The aroma of freshly baked mini pumpkin pies wafts through the air, promising a delightful explosion of flavor. These Easy Mini Pumpkin Pies are like tiny hugs for your taste buds, bringing warmth and comfort in every bite. Pumpkin Spice Whoopie Pies. For more inspiration, check out this find additional recipes recipe.
Imagine gathering around the table with family or friends, sharing laughter and stories while devouring these delectable treats. The anticipation builds as you take that first bite; creamy, spiced pumpkin filling meets a buttery crust, creating a symphony of taste that dances on your palate. Peanut Butter Pie Recipe.
Why You'll Love This Recipe
- These Easy Mini Pumpkin Pies are a breeze to make, perfect for novice bakers and seasoned pros alike
- Their rich flavor profile combines warm spices with sweet pumpkin for the ultimate fall treat
- Visually appealing, they look stunning on any dessert table and are versatile enough to be enjoyed at any gathering or holiday celebration
I remember the first time I made these mini pies; my family devoured them in minutes and begged for more.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pumpkin Puree: Opt for canned pumpkin puree for convenience or roast fresh pumpkins for a homemade touch. For more inspiration, check out this more pumpkin recipes recipe.
- Sugar: Granulated sugar is perfect here; it helps balance the spices and enhance sweetness.
- Brown Sugar: A must for that rich caramel flavor that complements pumpkin beautifully.
- Spices (Cinnamon, Nutmeg, Ginger): Use fresh spices for better flavor; these add depth to your pie filling.
- Eggs: Eggs help bind everything together and give your pies that luscious texture.
- Heavy Cream: Adds richness; for lighter options, you can substitute half-and-half.
- Pie Crusts: Store-bought works wonders here for convenience; feel free to make your own if you’re feeling adventurous.
The full ingredients list, including measurements, is provided in the recipe card directly below. Festive Christmas Pinwheel Cookies.
Let’s Make it Together
Preheat Your Oven: Preheat your oven to 375°F (190°C) while you prepare the filling. The heat will ensure even baking.
Mix the Filling: In a large bowl, whisk together pumpkin puree, sugars, spices, eggs, and heavy cream until smooth. This combination creates a velvety mixture filled with flavor.
Prepare the Pie Crusts: Roll out your pie dough on a floured surface. Cut into small circles using a cookie cutter or glass for perfectly shaped mini crusts.
Assemble the Pies: Place the dough circles into muffin tins and gently press down. Fill each crust with about two tablespoons of the pumpkin mixture.
Bake Until Golden Brown: Bake in the preheated oven for about 20-25 minutes until the edges turn golden brown. Your kitchen will smell heavenly!
Cool and Serve!: Allow the pies to cool slightly before removing them from the tins. Serve warm with whipped cream on top or just enjoy as they are.
And there you have it! Easy Mini Pumpkin Pies that are sure to impress everyone at your next gathering. Happy baking!
You Must Know
- This Easy Mini Pumpkin Pies Recipe is perfect for fall gatherings
- The sweet aroma fills the kitchen, making everyone feel cozy
- These bite-sized treats are not only delicious but also a fun way to share dessert without the commitment of a large slice
Perfecting the Cooking Process
Start by preheating your oven while you prepare the filling. Bake the mini pies until they’re golden, ensuring even cooking and that perfect crust.
Add Your Touch
Feel free to swap pumpkin puree with sweet potato or butternut squash for a twist. Classic Chocolate Chip Cookies Adding spices like nutmeg can elevate the classic flavor.
Storing & Reheating
Store mini pumpkin pies in an airtight container in the fridge for up to four days. Reheat them in a warm oven for a few minutes before serving.
Chef's Helpful Tips
- Make sure your crust is chilled before baking to achieve a flaky texture
- Avoid overfilling the pie crusts to prevent spilling during baking
- Use fresh spices instead of pre-ground ones for maximum flavor impact
I once made these mini pumpkin pies for a Thanksgiving dinner, and they disappeared faster than my cousin’s attempts at telling jokes! Everyone loved them, and I felt like a superstar chef that day.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just ensure it’s well-cooked and pureed smoothly before using it.
How long do these mini pies take to bake?
They typically bake for about 20-25 minutes at 350°F until set.
Can I freeze mini pumpkin pies?
Absolutely! They freeze well; just wrap them tightly in plastic wrap before storing.
Easy Mini Pumpkin Pies
- Total Time: 40 minutes
- Yield: Approximately 12 mini pies 1x
Description
These Easy Mini Pumpkin Pies are the perfect bite-sized treats for fall, combining a creamy spiced pumpkin filling with a buttery crust. Ideal for gatherings, they offer a warm and comforting flavor that everyone will love. Whip them up effortlessly, and watch as they disappear from the dessert table in no time!
Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 large eggs
- 1/2 cup heavy cream
- 1 package (14 oz) pie crusts (store-bought or homemade)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together pumpkin puree, granulated sugar, brown sugar, spices, eggs, and heavy cream until smooth.
- Roll out pie dough on a floured surface and cut into small circles.
- Place dough circles in muffin tins and fill with about 2 tablespoons of the pumpkin mixture.
- Bake for 20-25 minutes until golden brown.
- Allow to cool slightly before removing from the tins. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (40g)
- Calories: 140
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg