There’s something undeniably magical about mini pumpkin pies. The moment you pull them out of the oven, the warm, spicy aroma dances through your kitchen, wrapping you in a cozy embrace. These delightful treats deliver all the flavors of fall in a single bite, leaving you convinced that heaven has a flavor—pumpkin spice.
I remember the first time I made mini pumpkin pies; it was during a family gathering where everyone brought their A-game to dessert. As I pranced around the kitchen like a proud peacock, I knew these little gems would steal the show. Imagine each guest taking a bite and their eyes lighting up—pure bliss! Whether it’s Thanksgiving or simply a Tuesday evening, these mini wonders are perfect for any occasion.
Why You'll Love This Recipe
- These mini pumpkin pies are quick and easy to make, allowing for stress-free baking
- With their rich spices and creamy filling, they pack a flavor punch that will impress anyone
- Their charming size makes them visually appealing and perfect for sharing at gatherings
- Plus, they’re versatile enough to be enjoyed year-round, not just during the holidays
My friends still rave about that gathering when I served these mini pumpkin pies; they vanished faster than my willpower at a chocolate buffet.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Pumpkin Puree: Go for 100% pure pumpkin puree for the best flavor; canned works perfectly in this recipe.
Sweetened Condensed Milk: This adds creaminess and sweetness; I prefer full-fat for richer flavor.
Eggs: Two large eggs help bind the filling together; make sure they’re at room temperature for even mixing.
Pumpkin Spice Blend: You can buy it or make your own with cinnamon, nutmeg, and ginger for extra warmth.
Pie Crusts: Pre-made crusts save time; look for ones that come in small rounds or sheets to fit your muffin tin.
Whipped Cream: A dollop on top adds an irresistible finish; homemade is always better if you’ve got the time!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with cooking spray. This step ensures your mini pies won’t play hide-and-seek when it’s time to serve.
Prepare the Pie Crusts: Roll out your pie crust on a floured surface until thin and pliable. Cut circles slightly larger than your muffin tin cups to create perfect little shells.
Mix the Filling: In a large bowl, combine pumpkin puree, sweetened condensed milk, eggs, and pumpkin spice. Whisk until smooth and creamy—your arms might get tired but trust me; it’s worth it!
Fill ‘Em Up: Pour the filling into each pie shell about three-quarters full—don’t fill them too high unless you want some spicy overflow action happening in your oven.
Bake Them Beautiful: Place in the preheated oven and bake for 25-30 minutes or until set. They should jiggle slightly but not be liquidy—just like life goals!
Cool & Serve: Let them cool in the pan before transferring them onto a wire rack. Top with whipped cream just before serving because who doesn’t love that last-minute touch of magic?
With every bite of these mini pumpkin pies, you’ll be reminded why fall flavors are simply unbeatable! Enjoy this delightful treat with family or friends while basking in all that cozy autumn glory.
You Must Know
- These mini pumpkin pies are perfect for holiday gatherings
- Their bite-sized goodness will impress your guests and leave them asking for the recipe
- Plus, they are easy to make, so you can spend more time enjoying the festivities and less time in the kitchen
Perfecting the Cooking Process
Start by preparing the crust while preheating the oven. Bake the crust briefly before adding the filling for a flaky texture.
Add Your Touch
Feel free to swap out pumpkin puree for sweet potato or add spices like cardamom for a unique twist on flavor.
Storing & Reheating
Store mini pumpkin pies in an airtight container in the fridge for up to three days. Reheat at 350°F for about 10 minutes before serving.
Chef's Helpful Tips
- Always chill your dough before rolling it out for easier handling and better texture
- Use fresh spices instead of pre-ground ones to enhance flavor significantly
- Don’t overfill your pie crusts; keep them about two-thirds full to avoid messy overflow
Sharing this recipe is always a hit during Thanksgiving; my friends still rave about how adorable and delicious these mini pumpkin pies are!
FAQ
Can I use store-bought crust for mini pumpkin pies?
Absolutely! Store-bought crust saves time and still tastes great in these mini pies.
How long do mini pumpkin pies need to bake?
Bake them at 350°F for about 25-30 minutes until set and lightly browned.
Can I freeze mini pumpkin pies?
Yes, you can freeze them! Just wrap tightly and store for up to two months.
Mini Pumpkin Pies
Mini pumpkin pies are the perfect fall treat, bursting with rich, spiced flavor in every bite. These delightful desserts capture the essence of autumn and are sure to impress at any gathering. Easy to make and irresistibly cute, they are a hit for Thanksgiving or any cozy occasion. With a creamy pumpkin filling nestled in a flaky crust, these mini wonders will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs (room temperature)
- 2 tsp pumpkin spice blend
- 1 package pre-made pie crusts (small rounds)
- Whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
- Roll out pie crusts on a floured surface and cut into circles slightly larger than muffin cups.
- In a bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, and pumpkin spice until smooth.
- Fill each pie shell about three-quarters full with the filling.
- Bake for 25-30 minutes until set; they should jiggle slightly but not be liquidy.
- Cool in the pan before transferring to a wire rack and top with whipped cream before serving.
Nutrition
- Serving Size: 1 mini pie (55g)
- Calories: 175
- Sugar: 14g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
