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Light & Easy Mini Pumpkin Pies Perfect for Friendsgiving

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These mini pumpkin pies are the perfect individual dessert for Friendsgiving. Made with a secret ingredient—Greek yogurt—for a lighter, silkier filling, they come together in about 45 minutes and are sure to be a crowd-pleaser.

Ingredients

  • All-purpose flour, 1 ¼ cups (150g)
  • Cold unsalted butter, ½ cup (113g), cut into small cubes
  • Ice water, 3-4 tablespoons (45-60ml)
  • Salt, ¼ teaspoon
  • Granulated sugar, 1 tablespoon (12g)
  • Pumpkin puree, 1 can (15 oz or 425g)
  • Large eggs, 2
  • Plain Greek yogurt, ¼ cup (60g)
  • Heavy cream or half-and-half, ¼ cup (60ml)
  • Brown sugar, packed, ½ cup (100g)
  • Granulated sugar, ¼ cup (50g)
  • Pumpkin pie spice, 2 teaspoons
  • Vanilla extract, 1 teaspoon
  • Salt, ¼ teaspoon

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
  2. Make the crust dough: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse sand with some pea-sized butter pieces remaining. Drizzle in 3 tablespoons of ice water and stir with a fork. If the dough seems dry, add the remaining tablespoon. It should just hold together when squeezed.
  3. Shape the crusts: Divide the dough into 12 equal portions (about 1.5 tablespoons each). Press each portion into the bottom and up the sides of a muffin cup. Use your thumb to create a slight rim. Place the muffin tin in the refrigerator while you make the filling.
  4. Prepare the filling: In a large bowl, whisk together the pumpkin puree, eggs, Greek yogurt, and heavy cream until smooth. Add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, and salt. Whisk until everything is fully combined and the mixture is silky.
  5. Fill the crusts: Remove the muffin tin from the fridge. Use a small ladle or a measuring cup with a spout to divide the filling evenly among the 12 cups. Fill them almost to the top, leaving about ⅛ inch gap.
  6. Bake the pies: Place the tin in the preheated oven. Bake for 18-22 minutes, or until the edges of the filling are set and the centers jiggle just slightly when you gently shake the pan. The crusts should be golden brown.
  7. Cool completely: Transfer the muffin tin to a wire rack and let the pies cool in the pan for 10 minutes. Then, carefully run a thin knife around the edge of each pie to loosen it. Lift them out and place them directly on the cooling rack. Let them cool completely, about 30 minutes.

Notes

Keep everything cold for the crust to ensure flakiness. Do not overmix the filling to avoid cracks. Check for doneness early; the centers should jiggle slightly. Cool completely before serving to allow the filling to set. For a gluten-free version, use a 1:1 gluten-free baking blend. For a dairy-free option, use vegan butter, dairy-free yogurt, and coconut cream. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: mini pumpkin pies, Friendsgiving dessert, individual pumpkin pie, easy pumpkin pie, light pumpkin pie, Greek yogurt pumpkin pie

Find it online: https://daintydine.com/light-and-easy-mini-pumpkin-pies-perfect-for-friendsgiving/