Easy Mini Pumpkin Pies
These Mini Pumpkin Pies are the ultimate handheld treat, featuring a buttery sugar cookie crust, a luxuriously silky pumpkin filling, and a cloud of salted honey whipped cream. After perfecting countless mini pie variations, this foolproof version is easier—and even more irresistible—than those with traditional pie crust! See the post for lots of tips and variaitons!
Servings 12 pies
Ingredients
Crust
- 1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough
Pumpkin Filling
- 1 cup Libby's pumpkin puree (1/2 15 oz. can)
- 1/3 cup + 1TB packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 tsp EACH ground ginger, ground nutmeg, salt
- 1/8 teaspoon ground cloves
- Pinch of pepper
- 1/2 cup heavy cream, at room temperature
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1/2 teaspoon vanilla extract
Salted Honey Whipped Cream
- 1 teaspoon unflavored gelatin
- 1 1/2 tablespoons water
- 1 cup heavy cream
- 2 1/2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt, or more to taste
Instructions
Crust
- Prep: Prep: Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin (NOT MINI)_ with nonstick cooking spray with FLOUR, or grease and flour your pan..
- Mold into Pan: Cut the cookie dough into 12 even slices. Working with one slice at a time (keep the rest refrigerated), press the slice into the bottom and up the sides of the prepared muffin cup. It’s helpful to dip your fingers in flour so the dough doesn’t stick to them. Refrigerate the tin for 10-15 minutes (or up to 2 days). Meanwhile, you can make the filling (see "Filling" below).
- Bake: After refrigerating, bake the dough for 10-12 minutes, until the edges are barely golden and the bottom is set. Press the cookie dough back down into the pan (it will puff slightly) using a 2-tablespoon cookie scoop. (See photos in post.)
FILLING
- Cook Filling: Add the pumpkin, brown sugar, and spices to a medium saucepan and whisk to combine. Cook over medium heat for 3 minutes, stirring constantly.
- Add Cream: Remove from the heat and whisk in the heavy cream until smooth, followed by the egg, egg yolk, and vanilla. Pour the filling into the pie crusts (I use a large cookie scoop).
- Bake: Bake at 350˚F for 22-27 minutes, or until the fillings are just set (they will be puffed up and then collapse); a toothpick inserted in the center should come out clean.
- Cool: Cool for 15 minutes in the pan. Run a knife around the edges to help release the pies, then transfer them to a wire rack and let them cool to room temperature. Once cool, the pies can be served or refrigerated (I like them best chilled).
Whipped Cream
- Note: The beauty of stabilized whipped cream is that it holds its shape indefinitely. Add it at any point after the pies have cooled, then either serve immediately or refrigerate until ready to serve.
- Microwave Gelatin: Add the unflavored gelatin to a small microwave-safe bowl. Add the cold water and whisk with a fork; let stand for 5 minutes. Microwave for 20 seconds. Stir the mixture, then set aside for about 2-3 minutes while you immediately begin to beat the heavy cream.
- Whip to Soft Peaks: Add the heavy cream, honey, vanilla, and salt to a large mixing bowl and whip using a stand mixer or an electric hand mixer until soft peaks form (the peaks flop over when the beaters are lifted).
- Whip to Stiff Peaks: Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase the speed to medium and continue mixing until stiff peaks form (the peaks stand straight up when the beaters are lifted).
- Add to Pies: Pipe the whipped cream onto the cooled pies. Serve immediately or refrigerate until ready to serve (keeps for up to 5 days, but is best within 2 days).
Video
Notes
Unflavored gelatin: This is a common baking ingredient found next to the packages of Jell-O and pudding at the grocery store. It is what makes this “stabilized” whipped cream, not just whipped cream. For vegetarians, use one teaspoon agar-agar instead of gelatin. Without the gelatin, the cream can only be spread and won't be sturdy enough for piping.
Make Ahead
- Crust: The sugar cookie crust can be pressed into the muffin tin up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate until ready to bake. You will need to add a couple of minutes to the initial bake.
- Pumpkin Filling: The cooked (in the pan) and cooled filling can be refrigerated up to 2 days ahead. Whisk again before using.
- Bake in Advance: The mini pumpkin pies can be baked up to 2 days before serving. Once cooled, cover and refrigerate.
- Whipped Cream: Make the stabilized whipped cream up to 2 days in advance — it holds its shape beautifully! Store in an airtight container in the fridge or pipe onto the pies once they’ve cooled.