1-Start with the basics to get these mini pumpkin pies just right, beginning with prepping ahead for smooth sailing. First, prepare the pie dough at least two hours ahead to chill, or make it the night before to ensure it’s easy to handle. This step sets the foundation for a flaky crust that holds up well.

2-Next, in a mixing bowl, combine 1 and 1/4 cups (285g) pumpkin puree, 3/4 cup (150g) packed light or dark brown sugar, 1/2 cup (120ml) heavy cream, 1/4 cup (60ml) whole milk, 1 large egg, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and a small pinch of black pepper (if using) until fully combined; chill the mixture until ready to use. Preheat the oven to 375°F (191°C) and grease two 24-count mini muffin pans for even baking.

3-Roll out one chilled pie dough disc at a time into a 12-inch circle and cut into approximately 2.5-inch rounds using a cookie cutter or measuring cup. Fit the dough rounds into the mini muffin pans, pressing them to the bottom and up the sides to form neat cups. Spoon the filling into each crust, filling to the top, then bake for 21 to 25 minutes, or until the centers are set and the crust edges are lightly browned.

4-Tips for Smooth Preparation: Allow the pies to cool for 5 minutes before removing from the pans to keep them intact. Serve at room temperature or chilled, optionally topped with whipped cream or other decorations for added flair. The total preparation time is about 2 hours 30 minutes for prep, 25 minutes for cooking, and 3 hours overall, yielding around 48 to 50 mini pies.