Mini Pumpkin Pies – When autumn comes to mind what’s the dessert that immediately pops into your head? If it’s pie then you’re in for a treat! These Mini Pumpkin Pies are a twist on the classic filled to the brim with pumpkin goodness and wrapped in a buttery crust. Indulge in a world where pure pumpkin puree meets sweetened condensed milk intertwined with the comforting warmth of pumpkin spice. These mini pies truly pack a punch.
The first time I whipped up these delights was for an impromptu autumn get-together. The aroma of pumpkin and spices wafted through the house promising everyone a taste that would bring comfort and nostalgic memories with every bite. My husband’s eyes sparkled with nostalgia of our early dating days when we used to hunt for the best pumpkin pies around town. Enough even my picky little one devoured two of them in one go exclaiming excitedly “Mom these are even better than candy!” That moment made me realize that this recipe wasn’t just one recipe; it was definitely a keeper.
What makes this Mini Pumpkin Pies truly special?
These Mini Pumpkin Pies aren’t just your dessert; their compact size makes them perfect for gatherings where nobody wants to feel overwhelmed, by a full slice of pie. Not to mention these treats can be whipped up in, less than an hour making them a real-time saver for any baker with a packed schedule. If you’re feeling adventurous you have the freedom to experiment with toppings – whether it’s a dash of cinnamon or a generous dollop of vanilla ice cream. Indulge, in the combination of convenience and traditional autumn flavors.
What You Need To Make This Mini Pumpkin Pies Recipe?
Refrigerated Pie Dough: Using pie dough is a time-saving option, for this recipe making it easily accessible. However, if you’re in the mood to make your crust go ahead and do so. Just make sure it’s rolled out properly to fit the muffin tins.
Pure Pumpkin Puree: When choosing pumpkin puree opt for the pure pumpkin puree kind rather than pumpkin pie filling. The latter contains sugars and spices that can change the flavor of the pies.
Sweetened Condensed Milk: Sweetened condensed milk adds a creamy texture to the filling while also acting as a sweetener. No need to add sugar thanks to this ingredient!
Pumpkin Spice: Pumpkin spice is a blend that captures the essence of fall. Typically it combines cinnamon, nutmeg, ginger, cloves, and sometimes allspice. If you have these spices on hand you can even create your blend at home!
Cool Whip: Cool Whip offers convenience and a consistent texture, for topping your pies. However, if you prefer a natural taste, homemade whipped cream works well too. Consider adding a touch of vanilla extract or a sprinkle of cinnamon to enhance its flavor.
Salt: Although it may seem unusual to add salt to a dessert it actually plays a role! Adding salt to a dish brings out the flavors. Creates a balance, between sweetness and other tastes resulting in an enjoyable experience, with each bite.
Steps To Make Mini Pumpkin Pies:
Step 1: Start by preheating your oven to a nice and warm 400°F. While it’s heating up lightly coat your muffin tins with some cooking spray. This ensures that the pies easily come out!
Step 2: Now here’s a cool trick; unwrap that refrigerated pie dough. Take a canning ring or even the lid, from a jar and press it firmly onto the dough. Make sure to place the circles close to maximize the use of the dough.
Step 3: Gently place those pie dough circles into the compartments of the muffin tins.
Step 4: In a bowl combine the beautiful pumpkin puree, condensed milk, eggs, pumpkin spice, and salt. Give it a mix until it becomes smooth and heavenly. Pour this mixture into your pie crusts filling them to the top.
Step 5: Slide those muffin pans into your oven. Let them bake at that high temperature for approximately 10 minutes.
Step 6: Now comes patience; lower the oven temperature to 325°F. Let them continue baking for another 10 minutes.
Step 7: Here’s how you can check if they’re ready to take the stage; insert a toothpick, into the center of one pie. If it comes out clean without any batter they are good to go!
Step 8: Allow these delightful treats to cool for a while. Once they have reached a cool temperature top each one with a spoonful of Cool Whip or your preferred whipped cream option.
Tip:
To achieve a delicious crust gently brush the surfaces of your pie dough with a mixture of beaten egg and a tablespoon of water, before baking. This will give the pies a golden shine and enhance the richness of the crust thereby improving the taste and presentation of the dessert. This small action can have an impact providing your Mini Pumpkin Pies with a finish comparable to those, from a professional bakery!
Frequently Asked Questions:
Can I use homemade pie crust?
Sure you can definitely use a pie crust if you have a recipe that you love. Just make sure to roll it out so that it fits into the muffin tins.
Can I freeze these mini pies?
Absolutely! These mini pies freeze well. Just make sure they are completely cooled before storing them in an airtight container. When you’re ready to enjoy them simply let them thaw at room temperature.
What if I don’t have pumpkin spice?
No need to worry if you don’t have pumpkin spice on hand. You can easily create your blend using cinnamon, nutmeg, ginger and cloves. A common ratio is 2 parts cinnamon, 1 part nutmeg, 1 part ginger, and 1/2 part cloves.
Mini Pumpkin Pies
- Total Time: 50 minutes
- Yield: 14-16 mini pies 1x
Description
Presenting the Mini Pumpkin Pies; a fusion of autumn savors and contemporary culinary ideation. These pies beget a harmony of textures with a flaky and buttery crust complementing the pumpkin interior. Every bite is an explosion of fall flavors that will transport you to moments adorned in sweaters breathing in the air and marveling at the beauty of golden leaves gently cascading around you. These bite-sized indulgences are more than desserts – they create an adventure that grasps the essence of autumn nostalgia with a modern twist.
Ingredients
1 box refrigerated pie dough
1 15-ounce can pure pumpkin puree
1 14-ounce can sweetened condensed milk
2 large eggs
2 teaspoons pumpkin spice
1/2 teaspoon salt
1/2 cup Cool Whip (or homemade whipped cream)
Instructions
Preheat your oven to 400°F. Make sure to grease 12 muffin tins.
Take out the pie dough. Use a jar lid to cut out circles.
Carefully press the dough circles into each of the muffin tins.
In a bowl combine pumpkin puree, condensed milk, eggs, pumpkin spice and salt together.
Pour this mixture into the pie crusts filling them all the way to the top.
Place them in the preheated oven at 400°F for around 10 minutes. Then reduce the heat to 325°F. Bake for 10 minutes.
To check if they are done insert a toothpick into one of the pies—it should come out clean when you remove it.
Allow them to cool down and then add a dollop of Cool Whip or whipped cream on top.
Notes
Looking to make these Mini Pumpkin Pies gluten-free? No problem! Simply swap out the pie dough, with a store-bought gluten-free alternative or whip up your own using almond flour or a gluten-free flour blend. Just keep in mind that gluten-free dough can be more fragile so be sure to handle it with care. Follow the rest of the recipe as usual. Savor your gluten-free indulgence!
- Prep Time: 30 MINS
- Cook Time: 20 MINS
My name is Natasha and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!
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