Thanksgiving Dessert Ideas – Individual Pumpkin Pies

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You can either go the canned pumpkin pie mix route with these individual pumpkin pies, or be a true Pilgrim and make them from scratch.  The choice is totally yours.  Below you will find the ingredient list if you’d like to make these pies from scratch.

Ingredients for the Custard

2 cups prepared Pumpkin Puree
1/2 cup brown sugar {I used light brown sugar}
3 large eggs
1/2 cup heavy cream
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Ingredients for the Pie Crust

2 1/2 cups all-purpose flour
2/3 cup vegetable shorting {I LOVE Crisco!}
1 teaspoon salt
6 tablespoons cold water

How to make individual pumpkin pies:

#1 Roll out pie dough to 1/4″ thickness.

#2 Using a giant daisy flower cookie cutter* cut out dough.

#3 Gently press dough cut-outs into mini-cupcake liners* and place in a mini cupcake pan.*

#4 Brush dough cut-outs with egg-wash (1 egg & 1 tablespoon of water).

#5 Using a 1 Tablespoon cookie scoop,* scoop pumpkin pie filling into center of the dough.

#6 Bake @ 350 degrees for approximately 14-17 minutes until golden brown.

#7 Let cool… and serve.

* The HH suggests serving the mini pies with a dollop of whip cream on top.

What do you think?

Would you rather have a bite of pumpkin pie after a large meal, or a slice of pumpkin pie?

Peace Out Girl Scouts.


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  1. My family parties always include at least one of every pie that anyone likes: pumpkin, banana cream, apple, chocolate cream, cherry, pumpkin cheesecake…doing them all in miniature might just save a few over-stuffed bellies. ;) In reality, though, I don’t see anyone taking the time to do it this way.

    • Hi Angie, it’s not really a lot of extra work if you really like the look of it. I make what my kids used to call 50 cent size pies. I used to do it all the time when they were growing up, because all 4 0f them liked differenrt fillings. Plus there is no waste of left over slices. I
      know I sound like a mother with time on her hands , but I did and still do make the tiny things for my grandkids.

    • Elizabeth F says:

      That’s what we do with pies too…try to make all the favorites. The coconut cream will be a first for us. My daughter discovered it and I made it for a recent baby shower and was a hit. We use multiple pies for all gatherings…they are preferred over a cake.

  2. For Thanksgiving I make 4 pies and I cut mine first in half and then into 6 slices on one side and 8 slices on the other. Lot of people want more than one piece so they can take the smaller slices, “just a sliver”.

    This year we are having pumpkin, pecan, cherry and coconut cream.

  3. I love this idea. I actually prefer more crust that a bite of pie will give me, so this seems like a perfect balance. Now I just need to go buy mini muffin pans-

  4. I just love the look of these little pies! I am making these today. Thanks for the idea and the pretty pictures.

  5. I’ll be making these with my daughter’s Girl Scout troop. What a clever idea. Thank you so much for sharing!

  6. These are charming! How would you reccommend baking these for a no-bake filling? Will the crusts drop into the cup the same way without a filling during baking? And how long would you recommend the crusts bake solo?

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