Pumpkin Pies

pumpkin pies with whipped cream

I decided to bake more desserts with pumpkin this week. Thanksgiving is coming this weekend and these Mini Pumpkin Pies with Spiced Whipped Cream would be cute on your dessert table. We have plans to go visit my family in Québec and I might bring some for them to try, unless they are all gone by Friday. These are just the perfect bite-sized dessert. 

Not only does the pumpkin pie mixture taste good, these are also quick to prepare. I sent my husband at the grocery store to buy a package of Tart Shells while I was preparing my mix. When he got home all I had to do was fill my tart shells and bake my mini pies. It's so convenient when you don't have to prepare the dough. I like things to be quick and easy sometimes in the kitchen. 

You could eat them with no topping, but in my opinion these taste better if you top them with whipped cream. I added cinnamon and nutmeg to make a delicious Spiced Whipped Cream. These were a hit in the house.


12 Tenderflake Tart Shells
2 cups pure pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 1/4 cup milk
2 tbsp butter, melted
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp salt

Whipped Cream:
1 cup 35% whipped cream
1 tsp Madagascar Bourbon Pure Vanilla Extract
1/2 tsp cinnamon
1/4 tsp nutmeg

1- Preheat oven to 350F.
2- Place 12 tart shells on a cookie sheet.
3- In a large bowl mix all ingredients of the filling.
4- Divide into the 12 tart shells.
5- Place in the oven, on the lowest rack, and bake for 30 minutes.
6- Remove from the oven, let rest at room temperature for one hour before topping with the whipped cream.
7- WHIPPED CREAM: Place all ingredients in a stand mixer, mix on high until firm peaks. Top each tart with whipped cream. Place in the refrigerator until ready serve.

Disclosure: I am a member of the MLF Connects program. As part of my participation in this program I have received compensation, however all opinions on La Cuisine d'Hélène are my own.