Perfectly sized for afternoon tea, traditional pumpkin pie is baked in 5-inch diameter pans, and the dainty slices are embellished with a piped dollop of whipped cream and a decorative crust cutout. Pictured with our Petite Pumpkin Whoopie Pies and Pumpkin Rice Cereal Treats.
Mini Pumpkin Pie Slices
Makes 32
Ingredients
- 1 (14.1-ounce) package prepared piecrust dough (2 sheets)
- 2 large eggs, separated and divided
- 1 to 2 tablespoons granulated sugar
- 1 cup canned pumpkin
- ⅓ cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon fine sea salt
- ¾ cup evaporated milk
- Sweetened Whipped Cream (recipe follows)
Instructions
- Preheat oven to 350°. Position oven rack in lower third of oven. Line 2 rimmed baking sheets with parchment paper.
- On a lightly floured surface, unroll piecrust dough, one sheet at a time. Using a rolling pin, lightly roll each sheet to a 12-inch diameter. Using a 6-inch round cutter dipped in flour, cut 2 rounds from each dough sheet. Gently press dough rounds into bottoms and sides of 4 (5-inch) pie pans, trimming any excess dough. Using a fork, crimp dough edges. Place pans on a prepared baking sheet.
- Bake crusts until golden brown, 8 to 10 minutes.
- Meanwhile, using ½-inch cutters in autumn shapes, cut 32 shapes from pie dough scraps, and place on remaining prepared baking sheet. Brush shapes with egg whites and sprinkle with granulated sugar.
- Bake shapes until golden brown and crispy, 8 to 10 minutes.
- In a large bowl, whisk together pumpkin, brown sugar, cinnamon, ginger, cloves, allspice, and salt. Whisk in egg yolks and evaporated milk until mixture is smooth. Divide pumpkin mixture among crusts in pans, being careful to not overfill. (There could be leftover filling, depending on depth of pie pans.)
- Bake until filling is fully set around edges with a slight jiggle in the center, 15 to 20 minutes. Let cool completely. Place in a covered container, and refrigerate for at least 6 hours before cutting into eighths.
- Just before serving, place Sweetened Whipped Cream in a piping bag, fitted with a ¼-inch open star tip (Wilton #18). Pipe dollops of cream onto pie wedges.
- Garnish each wedge with a crust shape, if desired.
Sweetened Whipped Cream
Makes 1 cup
Ingredients
- ½ cup cold heavy whipping cream
- 1 tablespoon confectioners’ sugar
- ¼ teaspoon vanilla extract
Instructions
- In a medium bowl, vigorously whisk together cream, confectioners’ sugar, and vanilla extract until stiff peaks form. Use immediately.
