why make this recipe
Mini Pumpkin Pies are a delightful treat perfect for any occasion, especially during the fall season. They bring the warm, cozy flavors of pumpkin spice in a cute, bite-sized form. Whether you are hosting a gathering or just satisfying a sweet craving, these mini pies are sure to impress. They are easy to make and can be customized with toppings like whipped cream or even a sprinkle of nutmeg.
how to make Mini Pumpkin Pies
Ingredients :
- 1 can (15 oz) pumpkin puree
- 3/4 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 package (1 crust) refrigerated pie crusts
- Whipped cream for serving (optional)
Directions :
- Preheat your oven to 425°F (220°C).
- Roll out the pie crusts and cut them into rounds to fit your mini pie tins. Place the rounds into the tins.
- In a mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the pumpkin mixture into the pie crusts, filling them about 3/4 full.
- Bake for 15-20 minutes or until the filling is set and the crust is golden.
- Remove from the oven and let cool. Serve with whipped cream if desired.
how to serve Mini Pumpkin Pies
Serve Mini Pumpkin Pies as a delightful dessert after a meal. They can be enjoyed warm or at room temperature. Top them with a dollop of whipped cream for added sweetness and a festive touch. They also make great snacks for gatherings or parties.
how to store Mini Pumpkin Pies
Keep the Mini Pumpkin Pies in an airtight container in the fridge. They will stay fresh for up to four days. If you want to store them for a longer time, you can freeze them. Just wrap each pie tightly in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to two months.
tips to make Mini Pumpkin Pies
- Make sure not to overfill the pie crusts, as the filling may spill over while baking.
- For a smoother filling, blend the pumpkin mixture instead of whisking.
- You can use a cookie cutter to create fun shapes with the pie crust for added flair.
variation
You can experiment with different spices like allspice or clove for a unique flavor. Adding chopped nuts or chocolate chips to the filling can also give a nice texture. For a healthier version, consider using a gluten-free crust or substituting the sweetened condensed milk with a non-dairy alternative.
FAQs
Can I make the pies ahead of time?
Yes, you can prepare the filling a day in advance and assemble the pies just before baking.
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to cook and puree the pumpkin until smooth before using it in the recipe.
What can I use instead of pie crust?
You can use phyllo dough or make a crustless version by baking the filling directly in a greased mini muffin tin.
Mini Pumpkin Pies
Mini Pumpkin Pies are a delightful, bite-sized treat that captures the cozy flavors of pumpkin spice, perfect for fall gatherings.
- Total Time: 35 minutes
- Yield: 12 mini pies 1x
Ingredients
- 1 can (15 oz) pumpkin puree
- 3/4 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 package (1 crust) refrigerated pie crusts
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out the pie crusts and cut them into rounds to fit your mini pie tins. Place the rounds into the tins.
- In a mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the pumpkin mixture into the pie crusts, filling them about 3/4 full.
- Bake for 15-20 minutes or until the filling is set and the crust is golden.
- Remove from the oven and let cool. Serve with whipped cream if desired.
Notes
Make sure not to overfill the pie crusts to avoid spilling during baking. For a smoother filling, blend the pumpkin mixture instead of whisking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 12g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
