Mini Pumpkin Pies
If you’re looking for a delightful dessert that captures the essence of fall, these Mini Pumpkin Pies are just the ticket! Each little pie holds the warm spices and creamy pumpkin filling we all love, but in bite-sized portions that make them perfect for sharing. Whether it’s a cozy family gathering or a festive get-together with friends, these mini treats will steal the show!
What makes these Mini Pumpkin Pies truly special is their ease of preparation. You can whip them up quickly during busy weeknights or prepare them ahead of time for those special occasions. Plus, they’re so cute and fun to eat—everyone will want seconds!
Why You’ll Love This Recipe
- Quick to prepare: These mini pies come together in no time, making them an excellent choice for last-minute gatherings.
- Perfectly portioned: Individual servings mean no fighting over who gets the biggest slice!
- Family-friendly: Kids love these small desserts, and they’re easy enough to get little helpers involved in the kitchen.
- Make ahead: Prepare these mini pies in advance and store them in the fridge until you’re ready to serve.
- Delicious flavor: The combination of pumpkin puree and spices creates a warm, comforting taste that’s simply irresistible.
Ingredients You’ll Need
Let’s gather our simple, wholesome ingredients for these Mini Pumpkin Pies. With just a few pantry staples and some pie crusts, you’ll be on your way to making these little delights!
Ingredients:
– 2 9-inch unbaked pie crusts (homemade or store-bought)
– 1/3 cup brown sugar
– 2 tablespoons granulated sugar
– 1 1/2 teaspoons pumpkin pie spice
– 1/4 teaspoon salt
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 3/4 cup evaporated milk
– 1 large egg (lightly beaten)
– 1/2 teaspoon vanilla extract
– Homemade whipped cream (for topping)
Variations
This recipe is quite flexible! Feel free to get creative with your Mini Pumpkin Pies by trying out some of these fun variations:
- Add chocolate chips: Stir in some mini chocolate chips into the filling for a sweet twist!
- Experiment with spices: Swap out pumpkin pie spice for cinnamon or nutmeg to give it your unique flair.
- Use different crusts: Try using graham cracker crumbs or almond flour for a gluten-free option.
- Top with different flavors: Instead of whipped cream, try serving with a dollop of coconut cream or a sprinkle of crushed nuts.
How to Make Mini Pumpkin Pies
Step 1: Preheat Your Oven
Preheating your oven is crucial because it ensures even baking. Set it to 400 degrees F while you prepare your mini pies.
Step 2: Prepare the Pie Crusts
On a lightly floured surface, roll out your pie crusts until they are about 1/8-inch thick. Use a cookie cutter or cup to cut out circles that will fit into muffin pans. This step is important because uniform sizes help each pie bake evenly.
Step 3: Fit the Crusts into Muffin Pans
Gently press each circle of dough into the slots of two standard muffin pans. Make sure they fit snugly so that the filling won’t leak out during baking. After you’ve placed all the dough in, pop the pans into the refrigerator while you mix up the filling.
Step 4: Make Your Filling
In a mixing bowl, whisk together brown sugar, granulated sugar, pumpkin pie spice, and salt until everything is well combined. Next, add in your pumpkin puree, evaporated milk, egg, and vanilla extract. Mixing this thoroughly ensures every bite is packed with flavor.
Step 5: Fill Your Crusts
Remove your muffin pans from the refrigerator and fill each crust with about two tablespoons of pumpkin filling. This is where all your hard work pays off; carefully spooning in just enough filling keeps everything neat.
Step 6: Bake Them Up
Bake your mini pumpkin pies for about 16-20 minutes until their tops are set and lightly golden brown. Keep an eye on them so they don’t burn—there’s nothing worse than overcooked treats!
Step 7: Cool Down
Once baked, allow your mini pies to cool on a wire rack for at least 30 minutes before removing them from the muffin pans. This cooling time helps them firm up and makes removal easier.
Step 8: Chill Out
After cooling completely, place your mini pies in an airtight container and chill them in the refrigerator for at least three hours or overnight if possible. Chilling enhances their flavor and texture!
Step 9: Serve & Enjoy
When you’re ready to serve, carefully remove them from their containers. They can be enjoyed chilled or at room temperature—feel free to top with homemade whipped cream for that extra touch!
Pro Tips for Making Mini Pumpkin Pies
These delightful little treats are sure to impress your friends and family, and a few handy tips can make your baking experience even smoother!
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Chill the Dough: Before rolling out your pie crust, chilling it for at least 30 minutes helps prevent shrinking during baking, ensuring perfectly shaped mini pies.
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Use Canned Pumpkin Puree: Opt for plain canned pumpkin puree rather than pumpkin pie filling. The latter contains added sugars and spices that can alter the flavor of your mini pies.
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Watch the Baking Time: Every oven is different, so keep a close eye on your mini pumpkin pies as they bake. They should be set in the center and have a lightly golden crust—remove them from the oven just before they look perfect to prevent over-baking.
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Cool Completely Before Chilling: Allowing your mini pies to cool at room temperature ensures they set properly before you refrigerate them. This prevents condensation from forming, which can make them soggy.
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Experiment with Flavors: Don’t hesitate to add a personal touch! A sprinkle of nutmeg or a dash of maple syrup in the filling can elevate the flavors and make them uniquely yours.
How to Serve Mini Pumpkin Pies
Presenting these mini pumpkin pies can be just as fun as making them! Here are some creative ideas to impress your guests.
Garnishes
- Homemade Whipped Cream: A dollop of light, fluffy whipped cream adds richness and enhances the flavors of your mini pies.
- Cinnamon Dusting: A light sprinkle of cinnamon on top serves not only as an aesthetic touch but also brings out the warm spices in the filling.
- Candied Pecans: Chopped candied pecans can add a delightful crunch and sweetness that complements the creamy pumpkin filling beautifully.
Side Dishes
- Spiced Apple Cider: This warm beverage pairs perfectly with pumpkin flavors and makes for a cozy fall-themed dessert table.
- Roasted Sweet Potatoes: Their natural sweetness and slightly crunchy texture contrast nicely with the creaminess of the mini pies.
- Green Salad with Apples and Walnuts: A refreshing salad offers a crisp contrast that balances out the richness of the dessert, making for a well-rounded meal.
- Vanilla Ice Cream: For those who love traditional desserts, serving these mini pies alongside a scoop of vanilla ice cream creates a delightful temperature contrast that’s simply irresistible!
Enjoy these adorable bites and let their charm shine at your next gathering!
Make Ahead and Storage
These Mini Pumpkin Pies are perfect for meal prep, making them an excellent choice for parties, holidays, or simply indulging in a sweet treat throughout the week. You can easily make them in advance and store them for later enjoyment.
Storing Leftovers
- Place any leftover mini pumpkin pies in an airtight container.
- Store in the refrigerator for up to 3 days.
- To keep the crust from getting soggy, separate layers with parchment paper if stacking.
Freezing
- Allow the mini pumpkin pies to cool completely before freezing.
- Place them in a single layer on a baking sheet and freeze until solid.
- Transfer the frozen pies to an airtight container or freezer bag, separating layers with parchment paper.
- They can be frozen for up to 2 months.
Reheating
- To reheat frozen mini pumpkin pies, remove them from the freezer and thaw overnight in the refrigerator.
- Preheat your oven to 350°F (175°C).
- Place the pies on a baking sheet and heat for about 10-15 minutes until warmed through.
- Enjoy them warm or at room temperature!
FAQs
Here are some common questions about making Mini Pumpkin Pies:
Can I use fresh pumpkin instead of canned for Mini Pumpkin Pies?
Yes! You can roast and puree fresh pumpkin. Just ensure you drain any excess moisture before using it in your filling.
How do I make Mini Pumpkin Pies without eggs?
You can substitute one egg with 1/4 cup of unsweetened applesauce or a commercial egg replacer to maintain the texture of your Mini Pumpkin Pies.
Can I prepare Mini Pumpkin Pies ahead of time?
Absolutely! These mini treats are fantastic for meal prep. You can make them a day or two in advance and store them as directed above.
What’s the best way to serve Mini Pumpkin Pies?
You can enjoy these delightful bites chilled or at room temperature. They’re delicious on their own, but don’t forget to add homemade whipped cream on top!
Final Thoughts
I hope you find joy in making these Mini Pumpkin Pies! They’re not just adorable but packed with all the comforting flavors of fall. Whether you’re serving them at a gathering or enjoying a few on your own, I know they will bring smiles all around. Happy baking, and enjoy every bite!
Mini Pumpkin Pies
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
If you’re in the mood for a delightful fall treat, look no further than these Mini Pumpkin Pies. These charming bite-sized desserts are filled with a creamy pumpkin filling and warming spices, perfectly encapsulating the essence of autumn. Ideal for any gathering, from cozy family dinners to festive parties, these mini pies are not only delicious but also easy to make ahead of time. With their adorable size and rich flavor, they are sure to be a hit with both kids and adults alike!
Ingredients
- 2 unbaked pie crusts (9-inch)
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 3/4 cup evaporated milk
- 1 large egg (lightly beaten)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out pie crusts and cut into circles to fit muffin pans. Place in the pans and chill.
- In a bowl, whisk together sugars, spices, and salt. Mix in pumpkin puree, evaporated milk, egg, and vanilla until smooth.
- Fill each crust with about two tablespoons of filling.
- Bake for 16-20 minutes until set and lightly golden.
- Cool on a wire rack before chilling in the refrigerator for at least three hours.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
