Pumpkin

Mini Pumpkin Pies offer all the warm, seasonal flavours of a classic pumpkin pie in perfectly portioned individual servings. These charming desserts feature a smooth, spiced pumpkin filling nestled in tender pastry shells, making them ideal for gatherings, holidays, or anytime you crave a comforting sweet treat.

Why You’ll Love This Recipe

These miniature pies are easy to prepare, versatile, and crowd-pleasing. Their size makes them convenient for parties or dessert tables, eliminating the need for slicing or serving utensils. The filling is rich and velvety, infused with classic spices, while the crust provides a satisfying contrast in texture. They bake quickly and present beautifully, making them both practical and delightful.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• pie crust dough (store-bought or homemade)

• pumpkin purée

• evaporated milk

• granulated sugar

• brown sugar

• eggs

• cinnamon

• nutmeg

• ginger

• cloves

• vanilla extract

• salt

Directions

1. Preheat the oven to 200°C (400°F). Lightly grease a muffin tin.

2. Roll out the pie crust dough and cut circles large enough to fit each muffin cup. Press the dough gently into the cups.

3. In a mixing bowl, combine pumpkin purée, evaporated milk, sugars, eggs, spices, vanilla, and salt. Whisk until smooth.

4. Pour the pumpkin mixture into the prepared crusts, filling each about three-quarters full.

5. Bake for 20–25 minutes, or until the filling is set and the crust is golden.

6. Allow the pies to cool in the tin before removing. Serve plain or with whipped cream.

Servings and Timing

• Servings: 12 mini pies

• Prep Time: 15 minutes

• Cook Time: 20–25 minutes

• Total Time: 35–40 minutes

Variations

• Use chocolate graham crusts for a deeper flavour.

• Replace evaporated milk with heavy cream for extra richness.

• Add a small swirl of cream cheese mixture for a marbled effect.

• Top with candied pecans for crunch.

• Use maple syrup in place of some sugar for added warmth.

Storage/Reheating

Store the mini pies in an airtight container in the refrigerator for up to 4 days. They may also be frozen for up to 2 months. Reheat gently in a low oven until warmed, or enjoy chilled.

FAQs

Can I use pumpkin pie spice instead of individual spices?

Yes. Use 1 to 1½ teaspoons to replace the spice blend.

Can I make these without a muffin tin?

You may use mini tart pans or silicone molds as alternatives.

How do I prevent the crust from shrinking?

Chill the dough in the cups for several minutes before baking.

Can I use sweetened condensed milk?

No, it will make the filling overly sweet; evaporated milk is preferred.

Can I make the filling ahead of time?

Yes, refrigerate it for up to 24 hours before baking.

How do I know the pies are fully baked?

The centres should gently spring back and no longer appear wet.

Can I use fresh pumpkin purée?

Yes, but ensure it is well-strained to avoid excess moisture.

Why did my crust burn?

Reduce the oven temperature or cover edges with foil strips.

Can I use puff pastry?

It works, but the texture will be lighter and more delicate.

Can I serve them warm?

Yes, warm mini pumpkin pies are particularly enjoyable with whipped cream.

Conclusion

Mini Pumpkin Pies deliver comforting seasonal flavours in an attractive, individual format. Simple to prepare, beautifully spiced, and adaptable, they suit both casual gatherings and special occasions. Their smooth filling and tender crust make them a dependable favourite for any dessert table.

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