Mini Pumpkin Pies

These Mini Pumpkin Pies capture the essence of traditional pumpkin pie in a delightful, bite-sized format. Perfect for parties, fall gatherings, or simply as a sweet treat at home, these mini pies are not only adorable but also incredibly easy to make. With their rich flavors and individual servings, they are sure to impress both family and friends.

Why You’ll Love This Recipe

• Easy to Make: This recipe involves simple steps that anyone can follow, making it great for bakers of all levels.
• Perfect for Any Occasion: Whether it’s Halloween, Thanksgiving, or just a cozy fall afternoon, these mini pies fit right in.
• Deliciously Flavorful: The combination of pumpkin puree and warm spices creates a mouthwatering filling that is hard to resist.
• Versatile Serving Options: Serve them plain or topped with homemade whipped cream for an extra touch of sweetness.
• Great for Sharing: With 18 individual servings, these mini pies are perfect for sharing with friends and family.

Tools and Preparation

To create your mini pumpkin pies effortlessly, you’ll need a few essential tools. Having the right equipment makes the baking process smoother and more enjoyable.

Essential Tools and Equipment

• Muffin pans (12-count)
• Rolling pin
• Cookie cutter (3 1/2-inch)
• Mixing bowls
• Whisk
• Wire rack

Importance of Each Tool

• Muffin pans: These are crucial for shaping the mini pies perfectly. They ensure even baking and help maintain the shape.
• Rolling pin: A rolling pin helps achieve the ideal thickness of your pie crusts for a flaky texture.
• Mixing bowls: Using separate bowls allows you to combine ingredients thoroughly without mess.

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Ingredients

These Mini Pumpkin Pies have the flavors of traditional pumpkin pie, but in mini form and individual servings. The perfect bite and so easy!

For the Pie Crust

• 2 9-inch unbaked pie crusts (homemade or store bought)

For the Filling

• 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

For Topping

• Homemade whipped cream (for topping)

How to Make Mini Pumpkin Pies

Step 1: Preheat the Oven

Preheat your oven to 400 degrees F.

Step 2: Prepare the Pie Crusts

On a lightly floured surface:
1. Roll out the pie crusts to about 1/8-inch thickness.
2. Use a 3 1/2-inch cookie cutter (or cup) to cut out 18 circles from the dough.
3. Re-roll any scraps if needed.

Step 3: Fit Crusts into Muffin Pans

Place each circle into the slots of two standard muffin pans:
1. Gently press down to fit snugly against the sides.
2. Transfer the muffin pans to the refrigerator while preparing the filling.

Step 4: Make the Filling

In a mixing bowl:
1. Whisk together brown sugar, granulated sugar, pumpkin pie spice, and salt until combined.
2. Add in pumpkin puree, evaporated milk, beaten egg, and vanilla; whisk until fully blended.

Step 5: Fill Pie Crusts

Remove muffin pans from refrigerator:
1. Evenly distribute filling into each pie crust (about 2 tablespoons per crust).

Step 6: Bake Mini Pumpkin Pies

Bake for 16-20 minutes:
– Check that tops are set and crust is golden brown; avoid burning by keeping an eye on them.

Step 7: Cool Down

Once baked:
1. Remove from oven; cool on a wire rack for about 30 minutes.
2. Carefully take pies out of muffin pans and let cool completely on wire rack.

Step 8: Chill Before Serving

After cooling:
– Store in an airtight container in the refrigerator for at least 3 hours or overnight.

Step 9: Serve Enjoy!

Carefully remove from pans before serving:
– You can enjoy them chilled or at room temperature, either plain or topped with homemade whipped cream!

How to Serve Mini Pumpkin Pies

Mini Pumpkin Pies are a delightful treat that can be enjoyed in various ways. Their individual size makes them perfect for sharing or serving at gatherings. Here are some creative ideas on how to serve these tasty desserts.

With Homemade Whipped Cream

• Add a dollop of homemade whipped cream on top of each mini pumpkin pie for a rich and creamy finish.

Drizzled with Caramel Sauce

• A light drizzle of caramel sauce over the whipped cream adds a sweet touch that complements the spices in the pumpkin filling.

Sprinkled with Cinnamon

• Dusting a little ground cinnamon on top enhances flavor and gives the pies an appealing look.

Served with Vanilla Ice Cream

• Pairing these mini pies with a scoop of vanilla ice cream creates a delightful contrast of temperatures and flavors.

Plated with Fresh Fruit

• Serve alongside fresh slices of apple or pear for a refreshing balance to the rich pumpkin flavor.

How to Perfect Mini Pumpkin Pies

To achieve the best results with your Mini Pumpkin Pies, follow these simple tips. They will help enhance the flavor and texture of your dessert.

• Use fresh ingredients – Fresh spices and high-quality canned pumpkin puree will elevate the overall taste.
• Chill before serving – Allowing the pies to chill in the refrigerator enhances their flavor and makes them easier to serve.
• Watch baking time closely – Keep an eye on the pies as they bake; over-baking can lead to dry filling.
• Let them cool completely – Cooling ensures that the filling sets properly and makes it easier to remove from muffin pans.

Best Side Dishes for Mini Pumpkin Pies

When serving Mini Pumpkin Pies, pairing them with complementary side dishes can create a delightful dining experience. Here are some excellent options:

1. Spiced Apple Cider – A warm beverage that brings out the flavors of fall, perfect for sipping alongside dessert.
2. Roasted Sweet Potatoes – Tender and slightly sweet, they provide a savory contrast to the sweetness of the pies.
3. Maple Glazed Carrots – These sweet carrots add color and sweetness that match well with pumpkin flavors.
4. Mixed Green Salad – A fresh salad dressed in vinaigrette offers a crisp contrast and balances out the richness of the pies.
5. Cheese Platter – An assortment of cheeses can provide salty notes that enhance dessert enjoyment.
6. Pumpkin Soup – A creamy pumpkin soup complements mini pumpkin pies beautifully, creating a cohesive fall-themed meal.

Common Mistakes to Avoid

When making Mini Pumpkin Pies, it’s easy to overlook some key details that can affect the final result.

• Boldly ignore measurements: Not measuring ingredients accurately can lead to inconsistent results. Always use measuring cups and spoons for precision.
• Boldly skip chilling the crust: Forgetting to chill the pie crust before baking can cause it to shrink. Make sure to refrigerate the crust after placing it in the muffin pans.
• Boldly overbake: Baking for too long can burn the pies or make them dry. Keep an eye on them as they bake, and remove them when they are just set.
• Boldly use pumpkin pie filling: Using pre-made pumpkin pie filling instead of pure pumpkin puree alters taste and texture. Always opt for canned pumpkin puree.
• Boldly rush cooling time: Cutting into the pies before they cool properly can cause them to fall apart. Allow them to cool completely before serving.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Place parchment paper between layers if stacking to prevent sticking.

Freezing Mini Pumpkin Pies

• Freeze in a single layer on a baking sheet before transferring to an airtight container.
• Best used within 2 months for optimal flavor and texture.

Reheating Mini Pumpkin Pies

• Oven: 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.
• Microwave: Heat individual pies on a microwave-safe plate for about 30 seconds, checking every 15 seconds until warm.
• Stovetop: Use a skillet on low heat, cover with a lid, and heat for about 5 minutes, checking frequently.

Frequently Asked Questions

Here are some common questions about making Mini Pumpkin Pies.

Can I make Mini Pumpkin Pies ahead of time?

Yes! You can prepare and bake these pies up to one day in advance. Just store them in the refrigerator until ready to serve.

What is the best way to serve Mini Pumpkin Pies?

These pies can be served chilled or at room temperature. Top with homemade whipped cream for extra deliciousness!

How do I customize my Mini Pumpkin Pies?

You can add chocolate chips, nuts, or even a dash of cayenne pepper for a spicy kick. Feel free to get creative!

Can I use fresh pumpkin instead of canned?

Absolutely! If using fresh pumpkin, ensure it is cooked and pureed until smooth for best results.

Final Thoughts

These Mini Pumpkin Pies are delightful little treats that capture all the flavors of traditional pumpkin pie but in a fun, individual size! They are perfect for gatherings or as a sweet snack at home. Customize them with your favorite toppings or mix-ins, and enjoy this versatile dessert anytime!

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Mini Pumpkin Pies

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Indulge in the delightful flavors of autumn with these Mini Pumpkin Pies, the perfect bite-sized treats for any occasion. These individual tarts capture the essence of traditional pumpkin pie, featuring a creamy pumpkin filling spiced with warm cinnamon and nutmeg, all nestled in a flaky crust. Whether you’re hosting a fall gathering, celebrating Thanksgiving, or simply enjoying a cozy evening at home, these charming desserts are sure to impress your family and friends. Easy to prepare and beautifully presented, Mini Pumpkin Pies allow you to savor the joys of the season in every delectable bite.

• Total Time: 50 minutes
• Yield: Makes 18 servings 1x

Ingredients

Scale 1x2x3x

• 2 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
• 3/4 cup evaporated milk
• 1 large egg (lightly beaten)
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 400°F.
2. Roll out the pie crusts to about 1/8-inch thickness and cut out 18 circles using a cookie cutter.
3. Fit each circle into muffin pans and refrigerate while preparing the filling.
4. In a bowl, whisk together sugars, pumpkin spice, salt, pumpkin puree, evaporated milk, beaten egg, and vanilla until smooth.
5. Fill each crust with about 2 tablespoons of the filling.
6. Bake for 16-20 minutes until set and golden brown.
7. Cool on a wire rack before serving.

• Author: Emmeline
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 10g
• Sodium: 60mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg

Keywords: For added flavor, consider drizzling caramel sauce over the pies or serving them with whipped cream. These pies can be made ahead of time and stored in the refrigerator for up to three days or frozen for up to two months.