Mini Pumpkin Pies

Introduction

There’s something undeniably charming about mini desserts, and these Mini Pumpkin Pies are no exception. As autumn rolls in and the air turns crisp, the aroma of pumpkin spice evokes warm memories of family gatherings and festive celebrations. When I first made these mini pies for a gathering, I was blown away by how quickly they disappeared! Friends and family couldn’t get enough of the perfectly spiced pumpkin filling nestled in a buttery crust. These treats are not only adorable but also incredibly easy to make, making them a perfect addition to any holiday table or casual get-together.

Ingredients

• For the Pie Crusts:
• 1 package refrigerated pie crusts (enough for 12 mini pies)
• For the Pumpkin Filling:
• 3/4 cup canned pumpkin puree
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 large egg
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract
• For the Spiced Whipped Cream (optional):
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon cinnamon

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C).
2. Prepare the Pie Crusts:
   Roll out the pie crusts on a lightly floured surface. Cut out circles to fit into a standard muffin tin. Gently press each circle of pie crust into the muffin tin, forming little cups. Set aside.
3. Make the Pumpkin Filling:
   In a mixing bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, egg, evaporated milk, and vanilla extract until the mixture is smooth and well combined.
4. Fill the Pie Crusts:
   Pour the pumpkin filling into each pie crust, filling them about 3/4 full to allow room for rising.
5. Bake:
   Bake the mini pies for 20-25 minutes, or until the centers are set and the crusts are golden.
6. Cool and Serve:
   Allow the mini pies to cool completely before serving. If desired, top with spiced whipped cream made by beating together the heavy cream, powdered sugar, and cinnamon until soft peaks form.

Nutrition Facts

• Servings: 12 mini pies
• Calories: 170 kcal per pie

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

How to Serve

• Serve these mini pumpkin pies warm or at room temperature.
• Garnish with spiced whipped cream for an extra festive touch.
• Pair with a scoop of vanilla ice cream for a delightful dessert experience.

Additional Tips

1. Use Quality Ingredients: For the best flavor, opt for pure pumpkin puree and fresh spices.
2. Don’t Overfill: Leave a little space at the top of each crust to prevent overflow while baking.
3. Chill the Crusts: If your kitchen is warm, consider chilling the pie crusts before baking for a flakier texture.
4. Test for Doneness: The pies are done when a toothpick inserted in the center comes out clean.
5. Experiment with Toppings: Try adding a sprinkle of nutmeg or even caramel sauce for a unique twist.

Recipe Variations

• Gluten-Free Option: Substitute regular pie crust with a gluten-free pie crust.
• Dairy-Free Version: Use coconut cream instead of heavy cream for the whipped topping.
• Flavor Enhancements: Add a dash of bourbon or maple syrup to the filling for an extra layer of flavor.

Serving Suggestions

• Serve these mini pumpkin pies at Thanksgiving or Halloween gatherings.
• They also make a great snack during the fall months, perfect for cozying up with a warm beverage.
• Package them in festive boxes as gifts for friends or neighbors during the holidays.

Freezing and Storage

• Storage: Keep the mini pumpkin pies in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the unbaked pies for up to 2 months. Bake from frozen, adding an extra 5-10 minutes to the cooking time. Baked pies can also be frozen; simply thaw overnight in the refrigerator before serving.

FAQ Section

1. Can I use fresh pumpkin instead of canned?
   Yes, just make sure to cook and puree the pumpkin until smooth.
2. How do I prevent the crust from getting soggy?
   Make sure to bake the pies until the filling is fully set. You can also brush the crust with a little egg wash before filling.
3. What can I substitute for evaporated milk?
   You can use regular milk, but the texture may be slightly different.
4. Can I make these mini pies ahead of time?
   Absolutely! You can prepare them a day in advance and store them in the refrigerator.
5. How long do these pies last?
   They last about 3 days in the fridge, or you can freeze them for longer storage.
6. What if I don’t have a muffin tin?
   You can use a tart pan or any oven-safe ramekin instead.
7. Can I add chocolate chips to the filling?
   Yes, adding chocolate chips can create a delicious twist!
8. Is there a way to make these pies healthier?
   You can reduce the sugar and use whole wheat pie crust for a healthier option.
9. What is the best way to serve leftovers?
   They are delicious cold, but you can also reheat them briefly in the microwave.
10. Can I use other spices?
    Feel free to mix in your favorite spices or use a pre-made pumpkin pie spice mix.

Conclusion

Mini Pumpkin Pies are a delightful and easy way to celebrate the flavors of fall. With their adorable size and rich pumpkin filling, they’re sure to become a favorite in your household. Whether served at a festive gathering or enjoyed on a cozy night in, these pies will warm your heart and satisfy your sweet tooth. So gather your ingredients, preheat your oven, and enjoy baking a batch of these scrumptious mini treats!

Print