Mini pumpkin pies are the ultimate fall dessert! With the perfect balance of creamy pumpkin filling and a buttery, flaky crust, these little pies pack all the flavors of the season into a bite-sized treat. Whether you’re celebrating Thanksgiving or simply indulging in autumn’s best, these mini pies are a must-try! Pair with a dollop of whipped cream for the ultimate fall experience.
Full Recipe:
Ingredients:
- 1 package of refrigerated pie crusts
- 1 can (15 oz) pumpkin puree
- 2/3 cup heavy cream
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream (for topping)
Directions:
- Preheat oven to 375°F (190°C). Roll out the pie crusts and use a round cutter to cut out circles to fit a mini muffin tin.
- Gently press the dough into the muffin tin cups, ensuring they cover the bottom and sides. Set aside.
- In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, egg, cinnamon, ginger, nutmeg, salt, and vanilla until smooth and well combined.
- Spoon the pumpkin mixture into each pie crust, filling almost to the top.
- Bake for 18-20 minutes, or until the filling is set and a toothpick inserted comes out clean.
- Let the mini pies cool completely before removing them from the muffin tin. Top with whipped cream and serve.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 160 | Servings: 12
Mini Pumpkin Pies: The Perfect Fall Treat
Mini pumpkin pies are a delicious and charming way to celebrate the flavors of fall. These bite-sized treats are not only adorable but also incredibly easy to make. With a creamy, spiced pumpkin filling nestled inside a flaky, buttery pie crust, these mini pies are the ideal dessert for any autumn occasion—whether it’s Thanksgiving, Halloween, or just a cozy fall afternoon.
History and Origin:
Pumpkin pie is a staple in American cuisine, especially during the fall and winter months. The dish has its origins in early American settlers, who adapted recipes from Native American pumpkins, sweet potatoes, and squash. These early pumpkin pies were often cooked in a hollowed-out pumpkin shell. Over time, the modern version of pumpkin pie evolved, with a smooth custard-like filling made from pumpkin puree and a spiced mix of cinnamon, nutmeg, ginger, and cloves.
Mini pumpkin pies are a modern twist on the classic. They offer the same warm, comforting flavors of traditional pumpkin pie but are easier to serve at parties, family gatherings, and holiday events. Plus, these individual-sized servings allow for a more convenient and mess-free way to enjoy this fall favorite.
Why You’ll Love These Mini Pumpkin Pies:
- Convenient and Portable: Unlike a traditional pumpkin pie, mini pumpkin pies are individual servings, making them perfect for serving at parties or taking on the go.
- Perfectly Spiced: With cinnamon, ginger, and nutmeg, these mini pies are packed with all the warm spices that define fall.
- Quick and Easy: Made with simple ingredients, including refrigerated pie crusts and canned pumpkin puree, these pies come together in no time.
- Versatile: While they’re delicious on their own, these mini pies can be topped with whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel for an extra touch of indulgence.
- Great for Special Occasions: Whether it’s Thanksgiving dinner, a fall party, or just a cozy treat for yourself, these mini pumpkin pies are a crowd-pleaser.
Tips for Success:
- Pie Crust: You can make your own pie crust from scratch, but using refrigerated pie crusts makes this recipe much quicker and easier. If you prefer a more buttery or flaky crust, consider using a homemade version or buying a higher-quality pre-made crust.
- Pumpkin Puree: Be sure to use plain pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
- Customizing: If you prefer a less sweet filling, reduce the amount of brown sugar to taste. You can also add a touch of maple syrup for extra flavor.
How to Store Mini Pumpkin Pies:
Store leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage—just make sure to wrap each mini pie in plastic wrap and store them in a freezer-safe container. To reheat, simply thaw and warm in the oven at 350°F for about 5-7 minutes.
Why These Mini Pumpkin Pies Are a Must-Try:
- Family-Friendly: This recipe is perfect for all ages. Kids will love the fun, bite-sized portions, and adults will appreciate the classic, comforting flavors of pumpkin pie in an easy-to-eat form. You can even get the kids involved in rolling out the pie crusts or adding the whipped cream topping!
- Customizable: You can easily adjust the spice level to your preference. If you like a stronger spice kick, feel free to increase the cinnamon or nutmeg. You can also try adding a touch of ground cloves or allspice for more depth. For those who enjoy a sweeter pie, simply add a little more brown sugar to the filling.
- Perfect for Fall & Holidays: These mini pumpkin pies are ideal for Thanksgiving, Halloween, or any fall celebration. They make a great addition to a dessert table, where guests can pick up a mini pie and enjoy it with minimal mess. The golden brown crust and the smooth, spiced pumpkin filling bring the essence of autumn into every bite.
- Great for Meal Prep: You can easily make these mini pumpkin pies ahead of time. Bake them a day or two before your event, then store them in the refrigerator. When you’re ready to serve, just top them with fresh whipped cream and they’re ready to go.
- A Deliciously Classic Twist: If you’re a fan of traditional pumpkin pie but want something a little different, these mini pies offer the perfect balance. You get the same rich, spiced pumpkin filling you love, but in a fun, single-serving size. They also bake more quickly than a full-size pie, meaning you can enjoy that delicious homemade taste with less wait time.
The Ingredients You’ll Need:
- Pie Crust: Pre-made refrigerated pie crusts save you time and effort while still giving you a buttery, flaky crust that’s the perfect base for your pumpkin filling. If you prefer, you can also make your own pie crust from scratch.
- Pumpkin Puree: Canned pumpkin puree is a quick and convenient option that ensures a smooth, creamy texture for the filling. Just make sure to get plain pumpkin puree, not pumpkin pie filling, which already contains spices and sugar.
- Heavy Cream: This adds a rich, creamy texture to the filling, making it more decadent. If you prefer a lighter version, you can substitute with milk, though the result may be slightly less creamy.
- Spices: Cinnamon, ginger, and nutmeg are the signature spices that give pumpkin pie its warm, cozy flavor. Feel free to adjust the amounts depending on how bold you like your spices.
- Brown Sugar: The brown sugar gives the pies a deeper, molasses-like sweetness. If you don’t have brown sugar, you can substitute with white sugar, but the pies will have a slightly different flavor profile.
- Egg: The egg helps set the filling, giving it that smooth, custard-like texture that’s so satisfying.
Serving Suggestions:
Once your mini pumpkin pies are baked and cooled, you can top them with a dollop of freshly whipped cream for a classic presentation. For an added touch of decadence, try drizzling them with caramel sauce or sprinkling some crushed graham crackers or toasted pecans on top. A sprinkle of cinnamon or a dusting of powdered sugar can also make them look extra special.
These mini pumpkin pies are also fantastic served alongside a warm beverage—think spiced chai, hot cocoa, or a steaming cup of coffee. The cozy, spiced flavors of the pumpkin pie complement these drinks beautifully, making them a perfect pair for a fall-themed dessert spread.
Storage Tips:
- Refrigeration: If you have leftovers, store the mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. Before serving, let them come to room temperature, or enjoy them chilled.
- Freezing: These mini pies can also be frozen for up to 2 months. To freeze, place them in a single layer on a baking sheet, then freeze until solid. Once frozen, transfer the pies to a freezer-safe bag or container. To reheat, simply thaw and warm them in the oven at 350°F (175°C) for about 10 minutes.
Fun Facts About Pumpkin Pie:
- Pumpkin pie has become so synonymous with Thanksgiving in the United States that it is sometimes referred to as “the official dessert of Thanksgiving.” The tradition dates back to the 19th century when pumpkins were a popular ingredient for both savory and sweet dishes.
- The pumpkin itself is native to North America and has been a staple food for Indigenous peoples for centuries. Early colonists used pumpkins as a base for soups and stews, but it wasn’t until the 18th century that pumpkin pie as we know it today became a holiday favorite.
Conclusion
Mini pumpkin pies are a delicious and convenient way to enjoy the flavors of fall. With creamy pumpkin filling and a flaky, buttery crust, these bite-sized treats are perfect for any gathering, from holiday dinners to casual fall parties.
This recipe is simple, customizable, and quick to make, plus it’s easy to prepare ahead of time. Whether you’re a pumpkin pie lover or trying it for the first time, these mini pies are sure to impress. Add a dollop of whipped cream for the perfect finishing touch and enjoy the cozy taste of autumn in every bite!