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Get The Product!When the leaves start to turn golden and the air carries that unmistakable scent of cinnamon, it’s time to dive into the world of Sweet Mini Pumpkin Pies. These tiny treasures are like little hugs for your taste buds, bursting with rich flavors and a buttery crust that practically melts in your mouth. Imagine biting into a pie that’s perfectly spiced, with a hint of sweetness that dances on your palate—pure bliss!
Growing up, pumpkin pie was the star of our Thanksgiving table; it brought family together like nothing else. The aroma wafting through the house would make even the most stoic relatives loosen up and start reminiscing about their own kitchen disasters. Now, I serve these Sweet Mini Pumpkin Pies at every fall gathering, and let me tell you, they vanish faster than you can say “pumpkin spice latte.” They’re perfect for cozy evenings or holiday celebrations, promising a delightful experience with every bite.
Why You'll Love This Recipe
- These Sweet Mini Pumpkin Pies are incredibly easy to prepare, making them ideal for last-minute get-togethers
- Their rich flavors will leave your guests asking for seconds
- The visually appealing mini pies make excellent additions to any dessert table
- They’re versatile enough to be served warm or cold, satisfying everyone’s cravings
I remember when I first made these mini pies; my friends devoured them in minutes! Their reactions were priceless as they fought over the last one.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Pumpkin Puree: Use canned pumpkin puree for convenience or roast fresh pumpkins for a homemade touch that enhances flavor.
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Granulated Sugar: A key ingredient for sweetness; adjust based on your preference for a sweeter pie.
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Cinnamon: Choose ground cinnamon for an aromatic warmth that complements the pumpkin beautifully.
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Nutmeg: A pinch adds depth and complexity; freshly grated nutmeg is best if you have it.
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Ginger: Ground ginger gives a zesty kick; feel free to use fresh ginger if you’re feeling adventurous.
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Eggs: Two large eggs help bind everything together and create a silky texture.
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Heavy Cream: Adds richness and creaminess—don’t skimp on this!
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Pre-made Pie Crusts: Saves time! You can buy them or make your own from scratch if you’re feeling ambitious.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Sweet Mini Pumpkin Pies
Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Grease a muffin tin lightly with nonstick spray to ensure easy removal of those adorable mini pies.
Mix the Filling Ingredients: In a large bowl, whisk together pumpkin puree, sugar, spices, eggs, and heavy cream until smooth. The mixture should have a lovely creamy texture with all those spices blending beautifully.
Roll Out the Dough: On a floured surface, roll out your pie crusts thinly. Use a round cutter or glass to cut out circles slightly larger than your muffin tin cups.
Assemble the Pies: Gently press each dough circle into the greased muffin tin cups. Fill each crust with the delicious pumpkin filling until about three-quarters full—don’t overfill unless you enjoy cleaning spills!
Bake Until Set: Place the muffin tin in the oven and bake for about 25-30 minutes or until set in the center. You’ll know they’re ready when they puff up slightly and smell heavenly throughout your kitchen.
Cool and Serve!: Once baked, let them cool in the tin for 10 minutes before transferring them onto a wire rack. Serve warm with whipped cream or let them chill completely before enjoying!
These Sweet Mini Pumpkin Pies are sure to become a favorite among family and friends—just don’t forget to save one for yourself!
You Must Know
- Sweet mini pumpkin pies are a delightful twist on a classic dessert
- The creamy filling and flaky crust create a heavenly combination
- These little treats are perfect for fall gatherings and always bring smiles to the table
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Prepare the pie crusts while the oven heats up, then mix the pumpkin filling for seamless baking.
Add Your Touch
Feel free to experiment with spices! Add a dash of nutmeg or swap maple syrup for sugar to elevate the flavor.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a preheated oven to maintain crispiness.
Chef's Helpful Tips
- For perfectly flaky crusts, keep your butter cold and don’t overwork the dough
- Use fresh pumpkin puree for richer flavor, or canned if you’re short on time
- Lastly, let pies cool before serving for better texture
The first time I made these sweet mini pumpkin pies, my friends devoured them within minutes. Their laughter filled the kitchen as they begged for seconds, proving that good food brings people together.
FAQ
What can I substitute for eggs in sweet mini pumpkin pies?
You can use flaxseed meal mixed with water as an egg substitute in this recipe.
Can I freeze sweet mini pumpkin pies?
Yes, you can freeze them! Just wrap well in plastic wrap before freezing.
How do I make my crust extra flaky?
Chill your ingredients and avoid over-mixing to ensure a flaky pie crust every time.
Sweet Mini Pumpkin Pies
- Total Time: 45 minutes
- Yield: Makes approximately 12 mini pies 1x
Description
Sweet Mini Pumpkin Pies are the perfect autumn treat, combining rich pumpkin flavors with a buttery, flaky crust. These adorable mini pies are not only simple to make but also ideal for cozy gatherings and holiday celebrations. With aromatic spices and a creamy filling, each bite delivers pure bliss that will leave your guests asking for more. Enjoy them warm or chilled; they’re guaranteed to be a hit!
Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 2/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 large eggs
- 1/2 cup heavy cream
- 1 pre-made pie crust
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
- In a bowl, whisk together pumpkin puree, sugar, spices, eggs, and heavy cream until smooth.
- Roll out pie crust on a floured surface and cut circles slightly larger than muffin cups.
- Press dough circles into the muffin tin and fill with pumpkin mixture until three-quarters full.
- Bake for 25-30 minutes or until set in the center. Cool in the tin for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 159
- Sugar: 10g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 63mg
