Mini Pumpkin Pies are the perfect bite-sized fall dessert, featuring creamy pumpkin filling, flaky crust, and warm spices. These delightful treats capture the essence of autumn and are perfect for any gathering, from Thanksgiving dinners to casual get-togethers. With their individual servings, they make it easy for everyone to enjoy a slice of pumpkin goodness without the fuss of a full pie. Let’s dive into how to make these sweet sensations!
Why You’ll Love This Mini Pumpkin Pies
There are countless reasons to adore mini pumpkin pies. First, they are incredibly easy to prepare, making them ideal for busy hosts. Second, their bite-sized nature allows for guilt-free indulgence, perfect for those who want just a taste of something sweet. Third, they are versatile; you can easily customize them as gluten-free mini pumpkin pies or even explore vegan mini pumpkin pie options for those with dietary restrictions. Additionally, they can be made ahead of time, saving you stress on the day of your event. Lastly, they are visually appealing, making them a perfect centerpiece for your dessert table. These traits make them the best mini pumpkin pies for Thanksgiving!
Ingredients for Mini Pumpkin Pies
Gather these items:
- 12 mini pie crusts
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs
- 3/4 cup evaporated milk
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream for topping (optional)
How to Make Mini Pumpkin Pies Step-by-Step
- Step 1: Preheat oven to 350°F (175°C).
- Step 2: Roll out pie dough and cut into 3.5 to 4-inch circles. Press into muffin tin cavities.
- Step 3: In a bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, pumpkin pie spice, vanilla, and salt until smooth.
- Step 4: Fill each pie crust nearly to the top with the pumpkin mixture.
- Step 5: Bake for 20–25 minutes, until filling is set and toothpick comes out clean.
- Step 6: Cool completely in the muffin tin before removing.
- Step 7: Serve with whipped cream or a dusting of cinnamon if desired.
Pro Tips for the Perfect Mini Pumpkin Pies
Keep these in mind:
- Use fresh pumpkin puree for a richer flavor.
- Ensure the crust is chilled before baking to prevent shrinking.
- For a spicier kick, add a pinch of cayenne to the filling.
- Consider using mini pumpkin cheesecake pies as an alternative flavor.
Best Ways to Serve Mini Pumpkin Pies
These bite-sized pumpkin desserts are best served with a dollop of whipped cream on top. You can also dust them lightly with cinnamon or nutmeg for added flavor. For events like birthdays or parties, consider making pumpkin pie bites for parties by pairing them with coffee or hot chocolate for a cozy touch. These individual pumpkin pie servings are sure to impress your guests!
How to Store and Reheat Mini Pumpkin Pies
To keep your mini pumpkin pies fresh, store them in an airtight container in the refrigerator. They can last up to 4 days. For reheating, simply place them in the oven at 350°F (175°C) for about 10 minutes until warmed through. This makes them perfect for meal prep around the holidays!
Frequently Asked Questions About Mini Pumpkin Pies
What’s the secret to perfect Mini Pumpkin Pies?
The secret lies in the balance of spices and the quality of ingredients. Using fresh pumpkin puree and ensuring your spices are fresh will enhance the flavor significantly. Don’t forget to let them cool completely before serving to help them set properly!
Can I make Mini Pumpkin Pies ahead of time?
Absolutely! These small pumpkin tarts can be prepared a day or two in advance. Just store them in the fridge and let them come to room temperature before serving, or warm them slightly for a cozy experience.
How do I avoid common mistakes with Mini Pumpkin Pies?
To avoid soggy bottoms, ensure your crust is fully baked before adding the filling. Also, avoid overfilling the crusts, as this can cause the pies to spill over during baking.
Variations of Mini Pumpkin Pies You Can Try
If you’re looking to switch things up, consider making no-bake mini pumpkin pies for a quicker option. You can also try mini pumpkin pies in muffin tins using different flavored crusts, such as graham cracker or ginger snap, to add a unique twist. For a healthier version, experiment with gluten-free mini pumpkin pies by using almond or coconut flour for the crust.
For more delicious recipes, check out our latest recipes or try making sweet potato biscuits for your next gathering. If you want to explore more pumpkin-themed treats, consider our pumpkin patch dirt cups for a fun dessert option!
Print
Delicious Mini Pumpkin Pies for Fall Gatherings
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Mini pumpkin pies are the perfect bite-sized fall dessert, featuring creamy pumpkin filling, flaky crust, and warm spices.
Ingredients
- 12 mini pie crusts
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs
- 3/4 cup evaporated milk
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream for topping (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Roll out pie dough and cut into 3.5 to 4-inch circles. Press into muffin tin cavities.
- In a bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, pumpkin pie spice, vanilla, and salt until smooth.
- Fill each pie crust nearly to the top with the pumpkin mixture.
- Bake for 20–25 minutes, until filling is set and toothpick comes out clean.
- Cool completely in the muffin tin before removing.
- Serve with whipped cream or a dusting of cinnamon if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 135
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Mini Pumpkin Pies
