Mini Pumpkin Pies
Are you ready to savor the flavors of fall? Mini pumpkin pies are the perfect way to enjoy the classic taste of pumpkin pie in a fun, bite-sized format. These adorable desserts are not only delicious but also easy to make, making them ideal for parties, family gatherings, or a cozy night in. With a flaky crust and spiced pumpkin filling, topped with a dollop of whipped cream, these mini pies will surely be a hit with everyone!
Ingredients
– 1 pie crust (store-bought or homemade)
– 1 cup pumpkin puree
– 1/2 cup heavy cream
– 1/3 cup brown sugar
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/4 teaspoon ginger
– 1/4 teaspoon salt
Servings and Cooking Time
This recipe makes about 12 mini pumpkin pies. Preparation time is approximately 20 minutes, with a cooking time of 25-30 minutes.
Nutritional Value
Each mini pumpkin pie (1 pie) contains approximately 180 calories, 8g fat, 24g carbohydrates, 2g protein, and 3g fiber. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Roll out the pie crust and cut it into small circles to fit a mini muffin tin.
3. Press the dough circles into the muffin tin, forming small cups.
4. In a mixing bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, and vanilla extract.
5. Add cinnamon, nutmeg, ginger, and salt to the mixture and blend well.
6. Pour the pumpkin mixture into each pie crust, filling them about 3/4 full.
7. Bake in the preheated oven for 25-30 minutes, or until the filling is set.
8. Remove from the oven and let cool completely in the tin.
9. Carefully remove the mini pies and place them on a serving platter.
10. Top each pie with a dollop of whipped cream before serving.
Alternative Ingredients
You can substitute pumpkin puree with sweet potato puree for a different flavor. If you prefer a lighter version, use evaporated milk instead of heavy cream. For a gluten-free option, try using almond or coconut flour for the crust.
Serving and Pairings
Mini pumpkin pies pair wonderfully with a warm cup of spiced chai or apple cider. They can also be served alongside a cheese platter for a delightful contrast of flavors.
Storage and Reheating
Store mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes.
Cooking Mistakes
- Overfilling the crusts can lead to spills, so fill only 3/4 full.
- Not pre-baking the crust may result in a soggy bottom.
- Using cold ingredients can affect the texture; ensure they are at room temperature.
- Skipping the spices can dull the flavor.
- Baking at an incorrect temperature can lead to uneven cooking.
Helpful Tips
- Use a cookie cutter for perfectly shaped crusts.
- Chill the dough before rolling for easier handling.
- Experiment with toppings like caramel or chocolate drizzle.
- Let the pies cool completely before storing.
- Serve with a sprinkle of cinnamon for extra flair.
FAQs
Can I make mini pumpkin pies ahead of time?
Yes, mini pumpkin pies can be made a day in advance. Store them in the refrigerator and add whipped cream just before serving for the best texture.
What can I substitute for eggs in the recipe?
You can use flaxseed meal or applesauce as an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water or use 1/4 cup of applesauce.
How do I know when my pies are done baking?
The pies are done when the filling is set and a knife inserted in the center comes out clean. They should still have a slight jiggle but not be liquid.
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, make sure to cook and puree it until smooth. This will give your pies a wonderful, fresh flavor.
Is it possible to make these mini pies vegan?
Yes, you can make vegan mini pumpkin pies by using a vegan pie crust and substituting eggs with flaxseed meal or a commercial egg replacer. Use coconut cream instead of heavy cream for the filling.
Conclusion
Mini pumpkin pies are a delightful way to celebrate the flavors of fall in a convenient and cute format. Perfect for gatherings or an indulgent treat, these pies are sure to be a crowd-pleaser. Enjoy them fresh out of the oven or chilled, topped with your favorite whipped cream!
Mini Pumpkin Pies
Ingredients
- 1 pie crust store-bought or homemade
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Roll out the pie crust and cut it into small circles to fit a mini muffin tin.
- Press the dough circles into the muffin tin, forming small cups.
- In a mixing bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, and vanilla extract.
- Add cinnamon, nutmeg, ginger, and salt to the mixture and blend well.
- Pour the pumpkin mixture into each pie crust, filling them about 3/4 full.
- Bake in the preheated oven for 25-30 minutes, or until the filling is set.
- Remove from the oven and let cool completely in the tin.
- Carefully remove the mini pies and place them on a serving platter.
- Top each pie with a dollop of whipped cream before serving.
