11/21/2017

Friends, believe me when I tell you this is the best pumpkin pie recipe! These mini pies are perfect for sharing with friends and family and are easy and simple to make. This is my go to recipe when it comes to fall pies, and I promise you it’s the only one you will ever need!

This post is sponsored by Godiva and SheKnows Media.  

Grand gestures are great. They make for good rom-com cinema and viral YouTube videos that you want to send to your friends. On the other hand, though, grand gestures are rarely sustainable for more than a moment. When I think about the things that bring me joy throughout the day, it’s not those John-Cusack-Say-Anything-Boombox moments, it’s simpler acts of thoughtfulness and small indulgences. It’s when my husband brings me a decaf almond milk latte or when Parker sits still long enough for a snuggle on the couch. It’s an exorbitant amount of baby smiles and a sweet treat for myself after the girls are in bed.

Lately those sweet treats have been in the form of Godiva Masterpieces individually wrapped chocolates that you can conveniently buy in your grocery store or drug store—essentially wherever you do your shopping. We partnered with Godiva today to share my favorite pumpkin pie recipe—in mini form!—with indulgent Godiva chocolates as the cherry on top.  I love the idea of bringing an extra bag or two to Thanksgiving as a sweet, simple token for guests to take on their way. Keep reading for this not-too-sweet, custard style pumpkin pie recipe that’s sure to be a crowd pleaser! (Just don’t forget the chocolates on top!)

How To Make The Best Pumpkin Pie Recipe

1. Adjust the oven rack to lowest position and place rimmed baking sheet on rack and preheat to 400 degrees.
2. Whisk cream, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, sugar, maple syrup, spices, and salt in large saucepan and cook, stirring constantly, until thick and shiny, about 12-15 minutes
3. Remove pan from heat and whisk in cream mixture until fully incorporated. Split the mixture between the six still-warm prebaked pie shells.
4. Wrap outer edges of crust with foil so that they don’t get overdone. (We didn’t do this until they were about half way done baking—thus they’re a little extra crispy.) Place pies on heated baking sheet in oven and bake pie for 10 minutes. Reduce oven heat to 300 degrees and continue baking until edges of pie are set, 20-35 minutes longer. Instant read thermometer inserted in center should read 175 degrees. Transfer pie to wire rack and cool to room temperature, about 4 hours.  Top with whipped cream and Godiva Masterpieces.

The Best Not Too Sweet, Custard Style Pumpkin Pie Recipe

I’m not a huge fan of overly sweet desserts, you know, the store bought ones that are loaded with sugar! These mini pies are just the perfect balance of sweetness and spice for me. I make this recipe without fail every year, and it’s always a hit with friends and family.

The Best Mini Pumpkin Pies

I really love serving individual desserts at family gatherings. Everything thinks that you have spent hours slaving in the kitchen, but in reality, they are just as easy to make as one large pie. They’re so cute and the piece of chocolate on the top really finishes them off!

The Best Pumpkin Pie Filling

I have been perfecting the pumpkin pie filling for years before sharing it with you, and I can’t tell you how delicious and tasty it is. It’s the perfect blend of spices to serve as a delicious and indulgent dessert as part of Thanksgiving. I honestly can’t wait for you all to try these!

Top Tips To Make This Recipe

• Use gluten-free mini pie shells for this recipe if you or any of your guests are gluten intolerant.
• Bake the pies in a pre-heated oven for the best results.
• Let the pies cook to room temperature before topping and serving.

Be sure to check out these other tasty dessert recipes!

• Gluten Free Pineapple Upside Down Cake
• Gluten Free Carrot Cake Donuts with Goat Cheese Glaze
• Grilled Peaches with Pecan Crunch & Ice Cream& (GF + DF)
• A Thanksgiving Tradition: Bourbon and Chocolate Pecan Pie

Happy Thanksgiving, friends!

If you try my best pumpkin pie recipe, be sure to leave a star rating and a comment below!

Photography by Katie Jameson

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The Best Pumpkin Pie Recipe

This is the only pumpkin pie recipe you will need this fall!

Course Dessert

Cuisine American

Keyword easy pumpkin pie recipe, thanksgiving pumpkin pie, the best pumpkin pie recipe

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6

Calories 651kcal

Author Jen Pinkston

Ingredients

• 1 cup heavy cream
• 3 large eggs
• 2 egg yolks
• 1 teaspoon vanilla
• 1 (15 ounce)can pumpkin puree
• 3/4 cup brown sugar
• 1/4 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 ½ teaspoon salt
• 6 baked mini pie shells One regular size pie crust makes three 5” mini crusts, so you’ll want two to make six minis
• 6 Godiva Masterpieces chocolates for topping
• whipped cream optional for topping

Instructions

• Adjust the oven rack to lowest position and place rimmed baking sheet on rack and preheat to 400 degrees.
• Whisk cream, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, sugar, maple syrup, spices, and salt in large saucepan and cook, stirring constantly, until thick and shiny, about 12-15 minutes
• Remove pan from heat and whisk in cream mixture until fully incorporated. Split the mixture between the six still-warm prebaked pie shells.
• Wrap outer edges of crust with foil so that they don’t get overdone. (We didn’t do this until they were about half way done baking—thus they’re a little extra crispy.) Place pies on heated baking sheet in oven and bake pie for 10 minutes. Reduce oven heat to 300 degrees and continue baking until edges of pie are set, 20-35 minutes longer. Instant read thermometer inserted in center should read 175 degrees. Transfer pie to wire rack and cool to room temperature, about 4 hours.  Top with whipped cream and Godiva Masterpieces.

Nutrition

Calories: 651kcal | Carbohydrates: 129g | Protein: 16g | Fat: 64g | Saturated Fat: 25g | Cholesterol: 201mg | Sodium: 1339mg | Potassium: 454mg | Fiber: 7g | Sugar: 39g | Vitamin A: 11819IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 6mg