Pumpkin Pie-lets

Mini pumpkin pies and…announcing…that we have found:


Oh yes. I said it. The PERFECT pumpkin pie recipe. I took the dough recipe from The Food Librarian recipe and the filling from the CookWomanFood recipe (although we discovered there’s enough filling for two 9″ pies in there…oh well, we jarred the extra and have it for more pies or to make pumpkin creme brulees!)

Read on for the perfection…

Ingredients (Dough)

1 1/4 cup all-purpose flour

1/4 tsp salt

1 tsp sugar

4 oz./1 stick butter

3 – 4 tbsp ice water


  • Cut butter into the dry ingredients until a fine meal has formed.
  • Add water until the dough just holds together.
  • Form into a disc, wrap in plastic wrap and refrigerate for 1 hour.

Ingredients (Filling – halved, enough for one 9″ pie)

1/4 cup granulated sugar

1/8 cup brown sugar

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1 large egg

1 cup pumpkin puree (use some homemade – it’s awesome!)

1/2 can evaporated milk (12oz. can)


  • Preheat oven to 425F.
  • Mix all ingredients in a bowl.
  • Roll out dough and place in pie dish (or individual cupcake tins, I used a wide cookie cutter).
  • Fill pies about 1/2 – 2/3 full.
  • Bake for 15 minutes at 425F.
  • Reduce the temperature to 350F and bake 40 – 50 minutes or until it passes the knife test (knife should come out clean).
  • Cool on racks and enjoy!

2 Responses to “Pumpkin Pie-lets”
  1. These look fabulous. I wish I could bite into one right now! I can’t wait to try this recipe for Thanksgiving! Have a great one!

    • blubird607 says:

      Thanks, Geni! They’re delicious and definitely the perfect size for just a small treat – although it would be amazing as a big pie too. Have been following and drooling over your entries as usual = ) Have a happy Thanksgiving!

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