Imagine the delightful aroma of warm spices wafting through your kitchen as you bake these mini pumpkin pies.
There’s something utterly comforting about the crisp, golden crust cradling a creamy, spiced pumpkin filling.
This easy-to-make dessert is a favorite for its simplicity and indulgent flavor, perfect for cozy gatherings.
Watch as simple ingredients transform into a delicious treat, inviting smiles and satisfaction.
Let’s bring these delightful mini pies to life!
Kitchen Tools Required
- 1 rolling pin
- 1 12-cup muffin tin
- 1 mixing bowl
- 1 whisk
- 1 measuring cup set
- 1 pastry cutter or knife
- 1 spoon
Ingredients
- 1 package pie crust
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and cooking Mini Pumpkin Pies, here’s a suggested timeline:
- Reading & Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and gather all the necessary equipment and ingredients.
- Prepping the Pie Crust (10 minutes)
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and use a cutter to cut circles that fit into the muffin tin cups.
- Press the crust circles into the muffin tin to form mini pie shells.
- Mixing the Filling (5 minutes)
- In a mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, salt, egg, and vanilla extract until smooth.
- Filling the Pie Shells (5 minutes)
- Spoon the pumpkin mixture evenly into each pie shell in the muffin tin.
- Baking (25 minutes)
- Place the muffin tin in the preheated oven.
- Bake for 20-25 minutes, until the filling is set and the crust is golden brown.
- Cooling (10 minutes)
- Remove from the oven and let the pies cool in the muffin tin for 10 minutes.
- Transferring & Cooling (10 minutes)
- Carefully remove the pies from the tin and transfer them to a wire rack to cool completely.
- Chilling (20 minutes)
- Chill the mini pies in the refrigerator for at least 20 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 375°F (190°C).
Roll out the pie crust and use a cutter to cut circles that fit into the muffin tin cups.
Press the crust circles into the muffin tin to form mini pie shells.
In a mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, salt, egg, and vanilla extract until smooth.
Spoon the pumpkin mixture evenly into each pie shell.
Bake in the preheated oven for 20-25 minutes, until the filling is set and the crust is golden brown.
Remove from the oven and let the pies cool in the muffin tin for 10 minutes.
Carefully remove the pies from the tin and transfer them to a wire rack to cool completely.
Chill the mini pies in the refrigerator for at least 20 minutes before serving.
Serving Tips
- Whipped Cream: Add a dollop of freshly whipped cream on top for a creamy contrast to the spiced filling.
- Vanilla Ice Cream: Serve alongside a scoop of vanilla ice cream for a delightful hot-and-cold dessert experience.
- Caramel Sauce: Drizzle with caramel sauce for an added layer of sweetness and flavor.
- Candied Nuts: Sprinkle with candied pecans or walnuts to add a crunchy texture.
- Cinnamon Dusting: Lightly dust with ground cinnamon for an extra hint of spice and warmth.
Storage
Store mini pumpkin pies in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze individually wrapped pies.
Thaw in the fridge before serving.
Freezing
To freeze mini pumpkin pies, wrap each individually in plastic wrap.
Then place them in an airtight container or freezer bag.
Freeze for up to 2 months.
Thaw in the refrigerator before serving.
Reheating
To reheat mini pumpkin pies, preheat the oven to 300°F (150°C).
Place pies on a baking sheet, and warm for 10-15 minutes.
Avoid microwaving to maintain crust texture.
Final Thoughts
Mini pumpkin pies are a delightful and convenient dessert option, perfect for any occasion.
They offer all the flavors of a traditional pumpkin pie in a compact form, making them easy to serve and enjoy.
Whether you’re hosting a holiday gathering or simply craving a sweet treat, these mini pies are sure to impress.
Prepare them ahead of time and store them in the refrigerator, ensuring you have a delicious dessert ready to go.
Remember to experiment with decorative touches like crust cutouts to add a personalized flair.
Enjoy the rich, spiced flavors and creamy texture of these adorable mini pumpkin pies!
Frequently Asked Questions
Can I Use Homemade Pumpkin Puree Instead of Canned?
You can substitute homemade pumpkin puree for canned. Make certain your puree is smooth and thick, not watery. Drain excess moisture if needed. Use an equal amount as the recipe requires, maintaining the pie’s consistency and flavor balance.
What Can I Substitute for Heavy Cream?
You can substitute heavy cream with an equal amount of evaporated milk or a mixture of 1/4 cup melted butter and 3/4 cup whole milk. Guarantee smooth consistency by whisking thoroughly before incorporating into your recipe.
How Can I Make These Pies Gluten-Free?
To make these pies gluten-free, substitute the regular pie crust with a gluten-free version. Verify your canned pumpkin puree and other ingredients are certified gluten-free. Follow the same steps to guarantee a delicious gluten-free dessert.
Can I Add Extra Spices to the Filling?
Yes, you can add extra spices. Enhance flavor by incorporating an additional teaspoon of cinnamon or nutmeg. Mix thoroughly into the filling for uniform distribution. Make sure spices complement existing ingredients to maintain balance and avoid overpowering the pumpkin.
Is It Possible to Make This Recipe Vegan?
Yes, you can make it vegan. Replace heavy cream with coconut cream, use a flax egg instead of a regular egg, and choose a vegan pie crust. Verify all ingredients are certified vegan for a completely vegan pie.
Mini Pumpkin Pie
Equipment
- 1 Rolling Pin
- 1 12-cup muffin tin
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup set
- 1 Pastry cutter or knife
- 1 Spoon
Ingredients
- 1 package pie crust
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and use a cutter to cut circles that fit into the muffin tin cups.
- Press the crust circles into the muffin tin to form mini pie shells.
- In a mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, salt, egg, and vanilla extract until smooth.
- Spoon the pumpkin mixture evenly into each pie shell.
- Bake in the preheated oven for 20-25 minutes, until the filling is set and the crust is golden brown.
- Remove from the oven and let the pies cool in the muffin tin for 10 minutes.
- Carefully remove the pies from the tin and transfer them to a wire rack to cool completely.
- Chill the mini pies in the refrigerator for at least 20 minutes before serving.
Notes
