why make this recipe
Single-Serve Mini Pumpkin Pies are a delightful treat that captures the essence of fall in a bite-sized form. Perfect for gatherings, these little pies are easy to make and serve. They offer all the rich, spiced flavors of traditional pumpkin pie but promise convenience and portion control. Everyone can enjoy their own little pie, making them ideal for parties, holidays, or any cozy day at home.
how to make Single-Serve Mini Pumpkin Pies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sweetened condensed milk
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 pre-made pie crust
- Whipped cream (for serving)
Directions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, egg, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Roll out the pie crust and cut it into small circles that will fit in a muffin tin.
- Press the pie crust circles into the muffin tin.
- Fill each crust with the pumpkin mixture until just full.
- Bake for about 20-25 minutes or until the filling is set.
- Allow to cool slightly before serving.
- Top with whipped cream if desired.
how to serve Single-Serve Mini Pumpkin Pies
To serve Single-Serve Mini Pumpkin Pies, simply place them on a serving platter. You can add a dollop of whipped cream on top of each pie for extra sweetness and a nice presentation. They are perfect for enjoying warm or at room temperature.
how to store Single-Serve Mini Pumpkin Pies
If you have leftovers, you can store your Mini Pumpkin Pies in an airtight container. Keep them in the refrigerator for up to 3 days. To enjoy them later, you can serve them cold or reheat them in the oven for a few minutes.
tips to make Single-Serve Mini Pumpkin Pies
- Ensure the pumpkin mixture is well mixed for a smooth filling.
- Use a biscuit cutter or a glass to cut the pie crust into perfect circles.
- For added flavor, consider adding a pinch of cloves or allspice to the pumpkin mixture.
- Don’t overfill the crusts to prevent spilling over while baking.
variation
You can easily modify this recipe by using a graham cracker crust instead of a traditional pie crust. This adds a different texture and flavor to your mini pies. You can also experiment by adding chocolate chips or nuts into the pumpkin filling for extra deliciousness.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Just make sure it is cooked and blended until smooth.
Can I freeze these mini pumpkin pies?
Yes, you can freeze them. Allow them to cool completely, then wrap in plastic wrap and place them in an airtight container before freezing. Thaw in the refrigerator before serving.
How long do these mini pumpkin pies take to bake?
They typically take about 20-25 minutes to bake. Keep an eye on them to ensure they don’t overcook.
Single-Serve Mini Pumpkin Pies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, egg, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Roll out the pie crust and cut it into small circles that will fit in a muffin tin.
- Press the pie crust circles into the muffin tin.
- Fill each crust with the pumpkin mixture until just full.
- Bake for about 20-25 minutes or until the filling is set.
- Allow to cool slightly before serving.
- Top with whipped cream if desired.