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A freshly baked whole pumpkin pie with a golden crust

Proven way to grow a 3-inch Pumpkin Pie

Growing your own 3-inch pumpkin pie might sound impossible, but with this proven method, you'll be harvesting miniature, delicious pies right from your garden! This unique recipe combines the joy of gardening with the delight of baking, yielding adorable, perfectly portioned pumpkin pies that are great for individual servings or festive decorations. Get ready to impress your friends and family with this truly extraordinary culinary feat.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 mini pies
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter (1 stick), chilled and cut into small pieces
  • ¼ cup ice water
For the Pumpkin Filling
  • 1 cup pumpkin puree
  • ½ cup heavy cream
  • ¼ cup brown sugar
  • 1 large egg
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • salt Pinch

Equipment

  • Large bowl
  • Pastry blender
  • Rolling pin
  • 3-inch round cookie cutter
  • 6-cup muffin tin
  • Medium bowl
  • Whisk
  • Wire rack

Method
 

Prepare the Pie Crust
  1. Whisk flour and salt together in a large bowl, then cut in the cold butter until the mixture resembles coarse crumbs.
  2. Gradually add ice water until the dough forms, then shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
Roll and Cut the Crusts
  1. On a floured surface, roll the chilled dough to ⅛-inch thickness and cut out 6 circles using a 3-inch cookie cutter.
  2. Press each circle into a muffin tin well, fluting the edges as desired.
Prepare the Pumpkin Filling
  1. In a medium bowl, whisk together pumpkin puree, heavy cream, brown sugar, egg, and all spices until smooth.
Fill the Pie Crusts
  1. Pour the pumpkin filling evenly into each prepared pie crust in the muffin tin.
Bake the Mini Pies
  1. Preheat oven to 375°F (190°C) and bake for 30-35 minutes until the filling is set and the crust is golden brown.
  2. A knife inserted near the center should come out clean.
Cool and Serve
  1. Allow the mini pies to cool completely in the muffin tin on a wire rack before carefully removing them.
  2. Serve plain or with whipped cream.

Notes

For an extra touch, brush the edges of the pie crust with an egg wash before baking for a shinier, golden finish. These mini pumpkin pies can be made ahead of time and stored in the refrigerator for up to 3 days.