- Today, you will learn how to make
the cutest mini pumpkin pies.
Check this out.
(upbeat music)
(Natasha grunts)
Hey everybody, it's Natasha of natashaskitchen.com.
I'm excited today because we're making mini pumpkin pies.
These are so easy to make, they're quick to bake,
you don't have to pre-bake the crust,
and they taste just like classic pumpkin pie.
I'm hungry for be, be?
(blows raspberry)
(chuckles)
We're just gonna do this, 'kay?
Hey, by the way, if you haven't already,
make sure to subscribe to our channel
if you love recipes that work.
All right, starting with the crust,
there are some options here.
You can either use store-bought crust, all right?
So you'll need two nine-inch pie crust rolls
to make 12 mini pumpkin pies,
or one disk of homemade pie dough,
and this is like 100 times better
and it takes like 10 minutes to make.
We have a video on how to make this
so you have no excuse, 'kay?
Buttery, flaky goodness, do this one, 'kay?
That's what we're gonna do.
Start by rolling it out to one eighth-inch thick.
Also, make sure to preheat your oven
to 350 degrees Fahrenheit.
Generously dust your work surface with flour
to keep the dough from sticking.
I'm also gonna dust a little bit of flour over the pie dough
so it doesn't stick to my rolling pin.
And I love using this French rolling pin
for pretty much everything.
They're very inexpensive
and I will link to the one I'm using in the recipe notes.
Next you'll need to cut out
12 three and a half-inch circles.
You can either use a cookie press
or the lid from a canning jar.
And if you don't quite get 12 rings, don't worry.
You can reroll the scraps to get a couple more.
Our homemade pie dough is really easy to make
and so easy to work with.
If you haven't tried it already,
I will link to it in the notes.
This is our go-to pie dough
for everything from apple pie to blueberry pie,
and of course, pumpkin pie.
All right, we have exactly 12 dough rounds.
Now you'll need a 12-count muffin tin.
Grease that lightly with cooking spray.
I love to grease my baking pans
over the door of my dishwasher,
and this way, I don't have to clean up any mess.
It also helps to use a non-stick cupcake pan like this one.
That way, they're easier to remove when they're done baking.
Place the dough rounds inside of each cup,
molding the dough to the sides of the muffin cups.
You wanna make sure the dough is sitting snugly in the pan
so that the pumpkin pie filling
doesn't sneak under the crust.
The pumpkin pie filling is even easier to make,
and it's based on our popular classic pumpkin pie.
You'll need a 15-ounce can of pumpkin puree,
and just like with our pie recipe,
I highly recommend using Libby's brand
for the best flavor and texture.
Next, add one whole egg plus one egg yolk.
You can keep the white to make yourself an omelet.
Then add half a cup of packed light brown sugar,
and you know it's packed when it holds its shape
when you take it out of the measuring cup.
I like to squeeze that into the mixture.
That way, it'll blend in more easily.
Then add one fourth cup of granulated sugar,
one teaspoon pumpkin pie spice,
half a teaspoon of ground cinnamon,
a quarter teaspoon of salt,
and a teaspoon of vanilla extract,
and of course we're using our homemade vanilla.
I will link to this in the recipe notes.
Whisk those together until the mixture is well combined.
Then we're gonna gradually add in three fourths cup
or six ounces of evaporated milk.
Slowly add that in while you're whisking.
Then stir until everything is really well blended
and combined.
Now, to fill the muffin tin,
I like to use a trigger release ice cream scoop.
I use this for a ton of recipes
and I will link to it in the notes, of course.
It helps me to portion quickly and evenly.
You'll need one level scoop for each muffin cup.
Add it almost to the top of the pie dough.
If you cut your dough to three and a half-inch circles
and pressed it into the muffin tin,
you should have just enough batter to fill 12 muffin cups.
Now bake in the center of a preheated oven
at 350 degrees Fahrenheit for about 30 to 40 minutes.
I found that if you use a homemade crust,
it takes about 40 minutes,
where a store-bought, thinner crust
will take about 30 minutes to bake.
The mini pies are done when the tops of the crusts
are starting to turn golden brown.
You wanna let them cool in the pan for about 10 minutes,
then transfer them to a wire rack to cool completely.
To help pop those little pies out of the muffin tin,
it helps if you run a small knife or a cake release tool
around the edges of the little pies
and they should pop right out.
(upbeat music)
You wanna let those cool completely to room temperature
on a wire rack.
This will give them a chance to set
and you can add whipped cream without it melting.
You can pipe a store-bought whipped cream over the tops
if you want a shortcut,
but I love to make my own whipped cream
because it's so simple.
Add one cup of very cold heavy whipping cream
to a large mixing bowl.
Then beat that over medium-high speed for one minute
until soft peaks form.
Next, add three tablespoons of granulated sugar
and half a teaspoon of vanilla extract.
Then continue beating for another two minutes
or until the cream reaches a pipable consistency.
Just make sure you don't overbeat the cream
or it will turn buttery.
If that happens, you can fix it
by gently beating in a little more heavy cream.
Transfer the whipped cream to a piping bag,
fitted with a large open star tip.
This is probably my favorite and most used tip
for all of my cakes, cupcakes, and pies.
(upbeat music)
Now that our pumpkin pies have cooled completely
to room temperature, we're ready to pipe on the frosting.
I like adding big, generous puffs of cream to each one.
It makes them look so impressive.
(lighthearted music)
All right, and then to bedazzle them even further,
right before serving,
I like to put a little bit more cinnamon on top.
It's kinda like sprinkles for pumpkin pie, 'kay?
So here it goes.
Pick one I'm gonna eat right now.
This one with the biggest puff of frosting.
(chuckles)
All right, here we go.
I cannot wait to dig into these.
Ahh!
(chuckles)
I love them the same day that they're made
because they're just like so buttery and soft,
but these make ahead and keep really well in the fridge too,
so they're an excellent make ahead dessert, 'kay,
but I'm just gonna dig into this right now.
Just not sure how I'm gonna
(chuckles)
It's tall, 'kay?
(chuckles)
Here we go.
(lighthearted music)
Mm.
The crust is buttery and flaky,
just everything you would expect from a homemade crust,
it is excellent,
and I love that you don't have to pre-bake it
and it gets crisp all the way through.
Oh, mm.
(chuckles)
And then the filling, it's almost like,
I feel like I have frosting on my face.
Do I have frosting on my face?
No, 'kay, good.
I will later.
(chuckles)
It's almost like a souffle, the pumpkin filling,
like the best kind of pumpkin pie.
You can really taste the pumpkin spice in there,
the cinnamon.
Mm.
(chuckles)
This is the easiest dessert for fall.
Make this once and you'll make it over and over,
and it's also so easy to double the recipe
if you wanna make it for a bigger crowd.
These are fantastic,
easy enough for the weekday when you're craving pumpkin
and definitely beautiful enough for the holiday table.
I hope this becomes a new favorite for you,
and we'll see you in our next video.
I'ma go eat this, maybe more than one.