why make this recipe
Mini Pumpkin Pies are the perfect dessert for any fall gathering or holiday celebration. They bring the comforting flavors of pumpkin spice in a cute, bite-sized form. Whether you’re serving them at a family dinner or a cozy get-together with friends, these mini treats will delight everyone. They are also simple to make and can be easily customized to fit your taste!
how to make Mini Pumpkin Pies
Ingredients:
- 3 sheets pie crust
- 2 tbsp melted unsalted butter (butter wash for the leaves)
- 1/2 cup pumpkin purée
- 1/3 cup brown sugar
- 1/2 cup heavy cream
- 1 egg
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Pinch of salt
Directions:
- Preheat your oven to 400°F and let your pie crust thaw.
- Prep your pumpkin pie filling by mixing together pumpkin purée, egg, brown sugar, heavy cream, pumpkin spice, vanilla extract, and a pinch of salt. Blend until smooth and creamy, then set it aside.
- Once the pie crust is thawed, use a biscuit cutter to cut out circular shapes. With the leftover dough, use a leaf-shaped cookie cutter to create adorable fall leaf decorations.
- Lightly spray a muffin pan with non-stick spray and gently place the circular pie crusts into the holes. Fill each with the pumpkin pie filling, being careful not to overfill as the filling will expand while baking.
- Bake the mini pumpkin pies at 400°F for 20 minutes. Meanwhile, bake the fall leaf pie crust decorations at 450°F for 6-8 minutes until golden and crisp.
- Garnish with fall leaves pie crust, whipped cream, or any sugar icing of your choice!
how to serve Mini Pumpkin Pies
Serve these Mini Pumpkin Pies warm or at room temperature. They look lovely on a platter and make a fun addition to any dessert table. You can add a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.
how to store Mini Pumpkin Pies
Store the Mini Pumpkin Pies in an airtight container in the refrigerator. They can last for up to 3 days. If you plan to make them ahead of time, consider storing the filling and crust separately to keep them fresh until you’re ready to bake.
tips to make Mini Pumpkin Pies
- Make sure to let your pie crust thaw completely for easy handling.
- For a richer flavor, you can use homemade pumpkin purée.
- Experiment with different spices according to your taste; adding a bit of nutmeg or ginger can make your pies unique.
variation
You can customize the filling by adding chocolate chips or nuts for added texture. If you prefer, try using different types of pie crusts, like graham cracker or ginger snap, for a twist on flavor.
FAQs
Q: Can I use store-bought pumpkin purée?
A: Yes, store-bought pumpkin purée works perfectly for this recipe and saves time!
Q: How long do these mini pies take to bake?
A: Mini Pumpkin Pies take about 20 minutes to bake at 400°F.
Q: Can I freeze these pies?
A: Yes, you can freeze the unbaked mini pies. Just wrap them tightly and store them in the freezer for up to 2 months.
Mini Pumpkin Pies
Ingredients
Method
- Preheat your oven to 400°F and let your pie crust thaw.
- Mix together pumpkin purée, egg, brown sugar, heavy cream, pumpkin spice, vanilla extract, and a pinch of salt until smooth.
- Use a biscuit cutter to cut out circular shapes from the thawed pie crust. Use leftover dough to create fall leaf decorations with a leaf-shaped cookie cutter.
- Lightly spray a muffin pan with non-stick spray and place the circular pie crusts into the holes.
- Fill each crust with the pumpkin pie filling, being careful not to overfill.
- Bake the mini pumpkin pies at 400°F for 20 minutes, and bake the fall leaf decorations at 450°F for 6-8 minutes until golden.
- Serve warm or at room temperature, garnished with fall leaves pie crust, whipped cream, or sugar icing.