Breads & Biscuits, Desserts, Holidays, Pies & Tarts

Mini Pumpkin Pies with Cranberry Pecan Crumble

November 23, 2011
Happy {Early} Thanksgiving! 
Thanksgiving is tomorrow and I’m SO excited!  Are you?!
Thanksgiving has always been a big day for my husband and I.  We go to 3 Thanksgivings – Almost like that movie, Four Christmases {with Reese Witherspoon and Vince Vaughn}! 
4:00pm – First we go to my Dad’s family’s side, with all the aunts, uncles, and cousins.
6:00pm – Then we go to Steve’s side, with just his parents and sisters and brothers.
8:00pm – Ending the night with my Mom’s family’s side, with my aunts, uncles, cousins, and more!
It’s a looooong day.  It’s long but I love it.  I love being with family, and I love eating good food.  Both of those things in one day sounds pretty good to me :).
Even though Thanksgiving is not at our house, I still help out and bring different dishes to each gathering.  Here is what I’m making:
Cranberry Sauce with Apples, Lemon, Dried Cherries, and Pecans
Brown Butter and Coconut Milk Mashed Sweet Potatoes
Arugula Salad with Carrots and Spinach Pesto
Roasted Nuts, Mixed Olives, and White Bean Hummus for Appetizers 
Apple Pecan Pie (I’m making 2, One is a Gluten-Free version) 
Cranberry Cream Cheese Cupcakes
Handheld Apple Pies (Except I’m making them even smaller!)
And this Pumpkin Pie with Cranberry and Pecan Crumble that I’m showing you now!  Instead of making mini pies, I am making 2 large pies, one being a Gluten-Free version.
I’m getting a head start and starting to prepare everything today.  That way when I wake up tomorrow morning I just have to pop some things in the oven and finish off a few dishes.  I want to be prepared as possible.  I don’t want to end up rushing and finishing just before we have to leave.  {Even though this always happens.  Why? Why? Why does this always happen?  No matter how much I prepare, I’m always baking and cooking up to the last minute.  Are you the same way?}
Before I go I want to show you a quick recap of some Thanksgiving recipes that I’ve posted:

Pumpkin Sponge Roulade Cake {Gluten Free}

Baked Macaroni and Cheese
Caramel Pecan Cinnamon Rolls {Sticky Buns}
White Chocolate Butterscotch Pie
Cranberry Cream Cheese Cupcakes
Buttermilk Maple Pie
Pumpkin Marshmallow Cinnamon Cake
Apple Pecan Pie
Pumpkin Parmesan Bread Rolls
No-Bake Nutella Cream Pie
Soft Pumpkin Cookies with Brown Butter Glaze
Pumpkin Muffins with Streusel Topping


No blog post tomorrow, but I’ll be back Friday with a tasty cookie recipe.
After Thanksgiving is when the count for Christmas begins, and cookies are a wonderful way to celebrate the Christmas season :).  
I hope that you have a wonderful, wonderful, wonderful Thanksgiving!  Enjoy!

Pumpkin Pie with Cranberry Pecan Crumble
For Printable Recipe, Click here!
Makes: 4 5-inch Mini Pies (Can be made into 1 large 9-inch Pie)
Pie Crust
1/2 cup All Purpose Flour, plus more for dusting the surface
9 tablespoons (1 stick + 1 tbsp.) Unsalted Butter, Cold
1/2 teaspoon Salt
1 tablespoon Sugar
5 tablespoons Water, Very Cold
Pumpkin Pie Filling
¼ cup All Purpose Flour
¼ cup Sugar
½ cup Brown Sugar
½ teaspoon Salt
1 teaspoon Ground Cinnamon
¼ teaspoon Ground Nutmeg
¼ teaspoon All Spice
Pinch Cloves
2 cups Pumpkin Puree
3 Eggs
1/3 cup Almond Milk (Normal Milk will work as well)
1 teaspoon Pure Vanilla Extract
Cranberry Pecan Crumble
½ cup Brown Sugar
4 teaspoons All Purpose Flour
½ teaspoon Salt
2 tablespoons Unsalted Butter, Cold and cut into 1-inch Cubes
½ cup Fresh Cranberries
½ cup Pecans, Chopped
To make the crust, start by cutting the butter into ¼ inch squares.  Put all the butter in a small bowl and place in the freezer until needed.
In the bowl of a stand mixer, combine the flour, salt, and sugar; mix just to combine.  Add in the butter and beat until the butter pieces are the size of small peas and the mixture resembles coarse meal.  Some butter pieces may not break down.  If this happens, use your hands to squeeze the mixture together to break up the larger pieces.
With the mixer running on low speed, slowly add in the very cold water, 1 tablespoon at a time.  Stop adding water when the mixture comes together and is in wet clumps.  Be sure to not add too much water – you don’t want to dough to be extremely wet.  You might not use all 5 tablespoons, or you might need to use more. 
Pour out all the dough onto a lightly floured surface.  Form the dough into a disc.  Flour all sides of the dough, and wrap the disc in plastic wrap.  Chill for at least 1 hour.
Preheat the oven to 375 degrees F.
When the dough is done chilling, remove from the refrigerator, and place the disc onto a floured surface.  Dust the top of the dough with flour and, using a rolling pin, roll out the dough into a 12-inch circle, about 1/8 inch thick.  While you are rolling out the dough, be sure to check the bottom of the dough to make sure it is not sticking.  If it starts to stick, add more flour to the surface. 
Take one of your mini pie pans and turn it upside down and press it into the dough.  This will cut a circle into the dough.  Roll out the circle until it is large enough to place it in the mini pie pan, with the dough reaching to about 1/8-inch over the top of the pan.  Using your forefinger and thumb, crimp the sides of the dough.   Repeat with the remaining 3 mini pie pans.
Place the mini pie pans in the refrigerator while you make the pumpkin pie filling.   In a medium bowl, whisk together the flour, brown sugar, sugar, salt, cinnamon, nutmeg, all spice, and cloves.  In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. 
Add the dry ingredients to the flour mixture and whisk until fully incorporated and the filling is smooth. 
Remove the pie pans from the refrigerator and evenly divide the filling between each pan.  Place the pies on a baking sheet and into the oven to bake for 20 minutes.
While the pie is in the oven, make the cranberry pecan crumble.  In the bowl of a stand mixer, mix together the brown sugar, flour, and salt.  Add the butter and mix until the butter is no larger than the size of a pea.  Remove the bowl from the mixer and, if needed, use your hands to squeeze the crumble in your hands to break up the butter pieces more.  Stir in the cranberries and pecans. 
Remove the pies from the oven and sprinkle the crumble on top of each mini pie.  Place the pies back in the oven and bake until the crumble has turned a deep golden brown, and the crust is lightly golden.  The filling will also be set and a toothpick inserted into the center should come out clean, about 25-35 minutes. 
Remove the pies from the oven and place on a cooling rack to cool completely.  Slice each pie into 2, serve, and enjoy!
This pies will last about 1 week, covered in foil, in the refrigerator.
Pie dough recipe adapted from Baking Illustrated and Simply Recipes.  Filling and crumble recipe from Beantown Baker

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  • Melissa Maruca November 23, 2011 at 3:27 pm

    Now these little guys were delish! I totally ate it all and didn’t share with Mike… ooops 🙁

  • Patti November 23, 2011 at 4:14 pm

    Everything you are making sounds wonderfully delicious. Happy Thanksgiving!

  • Krissy's Creations November 23, 2011 at 5:44 pm

    Haha Some things are worth not sharing 🙂

  • Kiri W. November 23, 2011 at 8:28 pm

    What adorable little private=size pies 🙂 Great idea – maybe that way I’d not overeat!

  • Krissy's Creations November 24, 2011 at 12:53 am

    Haha that’s what I loved about these mini pies!  It was just the right size 🙂

  • Sandra's Easy Cooking November 24, 2011 at 12:54 am

    There is something in mini individual pies/food:)) Looks and sound phenomenal! Love all the other recipe!!! Have a wonderful Thanksgiving!!!

  • Krissy's Creations November 24, 2011 at 1:04 am

    Your right!  Mini desserts are so appealing :)!

  • Joanne November 24, 2011 at 12:17 pm

    Even though I totally made a to-do list that got me through the three days before Thanksgiving, I’m totally behind.  Totally.  Glad to know I’m not alone! 

    These mini pies look amazing! All of the best of Thanksgiving in one.  Oh how I wish I were eating with you guys…all of your food sounds amazing!

  • Chef Dennis November 25, 2011 at 3:26 am

    Krissy those little pies look delicious!  I love that topping, what a nice addition to the pie.  

    I hope you had a very happy thanksgiving!

  • Anna // hiddenponies November 25, 2011 at 4:47 am

    WOW, these look absolutely amazing! My favorite pumpkin pie I’ve seen this year, and I can only dream about how amazing that cranberry crumble will be on so many other things!

  • Krissy's Creations November 25, 2011 at 6:38 pm

    Haha you are definitely not alone! 
    Thanks Joanne 🙂

  • Krissy's Creations November 25, 2011 at 6:38 pm

    Thanks Chef Dennis!  The topping was my favorite part 🙂

  • Krissy's Creations November 25, 2011 at 6:39 pm

    What a great compliment! Thank you Anna :)!

  • Chrissy M. November 25, 2011 at 8:30 pm

    LOVE these! I wish I had one now. They are so cute and the topping looks so good. Truth be told, I’m not the biggest fan of pumpkin pie, but I would for sure dig into this!
    Hope you had such a great Thanksgiving 🙂

  • Chrissy M. November 25, 2011 at 8:31 pm

    LOVE these! I wish I had one now. They are so cute and the topping looks so good. Truth be told, I’m not the biggest fan of pumpkin pie, but I would for sure dig into this!Hope you had such a great Thanksgiving 🙂

  • Melissa // thefauxmartha November 25, 2011 at 10:46 pm

    These look beautiful!

  • NikS November 26, 2011 at 3:33 am

    Gosh, this is absolutely delicious. Hope you had a wonderful thanksgiving with all the wonderful dishes you made.

  • Patti November 26, 2011 at 3:51 am

    i would like to place an on-line order , will you please send a slice asap 🙂

  • Cristina November 27, 2011 at 5:33 pm

    What cute little colorful pies and your crusts turned out so perfect.  Luv the idea of the cranberry pecan topping on these mini pumpking pies – nicely done!