Thanksgiving season is just around the corner and what better way to celebrate than with a cute twist on the classic pumpkin pie! These minis are perfect as a light indulgence after a heavy (turkey) dinner or served as finger food desserts at your holiday gathering.
Not only are they adorable but they are also super easy to make! These mini pies use pre-made pastry shells and a quick homemade pie filling (though you could buy this, too!) for a quick dessert option that comes without the stress! (If you want to make your own pastry, I would suggest using the pastry recipe from these butter tarts.)
You can save time by making the pies a day in advance and topping them with whipped cream just before serving. The homemade pie filling takes 5 minutes (give or take) to whip up and fills one 8″ pie crust or about 36 mini tart shells.
Mini Pumpkin Pies
These mini pumpkin pies make the perfect finger food or holiday treat.
- 2 pkgs Tenderflake Mini Tart Shells (36)
- 1 1/4 cups pumpkin puree , canned
- 1/3 cup sweetened condensed milk
- 2 tbsp sour cream
- 2 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp pumpkin pie spice
- 1 large egg
- 2 tsp vanilla extract
Prepare the Pastry
Preheat oven to 350° F. Allow tart shells to defrost, about 10-15 minutes, at room temperature. Pre-bake tart shells according to instructions. Allow to cool before adding pie filling.
Make the Pie Filling
In a medium bowl whisk together pumpkin puree, sweetened condensed milk, sour cream, and spices.
Add the egg and vanilla and whisk until well combined.
Divide pie filling into the baked tart shells, filling to the top of each pastry. Bake for 20-25 minutes or until the filling is just set. (Centre should not move when pan is jiggled.)
Allow pies to cool completely before serving.
Just before serving, top with whipped cream and a sprinkle of pie spice.
AMP IT UP: Take it to the next level (and up your presentation game) with semi-sweet chocolate curls!