Why make this recipe
Easy Mini Pumpkin Pies are perfect for gatherings, holidays, or just a snack. They are cute, delicious, and easy to make. These mini pies allow everyone to enjoy a taste of fall without the need for slicing. Their small size makes them great for sharing, and the flavors of pumpkin, spice, and cream come together in a delightful treat. Plus, they are simple enough for beginner bakers!
How to make Easy Mini Pumpkin Pies
Ingredients:
- 2 unbaked pie crust (softened but still cool)
- 1 cup (245 g) pumpkin purée (not pumpkin pie filling)
- 1/2 cup (120 ml) heavy cream (room temperature)
- 1/2 cup (100 g) light brown sugar
- 1 large egg (room temperature)
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 375° F. Grease a mini muffin tin and set it aside.
- In a large bowl, whisk together the pumpkin purée, heavy cream, light brown sugar, egg, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Make sure all ingredients are completely combined and smooth, which should take about 3 minutes of whisking by hand. Set this mixture aside while you prepare the pie crust.
- Roll out the pie dough and use a 2 ½-inch round cookie cutter to cut the dough circles. Place these circles into the prepared mini muffin tin. Use your thumb to press the dough down in the center and gently up the sides of each cup. Reroll any scraps of dough and repeat until all the dough is used. If you only have one 12-cup mini muffin tin, keep the remaining pie dough in the refrigerator until you complete baking the first batch.
- Carefully transfer the filling to the muffin tin with the pie crusts, filling each cup to the top.
- Bake at 375° F for 20 minutes or until the crust edges are golden and the center filling is set. Let the pies cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely. Garnish with a dollop of whipped cream and a sprinkle of cinnamon before serving.
How to serve Easy Mini Pumpkin Pies
Serve the mini pumpkin pies on a platter, either warm or at room temperature. They are great as a dessert or a sweet snack. For an extra touch, you can add whipped cream on top for your guests.
How to store Easy Mini Pumpkin Pies
Store any leftover mini pumpkin pies in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you want to keep them longer, you can freeze the pies. Wrap each pie tightly in plastic wrap and store them in a freezer-safe bag. They can last up to 2 months in the freezer.
Tips to make Easy Mini Pumpkin Pies
- Make sure the pumpkin purée is pure and not the pre-seasoned pie filling to get the best flavor.
- Allow the pie crust to stay cool while working with the dough. This helps in getting a crispy crust.
- If you have extra filling, you can pour it into a small baking dish and make a mini pumpkin custard for yourself!
Variation
You can add chocolate chips or chopped nuts to the filling for a twist on the flavor. Some people also like to add a layer of cream cheese under the pumpkin filling for a richer taste.
FAQs
Can I make the crust from scratch?
Yes! You can use your favorite pie crust recipe instead of store-bought dough.
Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin purée works great and saves time.
How can I make these mini pies gluten-free?
You can use a gluten-free pie crust or a mix of almond flour and coconut flour to make your own crust.
Leave a comment