Happy Thanksgiving! I’m grateful for a lot of things this year and it’s nice to take a moment to gather with family and reflect on everything we’re thankful for. Of course, it’s also the perfect time to reflect on one of the best pies–the pumpkin pie.
Pumpkin pie is not only my favorite pie but is also a Thanksgiving staple. I know there are votes for pecan pie and sweet potato pie out there but to me, pumpkin pie perfectly captures the warm colors and spice flavors of the fall. Therefore, it’s the best pie for Thanksgiving.
One of the things I’m grateful for this year (and every year) is Disney–characters, films, music, parks, and the community surrounding them. Whether it’s cheering me up when I feel sad, inspiring me to do something I didn’t think I could, providing a place for my family to relax and be together, or sharing in my love of desserts, I so appreciate and am thankful for everything. To reflect my thanks, I am excited to share these mini Mickey shaped pumpkin pies!
For this recipe, I used Mickey shaped ramekin molds from Le Creuset. Since I only have two, I made two Mickey shaped pies and one 9-inch pie. If you do have four Mickey shaped ramekins, then you can omit the round pie and just make four Mickey ones if you want.
First, start by making the dough for the pie crust. For my dough, I used the food processor to combine all of the ingredients. I found this to be much simpler and faster than combining them by hand. Divide the dough in half and shape it into two balls. Then, flatten each ball into a 1-inch disk. Wrap with plastic wrap and refrigerate for at least 2 hours and up to overnight.
Once the dough has chilled, roll out each disk. I found one disk of dough was enough for two Mickey shaped pies. Use a sharp knife to cut out the shape of each Mickey head. Make sure to leave a bit of extra room. Carefully lay a piece of dough into each ramekin, gently pressing it down and into the corners. Use a sharp knife to cut off any excess dough on the sides. I repeated this process with the round pie pan as well.
To decorate the crust use a thumb and two fingers to create a fluted pattern, press the edges with a fork, or just leave it plain. Place the crusts in the refrigerator to chill while you make the pumpkin filling.
Once the pumpkin filling is ready, carefully pour into the prepared pans and bake. I placed the pie pan and ramekins on a sheet tray before placing them in the oven. I found this was just easier for me to manage and made it less likely that I would spill.
The Mickey pies are smaller than the round pie, so they’ll be done first. Check them periodically to make sure they don’t overbake. The pies are done when the crust is lightly browed and a knife interested in the center comes out clean.
Let the pies cool in their pans on a wire rack for about 2 hours, or until they are room temperature. Then, keep them in the refrigerator until ready to serve.
I like to serve my pie with a touch of whipped cream. You can either use store bought whipped cream or use electric beaters to whip up some heavy cream.
I hope you all have a wonderful day spent with the ones you love and enjoy a ton of tasty food. Happy Thanksgiving!
Pumpkin Mickey Pies
Ingredients
Pie Crust
- 1 teaspoon salt
- ⅔ cup water, very cold
- 3 cups + 2 tablespoons all-purpose flour
- 1 cup + 5 tablespoons unsalted butter, very cold
Pumpkin Pie Filling
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
Instructions
Pie Crust
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In a small bowl, add salt to the water. Stir to dissolve. Place in the refrigerator until ready to use.
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Put flour in the bowl of a food processor. Cut butter into 1-inch pieces. Scatter over the flour. Pulse briefly until the mixture forms large crumbs, some pieces of the butter are pea-sized.
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Add the water mixture and pulse for several seconds until the dough begins to form a ball but is not totally smooth. You should still be able to see some butter chunks.
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On a lightly floured surface, divide the dough into 2 balls. Shape them into disks about 1-inch thick. Wrap each disk in plastic wrap and chill in the refrigerator for at least 2 hours.
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Once chilled, roll out the dough, one disk at a time, to about ⅛ inch thickness. Rotate the dough every few strokes. Cut out the dough to be 1-2 inches larger than the pan. Carefully transfer dough to the pie dishes. Trim excess dough around the sides, leaving a ½ inch overhang. If desired, use two hands to press the crust into a fluted pattern. Use one disk of dough to make two Mickey shaped crusts. Repeat with second disk of dough.
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Place prepared pie pans in the refrigerator until ready to bake.
Pumpkin Pie Filling
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Preheat oven to 425 F. Remove prepared pie shells from the refrigerator.
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In a small bowl, mix together sugar, salt, cinnamon, ginger, and cloves. Set aside.
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In a large bowl, beat eggs until frothy. Stir in pumpkin puree and spice mixture.
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Gradually stir in evaporated milk and mix until combined.
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Pour filling into prepared pans.
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Bake at 425 F for 15 minutes. Reduce to 350 F and bake for 40-50 minutes or until a knife inserted in the center comes out clean. Check the Mickey shaped pies as they might finish before the round pie.
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Cool in the pan on a wire rack for two hours. Once cool, serve or place in the refrigerator.
Recipe Notes
crust adapted from Tartine