Petite Pumpkin Pies

Petite pumpkin pie1I'm counting down the days until I get my fill of turkey, stuffing, and especially all those delicious pies. I love pumpkin pie, most pies actually. So I'm sharing with you a pumpkin pie recipe that is really easy to make!

Plus, these petite pumpkin pies are a nice little treat to send your Thanksgiving guests home with. If you attach a small tag with the name of your guests written on it, it would make a great place card too. It's a really sweet way to have a little party favor and place card in one! 

Petite pumpkin pie1Petite Pumpkin Pies, makes about 12-14 3" pies.

Ingredients For Pie Filling:
15 ounces canned pumpkin

14 ounces condensed milk
2 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Pie fillingTo make the pie filling:
In a large bowl, mix all the filling ingredients together.

Ingredients For Pie Crust:
3" aluminum pie tins (purchased from here)

1 1/4 cups all-purpose flour
1 stick unsalted butter
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon
1/2 cup ice water

Petite pumpkin pie1Step One: Cut the stick of butter into 1/2" cubes and chill for about 30 minutes to an hour.  

Petite pumpkin pie1Step Two: Combine all dry ingredients in a food processor and mix thoroughly. Slowly add in chilled butter by pulsing. Add the water in a little bit at a time, pulsing between each addition. Pinch together mixture. Tip: If it sticks together, the dough is ready.

Petite pumpkin pie1Step Three: Pour out dough onto a clean work surface and lightly knead together. It may take a bit of work to get all pieces together and formed into a ball. Wrap the ball with plastic wrap and let sit in the refrigerator for at least an hour.

Petite pumpkin pie1Step Four: Preheat the oven to 425°F. On a clean, floured surface, roll out the ball of dough until 1/4" thick. Place pie tin upside down on the dough, and cut out a circle approximately 1 inch wider than the circumference of the pie tin. Do this for each pie tin. 

Lightly coat each tin with flour (or butter) to help prevent crust from sticking. Place dough cutouts into each tin and gently press down until it is resting on the bottom and sides of the tin. If needed, cut away any excess that is hanging over the edge of the pie tin. Using a fork, press it all around to crimp the pie edges. 

Petite pumpkin pie1Step Five (optional): With excess dough, roll it out until 1/4" thick, and cut out small leaves with a leaf cookie cutter. With a knife, create veins in each leaf. 

Petite pumpkin pie1Step Six: Fill each pie tin with 1/4 cup of pie filling, and place a leaf cutout in the center. Place all the pies on a baking sheet and bake at 425°F for about 10 minutes. Then reduce the heat to 325°F and allow to bake for another 8-10 minutes. Once done, allow to cool on a wire rack for about an hour. 

Petite pumpkin pie1Petite pumpkin pie1Step Seven: Cut out an 8 1/2" x 4 1/4" piece of parchment paper and a 10" x 10" piece of fabric for each pie. Center the parchment paper on top of the fabric, center the pie on the parchment paper, and fold the paper to cover the top of the pie. Fold in the opposite corners of the fabric over the top of the pie, then take the remaining ends and knot them together. Insert a fork, and it's ready for gifting!  

Petite pumpkin pie1Petite pumpkin pie1Petite pumpkin pie1If you don't have time to make homemade crust, store bought pie crust would work too. It would certainly save you time, but either way, the result is delicious. If pumpkin pie isn't your thing, use some other filling.

There are so many ways this gift idea can be customized. I also think wrapping them up in vintage handkerchiefs would be another thoughtful idea. These petite pies would make great year round gifts by just switching out the filling for whatever is in for that season. Happy pie making! –Rubyellen

Credits // Author and Photography: Rubyellen Bratcher. Photos edited with A Beautiful Mess Actions