Description
Pumpkin-Cheddar Mini Pies are a savory twist on a classic fall favorite. The creamy pumpkin filling is paired with sharp cheddar cheese, creating the perfect balance of savory and sweet. These mini pies are perfect for holiday gatherings, fall celebrations, or as a unique appetizer that will impress your guests!
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Filling:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup heavy cream
- 1 large egg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/2 tbsp brown sugar (optional, for a hint of sweetness)
For the Topping (optional):
- Fresh thyme or parsley for garnish
Instructions
- Prepare the Crust:
- In a food processor, combine flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, pulsing until the dough starts to come together. You may need to add a little more water depending on the consistency.
- Turn the dough out onto a lightly floured surface, knead it a couple of times, and then form it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow the dough to firm up.
- Prepare the Filling:
- In a large bowl, combine the pumpkin puree, shredded cheddar cheese, heavy cream, egg, cinnamon, nutmeg, salt, pepper, and brown sugar (if using). Mix well until everything is fully combined into a smooth filling.
- Assemble the Mini Pies:
- Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners or lightly grease it.
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Using a round cutter (about 3-4 inches in diameter), cut out circles that are large enough to fit into your mini muffin tin.
- Press each dough circle gently into the muffin cups, making sure the edges fit snugly.
- Fill the Mini Pies:
- Spoon the pumpkin-cheddar filling into each pie crust, filling each about 3/4 of the way. Do not overfill, as the filling may spill over during baking.
- Bake the Mini Pies:
- Bake the mini pies in the preheated oven for about 20-25 minutes, or until the crust is golden and the filling is set.
- Check the filling by gently shaking the pan. The filling should be firm and no longer jiggle.
- Cool and Serve:
- Allow the mini pies to cool for a few minutes before removing them from the muffin tin.
- Garnish with fresh thyme or parsley for a touch of color and extra flavor.
Notes
- For an extra rich flavor, you can use a combination of sharp cheddar and a bit of Parmesan cheese in the filling.
- These mini pies can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them in the oven before serving.
- Feel free to experiment with additional herbs, like rosemary, to add a fragrant, savory note.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: American