Tuesday, October 15, 2013

Mini Pumpkin Cream Pies

Shay asked me for my favorite Halloween dessert recipe and, although this isn't super scary or spooky or "themey" (I know, I know... not a real word) my first thought was MINI PUMPKIN CREAM PIES!!!  

I LOOOOOOOOOOOOOVE these and they are a huge hit any time I make them.  They do take a little time and effort (this isn't a pan of add eggs, oil and water brownies, people!), but they're worth it in the end.  

For the cream pies you'll need...
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup vegetable oil
- 1 can pumpkin (15 oz)
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp cloves

Start off by preheating your oven to 350 degrees.  Beat together the brown sugar, white sugar, oil and pumpkin.  Add in the eggs, one at a time as well as the vanilla.

In a separate bowl, mix together the dry ingredients.

Incorporate the dry ingredients into the wet ingredients until they're combined.

Line baking sheets with parchment paper.  Pipe the batter in small circles (probably about 2" across) onto the parchment paper.

Don't let the piping intimidate you.  I'm super professional and my piping bag looks like this...

That's right, folks. It's a gallon ziploc bag with the corner cut off.  If you decide to go the ziploc piping bag route, make sure you don't cut the corner off too much.

After you pipe out the circles, pop them in the 350 degree oven for about 11 minutes.  You want them to be "firm" and "set up".  
(Again - am I impressing you with my amazing culinary vocabulary?!?!)

Here's what mine looked like when they came out of the oven.

This recipe makes LOTS!  Like about 80 little cakes.  While they are cooling, I whipped up a batch of cream cheese frosting.  Here's what you'll need for that...

- 16 oz of powdered sugar
- 1 stick of unsalted butter (softened)
- 1 package of cream cheese (softened)
- a few drops of vanilla extract
- a few dashes of cinnamon

Cream together the butter and cream cheese (I like my butter to still be "chilly"... I think it makes a better frosting).   AFter they're creamed together, add in the powdered sugar a few splashes of vanilla and the dashes of cinnamon.  YUUUM!

At this point I get out another fancy piping bag and pipe frosting onto half of the little cakes.

I "may" have piped a little bit of frosting into this sweet baby's mouth after her bite of avocado :)

Last you just pop the tops on and you're ready to go!  This was a batch I made for a teacher appreciation luncheon tomorrow.

They're a great size because they're not overwhelming. 

Let me know if/when you make them and how they turned out for you!


  1. These look so good, Andrea!
    Putting them on my fall baking list :)

  2. I love, love, love when you make these!! They are like my very favorite!

  3. Making these for sure this weekend- they look amazing! I made a second batch of Shay's pumpkin donut holes today and can't stop eating them! All these pumpkin goodies are not good for my skinny jeans! :)

  4. I made these for a church picinic recently, and they were a HUGE hit! I will definitely be making them again. Thank you!

  5. These continue to be a go-to recipe for me. So good! :)

  6. Hi Andrea I can't wait to make these! Do you keep them refrigerated after?