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If you’re looking for a charming, festive treat that captures all the warm, cozy flavors of fall, this Mini Pumpkin Pies Recipe is an absolute must-try. These adorable little pies bring together a perfectly spiced pumpkin filling nestled inside buttery, flaky crusts that bake up golden brown every time. Whether you’re baking for a holiday gathering or simply craving a bite-sized dessert with heartwarming autumn vibes, these mini pies are surprisingly simple to make and incredibly satisfying to eat. Get ready to wow your friends and family with this delightful classic made fun and approachable!
Ingredients You’ll Need
The magic of this Mini Pumpkin Pies Recipe comes from a handful of simple, pantry-friendly ingredients. Each element contributes to the overall texture, sweetness, and signature pumpkin spice flavor that make these pies unforgettable. From the tender, flaky crust to the creamy smooth filling, everything works together perfectly.
- Refrigerated pie crusts: Using pre-made pie crusts keeps the process quick and guarantees a flaky, buttery base every time.
- Canned pumpkin purée: The star of the show, providing that rich, earthy pumpkin flavor and smooth texture.
- Granulated sugar: Adds just the right sweetness to balance the spices and pumpkin.
- Brown sugar: Brings a deep, molasses undertone that enhances the cozy fall taste.
- Large egg: Helps bind the filling and creates a rich custard consistency.
- Evaporated milk or heavy cream: Adds creaminess and helps the filling set perfectly while baking.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves, delivering that iconic flavor punch.
- Vanilla extract: Rounds out the filling with a subtle sweetness and complexity.
- Whipped cream (optional): The perfect light, fluffy topping to complement the warm spices and creamy filling.
How to Make Mini Pumpkin Pies Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C) and lightly greasing your muffin tin. This ensures your mini pies release easily once baked and helps the crust crisp beautifully without sticking.
Step 2: Cut and Press the Pie Crusts
Roll out your refrigerated pie crusts on a lightly floured surface to prevent sticking. Using a 3.5 to 4-inch round cutter or the rim of a glass, cut out circles and gently press each one into the muffin tin cups, shaping them to fit snugly. Don’t worry about scraps; just re-roll them to cut more circles until you have enough for 12 mini crusts.
Step 3: Whisk the Pumpkin Filling
In a medium bowl, combine the pumpkin purée, granulated sugar, brown sugar, egg, evaporated milk (or heavy cream), pumpkin pie spice, and vanilla extract. Whisk everything together until the mixture is silky smooth and well blended. This filling will be the luscious heart of your pies.
Step 4: Fill the Crusts
Spoon the pumpkin filling evenly into each crust-lined muffin cup, filling about three-quarters full. This ensures there’s room for the filling to set properly without spilling over during baking.
Step 5: Bake to Perfection
Pop the muffin tin into your preheated oven and bake for 22 to 26 minutes. You’ll know they’re done when the filling is set and the crust edges have turned a gorgeous golden brown. Let the pies cool in the pan for about 10 minutes to firm up before carefully removing them to a wire rack to cool completely.
How to Serve Mini Pumpkin Pies Recipe
Garnishes
Enhance your Mini Pumpkin Pies Recipe by topping each mini pie with a generous dollop of whipped cream—either store-bought or freshly whipped. For an extra touch of warmth, sprinkle a pinch of cinnamon or nutmeg on top. If you’re feeling festive, a few candied pecans or a drizzle of caramel sauce can elevate these treats to showstopper status.
Side Dishes
Mini pumpkin pies pair beautifully with comforting fall beverages like hot apple cider, chai tea, or a spiced latte. For a brunch spread, serve alongside cinnamon-spiced breakfast pastries or fresh fruit for a well-rounded seasonal feast. Their individual size makes them the perfect sweet note after any meal.
Creative Ways to Present
To add a special touch when serving, arrange the pies on a rustic wooden board lined with a colorful autumn-themed napkin or scatter fresh fall leaves and small pumpkins around your serving platter. You can also place each pie in a decorative cupcake liner for a polished look that’s perfect for parties or gifting. The Mini Pumpkin Pies Recipe is incredibly versatile when it comes to presentation, so have fun making it your own!
Make Ahead and Storage
Storing Leftovers
Store any leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. This will keep the crust crisp and the filling fresh. Allow them to come to room temperature before serving for the best flavor and texture.
Freezing
If you want to prepare these mini pies ahead of time, wrap each tightly in plastic wrap and freeze them in a sealed freezer bag or container for up to 1 month. When ready to enjoy, thaw them overnight in the fridge.
Reheating
To reheat, warm the mini pies in a 325°F oven for about 10-12 minutes until heated through and the crust regains its crispness. Avoid microwaving if possible, as this can make the crust soggy.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Absolutely! Just be sure to cook and puree your fresh pumpkin until smooth and drain any excess moisture to get that perfect custard texture in your pies.
What can I substitute for evaporated milk in this Mini Pumpkin Pies Recipe?
You can use heavy cream or even half-and-half as a substitute. Both will provide the creamy consistency necessary for the filling, with heavy cream adding a little extra richness.
Can I make these pies gluten-free?
Yes! Simply use a gluten-free pie crust or even muffin liners filled with a gluten-free pastry dough. The filling stays the same, so you won’t miss out on flavor.
How many mini pies does this recipe make?
This recipe yields 12 delightful mini pumpkin pies, perfect for sharing at a holiday gathering or keeping a stash for yourself during the cozy autumn days.
Can I double the recipe for a crowd?
Definitely! Just double all ingredients and bake in batches or use multiple muffin tins. These mini pies are fantastic for parties and potlucks.
Final Thoughts
Once you try this Mini Pumpkin Pies Recipe, you’ll wonder why you ever fussed with a big pie again. The ease of preparation combined with their irresistible flavor makes these small delights a true seasonal treasure. Warm up your kitchen, indulge in the cozy spices, and share the sweetness with loved ones. Trust me, these mini pumpkin pies will quickly become a cherished favorite in your fall dessert lineup!
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Mini Pumpkin Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Pumpkin Pies are perfect individual-sized treats made with a flaky pie crust and a creamy pumpkin filling. Ideal for fall celebrations and Thanksgiving, they offer a delightful combination of spices and sweetness, topped optionally with whipped cream for an extra touch of indulgence.
Ingredients
Crust
- 1 package refrigerated pie crusts (2 crusts total)
Filling
- 1 cup canned pumpkin purée
- â…“ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- ¼ cup evaporated milk or heavy cream
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Topping (optional)
- Whipped cream for topping
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 375°F (190°C). Lightly grease a muffin tin to prevent sticking.
- Shape Pie Crusts: Roll out the pie crusts on a lightly floured surface. Use a 3.5–4 inch round cutter or the rim of a glass to cut out circles. Press each circle gently into a muffin cup, shaping it to fit snugly. Re-roll scraps as needed to make 12 crusts total.
- Make Pumpkin Filling: In a mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, egg, evaporated milk or cream, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined.
- Fill Crusts: Spoon the pumpkin filling evenly into each crust-lined muffin cup, filling them about ¾ full to allow space for the filling to set without overflowing.
- Bake: Bake the mini pies in the preheated oven for 22 to 26 minutes, or until the filling is set and the crusts turn golden brown.
- Cool: Let the pies cool in the muffin pan for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
- Serve: Serve the mini pumpkin pies at room temperature or chilled. Top with whipped cream if desired for added flavor and presentation.
Notes
- These mini pumpkin pies freeze well. Wrap tightly and store in the freezer for up to 1 month.
- Thaw the pies overnight in the refrigerator before serving.
- Use heavy cream instead of evaporated milk for a richer filling.
- Adjust pumpkin pie spice to taste for more or less spice intensity.
