Looking for a deliciously festive dessert to brighten your autumn gatherings? These mini pumpkin pies are the perfect solution! With their creamy pumpkin filling nestled in a flaky crust and topped with whipped cream, they capture the essence of the season in every bite. Easy to prepare and delightful to serve, these treats will have everyone asking for seconds. Let’s dive into this simple recipe that will surely become a fall favorite.
Ingredients
– 1 cup pumpkin puree
– 1/2 cup evaporated milk
– 1/4 cup sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon ginger
– 1/4 teaspoon salt
– 1 pre-made pie crust (or homemade)
– Whipped cream for topping
Servings and Cooking Time
This recipe makes 12 mini pumpkin pies. Preparation time is about 20 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each mini pumpkin pie (serving size: 1 pie) contains approximately:
– Calories: 150
– Protein: 2g
– Fat: 5g
– Carbohydrates: 25g
– Fiber: 1g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C).
2. Roll out the pie crust and cut into circles to fit a muffin tin.
3. Press the dough circles into the muffin tin, forming mini crusts.
4. In a bowl, mix the pumpkin puree, evaporated milk, sugar, spices, and salt until smooth.
5. Pour the filling into each mini crust, filling them about 3/4 full.
6. Bake in the preheated oven for 25 minutes, or until the filling is set.
7. Remove from the oven and let cool in the tin for 10 minutes.
8. Carefully remove the pies and let them cool completely on a wire rack.
9. Top each pie with a dollop of whipped cream before serving.
10. Enjoy your delightful mini pumpkin pies with friends and family!
Alternative Ingredients
You can substitute the evaporated milk with coconut milk for a dairy-free option. Use a gluten-free pie crust if needed. Additionally, pumpkin pie spice can replace individual spices for a more convenient option.
Serving and Pairings
These mini pumpkin pies pair wonderfully with a scoop of vanilla ice cream or a warm cup of spiced cider. They also make a great addition to a holiday dessert table alongside pecan pie or apple crisp.
Storage and Reheating
Store the mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven at 350°F for about 10 minutes. For longer storage, you can freeze the pies for up to 2 months; just make sure to wrap them well.
Cooking Mistakes
- Overfilling the crust can cause spills; fill to 3/4 full.
- Not pre-baking the crust may result in a soggy bottom.
- Using fresh pumpkin without proper cooking can affect texture.
- Skipping the cooling step can make the filling too runny.
- Not letting the pies cool completely before serving can affect presentation.
Helpful Tips
- Use canned pumpkin puree for convenience.
- Chill the pie crust before rolling for easier handling.
- Experiment with toppings like caramel sauce or nuts.
- For a spicier kick, add a pinch of cayenne pepper.
FAQs
Can I make mini pumpkin pies ahead of time?
Yes, you can prepare mini pumpkin pies a day in advance. Just store them in the refrigerator and add whipped cream before serving for freshness.
What can I use instead of pumpkin puree?
If you don’t have pumpkin puree, you can use butternut squash puree or sweet potato puree as alternatives.
How do I know when the mini pies are done?
The pies are done when the filling is set and a toothpick inserted in the center comes out clean.
Can I freeze mini pumpkin pies?
Absolutely! Freeze them wrapped tightly in plastic wrap and foil for up to 2 months for best quality.
What’s the best way to serve mini pumpkin pies?
Serve them chilled or at room temperature, topped with fresh whipped cream or a sprinkle of cinnamon for an extra touch.
Conclusion
These mini pumpkin pies are not only adorable but also packed with flavor, making them the ideal dessert for any fall occasion. With their simple preparation and delightful taste, they are sure to become a staple in your seasonal baking repertoire. Treat your loved ones to these charming pies, and enjoy the warmth of autumn together!
Mini Pumpkin Pies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup evaporated milk
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 pre-made pie crust
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust and cut into circles to fit a muffin tin.
- Press the dough circles into the muffin tin, forming mini crusts.
- In a bowl, mix the pumpkin puree, evaporated milk, sugar, spices, and salt until smooth.
- Pour the filling into each mini crust, filling them about 3/4 full.
- Bake in the preheated oven for 25 minutes, or until the filling is set.
- Remove from the oven and let cool in the tin for 10 minutes.
- Carefully remove the pies and let them cool completely on a wire rack.
- Top each pie with a dollop of whipped cream before serving.
- Enjoy your delightful mini pumpkin pies!
