Name: Mini Pumpkin Pies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 pie crust dough; 15 oz pumpkin puree; ¾ cup sugar; 2 large eggs; 12 oz evaporated milk; 1 tsp Cinnamon; ¼ tsp ground ginger; ¼ tsp salt; ¼ tsp nutmeg

Imagine a dessert that perfectly captures the essence of fall. These mini pumpkin pies are just that - a sweet, spiced, and delightful treat that brings together the warmth of cinnamon, the earthiness of pumpkin, and the comforting goodness of pie all in a bite-sized delight. The crust is tender and flaky, providing a beautiful contrast to the creamy filling. Not to mention, these mini pies are much easier to serve and eat, making them a perfect party dessert.

Photos of Mini Pumpkin Pies Recipe

While most of the ingredients listed in this recipe are common pantry items like sugar, eggs, and spices, one ingredient you might need to specifically buy is pumpkin puree. It is usually available in cans in most supermarkets, especially during the fall season. Another potentially unfamiliar ingredient is evaporated milk. Unlike regular milk, evaporated milk is a thicker, creamier version because about 60% of its water content has been removed. This gives the pies a rich and velvety consistency.

Ingredients for the Mini Pumpkin Pies

Pie crust dough: This forms the base of the pies. It should be tender and flaky to contrast with the creamy filling.

Pumpkin puree: The star ingredient of this recipe. It imparts a natural sweetness and an earthy flavor.

Sugar: Adds sweetness to the pies.

Eggs: Helps to bind the ingredients together.

Evaporated milk: This gives the pies a rich and velvety texture.

Cinnamon: Adds warmth and a sweet-spicy taste.

Ground ginger: Imparts a warm and slightly spicy flavor.

Salt: Enhances the flavors of the other ingredients.

Nutmeg: Adds a sweet, nutty flavor and a wonderful aroma.

One reader, Dredi Fee says:

These mini pumpkin pies are a delightful treat! The crust is perfectly flaky, and the filling is rich and flavorful. They are the perfect portion size and make for a great addition to any fall gathering. I highly recommend trying this recipe for a delicious taste of autumn!

Dredi Fee

Essential Techniques for Crafting Mini Pumpkin Pies

How to prepare the pie crust: Roll out the pie crust dough and cut it into circles approximately 3½ inches in diameter. Place the circles into a muffin tin, forming a pie crust cup in each muffin circle.

How to make the pumpkin filling: Whisk together the pumpkin puree, sugar, eggs, evaporated milk, cinnamon, ginger, salt, and nutmeg in a large bowl until well combined.

How to fill the mini pie crusts: Pour the prepared pumpkin filling into the mini pie crusts in the muffin tin, ensuring they are evenly filled.

How to bake the mini pumpkin pies: Place the muffin tin in the preheated oven and bake the mini pumpkin pies for 20 to 25 minutes, or until the filling is set and the crust is golden brown.

How To Make Mini Pumpkin Pies

Bake some bite-sized fall dessert with these mini pumpkin pies. They’re made with baked pie crust filled with pumpkin puree spiced with cinnamon and nutmeg.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

2pie crust dough,rolled to ¼-inch thickness
15ozpumpkin puree
¾cupsugar
2large eggs
12ozevaporated milk
1tspcinnamon
¼tspground ginger
¼tspsalt
¼tspnutmeg

Instructions

Preheat oven to 350 degrees F.
Cut the pie crust into circles approximately 3½ inches in diameter.
Place the circles into a muffin tin, forming a pie crust cup in each muffin circle.
Whisk together pumpkin puree, sugar, eggs, evaporated milk, cinnamon, ginger, salt, and nutmeg in a large bowl, then pour it into the mini pie crusts in the muffin tin.
Bake for 20 to 25 minutes.

Nutrition

Calories: 729.11kcal
Fat: 11.04g
Saturated Fat: 3.58g
Trans Fat: 0.00g
Monounsaturated Fat: 2.83g
Polyunsaturated Fat: 3.40g
Carbohydrates: 132.49g
Fiber: 7.31g
Sugar: 18.42g
Protein: 23.45g
Cholesterol: 39.22mg
Sodium: 1441.46mg
Calcium: 268.14mg
Potassium: 423.04mg
Iron: 7.43mg
Vitamin A: 307.50µg
Vitamin C: 2.04mg

Crucial Technique Tip for Mini Pumpkin Pies

When making your mini pumpkin pies, it's important to not overfill the pie crusts with the pumpkin puree mixture. Filling them too much can cause the mixture to spill over during baking, creating a mess in your oven and potentially causing the pies to bake unevenly. Aim to fill each crust about 3/4 full to allow for a little expansion during the baking process.

Time-Saving Tips for Making Mini Pumpkin Pies

Prepare the ingredients: Gather all the necessary ingredients and equipment before starting to make the mini pumpkin pies. This will help streamline the process and prevent any last-minute scrambling.

Use pre-made pie crust: To save time, consider using pre-made pie crust dough instead of making it from scratch. This will significantly cut down on preparation time and effort.

Bake in batches: If your muffin tin can't accommodate all the mini pies at once, bake them in batches to ensure even cooking and consistent results.

Chill the dough: If using homemade pie crust, chill the dough in advance to make it easier to work with and prevent shrinkage during baking.

Organize your workspace: Keep your kitchen organized and clean as you work through the recipe. This will help you locate ingredients and tools quickly, saving time and reducing stress.

Substitute Ingredients For Mini Pumpkin Pies Recipe

pie crust dough - Substitute with puff pastry: Puff pastry can be used as a flaky and buttery alternative to traditional pie crust dough, adding a light and airy texture to the mini pumpkin pies.
pumpkin puree - Substitute with butternut squash puree: Butternut squash puree has a similar sweet and nutty flavor to pumpkin puree, making it a suitable substitute for this recipe.
sugar - Substitute with maple syrup: Maple syrup can add a rich, caramel-like sweetness to the mini pumpkin pies, enhancing the flavor profile with a hint of maple.
eggs - Substitute with flaxseed eggs: Flaxseed eggs can be used as a vegan-friendly alternative to eggs, providing binding properties while maintaining the structure of the mini pumpkin pies.
evaporated milk - Substitute with coconut milk: Coconut milk can offer a creamy and slightly sweet flavor, complementing the pumpkin filling while catering to those with lactose intolerance or dairy-free preferences.
cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and cloves, providing a convenient alternative to individual spices while imparting a warm and aromatic flavor to the mini pumpkin pies.
ground ginger - Substitute with allspice: Allspice can replace ground ginger, offering a combination of flavors reminiscent of cinnamon, nutmeg, and cloves, adding depth to the mini pumpkin pies.
salt - Substitute with sea salt: Sea salt can be used as a substitute for regular salt, enhancing the overall flavor of the mini pumpkin pies with a hint of natural salinity.
nutmeg - Substitute with mace: Mace, with its similar warm and nutty flavor, can be used as a substitute for nutmeg, adding a unique and aromatic touch to the mini pumpkin pies.

How to Beautifully Present Mini Pumpkin Pies

Elevate the pie crust: Create a delicate and flaky pie crust using high-quality butter and pastry flour. Ensure the crust is perfectly golden and crisp to add a delightful texture to the mini pumpkin pies.
Garnish with whipped cream: Top each mini pumpkin pie with a dollop of freshly whipped cream just before serving. The creamy and airy texture of the whipped cream will complement the rich flavors of the pumpkin filling, adding a touch of elegance to the presentation.
Incorporate edible flowers: Introduce a pop of color and a hint of floral fragrance by delicately placing edible flowers on the plate alongside the mini pumpkin pies. This not only enhances the visual appeal but also adds a subtle, sophisticated flavor dimension to the dish.
Dust with cinnamon: Lightly dust the plate with a fine sprinkle of cinnamon to create an artistic and aromatic presentation. The warm and inviting aroma of cinnamon will captivate the senses and elevate the overall dining experience.
Serve on individual dessert plates: Present each mini pumpkin pie on a carefully chosen dessert plate, ensuring that the plate complements the colors of the pie and enhances the overall visual appeal. This attention to detail will showcase the dish as a work of art.

Storing and Freezing Mini Pumpkin Pies: A Guide

Allow the mini pumpkin pies to cool completely before storing or freezing. This will prevent condensation from forming and making the crust soggy.
To store, place the cooled pies in an airtight container, separating layers with wax paper or parchment paper to prevent sticking. Store in the refrigerator for up to 4 days.
For longer storage, you can freeze the pies:
- Wrap each cooled pie individually in plastic wrap, ensuring a tight seal.
- Place the wrapped pies in a freezer-safe container or freezer bag, removing as much air as possible.
- Label the container or bag with the date and contents.
- Freeze for up to 2 months.
To thaw frozen mini pumpkin pies:
- Remove the desired number of pies from the freezer and place them in the refrigerator overnight to thaw gradually.
- Alternatively, you can thaw the pies at room temperature for about an hour before serving.
If you prefer a crispy crust after thawing, you can reheat the pies in a preheated 350°F (175°C) oven for 5-10 minutes or until warmed through and the crust is crisp.
Avoid refreezing previously frozen and thawed pumpkin pies, as this can affect the texture and quality of the pies.

How To Reheat Leftover Mini Pumpkin Pies

Preheat your oven to 350°F (175°C). Place the leftover mini pumpkin pies on a baking sheet and cover them loosely with aluminum foil. Bake for 10-15 minutes, or until heated through. This method helps to maintain the crispy texture of the pie crust while ensuring the filling is evenly warmed.
For a quicker option, you can use the microwave. Place a single mini pumpkin pie on a microwave-safe plate and heat it in 15-second intervals until it reaches your desired temperature. Be careful not to overheat, as this can cause the filling to become rubbery and the crust to become soggy.
If you have an air fryer, you can use it to reheat your mini pumpkin pies. Set the air fryer to 350°F (175°C) and place the pies in the basket, ensuring they are not touching each other. Heat for 3-5 minutes, or until warmed through. This method helps to restore the crispiness of the crust while heating the filling evenly.
For a more unconventional approach, try slicing the leftover mini pumpkin pies into quarters and reheating them in a toaster oven. This method works best if the pies have been refrigerated and are slightly firm. Toast the pie slices for 2-3 minutes, or until the edges of the crust are crispy and the filling is heated through.
If you prefer a softer, more moist texture, you can reheat the mini pumpkin pies in a steamer basket over boiling water. Place the pies in the steamer basket, cover, and steam for 5-7 minutes, or until heated through. This gentle reheating method helps to preserve the delicate flavor and texture of the pumpkin filling.

Interesting Fact About Mini Pumpkin Pies

The mini pumpkin pies recipe is a delightful treat for autumn gatherings. These mini pies are perfect for portion control and make a great addition to any dessert table. They are a delicious way to enjoy the classic flavors of pumpkin pie in a convenient, handheld size. Plus, they are a hit with both kids and adults alike.

Is Making Mini Pumpkin Pies at Home Cost-Effective?

The cost-effectiveness of this mini pumpkin pies recipe is quite high, as the ingredients are affordable and readily available. The use of pumpkin puree, cinnamon, and nutmeg adds a delightful flavor without breaking the bank. With an approximate cost of $10, this recipe is budget-friendly for a household of four. The overall verdict for this recipe is 9 out of 10, as it offers a delicious and cost-effective dessert option for families.

Are Mini Pumpkin Pies Healthy or Unhealthy?

The mini pumpkin pies recipe, while undeniably delicious, falls short in terms of overall healthiness. The main culprits are the pie crust and the generous amount of sugar used in the filling. Pie crust is typically high in saturated fats and calories, while excessive sugar consumption can lead to various health issues such as obesity, diabetes, and heart disease. Additionally, the recipe lacks any significant sources of fiber, vitamins, or minerals that could counterbalance the less healthy ingredients.

To make this recipe healthier, consider the following suggestions:

Opt for a whole wheat or almond flour pie crust to increase fiber content and reduce refined carbohydrates
Reduce the amount of sugar in the filling by half and experiment with natural sweeteners like maple syrup or honey
Replace half of the evaporated milk with low-fat milk or a plant-based alternative to decrease the overall fat content
Incorporate additional spices like cardamom or cloves to enhance flavor without relying on sugar
Top the pies with a dollop of Greek yogurt instead of whipped cream for a protein boost and reduced sugar content

Editor's Opinion on This Mini Pumpkin Pie Recipe

The mini pumpkin pies recipe is a delightful treat, perfect for fall gatherings. The combination of pumpkin puree, spices, and flaky pie crust creates a harmonious blend of flavors and textures. The individual-sized pies are not only adorable but also convenient for serving. The recipe's simplicity makes it accessible for home cooks, while the use of traditional ingredients ensures a classic pumpkin pie taste. Overall, these mini pumpkin pies are a charming addition to any dessert spread, and they are sure to impress with their delicious, seasonal appeal.

Enhance Your Mini Pumpkin Pies Recipe with These Unique Side Dishes:

Mashed Potatoes: Whipped sweet potatoes with a hint of cinnamon and nutmeg make the perfect accompaniment to these mini pumpkin pies.

Green Bean Casserole: A savory and creamy green bean casserole topped with crispy fried onions adds a delicious contrast to the sweetness of the mini pumpkin pies.

Cranberry Sauce: Tart and tangy cranberry sauce provides a refreshing palate cleanser after indulging in these mini pumpkin pies.

Delicious Alternatives to Mini Pumpkin Pies

Stuffed Bell Peppers: Combine ground beef, rice, tomatoes, and spices, then stuff into bell peppers and bake until tender.

Apple Crisp: Mix sliced apples with cinnamon and sugar, then top with a crumbly oat mixture and bake until golden and bubbly.

Chicken Alfredo Pasta: Cook pasta until al dente, then toss with a creamy homemade alfredo sauce and grilled chicken for a comforting meal.

Vegetable Stir Fry: Sauté a mix of colorful vegetables in a flavorful sauce, then serve over steamed rice for a quick and healthy dinner option.

Ideal Appetizers and Main Courses to Serve with Mini Pumpkin Pies

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory and indulgent stuffed mushrooms. Filled with a rich and flavorful mixture, these bite-sized appetizers are sure to be a hit at any gathering.

Spinach and Artichoke Dip: Elevate your appetizer game with this creamy and delicious spinach and artichoke dip. Perfect for dipping bread, chips, or veggies, this crowd-pleasing dish is a must-have at any party.

Main Courses:

Chicken Alfredo: Indulge in a creamy and rich pasta dish featuring tender chicken and al dente fettuccine, all coated in a luscious Alfredo sauce.

Beef Stroganoff: Savor the flavors of tender beef strips and savory mushrooms in a velvety sour cream sauce, served over a bed of buttery egg noodles.

Why trust this Mini Pumpkin Pies Recipe:

This recipe for mini pumpkin pies is a delightful treat for any occasion. The pumpkin puree provides a rich and creamy texture, while the blend of cinnamon, ginger, and nutmeg creates a warm and comforting flavor profile. With the expertise of a culinary genius, the balance of sugar and evaporated milk ensures a luscious filling. The use of pie crust dough guarantees a perfect, flaky crust. Trust in the combination of these high-quality ingredients to deliver a delectable dessert that will surely impress your guests.

Have you tried this mini pumpkin pies recipe? Let us know how it turned out or share your own favorite fall dessert recipes in the Baking and Desserts forum!

FAQ:

How can I make the pie crust from scratch?

To make the pie crust from scratch, you can combine 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 cup of cold unsalted butter cut into small cubes. Then, gradually add 1/4 to 1/2 cup of ice water until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour before rolling out.

Can I use fresh pumpkin instead of pumpkin puree?

Yes, you can use fresh pumpkin instead of pumpkin puree. To do this, you will need to cut a small sugar pumpkin in half, remove the seeds, and roast it in the oven at 350°F for about 45-60 minutes until tender. Then scoop out the flesh and puree it in a food processor until smooth.

Can I substitute the evaporated milk with regular milk?

While you can substitute evaporated milk with regular milk, the texture and flavor of the pie may be slightly different. Evaporated milk has a creamier and richer consistency, so if you use regular milk, the pie may be slightly less creamy.

How long do the mini pumpkin pies last?

The mini pumpkin pies can be stored in the refrigerator for up to 3-4 days. Make sure to cover them tightly with plastic wrap or store them in an airtight container to maintain their freshness.

Can I freeze the mini pumpkin pies?

Yes, you can freeze the mini pumpkin pies. Once they have completely cooled, place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe container or bag, separating the layers with parchment paper. They can be stored in the freezer for up to 2-3 months. When ready to eat, thaw them in the refrigerator overnight.