Mini Pumpkin Pies
There’s something undeniably heartwarming about the rich, spiced aroma of pumpkin pie wafting through the house, reminiscent of cozy autumn days and family gatherings. Mini pumpkin pies capture that essence in adorable, bite-sized portions, making them perfect for sharing or savoring alone. Delightfully creamy and just the right level of sweetness, these mini treats deliver the comforting flavors we love in pumpkin pie but with a fun twist. They’re quick to whip up, incredibly appealing to kids and adults alike, and have a nostalgic charm that’s hard to resist. So, why not bring a touch of fall magic to your kitchen with these easy mini pumpkin pies?
Are you ready to indulge in a sweet bite of nostalgia?
Have you ever found yourself reminiscing about those crisp fall afternoons spent with loved ones, the sun casting golden hues through the leaves? Imagine taking the first bite of these mini pumpkin pies, the smooth pumpkin filling just melting in your mouth while hints of cinnamon and nutmeg tickle your senses. Doesn’t that sound like the perfect treat to celebrate these cherished moments? When you make these, you’re not just baking; you’re crafting memories that linger long after the last crumb is gone.
Why You’ll Love This Recipe
These mini pumpkin pies aren’t just cute; they come packed with reasons to love them:
- Easy Prep: With simple, straightforward steps, you’ll have these pies made in no time.
- Crowd-Pleaser: Great for gatherings, parties, or a cozy family dessert night—everyone will adore them!
- Minimal Ingredients: Utilizing just a handful of pantry staples, these pies won’t make you break the bank.
- Nostalgic Flavor: They remind us of childhood favorites, bringing a wave of warmth and comfort with every bite.
Ingredients
- Cooking spray or melted butter, for muffin tin
- 1 batch basic pie dough
- All-purpose flour, for surface
- 1 1/3 cups pumpkin puree
- 1 cup sweetened condensed milk
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1 tsp ground cinnamon, plus more for serving
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 1/8 tsp ground nutmeg
- 3/4 cup heavy whipping cream
- Milk chocolate bar, chilled, for serving (optional)
Picture the smooth, velvety texture of pumpkin puree mixing with sweetened condensed milk, creating a luscious filling. Each ingredient adds its own layer of flavor, from the aromatic warmth of cinnamon to the comforting sweetness of condensed milk. Even the simple aroma of pie dough baking can evoke instant nostalgia.
Timing
What’s great about mini pumpkin pies is their quick preparation time. With just a bit of baking, you can transform those fresh ingredients into delightful treats within 45 minutes! They embody that fast, indulgent experience perfectly suited for busy schedules. However, if you’re in the mood for a slow, luxurious kitchen experience, you can take your time rolling out the dough and savoring each step along the way.
Step-by-Step
Arrange a rack in the center of the oven; preheat to 375 degrees. Spray the bottoms and sides of a 24-cup mini muffin tin with cooking spray or brush with butter.
On a lightly floured surface, roll the pie dough to about 1/8 inch thick. Cut out rounds using a 3-inch cutter. Reroll scraps and cut more rounds as needed until you have 24.
Transfer rounds to the prepared muffin tin, pressing the dough into the bottom and up the sides. Refrigerate until the dough is firm, about 15 minutes.
Meanwhile, in a large bowl, whisk together pumpkin puree, condensed milk, egg, vanilla, cinnamon, ginger, salt, and nutmeg until smooth and well combined.
Spoon filling into prepared muffin cups to reach almost all the way up the sides (about 1 heaped tablespoon), or pour in filling.
Bake pies until the center is set and puffed and the edges are golden, 25 to 30 minutes. Let cool in the pan for 10 minutes (pies will deflate as they cool). Using a small offset spatula or a spoon, gently remove pies from the tin and transfer to a wire rack. Let cool completely.
In a large bowl, whip cream to soft peaks. Top pies with a dollop of whipped cream. If using, shave chocolate on top of pies with a vegetable peeler. Sprinkle with cinnamon for that extra touch of indulgence.
As these mini pies bake, the aromas fill your kitchen, and it’s hard to resist peeking inside every so often. The golden-brown tops promise a deeply satisfying crunch, while the soft filling will create a heavenly contrast.
Nutritional Information
Each mini pumpkin pie is a delightful indulgence, clocking in at approximately 200 calories per pie. While it’s ok to treat yourself occasionally, you’ll find satisfaction in each bite, making that calorie count well worth it!
Healthier Alternatives
Want to enjoy these mini delights with a twist? Consider making them healthier! Swap the sweetened condensed milk for a low-sugar alternative or use almond milk to make it dairy-free. Instead of heavy cream, you can use coconut whipped cream for a lighter yet still indulgent topping. These adjustments will let you enjoy your mini pumpkin pies with less guilt but none of the sacrifice.
Serving Suggestions
These mini pumpkin pies can steal the spotlight during any holiday gathering! They’re not just perfect for Thanksgiving; they can also be a sweet addition to Halloween parties, family reunions, or simply enjoyed on a cozy Friday night with a scoop of vanilla ice cream. The toppings can vary, but nothing beats a dollop of whipped cream or a sprinkle of chocolate shavings!
Common Mistakes
When baking these little wonders, a few pitfalls to avoid include:
Overbaking: Keeping a close eye is key; overbaking can lead to a dry filling, and that’s certainly not the goal.
Texture Issues: If the filling isn’t smooth, it can impact the overall experience. Make sure to whisk thoroughly for a luscious result.
Messy Kitchen: Mini pies can be a tad tricky. Use parchment paper while cutting dough or have a clean-up plan ready to avoid unnecessary mess!
Storing Tips
Want to enjoy these mini pumpkins pies beyond the initial baking day? Cool them completely and store them in an airtight container in the fridge for up to five days. For perhaps an even longer shelf life, freeze them in individual portions and thaw overnight in the refrigerator before serving. Just a quick reheating in the oven will revive that freshly baked flavor!
Tempting Conclusion
Now that you are equipped with the tools and the know-how to create your own mini pumpkin pies, why are you still waiting? Gather your ingredients, roll up your sleeves, and get baking! Each bite of these mini wonders promises a blend of nostalgia and joy—perfect for the season and beyond. Your kitchen is calling, and these delightful treats are just waiting to take center stage!
FAQs
1. Can I make the pie crust from scratch?
Absolutely! While a pre-made crust is convenient, a homemade crust will elevate your mini pies’ flavor and texture.
2. How long will these pies keep?
They can last in the refrigerator for 5 days and in the freezer for up to 3 months!
3. Can I make these mini pies dairy-free?
Yes! Use almond or coconut milk in place of sweetened condensed milk and substitute heavy cream with coconut cream.
4. Can I prepare these shells in advance?
Yes! You can prepare and fill the pie crusts a day early. Just cover and refrigerate until you’re ready to bake.
5. What toppings work best with mini pumpkin pies?
Whipped cream is classic! But feel free to experiment with caramel drizzle, chopped nuts, or even a scoop of ice cream for added decadence.
PrintMini Pumpkin Pies
Delightfully creamy mini pumpkin pies, perfect for sharing or savoring alone, embody the comforting flavors of pumpkin pie in bite-sized portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cooking spray or melted butter, for muffin tin
- 1 batch basic pie dough
- All-purpose flour, for surface
- 1 1/3 cups pumpkin puree
- 1 cup sweetened condensed milk
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1 tsp ground cinnamon, plus more for serving
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 1/8 tsp ground nutmeg
- 3/4 cup heavy whipping cream
- Milk chocolate bar, chilled, for serving (optional)
Instructions
- Arrange a rack in the center of the oven; preheat to 375°F (190°C). Spray the bottoms and sides of a 24-cup mini muffin tin with cooking spray or brush with butter.
- On a lightly floured surface, roll the pie dough to about 1/8 inch thick. Cut out rounds using a 3-inch cutter. Reroll scraps and cut more rounds as needed until you have 24.
- Transfer rounds to the prepared muffin tin, pressing the dough into the bottom and up the sides. Refrigerate until the dough is firm, about 15 minutes.
- Meanwhile, in a large bowl, whisk together pumpkin puree, condensed milk, egg, vanilla, cinnamon, ginger, salt, and nutmeg until smooth and well combined.
- Spoon filling into prepared muffin cups to reach almost all the way up the sides (about 1 heaped tablespoon), or pour in filling.
- Bake pies until the center is set and puffed and the edges are golden, 25 to 30 minutes. Let cool in the pan for 10 minutes. Using a small offset spatula or a spoon, gently remove pies from the tin and transfer to a wire rack. Let cool completely.
- In a large bowl, whip cream to soft peaks. Top pies with a dollop of whipped cream. If using, shave chocolate on top of pies with a vegetable peeler. Sprinkle with cinnamon for that extra touch of indulgence.
Notes
These can be stored in an airtight container in the fridge for up to five days or frozen in individual portions for longer storage.
Nutrition
- Serving Size: 1 pie
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
