Mini Pumpkin Pies

Mini Pumpkin Pies: The Perfect Bite-Sized Delight

There’s something magical about the scent of pumpkin spice wafting through the kitchen in the fall. Mini pumpkin pies embody that nostalgia, serving up all the flavor of a classic pumpkin pie in a bite-sized portion that’s perfect for sharing—or indulging. Whether it’s Thanksgiving, a cozy family gathering, or just a sweet treat on a chilly evening, these mini desserts will warm your heart and satisfy your cravings. Trust me, once you’ve tried making these, you may never look at pumpkin pie the same way again!

Reasons You’ll Love This Recipe

What makes these mini pumpkin pies so special? For starters, they are incredibly easy to whip up, making them an ideal choice for novice bakers and seasoned chefs alike. The recipe calls for just a handful of ingredients, most of which you may already have in your pantry. Plus, who can resist the charm of a tiny pie?

These mini treats are not only budget-friendly but also a hit with both kids and adults. They’re perfect for sharing at gatherings, yet so quick to prepare that you can easily make them any time you crave something sweet.

“These mini pumpkin pies were a hit at our Thanksgiving dinner! They disappeared so fast that I barely got to taste one!” – Happy Baker

Your Easy Cooking Guide

Making these mini pumpkin pies is a breeze! To start, you’ll gather your ingredients and prepare your muffin tin, before mixing up the pumpkin filling and assembling your little wonders. In just a few simple steps, you’ll be on your way to creating something truly delightful.

Ingredients You’ll Need

• 1 can pumpkin puree (15 oz, unsweetened)
• 1 can sweetened condensed milk (14 oz)
• 2 medium eggs
• 1 extra egg yolk (room temperature)
• 1 box store-bought pie crust (kept chilled)
• A small pinch of salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg

Feel free to substitute the pie crust with homemade if you’re feeling adventurous. You can also adjust the spices based on your personal preference!

Step-by-Step Directions

1. Preheat your oven to 400°F (200°C) and prepare a muffin tin by lightly buttering or spraying it.
2. Roll out the chilled pie dough flat and cut circles slightly larger than the muffin wells. Press them into the cups, allowing the edges to naturally fold for that rustic look.
3. In a medium bowl, combine the pumpkin puree and sweetened condensed milk. Add the eggs and the extra yolk, then stir in the cinnamon, ginger, nutmeg, and a pinch of salt. Whisk gently until the mixture is silky—avoiding a frothy texture.
4. Spoon the filling into each crust, filling just below the top to allow for a bit of rise.
5. Bake at 400°F for 10 minutes to set the crust. Then, reduce the temperature to 325°F (160°C) and bake for another 10 minutes. If the crust edges start to brown too quickly, you can tent them with foil.
6. Once baked, let the mini pies cool on a rack for at least 10 minutes to allow the filling to firm up.

Best Way to Serve

These mini pumpkin pies are stunning when served warm, lightly dusted with whipped cream or a scoop of vanilla ice cream. They can be presented on a beautiful platter with a festive autumn theme. For an interactive twist, create a mini dessert bar with toppings like crushed graham crackers, cinnamon sugar, or even chocolate shavings.

Storage Tips

To keep your mini pumpkin pies fresh, store them in an airtight container in the refrigerator. They can last up to four days, but trust me, leftovers may be hard to come by! For longer storage, you can freeze the pies. Just wrap them carefully in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to a month, although the texture may vary slightly upon thawing.

Pro Chef Tips

• Use room temperature eggs for a smoother batter that mixes more evenly.
• If you prefer a more pronounced spice flavor, feel free to increase the spices slightly; baking is all about adjusting to your taste!
• Avoid overfilling the crusts to prevent spillage during baking.

Creative Twists

Looking to mix things up? Consider adding a splash of maple syrup to the filling for added sweetness, or try folding in chocolate chips for a fun chocolate pumpkin combination. You can also experiment with gluten-free crust options or dairy-free substitutes for the condensed milk.

Your Questions Answered

How long do mini pumpkin pies take to prepare?

The total time for preparation and baking is about 30 minutes, making them a quick and delightful treat!

Can I make these pies ahead of time?

Absolutely! These mini pumpkin pies can be made a day ahead and stored in the refrigerator. Just reheat them briefly before serving.

What should I do with leftovers?

Store any leftovers in an airtight container in the fridge for up to four days, or freeze them for a later indulgence. Just remember to wrap them tightly!

Embrace the cozy season with these delightful mini pumpkin pies that bring the warmth of fall into every bite. Whether you’re making them for a festive occasion or simply as a treat for yourself, you’ll surely love every moment spent in the kitchen crafting them!

Mini Pumpkin Pies

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• Total Time: 30 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Pin Recipe

Pin Recipe

Description

Delightful mini pumpkin pies that encapsulate the warmth of fall, perfect for sharing and indulgence.

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Ingredients

Scale 1x2x3x

• 1 can pumpkin puree (15 oz, unsweetened)
• 1 can sweetened condensed milk (14 oz)
• 2 medium eggs
• 1 extra egg yolk (room temperature)
• 1 box store-bought pie crust (kept chilled)
• A small pinch of salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg

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Instructions

1. Preheat your oven to 400°F (200°C) and prepare a muffin tin by lightly buttering or spraying it.
2. Roll out the chilled pie dough flat and cut circles slightly larger than the muffin wells. Press them into the cups, allowing the edges to naturally fold for a rustic look.
3. In a medium bowl, combine the pumpkin puree and sweetened condensed milk. Add the eggs and the extra yolk, stir in the cinnamon, ginger, nutmeg, and a pinch of salt. Whisk gently until silky.
4. Spoon the filling into each crust, filling just below the top to allow for rise.
5. Bake at 400°F for 10 minutes to set the crust. Reduce the temperature to 325°F (160°C) and bake for another 10 minutes. Tent with foil if edges brown too quickly.
6. Let the mini pies cool on a rack for at least 10 minutes to allow the filling to firm up.

Notes

Best served warm, dusted with whipped cream or accompanied by vanilla ice cream. Store in an airtight container in the fridge for up to four days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pie
• Calories: 220
• Sugar: 18g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg

Keywords: pumpkin, mini pies, dessert, fall, Thanksgiving