Mini Pumpkin Pies Recipe

Mini pumpkin pies are small, individual-sized desserts made with a spiced pumpkin filling, often using the same ingredients as a traditional pumpkin pie. These pies are baked in muffin tins or individual tart pans, making them perfect for serving at events or as a treat for guests. The flavor is rich and comforting, thanks to the blend of cinnamon, ginger, and nutmeg, while the crust remains buttery and crisp.

The total time needed for making mini pumpkin pies is about 1 hour and 10 minutes. This includes preparation time of around 30 minutes and bake time of 40 minutes. If you’re using pre-made dough, the process will be faster. However, making your own dough adds a bit more time, but the result is well worth it.

Making mini pumpkin pies is always a hit, especially when serving a crowd. The small size makes them easier to handle and perfect for guests to grab and go. The combination of flavors in the filling is always comforting, and the crisp, golden crust adds the perfect texture. These pies not only taste great, but they also look adorable on any dessert table, making them a favorite during the holiday season.

Why You’ll Love It Mini Pumpkin Pies Recipe

• Quick & Easy: They come together fast, with a simple prep time. You can make a batch in under 30 minutes, perfect for busy days. The small size makes them fun and easy to serve at any gathering.
• Delicious Flavor: The blend of cinnamon, nutmeg, and pumpkin creates a warm, comforting taste. The creamy filling pairs perfectly with a buttery, flaky crust. Each bite is a little burst of fall in your mouth.
• Perfect Portions: These mini pies offer a single-serving size, which makes them great for parties. No need to cut or share! The personal size ensures everyone gets their own delicious piece of pumpkin pie.

Ingredient Notes for a Mini Pumpkin Pies Recipe

When making mini pumpkin pies, each ingredient plays a key role in creating that perfect balance of flavor and texture. Here’s a brief look at each ingredient and its role in the recipe:

• Pie Dough: This is the base of your mini pumpkin pies. It provides a flaky, buttery crust that complements the rich filling. Store-bought dough can be used for convenience, or you can make your own from scratch.
• Flour: All-purpose flour is used to make the pie dough. It helps create a tender crust by providing structure without making it too dense.
• Pumpkin Puree: The star ingredient in the filling, pumpkin puree gives your pies that familiar autumn flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Granulated Sugar: Sugar sweetens the filling, balancing the spices and bringing out the natural sweetness of the pumpkin.
• Egg: Eggs help bind the filling together, creating a smooth, custardy texture. They also help set the filling while baking.
• Cinnamon: This warm spice adds depth and a cozy, comforting flavor to the pumpkin filling, which is a hallmark of fall desserts.
• Ground Ginger: Ginger adds a bit of heat and spice to the filling, complementing the cinnamon and nutmeg for a balanced flavor profile.
• Ground Nutmeg: Nutmeg adds a sweet, slightly woody note that enhances the pumpkin’s flavor and works well with the other spices.
• Salt: A pinch of salt helps balance the sweetness and brings out the flavors of the spices and pumpkin.
• Evaporated Milk: This thick, creamy milk adds richness to the filling, helping create a smooth, silky texture. It’s essential for the custard-like consistency of the pie.

Helpful Tips and Add Your Touch

When making mini pumpkin pies, it’s important to use fresh, high-quality ingredients. Choose canned pumpkin that is pure and free from added sugars or spices. This ensures your pies have the best flavor and texture. Always check the label to avoid any unwanted additives.

A great way to personalize mini pumpkin pies is by adjusting the spice blend. Add a pinch of ginger or nutmeg to give it a unique twist. You can also experiment with cinnamon or allspice. These small changes will make your pies stand out and suit your taste preferences.

For a fun and crunchy twist, consider topping your mini pumpkin pies with crushed pecans or walnuts. These nuts add texture and a rich flavor that complements the smoothness of the pumpkin filling. Experiment with different toppings to find your favorite combination.

Mini Pumpkin Pies Recipe Variation

For a twist, try adding a dollop of whipped cream to each mini pumpkin pie just before serving. You can also experiment with flavor variations like adding a touch of maple syrup for extra sweetness, or a splash of bourbon for a warm, rich kick. This variation gives your mini pies a fun, personalized touch.

Another variation involves topping the pies with a crumbly streusel topping. Mix together butter, brown sugar, flour, and cinnamon, then sprinkle it over the filled pie crusts before baking. This adds texture and an additional layer of sweetness to complement the pumpkin filling.

How to Serve Mini Pumpkin Pies Recipe

Mini pumpkin pies are perfect for serving at holiday gatherings or casual get-togethers. They are easy to grab and enjoy, making them ideal for buffets or dessert tables. You can serve them warm or at room temperature, with a dollop of whipped cream or a sprinkle of cinnamon on top for added flair.

For a more festive touch, consider pairing the mini pumpkin pies with a warm beverage, such as hot cider or spiced coffee. The flavors of the pies complement these drinks well, making for a comforting and satisfying treat during chilly fall evenings.

Storage Options

To store your mini pumpkin pies, place them in an airtight container and keep them in the refrigerator for up to 3 days. If you want to freeze them, wrap each pie individually in plastic wrap, then store them in a freezer-safe bag. When you’re ready to enjoy, thaw and reheat them in the oven at 350°F for about 10 minutes.

FAQs About Mini Pumpkin Pies Recipe

Can I make mini pumpkin pies ahead of time?
Yes, you can prepare mini pumpkin pies ahead of time and store them in the fridge for up to 2 days. Just make sure to cover them tightly with plastic wrap to keep them fresh.

Can I use canned pumpkin for mini pumpkin pies?
Canned pumpkin is perfect for mini pumpkin pies and saves time. Be sure to use 100% pure pumpkin, not pumpkin pie filling, for the best results.

How long should I bake mini pumpkin pies?
Mini pumpkin pies typically bake at 350°F for 20 to 25 minutes, or until the filling is set. Always check with a toothpick to make sure they are fully cooked.

Can I make mini pumpkin pies without eggs?
Yes, you can make mini pumpkin pies without eggs by using a substitute like cornstarch or a flaxseed mixture. This makes them suitable for those with egg allergies or vegans.

Mini Pumpkin Pies Recipe

Mini pumpkin pies are small, individual-sized desserts madewith a spiced pumpkin filling, often using the same ingredients as atraditional pumpkin pie. These pies are baked in muffin tins or individual tartpans, making them perfect for serving at events or as a treat for guests. Theflavor is rich and comforting, thanks to the blend of cinnamon, ginger, and nutmeg,while the crust remains buttery and crisp.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 12 Mini Pies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

For the Crust:

• 1 package (14 oz) of refrigerated pie dough (or homemade dough if preferred)
• 1 tbsp flour (for rolling out the dough)

For the Pumpkin Filling:

• 1 ½ cups pumpkin puree (canned or fresh)
• ½ cup granulated sugar
• 1 large egg
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup evaporated milk (not sweetened condensed milk)

Equipment

• Mini Pie Pan or Muffin Tin
• Rolling Pin
• Mixing Bowls
• Measuring Cups and Spoons
• Whisk
• Fork or Pie Crimper
• Oven

Method

 

1. Roll Out the Dough: Roll the pie dough out on a lightly floured surface to about ¼-inch thickness. Using a round cutter (about 3 inches in diameter), cut out circles of dough.
2. Line the Mini Pie Pan: Press each dough circle gently into the wells of your mini pie pan or muffin tin. Use a fork to gently crimp the edges, making sure the dough fits snugly in the pan.
3. Prepare the Filling: In a medium-sized mixing bowl, whisk together the pumpkin puree, sugar, egg, cinnamon, ginger, nutmeg, and salt until smooth. Gradually add the evaporated milk and whisk until everything is well combined.
4. Fill the Pies: Spoon the pumpkin mixture into each mini pie crust, filling them almost to the top.
5. Bake the Pies: Place your mini pies into the preheated oven and bake for 20-25 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean when they’re done.
6. Cool and Serve: Allow the pies to cool for a few minutes before removing them from the pan. Serve them warm or at room temperature. Top with whipped cream or a sprinkle of cinnamon for an extra touch!

Notes

Don’t overfill your pies, as the filling may spill over while baking. Leave about ¼-inch of space between the top of the filling and the edge of the crust. Also, if the crust starts to brown too quickly, you can cover the edges with foil to prevent burning.