Name: Mini Pumpkin Pies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 pie crusts homemade pie crusts or pre-made pie crusts; ¾ cup granulated sugar; 1 teaspoon cinnamon; ½ teaspoon salt; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; 2 large eggs slightly beaten; 1 15-ounce can pumpkin puree; 1 12-ounce can evaporated milk; whipped cream for topping

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The Mini Pumpkin Pies have a special place in my heart. Each fall, when the leaves start to change and the air turns crisp, the aroma of pumpkin spices wafts through my kitchen, creating a warm and inviting atmosphere. These little pies remind me of family gatherings, where laughter and stories are shared over delicious treats. I remember crafting these bite-sized delights with my grandmother, her hands guiding mine as we rolled out the dough and mixed the filling. The joy of pulling a fresh batch out of the oven, the golden crusts perfectly set, and the sweet, spiced pumpkin filling bubbling inside, is a memory I cherish. Each pie is a mini explosion of flavor, bringing the essence of autumn into every bite. Whether served at Thanksgiving or just on a cozy afternoon, these Mini Pumpkin Pies are bound to be a hit!

Recipe Snapshot

Total Time:
35 mins

Prep Time:
15 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
150 kcal

Protein:
3 g

Diet:
Gluten-Free, Low FODMAP

Fat:
6 g

Tools Used:
Whisk, Baking Sheet, Frying Pan, Oven

What makes these little pies truly stand out is not just their taste but the feelings they evoke. They symbolize warmth, nostalgia, and the beauty of fall. Each ingredient plays a vital role, from the buttery crust to the rich pumpkin filling, making them not just a dessert but a celebration of the season.

Why This Mini Pumpkin Pies Hits Different

They’re Perfectly Portion Controlled

One of my favorite things about the Mini Pumpkin Pies is how they’re perfectly sized for individual servings. No need to worry about cutting slices, which can often be messy. Each guest can simply grab a pie, and it’s the perfect amount to satisfy that sweet tooth without overindulging. You can enjoy one or two without feeling guilty!

Easy to Make

These pies are surprisingly simple to whip up! Even if you’re not an experienced baker, I promise you can handle this recipe. With just a few easy steps, you can have these adorable pies ready in no time. The ingredients come together quickly, making it perfect for those last-minute gatherings or potlucks.

Autumn Flavors in Every Bite

Every time I take a bite of these Mini Pumpkin Pies, I’m reminded of the warm spices that define the fall season. The blend of cinnamon, nutmeg, and ginger brings a cozy warmth that feels like a hug from the inside. It’s a flavor experience that captures the essence of autumn perfectly.

Versatile and Customizable

While the traditional flavor is simply divine, these mini pies are also a blank canvas for your creativity! You can easily customize them by adding chocolate chips, nuts, or even a splash of spice for a little kick. This versatility allows you to tailor the recipe to your liking or to surprise your guests with unique variations.

Perfect for Any Occasion

Whether it’s Thanksgiving, a fall gathering, or just a cozy night at home, these Mini Pumpkin Pies fit right in. They serve as a delightful end to a meal or a sweet snack with coffee. Their charm is undeniable, making them a favorite among both kids and adults alike!

What Goes Into Mini Pumpkin Pies

The ingredients for Mini Pumpkin Pies are what truly make them special. Each component works harmoniously to create the ultimate fall treat. The buttery pie crust serves as the perfect vessel, while the pumpkin filling is rich, creamy, and bursting with flavor. Let’s take a closer look at the key players in this recipe!

2 homemade pie crusts or pre-made pie crusts – The foundation of our pies, providing a flaky and buttery texture that complements the pumpkin filling beautifully.
¾ cup granulated sugar – Adding sweetness to our filling, balancing the spices and enhancing the natural flavors of the pumpkin.
1 teaspoon cinnamon – A warm spice that brings an aromatic flavor and the essence of fall to each bite.
½ teaspoon salt – Enhancing all other flavors, a pinch of salt is crucial for a well-rounded taste.
½ teaspoon ground ginger – Adding a zesty kick and depth to the filling, ginger is a staple in pumpkin recipes.
¼ teaspoon ground cloves – A little goes a long way with cloves, providing a warm, aromatic essence that elevates the pie’s flavor.
2 large eggs, slightly beaten – Acting as a binding agent, the eggs help set the filling while adding richness.
1 (15-ounce) can pumpkin puree – The star of the show, providing that rich, creamy texture and a wholesome pumpkin flavor.
1 (12-ounce) can evaporated milk – Adding creaminess and smoothness to the filling, making each pie perfectly rich.
whipped cream for topping – The finishing touch, adding a light, fluffy element that contrasts beautifully with the dense filling.

Recipe Steps for Mini Pumpkin Pies

Making Mini Pumpkin Pies is a delightful process that fills your kitchen with delicious aromas. Let’s dive into the steps to create these charming pastry delights!

Start by preheating your oven to 400 degrees Fahrenheit. This ensures that the pies will bake evenly and develop a golden crust.
Next, roll out your homemade pie crusts (or pre-made ones) to about 1/8-inch thickness. Use a rolling pin to ensure an even distribution.
Once rolled, cut the dough into twelve 3½-inch circles. This will give you the perfect size for your muffin tin cavities.
Gently press the dough circles into the muffin tin, ensuring a snug fit. This creates the little pie shells that will hold all the delicious filling.
Place the muffin tin in the fridge for a few minutes to chill. This prevents the crust from shrinking during baking.
In a large mixing bowl, combine ¾ cup granulated sugar, 1 teaspoon cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves. Mix well to distribute the spices evenly.
Add in 2 large eggs, 1 (15-ounce) can pumpkin puree, and 1 (12-ounce) can evaporated milk to the sugar spice mixture. Whisk until fully combined, ensuring there are no lumps.
Remove the muffin pan from the fridge and carefully ladle the pumpkin filling into each crust, filling to about 3 tablespoons per pie.
Place the muffin tin in the preheated oven and bake for 16 to 20 minutes. You’ll want to watch for the filling to be set and the crust to begin browning.
Once baked, allow the pies to cool completely in the pan. If they’re sticking, run a knife around the edges to gently loosen them.
Serve with a dollop of whipped cream on top, and enjoy your Mini Pumpkin Pies warm or at room temperature!

Things Worth Knowing

Crust Tips: If the pie crust is too thick, it may not cook properly. Aim for a thin layer for an ideal texture.
Checking Doneness: The pies are done when the filling is set and a knife inserted into the center comes out clean.
Cooling Time: Allowing the pies to cool in the pan helps prevent cracks in the filling.
Flavor Enhancements: Consider adding a dash of nutmeg or allspice for added depth of flavor.

Change It Up

While the classic Mini Pumpkin Pies are a delight, here are some fun ways to change things up!

Storage: Keep leftovers in an airtight container in the fridge for up to three days. They can also be served cold, making them a convenient treat!
Freezing: You can freeze unbaked pies for up to a month. Just allow them to thaw before baking.
Pairing: These pies pair wonderfully with a cup of warm cider or a spiced latte.
Adding Chocolate: For a twist, mix in chocolate chips or drizzle melted chocolate over the top before serving.
Nutty Crust: Consider adding chopped nuts to the crust for extra flavor and crunch!
Spice it Up: Add a little cayenne pepper for a subtle kick in the filling!

What Goes Well With This Mini Pumpkin Pies

When serving Mini Pumpkin Pies, you have plenty of delicious options to consider. Here are some suggestions to enhance your dining experience:

Hot Beverages: Serve these pies with warm beverages like coffee, tea, or hot chocolate for a cozy vibe.
Fall Salads: Pair with a fresh spinach and apple salad drizzled with balsamic vinaigrette for a refreshing contrast.
Thanksgiving Spread: They make a perfect addition to any Thanksgiving dessert table alongside traditional pies and cakes.
Brunch Delight: Add them to your brunch menu for a sweet option that everyone will love!
Storage Tips: If you have leftovers, keep them in the fridge and enjoy them the next day; they’re just as delicious!
Seasonal Sides: Consider serving them with spiced nuts or apple slices for a fun crunch.

FAQ

Yes, you can definitely use fresh pumpkin! Just make sure to cook and puree it until smooth. Fresh pumpkin might have a slightly different flavor and texture compared to canned, but it will still work beautifully in this recipe.

Store your Mini Pumpkin Pies in an airtight container in the refrigerator. They should stay fresh for about three days. You can also freeze them for longer storage, but be sure to thaw them in the fridge before serving.

Absolutely! These pies can be made a day ahead of your event. Just bake them, let them cool, and store them in the fridge covered. They taste just as good the next day, and the flavors have even more time to meld together!

If your filling seems too runny, there might be a couple of reasons. Make sure to whisk the ingredients thoroughly to blend them well. If it’s still too runny, add a bit more pumpkin puree or a small amount of cornstarch to help it set while baking.

Conclusion

The Mini Pumpkin Pies are a delightful way to celebrate the flavors of fall, bringing warmth and nostalgia with each bite. I encourage you to try making these charming desserts for your next gathering or cozy night in. They’re sure to bring smiles to everyone’s faces and create new memories around the dinner table.