Irresistible Mini Pumpkin Pies Recipe for Cozy Fall Days

The smell of Mini Pumpkin Pies wafting through the house is like a warm hug from your grandma. Imagine sinking your teeth into a flaky crust filled with creamy pumpkin goodness, topped with a dollop of whipped cream that’s just begging for your attention. warm up with loaded potato soup As the first bite melts in your mouth, you’ll find yourself transported to cozy autumn afternoons spent sipping cider and sharing laughter with loved ones. pairing with cheddar garlic herb soup.

I can still hear my mom’s laughter echoing in the kitchen as we prepared these delightful treats for Thanksgiving. The Mini Pumpkin Pies became the highlight of our holiday gatherings, and now it’s time for you to create those same warm memories in your home. Get ready for an explosion of flavor that will have everyone asking for seconds! For more inspiration, check out this Greek Turkey Meatballs recipe.

Sharing my first batch of Mini Pumpkin Pies with friends had them fighting over the last one—definitely a proud moment!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned or homemade pumpkin puree; both yield fantastic results, just ensure it’s pure pumpkin without additives.

• Sweetened Condensed Milk: This gives the filling its lush texture and sweet flavor; don’t skip this ingredient!

• Eggs: You’ll need two large eggs to bind everything together and create that perfect custard-like filling.

• Spices: A blend of cinnamon, nutmeg, and ginger adds warmth; fresh spices elevate the flavor profile significantly.

• Pie Crusts: You can use store-bought or homemade; either way, ensure they are fresh for optimum flakiness.

• Whipped Cream: For topping, nothing beats freshly whipped cream to balance the sweetness of the pies.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C). Grab those pie crusts and let them come to room temperature while you prepare the filling.

Create the Filling: In a mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, and spices. perfectly paired with sweet chili chicken Mix until smooth; you want a creamy consistency without lumps.

Fill the Crusts: Roll out your pie crusts and cut them into small circles. Gently press each circle into muffin tins. Fill each crust with about two-thirds full of the pumpkin mixture.

Bake to Perfection: Place in the preheated oven and bake for 20-25 minutes or until a toothpick inserted comes out clean. Your kitchen will smell like fall!

Cool Down Time!: Allow them to cool completely before removing from muffin tins. This step helps prevent breakage; you’ll want beautiful pies!

Add Whipped Cream!: Just before serving, top with freshly whipped cream. A sprinkle of cinnamon on top makes them Instagram-worthy!

Now you’re ready to serve these delightful Mini Pumpkin Pies! Enjoy every bite as they disappear faster than you can say “pumpkin spice.”

Perfecting the Cooking Process

Start by preheating your oven while preparing the dough and filling. This ensures everything bakes evenly, resulting in those perfectly golden-brown mini pumpkin pies.

Add Your Touch

Feel free to swap out spices, like using nutmeg instead of cinnamon, or add a dollop of whipped cream on top for extra indulgence. Customize them to reflect your taste.

Storing & Reheating

Store mini pumpkin pies in an airtight container in the fridge for up to three days. Reheat gently in the oven at 350°F until warmed through, keeping them fresh and delicious. try a flavorful Thai chicken curry.

I once made these mini pumpkin pies for Thanksgiving and watched them disappear faster than I could serve them! My family loved them so much; I ended up making a second batch just to keep everyone happy.

FAQ

Can I use fresh pumpkin instead of canned?

Using fresh pumpkin is great but requires more prep time and cooking.

How do I prevent my crust from getting soggy?

Blind bake the crust for a few minutes before adding the filling to help avoid sogginess.

What can I serve with mini pumpkin pies?

These pies pair wonderfully with whipped cream or a scoop of vanilla ice cream for added decadence.

Print

Mini Pumpkin Pies

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• Author: Doorecipes
• Total Time: 40 minutes
• Yield: Approximately 12 mini pies 1x

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Description

Mini Pumpkin Pies are the ultimate autumn treat, combining a flaky crust with a creamy pumpkin filling that bursts with seasonal flavors. Topped with freshly whipped cream and a sprinkle of cinnamon, these delightful bite-sized desserts are perfect for Thanksgiving gatherings or cozy nights in. With their charming presentation and rich taste, they’ll have everyone reaching for seconds!

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree (canned or fresh)
• 1 cup sweetened condensed milk
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 package (14 oz) pre-made pie crusts
• Whipped cream for topping

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, and ginger; mix until smooth.
3. Roll out pie crusts and cut into small circles; press into muffin tins.
4. Fill each crust two-thirds full with the pumpkin mixture.
5. Bake for 20-25 minutes until a toothpick comes out clean.
6. Let cool completely before removing from tins. Top with whipped cream before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini pie (45g)
• Calories: 150
• Sugar: 12g
• Sodium: 80mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: For an extra touch, try adding a dash of vanilla extract to the filling. Store leftovers in an airtight container in the fridge for up to three days.