Pumpkin pies are pretty much the crown jewel of Thanksgiving. If you don’t have one of these guys at your table, you probably aren’t American.
But isn’t the traditional pumpkin pie getting just a little old? Don’t you ever get the feeling to spice things up? Or maybe you’re like me and just need some help in the self-control department so you stop eating half the pie in one sitting.
Don’t act like you haven’t done that.
This is why I LOVE making little personal pies, especially for such a special occasion. They are the cutest little things, and alleviate any arguments as to who ate more of the pie.
The recipe doesn’t change whether you’re making a whole pie or these little guys, just the method. I use creme brulee dishes because they are the perfect shape and size.
If you don’t have these laying around, feel free to improvise with what you’ve got.. or just make a whole pie.
Either way you spin it, this always starts with the crust. I (shamefully) use pre-made for a various number of reasons, but if you have a crust recipe you like, you can use that.
For the mini pies, you need to put in just a tad more leg work. Find something slightly larger than your dish to use as your template to cut the crust.
I just used a bowl and it worked perfect. Pushing down and giving it a slight wiggle will be enough to allow for easy removal. Pop those circles right in the dish and press against the sides. Then go ahead and set them aside.
The filling is actually super simple because there aren’t really any “dry” ingredients. I start with the eggs and sugar and then add each other ingredient one buy one. The order is less important than making sure it’s well combined.
Your batter is going to be really thin, but that’s okay. It’s a bit of a custard-y pie, so it will bake into smooth and creamy goodness.
SPECIAL NOTE: I have made this recipe with quite a few varieties of pumpkin, but nothing works quite as well as Libby’s. The pumpkin they use is darker and much thicker. I found that the organic versions especially make really terrible pies following this recipe, so just keep that in mind when purchasing.
Once your batter is done, all that’s left to do is fill your dishes. I like to spoon the batter in so there’s less risk for over-filling.
They don’t rise much either, so fill them almost to the brim of your crust.
The easiest way to transfer them to the oven is right on a baking sheet.
The good thing about doing the smaller pies is that they only take about 35 minutes to cook versus 45-50 for the larger pie.
There might be some cracking around the edges, but don’t worry. It adds character.
As they cool, the tops will fall a little bit and loose their slight dome shape.
Just top with a little bit of whip cream right before serving and you’ve got yourself the perfect end to your Holiday!
1 pie crust
2 cups canned pumpkin
3/4 cup sugar
1 can sweetened condensed milk
1 tsp vanilla
2 tsp pumpkin pie spice
preheat oven to 375
Cut your pie crust to fit each dish and place inside, pressing so it’s flush against the sides.
In a mixer, combine eggs and sugar. Add other ingredients one by one until well combined.
Spoon mixture into dishes up to the edge of the crust.
Place dishes on a baking sheet and bake for 35-40 minutes or until pie is set.
Best served slightly warm with a hefty dose of whip cream!