This recipe makes enough for 12 mini pies and 1 full 8” pie
Pumpkin pie filling:
3 1/2 cups pumpkin purée (I used a purée I made form our home grown sugar pie pumpkins, if using canned you’ll need around 28 oz- or two 15oz cans)
4 eggs
1 cup heavy cream
3/4 cup packed brown sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground nutmeg
Mix all ingredients together in stand mixer with whisk attachment until there are no lumps.
Sugar cookie recipe:
1 1/2 cups of flour
1/2 tsp baking powder
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 cup sugar
1 stick of butter, softened
1 egg, beaten
1 tsp vanilla extract
Food coloring in yellow, green, and orange
Beat together sugar and butter until incorporated and fluffy. Add in the rest of the ingredients and mix until it comes together in a ball of dough. Separate the dough into three equal pieces and color each with food coloring. Knead in the coloring until the dough is fully colored.
Chill dough at least one hour
Shape the dough into three equal tubes and roll them together into one. I cut the large tube in half and added each half into each other and rolled to creat a marbled effect.
Roll out dough on a well floured surface to about 1/4” thickness
Cut out the desired shapes (I used a mini maple leaf cutter) and place about an inch apart on a greased cookie sheet. Sprinkle a little white sugar on top of each cookie before baking.
Bake 375° for 8-10 minutes until just turning golden on the edges
Pie crust:
I use Martha Stewart’s Perfect Pâté Brisee recipe on page 12 in this cookbook
but you can use your favorite pie crust (store bought would work just fine)
The recipe I use makes two 8-10” crusts. I use one crust to make the mini pies, and the other crust I use to make an 8” regular pumpkin pie
To assemble:
Grease a muffin tin
Roll out one pie crust on floured surface
Use a glass to cut even circles, or use a circle cutter if you have one! The circles are about 3” in diameter
Place them in the muffin tin and gently mold them to shape up the sides and the bottom of the cavities
Freeze 10-15 minutes
Using 1/4 cup measuring cup, carefully measure out pumpkin pie filling into each cup. You will half enough pumpkin filling leftover to fill your remaining pie crust.
Bake the mini pies at 375° for 20 minutes, or until the middles no longer jiggle when moved.
As the mini pies are cooling add a cutout sugar cookie in the middle
*For the regular sized pie, roll out your crust to fit inside an 8” pie plate. Fill with the remaining pumpkin filling and bake at 350° for 35-40 minutes, or until the middle no longer jiggles.*
These little pies are so delicious and so cute for autumn. They are the perfect size for little hands and grownups that don’t want to eat an entire piece of pie (think Thanksgiving, when there are so many pies to taste!)
I hope you enjoy this recipe! Let me know any changes you make <3
Starting Vermiculture