Pumpkin Pie Minis 🥧 Homemade with a Flaky Buttery Crust and Silky Spiced Filling

Mini Pumpkin Pies — flaky, buttery crusts filled with smooth, perfectly spiced pumpkin custard! 🍂 These mini desserts are everything you love about classic pumpkin pie — but easier to serve, freeze, and share.

#pie #homemadefood #thanksgiving #autumnrecipes #pumpkinrecipes

In this video, we’ll show you how to make mini pumpkin pies from scratch:
✨ How to get a flaky golden crust pie crust
✨ How to avoid cracks in the pumpkin filling

These mini Thanksgiving pies are perfect for holiday buffets, dessert tables, or cozy fall gatherings. Each pie is baked in a muffin tin — no special molds required!

Let me know ⬇️: are you team whipped cream or no topping? 🍁

🥧 Whether you call them mini pumpkin tarts, pumpkin pie bites, or individual pumpkin pies, they deliver that same nostalgic flavor in a perfectly portioned size.

🔸 INDEX / CHAPTERS 🔸
00:00 - Intro
00:32 - How to Prepare a Flaky Homemade Butter Pie Crust
04:36 - How to Make Creamy Pumpkin Pie Filling (pumpkin custard)
08:44 - Mini Pumpkin Pies: Shaping and Baking

✨ INGREDIENTS (12-16 mini pumpkin pies) ✨
✅ Unsalted butter: 230 g (about 1 cup / 2 sticks)
✅ Pastry flour: 340 g (≈ 2 ¾ cups), plus more for rolling
✅ Granulated sugar: 4 tsp
✅ Table salt: 1 tsp
✅ Ice water: 6–8 Tbsp (start low, add as needed)
✅ Vodka or similar alcohol: 1–3 Tbsp (replace part of the water; keeps dough tender)

PUMPKIN FILLING
✅ Pumpkin purée (or roasted buttercup squash, puréed): 425 g
✅ Light brown sugar: 100 g (½ cup packed)
✅ Ground cinnamon: 1 ½ tsp
✅ Ground ginger: ½–¾ tsp
✅ Grated nutmeg: ¼ tsp
✅ Salt: pinch
✅ Heavy cream: 180 ml (¾ cup)
✅ Pure vanilla extract: 2 tsp
✅ Large eggs (lightly whisked, room temperature): 3

💬 Let us know if you try this recipe!
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