Photo of pumpkin pies topped with Muddy Bites, surrounded by festive themed decor.

Pumpkin Pie Recipe

Bite-sized bliss meets pumpkin pie perfection! Picture this: a scrumptious whole pumpkin pie transformed into a parade of petite, pumpkin-packed delights, each a mouthwatering bite of fall. We're talking about mini pumpkin pies, redefining dessert with a little help from a trusty cookie cutter. But we're not stopping there – these delectable treats are crowned with a cloud of whipped cream, and for the ultimate twist, Muddy Bites.

Ingredients for the Pie Crust:

  1. 1 1/4 cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  4. 3-4 tablespoons ice water

Ingredients for the Pumpkin Filling: 

  1. 1 15-ounce can of pumpkin puree (or homemade pumpkin puree)
  2. 2/3 cup granulated sugar
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon ground ginger
  5. 1/2 teaspoon ground nutmeg
  6. 1/4 teaspoon ground cloves
  7. 1/2 teaspoon salt
  8. 2 large eggs
  9. 1 cup evaporated milk or heavy cream

Instructions for the Pie Crust:

  • In a large mixing bowl, combine the flour and salt.
  • Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  • Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together.
  • Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Instructions for the Pumpkin Filling:

  • Preheat your oven to 425°F (220°C).
  • In a mixing bowl, combine the pumpkin puree, granulated sugar, spices (cinnamon, ginger, nutmeg, cloves), and salt. Mix until well combined.
  • In a separate bowl, beat the eggs and add them to the pumpkin mixture. Mix until smooth.
  • Gradually add the evaporated milk or heavy cream and mix until the filling is well combined.

Assemble the Pie:

  • Roll out the chilled pie crust on a floured surface to fit a 9-inch pie dish. Carefully transfer the crust to the pie dish, and trim any excess crust from the edges.
  • Pour the pumpkin filling into the pie crust.

Bake the Pie:

  • Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes.
  • Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes or until the filling is set and a toothpick inserted into the center comes out clean.
  • If the edges of the crust start to brown too quickly, you can cover them with aluminum foil or a pie crust shield to prevent over-browning.
  • Once done, remove the pie from the oven and let it cool on a wire rack.
  • Use circular cookie cutters to cut out pieces of the pie. Top with whipped cream and Muddy Bites and enjoy!

Have fun and enjoy!

Pumpkin Pies!