Print

Mini Pumpkin Pies from Scratch: No Soggy Crust, Easy Recipe

mini pumpkin pies from scratch - featured image
Print Recipe

These mini pumpkin pies from scratch feature a press-in crust that stays crisp without pre-baking, and a creamy, perfectly spiced filling. They’re quick, easy, and perfect for cozy fall evenings or holiday gatherings.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (113g) unsalted butter, cold and cut into small cubes
  • 1 tablespoon (12g) granulated sugar
  • ¼ teaspoon salt
  • 3–4 tablespoons (45-60ml) ice water
  • 1 cup (240g) canned pumpkin puree
  • ¾ cup (240g) sweetened condensed milk
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground cardamom

Instructions

  1. In a medium mixing bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  2. Sprinkle 3 tablespoons of ice water over the mixture and stir with a fork until the dough starts to come together. If it seems dry, add the remaining tablespoon of water, one teaspoon at a time. The dough should hold together when squeezed but not be sticky.
  3. Divide the dough into 6 equal portions (about 2 ounces each). Press each portion evenly into the bottom and up the sides of mini tart pans (4-inch size). Place the filled tart pans on a baking sheet and freeze for 10 minutes.
  4. In a small bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, egg yolk, vanilla extract, cinnamon, ginger, nutmeg, cloves, and cardamom until smooth.
  5. Preheat the oven to 375°F (190°C). Remove the tart pans from the freezer and divide the filling evenly among them, filling each about three-quarters full.
  6. Bake for 18-22 minutes, until the edges of the filling are set and the centers jiggle slightly when shaken. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overwork the dough to avoid a tough crust. The press-in method eliminates the need for blind baking. Room temperature eggs ensure smooth filling. Let pies cool completely before serving to allow the filling to set. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free sweetened condensed milk.

Nutrition

Keywords: mini pumpkin pies, pumpkin pie from scratch, no soggy crust, easy pumpkin pie, mini tart, fall dessert, Thanksgiving dessert

Find it online: https://dahliadishes.com/mini-pumpkin-pies-from-scratch-no-soggy-crust-easy-recipe/