanilla extract (For the whipped cream.); cooking spray (Lightly grease the muffin pan; amount not specified.)

Imported by John Tan on SeeMeCook

Individual pumpkin pies with a buttery pastry crust and creamy, warmly spiced pumpkin filling, finished with homemade whipped cream. A cute, easy-to-serve fall and Thanksgiving dessert.

12 servings60 minAmerican

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Ingredients

1 disk pie crust (Use 1 homemade pie crust disk or 2 store-bought rolled pie crusts.)
15 oz pumpkin puree (Pure pumpkin puree; the author recommends Libby's.)
1 large egg
1 large egg yolk
0.5 cup light brown sugar (Packed.)
0.25 cup granulated sugar
1 tsp pumpkin pie spice
0.5 tsp cinnamon (Some is also used for dusting the finished pies; amount for dusting not specified.)
0.25 tsp salt
1 tsp vanilla extract (For the filling.)
0.75 cup evaporated milk (Whole evaporated milk; not skim or low-fat.)
1 cup heavy whipping cream
3 tbsp granulated sugar (For the whipped cream.)
0.5 tsp vanilla extract (For the whipped cream.)
cooking spray (Lightly grease the muffin pan; amount not specified.)

Steps

1
Unroll the store-bought pie crusts, or roll homemade dough on a floured surface to about 1/8 inch thick. Cut twelve 3 1/2-inch circles with a cookie cutter or the lid of a wide-mouth quart jar. If using homemade dough, reroll the scraps as needed to make 12 rounds.
2
Lightly grease a 12-count nonstick muffin pan with cooking spray. Fit one dough round into each cup, molding it against the sides.
3
In a large bowl, whisk together the pumpkin puree, egg, egg yolk, brown sugar, 1/4 cup granulated sugar, pumpkin pie spice, 1/2 teaspoon cinnamon, salt, and 1 teaspoon vanilla extract.
4
Gradually whisk in the evaporated milk until the filling is combined.
5
Divide the filling among the pastry-lined muffin cups, filling them evenly.
6
Bake at 350°F (175°C) for 30–40 minutes, until the crust tops are golden brown. Store-bought crusts take about 30 minutes; homemade crusts may take closer to 40 minutes.
7
Let the pies cool in the pan for 10 minutes. Run a knife or cake-release tool around the edges, then transfer the pies to a wire rack and cool to room temperature.
8
To make the whipped cream, beat the heavy cream for 1 minute, until soft peaks form.
9
Add 3 tablespoons granulated sugar and 1/2 teaspoon vanilla extract to the cream. Beat for about 2 minutes, until pipeable and no longer runny; do not overbeat.
10
Once the pies are cool, pipe whipped cream onto them and dust with cinnamon before serving.

Notes

Refrigerate completely cooled pies in an airtight container for up to 5 days; garnish just before serving. To freeze, store cooled pies in a freezer bag or container with excess air removed for up to 2 months; thaw overnight in the refrigerator. The source does not specify how much cinnamon to use for dusting.