Mini Pumpkin Pies with Brown Sugar Whipped Cream

Once we made it out of the dorms in college and into our own apartments, my roommates and I started throwing a Friendsgiving the weekend before Thanksgiving. Our neighbors would bring over their kitchen table to join with ours and we would cook a huge meal and invite tons of people over. We would have the works: turkey, mashed potatoes, stuffing and my addition; pie.


Pie has always been a sweet spot of mine. Growing up in 4-H, I entered desserts in the county and state fair every year. One year I won reserve grand champion with my grandma's signature pie recipe and got it sell them at the live auction. I made a pretty penny for those pies and have never used another pie crust recipe since.

Typically pie crusts are either butter or shortening based, but this crust is vegetable oil based. Despite its lack of butter, it's incredibly flaky. I've never met a pie lover that didn't love this crust.


Now let's get down to it. Mini pumpkin pies. Little bite-sized nuggets of goodness topped with a fluffy sweet whipped cream. And since they're mini they count as an appetizer, right? 😉


The original recipe says to cut the crust with a biscuit cutter or cookie cutter...and the only cookie cutter I have is Christmas tree shaped. I improvised here and used the top of a 1/2 cup measuring scoop. It ended up being the perfect size!



Once you've whipped together the pumpkin pie filling, spoon the mixture into the individual crusts. Bake, and let cool on a baking rack or in the fridge.

When you're ready to serve the pies, it's time to make the brown sugar whipped cream! I made my whipped cream about 3-4 hours before it was served and it held up nicely, but whipped cream is best served fresh. If you would prefer to make it ahead of time, refrigerate the prepared whipped cream and pipe onto the pies when ready to serve.

Now excuse me while I count down the minutes until 5:00 when my vacation officially starts...🙌

Helloooo, Thanksgiving!



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Mini Pumpkin Pies with Brown Sugar Whipped Cream
Delicious pumpkin filling nestled in a flaky crust and topped with fresh brown sugar whipped cream.
Ingredients

Pastry:
  • 2 1/4 cups, and then 1 1/8 cups flour
  • 1 1/2 tsp salt, divided
  • 2/3 cup, then 1/3 cup vegetable oil
  • 1/2 cup water, divided
Filling:
  • 1 8oz. package cream cheese, softened to room temperature
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 2 eggs + 1 egg for egg wash
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
Brown Sugar Whipped Cream:
  • 1 pint heavy whipping cream
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
Instructions
1. Prepare the crust by mixing 2 1/4 cups of flour, 1 teaspoon of salt and 2/3 cup of vegetable oil in a medium bowl until particles are the size of small peas. Add 1/4 cup of water and mix into pastry. You can add this a little at a time, but you will need to use the whole 1/4 cup. Gather dough into a ball and set aside.2. To make the remaining pie dough, mix together 1 1/8 cups of flour, 1/2 teaspoon salt, and 1/3 cup vegetable oil until particles are the size of small peas. Add 1/4 cup of water and mix into pastry.3. Lay down wax paper on the counter and lightly dust with flour. Taking the dough in thirds, roll out between two pieces of wax paper to prevent sticking.4. Using a round cookie cutter (approx. 3 inches in diameter), cut out a total of 36 rounds. Spray mini muffin pan with non-stick spray. Carefully press each round into the pan, rounding the edges of the crust. Optional: Brush egg wash from one egg on the top edges of each pie.5. In a mixing bowl, beat cream cheese and sugar with electric mixer until smooth. Add eggs one at a time, beating until fully incorporated. Add pumpkin puree and beat until combined. Stir in vanilla and pumpkin pie spice.6. Spoon mixture into each pie crust until the mixture almost reaches the top. Bake for 10-15 minutes until edges are golden.7. Remove from oven and let cool on a cooling rack, or chill in the fridge.8. To make whipped cream: combine the heavy whipping cream, brown sugar and vanilla in a mixing bowl. Beat on high for 3-4 minutes until stiff peaks form. Spoon or pipe onto cooled pies.
Details
Prep time: Cook time: Total time: Yield: 36 mini pies

Recipe adapted from Sugar Apron and Butter With A Side Of Bread.



Do you participate in Friendsgiving? What's your favorite dish or drink to bring?

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