What’s great about these Mini Pumpkin Pies is how simple they are to whip up, even if you’re new to the kitchen. The ingredients are straightforward, and you don’t need any fancy equipment or expert baking skills. Just a bit of time and a lot of love is all you need to create these perfect fall treats. Whether you’re serving them at a big family dinner or a cozy weekend get-together, they’re sure to be a hit.
The combination of pumpkin puree, sweetened condensed milk, and pumpkin spice creates a creamy, warm filling that tastes just like autumn. Pair that with a flaky crust, and you’ve got yourself a pie that’s just the right size for everyone to enjoy. And let me tell you, they’re even more delightful with a dollop of whipped cream on top!
If you’re anything like me, you cherish these moments of laughter and togetherness over a sweet treat. So why not give these Mini Pumpkin Pies a try? They’re bound to be a new favorite, not only on your dessert table but also in your heart. Let’s dive into the recipe and get baking!
How to Make Mini Pumpkin Pies
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Ingredients:
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 1 box refrigerated pie crust (or homemade pie crust)
- 2 large eggs
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 1/2 cup whipped cream or Cool Whip
Directions:
- Begin by preheating your oven to 400°F. Spray a 16-cup muffin tin lightly with non-stick cooking spray to prevent sticking.
- Roll out the pie crust dough and use a large circular cutter to create circles. Press each circle into the muffin tins, ensuring they’re snugly fitted.
- In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin spice, and salt until the mixture is smooth and well combined.
- Pour the pumpkin mixture evenly into the prepared pie crusts, filling them nearly to the top.
- Bake the pies in the preheated oven for about 10 minutes. Then reduce the heat to 325°F and continue baking for another 10 minutes.
- Insert a toothpick into the center of a pie. If it comes out clean, the pies are ready. Remove them from the oven and let them cool on a wire rack.
- Serve them at room temperature or chilled, adding a generous dollop of whipped cream or Cool Whip before serving.
Ingredient Substitutions:
If you’re looking for a dairy-free option, try using coconut milk instead of sweetened condensed milk. You could also experiment with a gluten-free pie crust for those with dietary restrictions. For a unique twist, swap pumpkin spice for a blend of cinnamon and nutmeg; it’s a delightful change.
Serving Suggestions:
Mini Pumpkin Pies pair nicely with a cup of spiced apple cider or a chai latte. Consider adding a sprinkle of cinnamon or nutmeg over the whipped cream for extra flavor. These pies also make lovely treats adorned with caramel drizzle or a few chopped pecans.
Seasonal Variations:
During the spring and summer, try swapping pumpkin puree for a berry compote for a fresher taste. In the winter, adding a touch of ginger or cloves to the recipe will give your pies a warm, comforting flavor reminiscent of the holiday season.
Cooking Tips:
To achieve a perfectly flaky crust, ensure that your pie dough is chilled before rolling it out. When baking, avoid opening your oven too often as this can interfere with the pies setting properly. Decorating with a simple leaf-patterned pie crust adds a charming touch.
Storing Suggestion:
These Mini Pumpkin Pies can be stored in an airtight container in the refrigerator for up to 3 days. If you’ve made extra, consider freezing them for later use. Just wrap each pie individually and store them in a freezer-safe bag for up to a month.
FAQs
Can I make the Mini Pumpkin Pies ahead of time?
Yes, definitely! These pies can be made a day or two in advance. Simply store them in the refrigerator until you’re ready to serve. Add whipped cream just before serving to keep it fresh and fluffy.
What if I don’t have pumpkin spice? Is there an alternative?
No pumpkin spice? No problem! You can create your own mix with ground cinnamon, nutmeg, and a hint of ginger. This combination will give you the same warm, inviting flavor that complements the pumpkin perfectly.
Is it possible to make these pies vegan?
Of course! To make a vegan version, replace the sweetened condensed milk with sweetened coconut or almond milk and use flax eggs instead of regular eggs. Additionally, choose a dairy-free whipped cream for topping.
How do I prevent the pie crust from getting soggy?
To ensure your pie crust stays flaky and crisp, make sure to blind bake the crust briefly before adding the filling. Additionally, avoid overfilling the crusts, which can cause the custard to overflow and make the crust soggy.
Can other types of squash be used in place of pumpkin?
Yes, you can! Squash like butternut or acorn can be used as a substitute. Simply cook and puree the squash until smooth. This works well if you’re seeking a slightly different flavor while still retaining that cozy, autumn feel.
What’s the best way to reheat the pies?
To reheat, place them in a preheated oven at 350°F for about 5-7 minutes. This will warm them without drying them out. Alternatively, a quick 15-second zap in the microwave works too, especially if you’re in a hurry.
Mini Pumpkin Pies
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 box refrigerated pie crust or homemade pie crust
- 2 large eggs
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 1/2 cup whipped cream or Cool Whip
Instructions
- Begin by preheating the oven to 400°F and prepare 16 muffin tins with a light coating of non-stick cooking spray.
- Unroll the pie crust and use a canning jar or a wide-mouthed glass to cut out circles, then fit these into the muffin tins carefully.
- In a bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, pumpkin spice, and salt until the mixture is completely smooth.
- Pour this filling into the crusts, making sure to fill them nearly to the top.
- Place the muffin tins in the oven and bake for 10 minutes.
- Next, lower the oven temperature to 325°F and continue baking for another 10 minutes. A toothpick inserted in the center should come out clean to indicate they are done.
- Let the mini pumpkin pies cool on a wire rack before serving.
- These can be enjoyed either warm or chilled, topped with whipped cream or Cool Whip for extra flair!
