Mini Pumpkin Pies

Pumpkin pie has never been something I particularly loved.  I’ve always been more of an apple pie sort of gal, but when my sister was visiting we decided to do pumpkin pie for fall’s sake.

I’ve had these Le Creuset mini cocottes (baby Dutch ovens) for a while now and I’m absolutely in love with them.  Aren’t they adorable?  Basically, if something can be made “mini”, I’ll do it just so I have an excuse to use these cute little things.

Onto the pie!  As I said, I’m not a pumpkin pie person… or at least I wasn’t – until I tried this recipe.  WOW, it’s good.  The filling is creamy and sweet with the perfect amount of spice.  The flavor combo is pretty much a formal salute to the noble pumpkin.  I have a new-found respect for that beautiful orange fruit.  With a dollop of homemade vanilla bean whipped cream, this dessert will have you completely smitten.

If you don’t have cocottes, you can use ramekins.  If you don’t have ramekins, you can use a regular 9-inch pie dish (as the recipe originally intended).

What are your favorite “mini” or individual serving recipes?  Have you ever baked with mini cocottes?

*I’ve entered the Mini Pumpkin Pies in a linky over at TidyMom.net!!*  “Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range”

Hop on over to check out all the entries!  You’ll be sure to find at LEAST one new & delicious recipe to try out this holiday season!

Mini Pumpkin Pies
Slightly adapted from “Classic Pumpkin Pie” in the Williams-Sonoma “Essentials of Baking” book.  Crust & Whipped Cream recipes are also adapted from this book.
Yields 6 mini pies

- Crust -

8 tbsp. cold unsalted butter (cut into smaller pieces)
1 1/3 cups all-purpose flour
1 tbsp. sugar
1/4 tsp. salt
4 tbsp. ice water

In a food processor, combine the flour, sugar and salt.  Pulse 2 or 3 times to mix.

Add the butter pieces and pulse 8-10 times until the mixture forms large, coarse crumbs.

Add the ice water a little at a time and pulse 10-12 times until the dough begins to form.

Transfer the dough to a work surface and shape it into a 6-inch disk.  Wrap it in plastic and chill for at least 1 hour.

- Filling -

1 (15 oz.) can pumpkin puree
3 large eggs
3/4 cup firmly packed brown sugar (dark or light)
1 cup evaporated milk
2 tbsp. unsalted butter, melted
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt

Preheat the oven to 350 degrees F.

If you’re using 6 mini cocottes or ramekins, cut your dough into 6 equal pieces and roll them out into circles.  Line your cocottes with the dough circles and trim & press with a fork to finish the edges.

If you’re using a regular 9-inch pie dish, roll out the dough into 1 large circle and line your dish, trimming to finish the edges.  For 1 large pie, you’ll need to partially pre-bake the crust.  To pre-bake, raise your oven temperature to 400 degrees F.  Line your pie crust with heavy duty tin foil and fill it with uncooked rice or beans to weigh it down and prevent bubbles from forming during the bake.  Place it in the oven, and bake for about 20 minutes until the edges are lightly browned.  Set the pie dish on a wire rack to cool before adding your filling.  Lower the oven temperature back to 350 degrees F.

In a large bowl, combine the pumpkin puree, eggs, brown sugar and evaporated milk.  Whisk until smooth.

Slowly whisk in the melted butter, vanilla, cinnamon, ginger, nutmeg and salt until the mixture is smooth and well blended.  Pour the filling into your crust(s).

Bake until the filling is set, 50-55 minutes (same bake time for individual pies & 1 large pie).  The center should jiggle slightly when the pan is given a gentle shake.

Transfer to a wire rack and let cool completely.

- Vanilla Bean Whipped Cream -

1 cup heavy whipping cream
2 tbsp. confectioners’ sugar
1 tsp. vanilla bean paste (or vanilla extract)

In the bowl of a stand mixer, combine the cream, confectioners’ sugar and vanilla.

Beat with the whisk attachment on medium-high speed until medium peaks form.  Medium peaks are just able to hold their shape, but are still soft.

Drop a dollop of cream on each individual pie, or on each slice as you’re serving.

you might also like

Comments

  1. OMG These are so cute. I love them. I’m going to make our pumpkin pies like this for Thanksgiving.
    Thanks for sharing.

  2. Those mini cocottes are killing me! I think I may have to get a set. The question is how to convince my mister that I’ve had them all along, and that I definitely didn’t buy any more “unnecessary” kitchen supplies?

  3. My goodness, I cannot wait to try these!

  4. Mmm! I will say the pumpkin pie looks delicious, but I am especially drooling over that vanilla bean whipped cream! I love the little specks of vanilla.

  5. These look absolutely amazing!! I think I’ll try them at Christmas :)

  6. This looks awesome! If you don’t mind me asking, what settings did you use on your camera in this picture… Please respond! Thanks! ~ nerdwithtaste.wordpress.com

    • Thank you! :D I don’t mind at all! My camera is the Canon EOS 5D Mark II, and I was using the 100mm macro lens. My settings for this shot were: ISO – 1000, f/2.8, shutter speed: 1/125. It was pretty dim outside when I shot the pics so I had to compensate with a higher ISO than I normally prefer. :)

  7. These are ADORABLE!!! I’ll be hosting a Love the Pie linky party, sponsored by Whirlpool with a chance to win a new range starting next week! I’d LOVE for you to link up!! details at http://tidymom.net/2012/save-the-date-4th-annual-love-the-pie-party/

  8. Those are so darling! I think I made need to run out and get me some mini ramekins just so I can make mini everythings!

    :)

    Linda

  9. Can you make these in a cupcake tray? I cant imagine it would make too much of a difference, but I’ve gotta work with what I have!

    • I’m sure they would bake just fine but transferring them out of the tray may be an issue unless you have some silicone cupcake molds or something sturdy like that! :) I’d also keep an eye on them as they would probably over-bake at the original bake time.

  10. Any recommendations on how to convert this to a vegan recipe???

  11. How adorable are these!?!

  12. This is just perfect! I’ve got to make a pumpkin pie for a Thanksgiving potluck dinner and I think these would be ideal :D

  13. Do you need to “pre-bake” if using ramekins?

  14. barbara Dimitratos says:

    Love your page!

  15. That is so cute and looks delicious. Please where did you get those Le Creuset mini cocottes? I want some of those. Thank you.

  16. This is so stinking cute!

  17. I’d love to try this recipie but we don’t have cans of ‘pumpkin puree’ in Australia. Could you tell me what’s in the can? Would the same quantity of ‘mashed pumpkin’ work? Thank-you

  18. I have to confess that when I first saw this recipe a couple weeks ago, I immediately ran out and bought some cute little ramekins just to make this! YUM! I shared it in my Pumpkin Round Up on my blog today! :) http://shariblogs.com/35-pumpkin-dessert-recipes/

  19. Michelle says:

    Any Aussies reading this site???
    I’d love to try this recipe but we don’t have cans of ‘pumpkin puree’ in Australia. Could you tell me what’s in the can? Would the same quantity of ‘mashed pumpkin’ work? Thank-you

Trackbacks

  1. [...] that I am the absolute worst at properly preparing for major holidays. I managed to knock out a few Mini Pumpkin Pies for Thanksgiving and some Wrapped Ball Ornaments for Christmas, but you may have noticed an extreme [...]

  2. [...] to the recipe: Mini Pumpkin Pies via Offbeat + [...]

  3. [...] {something sweets } Mini individual pumpkin pies with vanilla whip cream [...]

  4. [...] “12 Weeks of Pumpkin“, where did you go?  I know… I have missed a few weeks, what can I say, it’s hard to bake a pumpkin dish from the planes/hotels that I have been spending most of my time in lately.  I do plan to catch up, once I’m back in the states.  But in the mean time, as you prep for Thanksgiving (#1 Pumpkin supporting holiday), check out a few of my current favorite recipes… one, two, three, four, and five. [...]

  5. [...] so incredibly yummy!  Great idea for Thanksgiving Dessert that everyone is sure to love!! http://offbeatandinspired.com/2012/10/22/mini-pumpkin-pies/ [...]

  6. [...] of obsessed with is making tiny versions of regular desserts. I had so much fun putting together mini pumpkin pies last year using Le Creuset Mini Cocottes, and I loved using 10 oz. ramekinsto make these cakes. [...]

  7. [...] First mix the dry ingredients. Then add the wet ingredients. Finally, stir in the pumpkin puree. Pour into the pie crust (see recipe below). Bake on high heat for 15 minutes, then put the oven on low and bake for another 40-50 minutes. To check if the pie is set stick a toothpick in, it should come out clean. Makes one 9 in. ie, or a few personal cocotte pies that are seriously adorable.  [...]

  8. [...] Recipe & Photo credit to offbeatandinspired.com [...]

  9. [...] Recipe and Photo credit to offbeatandinspired.com [...]

share something

*