Mini Pumpkin Pies

Why Make This Recipe

Mini Pumpkin Pies are a delightful treat, perfect for any occasion, especially during the fall season. They are easy to make and are great for sharing. With their warm spices and creamy filling, these little pies bring comfort and joy to family gatherings, parties, or just a cozy night at home. Plus, their small size makes them an ideal grab-and-go dessert!

How to Make Mini Pumpkin Pies

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp salt
• 1 pre-made pie crust
• Whipped cream for topping
• Additional cinnamon for sprinkling

Directions

1. Preheat the oven to 350°F (175°C).
2. Roll out the pie crust and cut out circles to fit in a muffin tin.
3. In a bowl, mix together the pumpkin puree, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
4. Pour the pumpkin mixture into the muffin tin lined with pie crusts, filling each cup about 2/3 full.
5. Bake for 25-30 minutes or until the filling is set.
6. Allow to cool slightly, then top with whipped cream and a sprinkle of cinnamon before serving.

How to Serve Mini Pumpkin Pies

Serve Mini Pumpkin Pies warm or at room temperature. They look great on a platter and can be topped with a dollop of whipped cream and a sprinkle of cinnamon. These pies can be a nice finishing touch to a meal or a sweet snack during the day.

How to Store Mini Pumpkin Pies

To store Mini Pumpkin Pies, keep them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze them for up to a month. Leave off the whipped cream and add it just before serving for the best taste and texture.

Tips to Make Mini Pumpkin Pies

• Make sure not to overfill the crust, as the filling will puff up while baking.
• Use pre-made pie crusts for a quicker preparation, but feel free to make your own if you have time.
• Customize the spices according to your taste; you can add more or less depending on how spicy you like your pies.

Variation

You can add chocolate chips or nuts to the filling for a twist on the classic flavor. Another option is to use graham cracker crust instead of pie crust for a different texture.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before using it in the recipe.

Can I make these ahead of time?

Absolutely! You can make Mini Pumpkin Pies a day in advance. Just store them in the fridge until you are ready to serve.

What can I use instead of heavy cream?

You can substitute heavy cream with full-fat coconut milk or a non-dairy cream alternative if you prefer a lighter option or have dietary restrictions.

Mini Pumpkin Pies

These delightful mini pumpkin pies are perfect for fall gatherings. With warm spices and a creamy filling, they are easy to make and ideal for sharing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Course: Dessert

Cuisine: American, Thanksgiving

Calories: 200

Ingredients Method Notes

Ingredients

  

For the filling

• 1 can 15 oz pumpkin puree
• 1 cup heavy cream Can substitute with coconut milk
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp salt

For the crust and topping

• 1 pre-made pie crust Use store-bought for quick preparation
• Whipped cream for topping Add just before serving
• Additional cinnamon for sprinkling

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. Roll out the pie crust and cut out circles to fit in a muffin tin.
3. In a bowl, mix together the pumpkin puree, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.

Baking

1. Pour the pumpkin mixture into the muffin tin lined with pie crusts, filling each cup about 2/3 full.
2. Bake for 25-30 minutes or until the filling is set.
3. Allow to cool slightly, then top with whipped cream and a sprinkle of cinnamon before serving.

Notes

Store in an airtight container in the refrigerator for 3-4 days. They can be frozen for up to a month, leave off the whipped cream until serving. Customize spices based on your preference.