Mini Pumpkin Pies Recipe – Easy and Delicious Bite-Sized Treats
If you’re looking for a festive and delightful treat this season, these mini pumpkin pies will become your new favorite. With their bite-sized charm and irresistible flavor, they bring a twist to the classic dessert, making them perfect for any gathering or cozy night in. Easy to make and delicious, they’re a fall favorite that you’ll want to share with family and friends.
Many years ago, during a chilly autumn afternoon, my grandmother surprised us with these delightful creations. Since our house was always bustling during the holiday season, she needed a dessert that was both quick to prepare and easy to serve. Thus, the mini pumpkin pies were born, quickly becoming a cherished family tradition. They always remind me of those joyful, laughter-filled evenings, and the aroma of pumpkin and spices instantly takes me back to those cherished moments.
Why You’ll Love This Recipe
These mini pumpkin pies capture all the classic flavors of the original while bringing a new level of convenience. They are perfectly portioned, making them ideal for parties where you want just a taste of sweetness without overindulging. The tender crust and creamy filling create a harmonious balance that is both comforting and delightful. Plus, they’re easy to make ahead, allowing you more time to spend with your guests.
Ingredients Notes
For this recipe, you’ll need classic pumpkin pie ingredients, such as pumpkin puree, heavy cream, and a blend of spices. Using canned pumpkin puree is convenient, but ensure it’s pure pumpkin and not pumpkin pie filling. You might substitute the heavy cream with coconut cream for a dairy-free version. As for the crust, pre-made pie dough is a time-saver, but homemade pastry can add an extra touch of love.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Roll out the pie dough on a lightly floured surface, and using a round cookie cutter, cut the dough into circles that will fit into a mini muffin tin.
Step 2
Gently press each dough circle into the mini muffin tins, ensuring they line the cup evenly without tearing. If any tears occur, patch them up using spare dough.
Step 3
In a mixing bowl, combine pumpkin puree, sugar, heavy cream, eggs, cinnamon, nutmeg, and ginger. Mix until the filling is smooth and well combined. Adjust the spices to taste if needed.
Step 4
Spoon the filling into each dough-lined cup, filling just below the rim. Be cautious not to overfill, as the mixture expands slightly while baking.
Step 5
Bake for 20-25 minutes, or until the filling sets and the crust is golden brown. Allow to cool slightly before removing from the muffin tin. Serve warm or at room temperature.
Storage Options
To keep these mini pumpkin pies fresh, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them in a single layer before transferring to a zip-top bag for up to 2 months. To reheat, simply thaw if frozen and warm in the oven at 300°F (150°C) for about 10 minutes.
Variations & Substitutions
These pies are versatile enough to accommodate various dietary needs. For a gluten-free version, use a gluten-free pie crust or make a nut-based crust using ground almonds or pecans. To switch up the flavor, try adding a touch of maple syrup or bourbon to the filling for a different twist. You can even top them with a dollop of whipped cream or a sprinkle of chopped nuts.
Frequently Asked Questions
Can I make the pie dough from scratch?
Absolutely! Homemade pie dough gives a rustic and personalized touch to these mini treats. Ensure to chill the dough thoroughly before rolling it out to prevent it from shrinking when baking.
What other spices can be used besides cinnamon and nutmeg?
While cinnamon and nutmeg are traditional, you can experiment with allspice, ground clove, or even a spice blend like chai for a different aroma. Adjust the quantity to your taste preference to find the perfect balance.
How can I avoid the crust from getting soggy?
To prevent a soggy crust, you can blind bake the dough circles a bit before adding the filling. Another trick is to brush the inside of the dough with a lightly beaten egg before filling, creating a barrier that helps keep the moisture in check.
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Mini Pumpkin Pies Recipe - Easy and Delicious Bite-Sized Treats
Ingredients
Main Ingredients
- 1.5 cups canned pumpkin puree, not pumpkin pie filling
- 1 teaspoon ground cinnamon
- 0.5 cup granulated sugar
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- Mix canned pumpkin, cinnamon, and sugar in a bowl until well combined.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
