Mini Pumpkin Pies: An Incredible Ultimate Recipe for Fall

There’s nothing quite like the taste of Mini Pumpkin Pies in the fall. This delightful recipe captures the essence of pumpkin spice season in a bite-sized treat. Whether for Thanksgiving, a family gathering, or simply enjoying a cozy evening at home, these mini pies are sure to steal the show.

Why You’ll Love This Mini Pumpkin Pie

Mini Pumpkin Pies are a perfect blend of creamy pumpkin filling and flaky crust, making them a favorite among dessert lovers. Their small size makes them ideal for sharing with friends and family. Plus, they are easy to make and can fit into any holiday spread. With the magic of pumpkin pie spice and a dash of homemade goodness, these pies are a must-try for everyone, from novice bakers to seasoned kitchen pros.

How to Make Mini Pumpkin Pies

Creating delicious Mini Pumpkin Pies is straightforward. Follow these steps to enjoy a cozy slice of fall.

Ingredients:

1 package of pre-made pie crusts (or homemade, if preferred)
1 cup pumpkin puree (canned or fresh)
½ cup sweetened condensed milk
½ cup heavy cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
Whipped cream, for topping (optional)

Step-by-Step Instructions:

Creating Mini Pumpkin Pies is simple when you follow these straightforward steps:

Preheat Oven: Start by preheating your oven to 350°F (175°C).
Prepare Pie Crusts: Roll out the pie crusts on a lightly floured surface. Use a round cutter to cut out small circles and press them into a mini muffin tin, creating little pie shells.
Mix Ingredients: In a large bowl, combine the pumpkin puree, sweetened condensed milk, heavy cream, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
Fill Pie Shells: Carefully pour the pumpkin mixture into each pie shell, filling them about ¾ full to allow room for expansion.
Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
Cool: Remove the mini pies from the oven and allow them to cool in the pan for about 15 minutes. Then, transfer them to a wire rack to cool completely.
Serve: Once cooled, top with whipped cream if desired and enjoy your delicious Mini Pumpkin Pies!

How to Serve Mini Pumpkin Pies

Serve Mini Pumpkin Pies warm or at room temperature. They pair beautifully with a dollop of whipped cream on top, adding a light and airy finish to the rich pumpkin flavor. For an extra touch, sprinkle a pinch of cinnamon or nutmeg over the whipped cream for a festive look. These mini treats are perfect for potlucks, casual gatherings, or as a sweet ending to your family dinner.

How to Store Mini Pumpkin Pies

To keep your Mini Pumpkin Pies fresh, store them in an airtight container in the refrigerator. They will stay good for up to four days. If you want to keep them longer, you can freeze them. To freeze, place the mini pies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container. They can be stored in the freezer for up to three months. Thaw in the fridge before serving.

Tips to Make Mini Pumpkin Pies Perfect

Crust Choices: You can use store-bought pie crusts for convenience, or make your own for a homemade touch. Just ensure the crust is chilled for the best results.
Pumpkin Puree: If using fresh pumpkin, make sure it is cooked and blended until smooth before adding to the mixture.
Spice Control: Adjust the spices according to your preference. You can add more cinnamon or nutmeg for an extra punch of flavor.
Serving Size: Fill the pie shells just right. Filling too much can cause spills, while too little may result in an underwhelming dessert.

Flavor Variations

Maple Pumpkin Pies: Add two tablespoons of maple syrup to the filling for a sweet, autumn touch.
Chocolate Chip Pumpkin Pies: Fold in a handful of mini chocolate chips into the pumpkin filling for a delightful chocolate twist.
Nutty Sensation: Add a tablespoon of finely chopped pecans or walnuts to the filling for a crunchy texture and additional flavor.

Pro Tips for Success

Use room temperature ingredients for a smoother filling.
Avoid over-mixing to prevent air bubbles, which can affect the texture.
Keep an eye on the baking time to ensure the filling sets without over-baking.

FAQs About Mini Pumpkin Pies

1. Can I use homemade pumpkin puree?
Yes, you can use fresh pumpkin puree. Make sure the pumpkin is roasted and blended smoothly before adding it to your mixture.

2. How do I know when my mini pies are done?
The pies are done when the filling is set and a toothpick inserted in the center comes out clean. If the edges of the crust start to brown too much, you can cover them with foil.

3. Can I make these ahead of time?
Absolutely! Mini Pumpkin Pies can be made a day in advance and stored in the fridge. You can also freeze them for longer storage and thaw them when you are ready to serve.

Final Thoughts

Mini Pumpkin Pies are not just a treat; they encapsulate the joy of fall in every bite. This simple and delightful recipe allows you to savor the rich flavors of pumpkin and spice, making it a cherished addition to your holiday celebrations. So gather your ingredients and start baking the ultimate fall treat that will impress your family and friends alike! Enjoy the smiles on their faces as they indulge in these charming mini desserts.

Mini Pumpkin Pies

Delicious bite-sized mini pumpkin pies that capture the essence of fall with creamy pumpkin filling and flaky crust. Perfect for sharing during the holiday season or cozy evenings at home.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert, Snack

Cuisine American, Holiday

Servings 12 pieces

Calories 150 kcal

Ingredients

For the Pie Crust

1 package pre-made pie crusts (or homemade, if preferred)

For the Pumpkin Filling

1 cup pumpkin puree (canned or fresh)
½ cup sweetened condensed milk
½ cup heavy cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
as needed Whipped cream, for topping (optional)

Instructions

Preparation

Preheat your oven to 350°F (175°C).
Roll out the pie crusts on a lightly floured surface. Use a round cutter to cut out small circles and press them into a mini muffin tin, creating little pie shells.
In a large bowl, combine the pumpkin puree, sweetened condensed milk, heavy cream, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
Carefully pour the pumpkin mixture into each pie shell, filling them about ¾ full to allow room for expansion.

Baking

Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.

Cooling and Serving

Remove the mini pies from the oven and allow them to cool in the pan for about 15 minutes. Then, transfer them to a wire rack to cool completely.
Once cooled, top with whipped cream if desired and enjoy your delicious Mini Pumpkin Pies!

Notes

Store in an airtight container in the refrigerator for up to four days. To freeze, place in a single layer on a baking sheet until solid, then transfer to a freezer-safe container for up to three months.

Keyword Bite-sized Treats, Fall Treats, Mini Pumpkin Pies, Pumpkin Dessert, Thanksgiving Desserts