Mini pumpkin pies are the quintessential autumn dessert, captivating everyone with their delightful combination of flavors and textures. A blend of creamy, spiced pumpkin filling encased in a flaky crust creates a treat that’s not only visually appealing but also irresistibly delicious. These little wonders are perfect for your fall gatherings, ensuring that your guests indulge in every last bite. Whether you’re hosting a holiday party or a casual family get-together, mini pumpkin pies are guaranteed to steal the show. The best part? They are incredibly easy to make, taking just about 45 minutes from start to finish!
What sets this mini pumpkin pie recipe apart is its simplicity. With just a few key ingredients and minimal preparation, you can whip up an impressive dessert that looks and tastes gourmet. Pair these pies with a dollop of whipped cream, and you’ve got a dessert that’s not only pleasing to the palate but also a feast for the eyes.
Why You’ll Love This Mini Pumpkin Pie Recipe
- Perfectly Portable: These mini pies are easy to serve and eat – perfect for potlucks, picnics, or holiday parties.
- Customizable Flavor: Adjust the spices to suit your taste, or try adding chocolate chips for an extra rich flavor.
- Vegetarian Friendly: This recipe is suitable for vegetarians, making it a great option for diverse gatherings.
- Quick and Easy: With only 45 minutes from prep to table, you can satisfy your pumpkin cravings without spending all day in the kitchen.
- Kid-Friendly: Fun for the whole family, kids will love helping prepare the pies and indulging in these mini delights!
Ingredients
- 1 package refrigerated pie crusts (or homemade)
- 1 cup canned pumpkin puree
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Whipped cream for topping (optional)
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your mini pumpkin pies bake evenly, achieving that lovely golden-brown color. Additionally, lightly grease a 12-cup muffin tin; this step is key in preventing the pies from sticking, making them easier to remove once baked.
Step 2: Prepare the Crust
Using a rolling pin, roll out your refrigerated pie crusts. If you’re feeling adventurous, you can certainly use a homemade crust! Carefully cut out circles that will fit into the muffin cups. Gently press each circle into the greased cups, ensuring they are well-formed to hold the filling. This is where the magic begins, so take your time to create an even crust!
Step 3: Make the Pumpkin Filling
In a mixing bowl, whisk together the canned pumpkin puree, packed brown sugar, and the egg until fully combined. To this mixture, add evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt. Whisk thoroughly until you achieve a smooth consistency—this filling is where you get that glorious pumpkin flavor, with the spices adding warmth and depth.
Step 4: Fill the Cups
With the filling ready, it’s time to bring everything together. Spoon the pumpkin mixture into each crust-lined muffin cup, filling them about three-quarters full. Be careful not to overfill as it might overflow during baking, so keep an eye on it!
Step 5: Bake!
Place the muffin tin in the oven and bake for approximately 20-25 minutes. They are done when the filling has set—poke them gently; it should feel firm but still have a little jiggle. Once baked, remove from the oven and allow them to cool slightly. Patience is key as letting them cool will help them come out of the tin much easier!
Variations
- Protein: Consider adding cooked and crumbled bacon on top for a sweet-savory twist!
- Vegetables: Experiment with adding finely chopped carrots or sweet potatoes for an extra dose of veggies!
- Spices: Swap out the spices for pumpkin pie spice for a quick alternative.
Cooking Notes
- Ensure the filling is well combined; lumps can lead to an uneven texture.
- For a flakier crust, chill the pie dough before rolling it out.
Serving Suggestions
- Serve with a dollop of whipped cream for added creaminess.
- Pair with a scoop of vanilla ice cream for a warm and cold sensation!
Tips
- Use high-quality pumpkin puree for the best flavor; homemade is great if you have the time!
- Don’t skip the spices; they’re essential for that classic pumpkin pie taste that everyone loves.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 180 per pie
- Protein: 2g
- Sodium: 95mg
FAQs
Are mini pumpkin pies gluten-free?
They can be made gluten-free by using a gluten-free pie crust. Always check the labels on the crust for any hidden gluten.
Can I use fresh pumpkin instead of canned?
Absolutely! You can roast fresh pumpkin and puree it to use in this recipe for a more homemade touch.
How do I store leftover mini pumpkin pies?
Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer preservation.
Can I make these mini pies ahead of time?
Yes! You can prepare the filling a day in advance and assemble them before baking. This saves you time for entertaining!
Conclusion
Mini pumpkin pies are an excellent addition to any autumn gathering, combining ease of preparation with an unforgettable flavor. Their bite-sized nature makes them perfect for sharing, while the spiced pumpkin filling is a nostalgic taste of the fall season. We hope you give this recipe a try and encourage you to experiment with your variations! Share your experiences and any twists you made in the comments below. Happy baking!
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Delicious Mini Pumpkin Pies: The Perfect Fall Dessert
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
Mini pumpkin pies are the quintessential autumn dessert, captivating everyone with their delightful combination of flavors and textures.
Ingredients
- 1 package refrigerated pie crusts (or homemade)
- 1 cup canned pumpkin puree
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Whipped cream for topping (optional)
Instructions
- Begin by preheating your oven to 350°F (175°C). This ensures that your mini pumpkin pies bake evenly, achieving that lovely golden-brown color. Additionally, lightly grease a 12-cup muffin tin; this step is key in preventing the pies from sticking, making them easier to remove once baked.
- Using a rolling pin, roll out your refrigerated pie crusts. If you’re feeling adventurous, you can certainly use a homemade crust! Carefully cut out circles that will fit into the muffin cups. Gently press each circle into the greased cups, ensuring they are well-formed to hold the filling. This is where the magic begins, so take your time to create an even crust!
- In a mixing bowl, whisk together the canned pumpkin puree, packed brown sugar, and the egg until fully combined. To this mixture, add evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt. Whisk thoroughly until you achieve a smooth consistency—this filling is where you get that glorious pumpkin flavor, with the spices adding warmth and depth.
- With the filling ready, it’s time to bring everything together. Spoon the pumpkin mixture into each crust-lined muffin cup, filling them about three-quarters full. Be careful not to overfill as it might overflow during baking, so keep an eye on it!
- Place the muffin tin in the oven and bake for approximately 20-25 minutes. They are done when the filling has set—poke them gently; it should feel firm but still have a little jiggle. Once baked, remove from the oven and allow them to cool slightly. Patience is key as letting them cool will help them come out of the tin much easier!
Notes
For a flakier crust, chill the pie dough before rolling it out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 180 kcal
- Sodium: 95 mg
- Protein: 2 g