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These mini pumpkin pies bring the cozy warmth of fall straight to your table in perfectly portioned treats. They are light enough to enjoy after a heavy meal yet rich with the classic pumpkin spice flavor that makes autumn so special. Whether you are preparing for a festive gathering or craving a nostalgic homemade dessert, these little pies hit the spot every time.
I first baked these on a chilly October afternoon, and since then they have become my go to dessert for any fall celebration where everyone asks for seconds
Ingredients
- One cup pumpkin puree: pure pumpkin keeps the sweetness and spice in your control unlike pre sweetened fillings
- Two teaspoons ground cinnamon: this classic spice brings warmth and depth fresh cinnamon powder works best
- Two nine inch pie crusts: choose good quality or homemade dough for a flaky buttery base
- One teaspoon vanilla extract: adds a lovely layer of sweetness and fragrance
- Three quarters cup evaporated milk: makes the filling creamy without too much richness
- One large egg: helps bind the filling and gives it that custard like texture
- Quarter teaspoon salt: balances the sweetness and enhances all the flavors
- Nonstick cooking spray: ensures effortless removal of pies from the pan
Instructions
- Sauté the Aromatics:
- Preheat the oven to 400 degrees Fahrenheit and prepare your muffin pan by spraying it lightly with nonstick spray. This step ensures your mini pies come out clean and whole.
- Roll and Cut the Crust:
- On a lightly floured surface, roll your pie crusts to about one eighth of an inch thick. Use a three and a half inch round cookie cutter to cut out exactly eighteen circles. Place each circle carefully into the muffin pan, pressing the dough along the sides to create little pie shells.
- Chill the Crusts:
- Refrigerate the dough lined muffin pan while you prepare the filling to keep the dough firm and prevent shrinking during baking.
- Mix the Filling:
- In a large bowl, combine the pumpkin puree, cinnamon, egg, evaporated milk, salt, brown sugar, and vanilla extract. Stir gently just until everything is smoothly blended. Overmixing can cause cracks so go slow and steady.
- Fill and Bake:
- Remove the crusts from the fridge and spoon the pumpkin filling evenly into each pie shell. Bake in the preheated oven for sixteen to twenty minutes, watching for the crust to turn golden and the filling to set.
- Cool and Chill:
- After baking, allow the pies to cool for an hour at room temperature. Then wrap the pan tightly in plastic wrap and refrigerate for at least three hours. This chilling step firms up the filling for clean slices and richer flavor.
- Serve with Your Favorite Toppings:
- Once chilled, gently pop the mini pies out of the pan. They pair beautifully with whipped cream, a dusting of cinnamon, or a drizzle of caramel sauce.
My favorite part of this recipe has to be the perfectly creamy filling that sets just right without cracking. One year I made these for a family gathering, and watching my niece proudly carry her plate of mini pumpkin pies around to share made me realize how food really brings everyone closer. These tiny pies hold big memories.
Storage Tips
Store any leftover mini pumpkin pies in an airtight container in the refrigerator for up to four days. They taste best chilled or at room temperature but avoid keeping them out too long to maintain freshness. You can also freeze them by wrapping individually in plastic wrap and placing in a freezer bag for up to two months. Thaw overnight in the fridge before serving.
Ingredient Substitutions
If you cannot find evaporated milk use an equal amount of whole milk or half and half for a richer texture. For a dairy free alternative try canned coconut milk but expect a slight change in flavor. The pie crusts can be homemade or store bought based on your preference; whole wheat crusts add a nice nutty note but be sure they are sturdy enough to hold the filling.
Serving Suggestions
These mini pumpkin pies shine as a festive addition to holiday plates but also make a sweet snack any time of day. Serve with whipped cream and a sprinkle of cinnamon or maple syrup drizzle for extra indulgence. Pair with hot apple cider or spiced tea to complete that cozy fall vibe.
Enjoy these mini pumpkin pies warm or chilled with a dollop of whipped cream. They are perfect for gatherings and make delightful leftovers.
Common Questions About Recipes
- → What type of pumpkin is best for these pies?
Use pure pumpkin puree rather than pumpkin pie filling to control sweetness and spice levels.
- → Can I prepare the crust ahead of time?
Yes, pre-baking the crust lightly before filling ensures a crispier base and prevents sogginess.
- → How long should the pies chill before serving?
Chill for at least 3 hours to let the filling set and make slicing easier.
- → What spices can enhance the flavor?
Adding a pinch of nutmeg, cloves, or ginger complements the cinnamon for a richer fall profile.
- → Can these mini pies be made in advance?
Yes, they can be refrigerated a day ahead and brought to room temperature before serving.