Mini Pumpkin Pies

If you’re looking for a delightful dessert that captures the cozy essence of fall, you’ve landed in the right spot! These Mini Pumpkin Pies are a cherished recipe in my home, bringing warmth and joy to every gathering. Imagine serving individual portions of creamy pumpkin goodness, perfectly spiced and nestled in flaky crusts. They’re not just for Thanksgiving; these little gems are ideal for busy weeknights or family get-togethers, making any occasion feel special.

Every bite of these Mini Pumpkin Pies is like a hug from the inside. They remind me of childhood memories spent baking with loved ones, and I’m thrilled to share this recipe with you. It’s simple enough for beginners yet impressively delicious enough to wow your guests!

Why You’ll Love This Recipe

• Quick and Easy: With simple steps, you’ll have these mini pies ready in no time!
• Perfect Portions: Each pie is just the right size for a sweet treat without overindulging.
• Make-Ahead Friendly: Chill them overnight for an easy dessert that’s ready when you are.
• Family Favorite: Kids and adults alike love these mini delights—perfect for everyone!
• Versatile Serving Options: Serve them chilled or at room temperature with or without whipped cream!

Ingredients You’ll Need

These Mini Pumpkin Pies use wholesome ingredients that you probably already have in your pantry. They come together easily and bring out all those warm, comforting flavors we adore during the fall season.

For the Crust:

• 2 9-inch unbaked pie crusts (homemade or store-bought)

For the Filling:

• 1/3 cup brown sugar
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 3/4 cup evaporated milk
• 1 large egg (lightly beaten)
• 1/2 teaspoon vanilla extract

For Topping:

• Homemade whipped cream

Variations

One of the best parts about these Mini Pumpkin Pies is how adaptable they are! Feel free to get creative and add your personal touch.

• Add Chocolate Chips: Stir in some chocolate chips into the filling for a sweet surprise.
• Try Different Spices: Experiment with cinnamon or nutmeg to customize the flavor profile.
• Make It Dairy-Free: Substitute evaporated milk with coconut milk for a dairy-free version.
• Top with Nuts: Sprinkle chopped pecans or walnuts on top before serving for added crunch!

How to Make Mini Pumpkin Pies

Step 1: Preheat Your Oven

Start by preheating your oven to 400 degrees F. This ensures that your mini pies bake evenly and develop that lovely golden crust we all adore.

Step 2: Prepare the Pie Crusts

On a lightly floured surface, roll out your pie crusts to about 1/8-inch thickness. Using a 3 1/2-inch cookie cutter (or even a cup), cut out 18 circles. Don’t worry if you need to re-roll scraps; it’s all part of the fun!

Step 3: Fit Crusts into Muffin Pans

Gently press each circle into the slots of two standard muffin pans. Make sure they fit snugly so they hold the filling beautifully. Pop them in the refrigerator while you whip up the filling—the chill helps keep them nice and flaky.

Step 4: Whisk Together Filling Ingredients

In a mixing bowl, whisk together brown sugar, granulated sugar, pumpkin pie spice, and salt until combined. Then add in your pumpkin puree, evaporated milk, egg, and vanilla extract. This step is crucial as it melds all those delicious flavors together into one creamy mixture!

Step 5: Fill Your Crusts

Carefully remove your muffin pans from the fridge and evenly fill each mini crust with about 2 tablespoons of pumpkin filling. Don’t overfill—these little pies will puff up nicely as they bake.

Step 6: Bake Until Perfect

Place your muffin pans in the preheated oven and bake for 16-20 minutes. Keep an eye on them; we want that crust golden brown but not burnt! The tops should be set but still slightly jiggle when shaken.

Step 7: Cool Down

Once baked, let them cool on a wire rack for about 30 minutes before carefully removing them from the pans. This cooling period helps set everything nicely.

Step 8: Chill Before Serving

After cooling completely, store your mini pies in an airtight container in the refrigerator for at least three hours or overnight if possible. Chilling enhances their flavors!

Step 9: Serve & Enjoy!

When it’s time to serve, gently remove them from their containers. Whether you enjoy them chilled or at room temperature is up to you! Top with homemade whipped cream if desired—it’s a dreamy addition!

Now it’s time to gather around with friends or family and dig into these delightful Mini Pumpkin Pies! Enjoy every bite!

Pro Tips for Making Mini Pumpkin Pies

Making mini pumpkin pies is a delightful adventure, and with these tips, you’ll create the perfect bite-sized treats that everyone will love!

• Chill the Dough: Allowing your pie crust to chill before rolling helps it maintain its shape while baking. This prevents shrinking and creates a perfectly crisp crust.

• Mix Thoroughly: When combining the filling ingredients, whisk them until fully combined. This ensures a smooth texture and an even distribution of flavors throughout each pie.

• Watch the Bake Time: Ovens can vary, so keep an eye on your mini pumpkin pies during baking. Once they puff up and the edges turn golden brown, it’s time to take them out!

• Cool Completely: Letting your mini pies cool completely prevents sogginess in the crust. It also enhances their flavor as they set.

• Chill Before Serving: Refrigerating your mini pumpkin pies for a few hours allows the flavors to meld beautifully, making each bite even more delicious.

How to Serve Mini Pumpkin Pies

When it comes to serving these charming mini pumpkin pies, presentation is key! Here are a few ideas to make them even more special at your next gathering.

Garnishes

• Homemade Whipped Cream: A dollop of freshly whipped cream on top adds richness and a lovely finish.
• Cinnamon Dusting: A light sprinkle of ground cinnamon or nutmeg on top enhances both appearance and flavor, giving that classic fall touch.
• Candied Pecans: Chopped candied pecans not only add a delightful crunch but also introduce an extra layer of sweetness.

Side Dishes

• Apple Cider: Serve with chilled or warm apple cider for a seasonal drink that pairs wonderfully with the flavors of pumpkin.
• Vanilla Ice Cream: A scoop of vanilla ice cream alongside your mini pies creates a delightful contrast of temperatures and textures.
• Fresh Fruit Salad: A refreshing fruit salad can balance the richness of the pies, providing a light and healthy accompaniment.
• Cheese Platter: Include soft cheeses like brie or goat cheese. Their creaminess contrasts beautifully with the spice of pumpkin pie.

Enjoy these mini pumpkin pies at celebrations, gatherings, or simply as an indulgent treat for yourself—you truly can’t go wrong!

Make Ahead and Storage

These Mini Pumpkin Pies are perfect for meal prep, making them an excellent choice for busy weeks or special occasions. You can easily whip up a batch in advance and enjoy them throughout the week, ensuring you have a delightful dessert ready to go!

Storing Leftovers

• Store any leftover mini pumpkin pies in an airtight container.
• Keep them refrigerated for up to 3 days for the best flavor and freshness.

Freezing

• To freeze, place the cooled mini pumpkin pies on a baking sheet and freeze until solid.
• Once frozen, transfer them to a freezer-safe container or bag, separating layers with parchment paper.
• They can be frozen for up to 2 months.

Reheating

• For best results, reheat the mini pumpkin pies in a preheated oven at 350 degrees F for about 10-15 minutes until warmed through.
• Alternatively, you can microwave them individually for about 15-20 seconds, but be cautious not to overheat.

FAQs

Here are some common questions about Mini Pumpkin Pies that might help enhance your baking experience!

Can I make Mini Pumpkin Pies ahead of time?

Absolutely! These Mini Pumpkin Pies can be made a day in advance. Just store them in the refrigerator until you’re ready to serve.

What is the best way to serve Mini Pumpkin Pies?

You can serve Mini Pumpkin Pies chilled or at room temperature. They’re fantastic on their own or topped with homemade whipped cream for that extra touch of deliciousness!

Can I use fresh pumpkin instead of canned?

Yes! If you want to use fresh pumpkin, make sure to cook and puree it well before measuring out one cup for this recipe.

How many calories are in each Mini Pumpkin Pie?

Each Mini Pumpkin Pie contains approximately 148 calories, making it a delightful treat without too much guilt!

Final Thoughts

I truly hope you enjoy making these delightful Mini Pumpkin Pies as much as I do! They capture all the cozy flavors of fall in a fun, individual serving that’s perfect for sharing (or keeping all to yourself!). Whether you’re hosting a gathering or just craving something sweet, these little treats are sure to bring joy. Happy baking!