You’re either a pie person or a cake person. Isn't that what they always say? Before I might have told you that I was a cake person all the way, but since living in the country I have taken a full 180 and decided that I love pie. Pie and I have an unbreakable bond; we go together so well. I can knead up a quick crust in minutes and pour in a to-die for filling. Maybe that’s why pie is my new favorite, it’s so much more fun to make, simple, and rewarding. Cake? Well, that’s a different story! I wanted to take a twist on the classic pumpkin pie. Bring in a muffin tin and substitute with a butternut squash, what do you get? Uh, the CUTEST pies ever! These are irresistible. They’re so cute you just want to eat one, and they’re fun to eat, too! Though they look fancier than your average pie (or rustic, as my mother would say, and that just makes them better, you know?), they are not difficult at all to make, just a bit more time consuming. The adorable results are well worth it.
INGREDIENTS + RECIPE:
For the Crust:
1 1/4 Cup All-Purpose Flour
1 Tbsp Sugar
1/2 Tsp Salt
1 Stick Butter
2-3 Tbsp Ice Water
In a medium bowl, whisk together the flour, sugar, and salt. With a cheese grater, grate the butter into the flour mixture. Using either your hands, a pastry blender, or two knives in a scissor-like fashion, blend the flour and butter into pea-sized bits. I prefer to use my fingers! Begin to incorporate the ice water, kneading as you go, and forming a dough. It should be moist but not sticky, not clinging to the sides of the bowl. Feel free to add either more flour or more water depending on how yours turns out.
Refrigerate for at least an hour or overnight. This crust can also be frozen!
**I ended up doubling this recipe. I was using a jumbo muffin tin for 6 muffins. After doubling my recipe for the crust, I was able to walk away with 10 mini pies!
Roll out your pie dough into a 12” round. Using a round cookie cutter or bowl 4” in diameter, cut out some circular shapes for your mini pies. Grease your muffin tin and place the little crusts in them. Fold the edges under so that they are not touching.
Preheat the oven to 350.
In a large bowl, whisk together the brown sugar, flour, cinnamon, nutmeg, and salt. Whisk in the milk, sour cream, eggs, egg yolk, and vanilla. Whisk in the mashed butternut squash (make sure you strain it to get rid of any extra water that may be collecting space).
In a small saucepan over medium heat, melt the butter. Stir constantly, until the butter begins to brown + foam. It smells so wonderful! Immediately pour the butter into the potato mixture and stir until incorporated.
Pour the potato filling into each of the little pie crusts about 3/4 of the way. The centers will rise a bit! Brush the crusts with milk.
Bake for 50 minutes to an hour, or until the pie is set with a wobbly center and the crusts are golden brown. Let cool for about 10 minutes and remove the muffin tin. Let cool on a wire rack. Serve at room temperature or chilled. Top with whipped cream!
For the Whipped Cream:
1 Cup Heavy Whipping Cream
4-5 Tbsp Sugar
- In an electric mixer with an attached whisk, pour in the cream. Turn the mixer on high and begin slowly incorporating the sugar. The cream should thicken within a few minutes. Chill in the fridge for at least 20 minutes.
As a fan of the pie, this was just about the best thing I could have done to this pie recipe! It was the perfect little serving of pie, just the right amount of crust, and the filling was heavenly. This was my first time trying it with butternut squash as the squash of choice, and I think it was my favorite version yet! I felt healthier using it, too, though that’s probably not as true as I hope it is. Ha! Have fun making your little pies this season. This would be the perfect treat at a Christmas party with little ones or a baby shower!!