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Mini Pumpkin Pies with Flaky Butter Crust

Mini pumpkin pies with flaky butter crust bake in a 12-cup muffin tin for individual desserts with crisp, tender shells and smooth spiced filling. Blind-bake the crusts first, then fill and bake until the centers jiggle just slightly.
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Prep Time 30 minutes
Cook Time 39 minutes
Chilling and cooling 2 hours 35 minutes
Total Time 3 hours 44 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 229
Ingredients Equipment Method Notes

Ingredients
  

Flaky butter crust
  • 1.5 cups all-purpose flour
  • 0.75 tsp fine salt divided: 1/2 tsp for the crust and 1/4 tsp for the filling
  • 0.5 cup unsalted butter cold, cut into small cubes
  • 4 tbsp ice water up to 1 tbsp more if needed (4 to 5 tbsp total)
  • 1 tsp nonstick cooking spray
Pumpkin filling
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 0.75 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 2 eggs large
  • 1 cup evaporated milk

Equipment

  • 1 12-cup muffin tin

Method
 

Make the crust
  1. Combine the flour and 1/2 teaspoon salt in a bowl, then cut in the butter with a pastry blender until the pieces are about pea-size.
  2. Drizzle in 4 tablespoons ice water, tossing gently until the dough holds together when pinched; add the remaining tablespoon only if needed.
  3. Shape the dough into a disk, wrap, and refrigerate for 1 hour.
  4. Heat the oven to 375°F and lightly coat a standard 12-cup muffin tin with cooking spray.
  5. Roll the dough about 1/8 inch thick between sheets of parchment and cut twelve 4-inch rounds, rerolling scraps as needed.
  6. Fit a dough round into each muffin cup and press it gently into the corners.
  7. Prick each bottom a few times with a fork, then refrigerate the lined tin for 15 minutes.
  8. Line each shell with a small piece of parchment and fill with pie weights.
  9. Bake for 12 to 14 minutes, remove the parchment and weights, then bake 3 to 4 minutes more, until the bottoms look dry.
Make the filling and bake
  1. Reduce the oven to 350°F.
  2. Whisk the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, remaining 1/4 teaspoon salt, eggs, and evaporated milk until smooth.
  3. Divide the filling evenly among the shells, leaving about 1/4 inch at the top.
  4. Bake for 20 to 25 minutes, until the centers reach 160°F and jiggle just slightly when the pan is gently nudged.
  5. Cool the pies in the tin for 20 minutes, then loosen the edges and transfer them to a wire rack to cool for at least 1 hour before serving.

Notes

Keep the dough cold while shaping for the flakiest crust. Store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. For a dairy-free variation, use plant-based butter and an unsweetened evaporated-milk alternative.