Why Make This Recipe
Mini Pumpkin Pies are a delightful treat that perfectly capture the flavors of fall. They are easy to make and share, making them perfect for gatherings, holidays, or just because. Their small size means you can enjoy a little bit of pumpkin pie goodness without overindulging. Plus, who can resist that creamy pumpkin filling in a flaky crust?
How to Make Mini Pumpkin Pies
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Pre-made pie crust or phyllo dough (for mini pies)
Directions:
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust or phyllo dough and cut into circles to fit into muffin tins.
- Place the dough in the muffin tins and press down gently.
- In a large bowl, whisk together pumpkin puree, heavy cream, sugar, eggs, vanilla extract, and spices until well combined.
- Pour the pumpkin mixture into the prepared crusts, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until the filling is set.
- Let cool before serving. Enjoy your mini pumpkin pies!
How to Serve Mini Pumpkin Pies
Serve Mini Pumpkin Pies either warm or at room temperature. They taste great on their own, but you can also add a dollop of whipped cream on top for extra flavor. These little pies are great for parties, potlucks, or a cozy family dessert night.
How to Store Mini Pumpkin Pies
To store Mini Pumpkin Pies, keep them in an airtight container in the refrigerator. They can last for about 3-4 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Mini Pumpkin Pies
- Make sure your filling is well combined to get an even flavor in every bite.
- Don’t overfill the crusts; 2/3 full is perfect to prevent spilling.
- If you want a crispier crust, bake the crusts for a few minutes before adding the filling.
Variation
You can customize your Mini Pumpkin Pies by adding chocolate chips to the filling or substituting different spices, such as allspice or clove, for a unique twist. If you’re feeling adventurous, try adding a layer of pecan topping for a crunchy finish.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but you’ll need to cook and puree it first to get a similar texture to canned pumpkin.
2. What can I use instead of heavy cream?
You can use coconut cream or a mixture of milk and butter as a lighter substitute for heavy cream.
3. Can I make these pies in advance?
Yes, you can make Mini Pumpkin Pies a day ahead of time. Just store them in the fridge until ready to serve.
Mini Pumpkin Pies
Ingredients
Filling
- 1 can pumpkin puree (15 oz)
- 1 cup heavy cream
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Crust
- 1 package Pre-made pie crust or phyllo dough For mini pies
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust or phyllo dough and cut into circles to fit into muffin tins.
- Place the dough in the muffin tins and press down gently.
- In a large bowl, whisk together pumpkin puree, heavy cream, sugar, eggs, vanilla extract, and spices until well combined.
- Pour the pumpkin mixture into the prepared crusts, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until the filling is set.
- Let cool before serving.