Brown Sugar and Coconut Body Scrub Exfoliates 
Get The Product!Mini pumpkin pies are the ultimate fall treat, bursting with warm spices and creamy goodness. The moment you take a bite, the sweet aroma of cinnamon and nutmeg envelops you like a cozy blanket, instantly making any day feel like Thanksgiving.
Picture this: You’re at a family gathering, and someone brings out a platter of these adorable mini pumpkin pies. The excitement is palpable as everyone rushes to grab one. A single bite transports you to autumn fields, crunchy leaves underfoot, and laughter ringing through the air. What’s not to love about these little wonders?
Why You'll Love This Recipe
- Mini pumpkin pies are incredibly easy to whip up, making them perfect for any occasion
- Their delightful blend of spices creates a flavor explosion that warms your heart
- These tiny treats are visually appealing and can be dressed up with whipped cream or chocolate drizzle
- Enjoy them at Thanksgiving or as a comforting snack anytime!
Sharing mini pumpkin pies with friends always brings smiles and compliments; they disappear in seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Pie Crust: You can use store-bought for convenience or make your own for that homemade touch.
-
Canned Pumpkin Puree: Look for 100% pure pumpkin, not the spiced pie filling, for best results.
-
Sweetened Condensed Milk: This adds rich creaminess; don’t skip it!
-
Eggs: Two large eggs help bind everything together while adding fluffiness.
-
Cinnamon: A staple in pumpkin recipes; it adds that cozy warmth we all crave.
-
Nutmeg: Just a pinch will elevate the flavors beautifully.
-
Ginger Powder: Adds a zesty kick; adjust according to taste preference.
-
Salt: A small amount enhances overall flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Mini Pumpkin Pies
Prepare the Pie Crusts: Preheat your oven to 375°F (190°C). Roll out your pie crust and cut it into circles to fit mini muffin tins. Press gently into each tin.
Mix the Filling: In a mixing bowl, combine canned pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger powder, and salt. Mix until smooth and creamy.
Fill the Crusts: Pour the pumpkin mixture into each crust until they are filled about three-quarters full. Leave some space for rising!
Bake the Pies: Place the muffin tin in the preheated oven and bake for 20–25 minutes or until a toothpick inserted comes out clean.
Cool Down & Serve!: Let them cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm or cold with whipped cream on top!
Making mini pumpkin pies is easier than finding an empty chair at Thanksgiving dinner! With simple ingredients and straightforward steps, you’ll have these little delights ready in no time. So gather your loved ones around and share these scrumptious bites of joy!
You Must Know
- Mini pumpkin pies are the perfect bite-sized dessert for fall gatherings
- Their delightful aroma fills the kitchen, captivating everyone’s senses
- With a flaky crust and spiced filling, they’re a crowd-pleaser that even your picky aunt will love
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Prepare the pie crusts while blending the pumpkin filling. Bake until golden brown for perfect mini pies that won’t stick to your fingers.
Add Your Touch
Feel free to swap out traditional spices with nutmeg or ginger for an exciting twist. You can also use graham cracker crumbs instead of pie crust for a fun flavor change.
Storing & Reheating
Store mini pumpkin pies in an airtight container in the fridge for up to four days. Reheat them in a toaster oven at 250°F (120°C) for about 10 minutes to enjoy their fresh-out-of-the-oven taste.
Chef's Helpful Tips
- When making mini pumpkin pies, ensure you use pure pumpkin puree instead of pie filling for authentic flavor
- Always chill your crust before baking to avoid sogginess
- Don’t forget to sprinkle some sea salt on top before serving; it enhances sweetness beautifully!
Making mini pumpkin pies became a tradition in my family after my cousin declared them “the best thing since sliced bread.” Now, every Thanksgiving, we compete over who makes the most delicious version!
FAQ
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be cooked and pureed, but canned is more convenient.
How do I prevent the crust from getting soggy?
Chill your crust before baking and blind bake it slightly before adding filling.
What can I serve with mini pumpkin pies?
Whipped cream or vanilla ice cream complements their flavors wonderfully and adds creaminess.
Mini Pumpkin Pies
- Total Time: 40 minutes
- Yield: Approximately 12 mini pies 1x
Description
Mini pumpkin pies are a delightful fall dessert that captures the essence of autumn in every bite. These bite-sized treats are filled with a creamy pumpkin mixture and flavored with warm spices like cinnamon and nutmeg, all nestled in a flaky crust. Perfect for holidays or cozy gatherings, mini pumpkin pies are sure to impress your friends and family with their irresistible aroma and taste.
Ingredients
- 1 pre-made pie crust (or homemade)
- 1 cup canned pumpkin puree (100% pure)
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ginger powder
- ¼ tsp salt
Instructions
- Preheat oven to 375°F (190°C). Roll out the pie crust and cut into circles to fit mini muffin tins, pressing them gently into each tin.
- In a mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger powder, and salt; mix until smooth.
- Fill each crust about three-quarters full with the pumpkin mixture.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack. Serve warm or cold with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (45g)
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
