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To make mini pumpkin pies, you need these simple items: - 1 cup canned pumpkin puree - 1/2 cup evaporated milk - 1/3 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon pumpkin pie spice - 1/2 teaspoon vanilla extract - 1/4 teaspoon salt - 1 package of pre-made pie crusts (typically contains 2 crusts) These ingredients come together to create a rich and creamy filling. The canned pumpkin makes it easy to get that perfect texture. For a special touch, consider these garnishes: - Whipped cream (for serving) - Ground cinnamon (for garnish) Both add sweetness and a nice look to your mini pies. A dollop of whipped cream makes them feel fancy! If you need alternatives, here are some ideas: - Instead of evaporated milk, use heavy cream for a richer taste. - Brown sugar can be swapped for white sugar if needed. - If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, and ginger. These substitutes help you adapt the recipe based on what you have at home. {{ingredient_image_2}} First, you need to preheat your oven to 425°F (220°C). This step is key for baking. While the oven warms, take your pie crust from the package. Place it on a lightly floured surface. Roll it out to make it even. Use a round cookie cutter or a cup to cut out circles. Each circle should be about 4 inches wide. Next, take a muffin tin and place each pie crust circle into it. Gently press down to shape them. Use a fork to poke small holes in each crust. This helps keep the crust flat while baking. In a large mixing bowl, add the canned pumpkin puree. Then, pour in the evaporated milk and add both sugars. Crack in one large egg. Next, sprinkle in the pumpkin pie spice, vanilla extract, and salt. Whisk all these ingredients together. Mix until the filling is smooth and well combined. The color should be a lovely orange hue. This will be the heart of your mini pies. Now it's time to pour the pumpkin filling into your pie crusts. Fill each one about three-quarters full. This gives the pie room to expand while baking. Place the muffin tin in your preheated oven. Bake for 15-20 minutes. You’ll know they are done when a toothpick comes out clean from the center. Once baked, remove the tin from the oven. Let the mini pies cool for about 10 minutes inside the tin. This helps them set. After cooling, gently take them out of the tin. Now, they are ready to serve. Enjoy them warm or at room temperature! To make great mini pumpkin pies, follow these steps: - Use fresh ingredients: Canned pumpkin is easy, but fresh pumpkin gives better flavor. - Chill your crust: A cold crust helps it hold its shape when baking. - Don’t overfill: Fill each crust three-quarters full. This prevents spilling over during baking. - Check for doneness: Insert a toothpick in the center. It should come out clean when done. Proper storage keeps your pies fresh. Here’s how: - Refrigerate: Store leftovers in an airtight container in the fridge for up to four days. - Freeze: You can freeze these pies for up to three months. Wrap them well in plastic wrap. - Reheat: For best results, reheat in the oven at 350°F (175°C) for about 10 minutes. This keeps the crust crispy. Avoid these errors for perfect pies: - Skipping the pricking step: Always prick the crust to prevent bubbling. - Not whisking enough: Make sure your filling is smooth. Lumps can ruin the texture. - Ignoring cooling time: Let the pies cool before serving. This helps set the filling. These tips will help you make mini pumpkin pies that are both delightful and delicious. Enjoy your baking! Pro Tips Chill the Dough: Refrigerate the pie crust for about 30 minutes before rolling it out. This helps to keep the crust flaky and prevents it from shrinking while baking. Use Fresh Pumpkin Spice: For a more intense flavor, consider making your own pumpkin pie spice using equal parts ground cinnamon, nutmeg, and ginger, along with a pinch of allspice. Check for Doneness: Instead of just relying on the time, check if the filling is set by inserting a toothpick. If it comes out clean, the pies are ready! Presentation Matters: For a festive touch, serve your mini pumpkin pies with whipped cream in a piping bag and sprinkle some cinnamon or nutmeg on top for an attractive finish. {{image_4}} Crustless mini pumpkin pies are a great choice for those who want a lighter treat. You can skip the crust by using a muffin tin. Just grease the cups well. Pour the filling directly into the cups. Bake as usual. These pies will have a smooth and creamy texture. They are also gluten-free, making them perfect for guests with dietary needs. To make vegan mini pumpkin pies, swap out the egg and evaporated milk. Use a flax egg instead. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. For the milk, choose almond or coconut milk. The flavors will still be rich and delicious. You won’t miss the dairy! Get creative with your mini pumpkin pies! You can add different spices for extra depth. Try a pinch of nutmeg or ginger. For a chocolate twist, fold in some mini chocolate chips. You can also mix in chopped nuts for crunch. If you like a sweeter pie, add more brown sugar or maple syrup. Each variation brings a new taste to enjoy. After baking, let your mini pumpkin pies cool. Once cooled, place them in an airtight container. This keeps them fresh for a longer time. Store them in the refrigerator. They will stay good for about 3 to 4 days. If you want to enjoy them later, refrigeration is key. Cover each pie with plastic wrap if you don’t have a container. You can freeze mini pumpkin pies for later. First, let them cool completely. Place each pie in a single layer in a freezer-safe bag. Squeeze out the air before sealing. Alternatively, use a container with a tight lid. They can last up to 2 months in the freezer. When you're ready to eat, thaw them overnight in the fridge. In the fridge, mini pumpkin pies last for 3 to 4 days. If you freeze them, they stay good for about 2 months. Always check for signs of spoilage. Look for changes in color or smell. Enjoy these sweet treats fresh for the best taste! Yes, you can use fresh pumpkin. First, you need to cook and puree it. Cut the pumpkin and remove the seeds. Bake it until soft, then scoop out the flesh. Blend the flesh until smooth. This will give a fresh taste but may require extra work. Canned pumpkin is convenient and consistent, which saves time. To reheat mini pumpkin pies, preheat your oven to 350°F (175°C). Place the pies on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes. You can also use a microwave. Heat them on a plate for 20-30 seconds, checking often. This keeps them warm without drying out. Yes, you can make mini pumpkin pies ahead of time. Bake them and let them cool completely. Store them in an airtight container in the fridge for up to three days. You can also freeze them for longer storage. Just wrap them tightly in plastic wrap, then foil. Thaw in the fridge before serving. We covered how to make delicious mini pumpkin pies from start to finish. You learned about key ingredients, step-by-step baking instructions, and tips for perfect results. Remember to explore variations like crustless or vegan options to suit your taste. With proper storage, your pies can last longer and remain tasty. Use the FAQs to clear up any doubts. Enjoy baking these treats and share them with friends and family! You’ll impress everyone with your skills.

Mini Pumpkin Pies

Delicious mini pumpkin pies perfect for fall celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 2 evaporated milk
  • 1 3 brown sugar, packed
  • 1 4 granulated sugar
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • 1 2 vanilla extract
  • 1 4 salt
  • 1 package pre-made pie crusts
  • 1 serving whipped cream
  • 1 serving ground cinnamon

Instructions
 

  • Preheat your oven to 425°F (220°C) to prepare for baking.
  • On a lightly floured surface, roll out the pie crust to a uniform thickness. Use a round cookie cutter or a cup (approximately 4 inches in diameter) to cut out small circles from the dough.
  • Carefully place each pie crust circle into the cups of a muffin tin, gently pressing down to form small pie shells. Use a fork to prick the bottoms of each crust to prevent any bubbling while baking.
  • In a large mixing bowl, add the pumpkin puree, evaporated milk, packed brown sugar, granulated sugar, egg, pumpkin pie spice, vanilla extract, and salt. Whisk everything together until the mixture is smooth and well combined.
  • Pour the pumpkin filling into each pie crust, filling them about three-quarters full to allow space for expansion during baking.
  • Bake the mini pumpkin pies in the preheated oven for 15-20 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
  • Once baked, remove the muffin tin from the oven and allow the mini pies to cool in the tin for about 10 minutes. Then, gently remove them from the muffin tin to prevent breaking.
  • Serve the mini pumpkin pies warm or at room temperature, topped with a generous dollop of whipped cream and a light sprinkle of ground cinnamon for an added touch of flavor.

Notes

Serve warm or at room temperature with whipped cream.
Keyword dessert, mini, pies, pumpkin