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.

Frequently Asked Questions

Can I make these mini pumpkin pies ahead of time for a party?

Yes, you can definitely make these mini pumpkin pies ahead of time! You can bake them 1-2 days in advance and store them in an airtight container in the refrigerator. For longer storage, freeze them in a single layer before transferring to a zip-top bag for up to 2 months. Thaw completely and warm in a 300°F (150°C) oven for about 10 minutes before serving.

What are some substitutions I can make if I don’t have heavy cream or want a dairy-free option?

For a dairy-free option, you can substitute the heavy cream with full-fat coconut cream in a 1:1 ratio; this will add a subtle coconut flavor. Alternatively, you can use cashew cream, also in a 1:1 ratio, for a more neutral taste. If you don’t have heavy cream but still want dairy, half-and-half can be used, but the filling may be slightly less rich; use the same amount as the heavy cream.

How do I know when the mini pumpkin pies are perfectly cooked?

The mini pumpkin pies are done when the filling is set around the edges but still has a slight jiggle in the center. The crust should be golden brown. You can also gently insert a toothpick into the center; if it comes out mostly clean with just a few moist crumbs, they are ready. The internal temperature should reach about 175-180°F (80-82°C).

Can I easily double this recipe to make more mini pumpkin pies?

Yes, you can easily double this recipe. Simply double all the ingredients and use two mini muffin tins, or bake in batches. The baking time should remain roughly the same, but keep an eye on them and check for doneness. Make sure your mixing bowl is large enough to accommodate the increased volume of filling.

What are some of the nutritional benefits of these mini pumpkin pies?

Pumpkin is rich in Vitamin A, which is important for vision and immune function. Cinnamon, one of the spices used, has antioxidant properties. While these mini pies are a treat, they also provide some nutrients from the pumpkin and spices. However, keep in mind that they also contain sugar and fat, so enjoy them in moderation.

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Mini Pumpkin Pies Recipe - Easy and Delicious Bite-Sized Treats

These mini pumpkin pies are perfect for holiday gatherings, offering delightful flavor in a convenient bite-sized form.

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: 12

Calories: 120kcal

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

For a twist, serve with a dollop of whipped cream and a dash of nutmeg.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Mini Pumpkin Pies Recipe – Easy and Delicious Bite-Sized Treats

Why You’ll Love This Recipe

Ingredients Notes