Mini Pumpkin Pies with Streusel

Loaded with buttery streusel on top of silky pumpkin filling, these mini pumpkin pies are the perfect way to get your pumpkin pie fix in personal-sized form!

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Loaded with buttery streusel on top of silky pumpkin filling, these mini pumpkin pies are the perfect way to get your pumpkin pie fix in personal-sized form!

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 714kcal

Ingredients

Crust and Filling

Pie pastry for one 9-inch pie
2 cups pumpkin puree
1/2 cup packed light brown sugar
1/4 cup granulated sugar
3 large eggs
1/3 cup 2% or skim milk
1/3 cup heavy whipping cream
2 teaspoons pumpkin pie spice
2 teaspoons cornstarch
1 teaspoon vanilla extract

Streusel

1/4 cup all-purpose flour (spooned and leveled)
3 tablespoons packed light brown sugar
1/4 teaspoon ground cinnamon
1-1/2 tablespoons unsalted butter, melted

Instructions

Crust and Filling

Preheat oven to 350F. Turn pie pastry out onto a floured surface and divide into 5 pieces. Roll each portion out into a 7-inch circle. Press each dough circle into 5 (8-oz) ramekins. Fold any excess crust underneath to form a border and crimp edges. Refrigerate crusts 20 minutes.
In a large bowl, whisk pumpkin, both sugars, eggs, milk, heavy cream, pumpkin pie spice, cornstarch, and vanilla extract until smooth.
Place chilled crust ramekins on a sheet pan. Divide pumpkin filling between crusts, filling each 3/4 full. Bake pies at 350F 30 minutes.

Streusel

Make the streusel while the pumpkin pies pre-bake. In a small bowl, combine all streusel ingredients until crumbly.
Once pies have baked 30 minutes, remove from oven and sprinkle streusel evenly over top. Return pies to oven and bake an additional 25-30 minutes until crust and streusel is golden-brown.
Allow pumpkin pies to cool completely on a wire cooling rack. Chill pies in refrigerator 2 hours before serving. Enjoy!

Notes

Storing Instructions

Store pumpkin pies in refrigerator up to 6 days.

Nutrition