Indulge in the delightful taste of mini pumpkin pies, a perfect treat for fall celebrations and gatherings. These bite-sized desserts are filled with creamy pumpkin and warm spices, all nestled in a flaky crust. Easy to make and utterly delicious, they are sure to become a favorite at your holiday table. Gather your ingredients, and let’s get baking!
Ingredients
– 1 cup pumpkin puree
– 1/2 cup heavy cream
– 1/2 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
– 12 mini pie crusts
Servings and Cooking Time
This recipe makes 12 mini pumpkin pies. Preparation time is about 20 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (1 mini pie) contains approximately:
– Calories: 150
– Protein: 2g
– Carbohydrates: 20g
– Fat: 7g
– Fiber: 1g
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the pumpkin puree, heavy cream, brown sugar, and granulated sugar.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract, cinnamon, nutmeg, ginger, and salt until fully combined.
5. Place the mini pie crusts on a baking sheet.
6. Fill each crust with the pumpkin mixture, about 3/4 full.
7. Bake in the preheated oven for 25 minutes or until the filling is set.
8. Remove from the oven and let cool for 10 minutes.
9. Serve warm or at room temperature.
10. Top with whipped cream if desired.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free option. Additionally, use maple syrup instead of brown sugar for a different flavor profile.
Serving and Pairings
Mini pumpkin pies are delightful on their own but pair wonderfully with whipped cream, vanilla ice cream, or a sprinkle of cinnamon for added flavor. They also complement a warm cup of spiced cider or coffee.
Storage and Reheating
Store leftover mini pumpkin pies in an airtight container in the refrigerator for up to 4 days. They can be reheated in the oven at 350°F (175°C) for about 10 minutes. You can also freeze them for up to 2 months; just thaw and reheat before serving.
Cooking Mistakes
- Overbaking can lead to a dry filling; check for doneness early.
- Using too much sugar can overpower the pumpkin flavor.
- Ensure the crust is fully baked to avoid sogginess.
- Mixing the filling too vigorously can incorporate too much air.
- Not cooling the pies before serving can affect texture.
Helpful Tips
- Use fresh pumpkin puree for a richer flavor.
- Chill the crust before filling to maintain its shape.
- Experiment with spices according to your taste.
- For a decorative touch, use a pie crust cutter on the edges.
FAQs
Can I make mini pumpkin pies ahead of time?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. Fill and bake the crusts just before serving for the best texture.
What can I use instead of eggs?
You can use flaxseed meal or applesauce as an egg substitute. For one 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 the pies are done?
The pies are done when the filling is set and no longer jiggles in the center. A toothpick inserted should come out clean.
Can these pies be frozen?
Yes, mini pumpkin pies freeze well. Allow them to cool completely, then wrap them tightly in plastic wrap before placing them in an airtight container.
What should I serve with mini pumpkin pies?
These pies pair beautifully with whipped cream, ice cream, or a dusting of powdered sugar. Hot beverages like coffee or spiced cider also complement them nicely.
Conclusion
Mini pumpkin pies are a delightful and easy dessert that captures the essence of fall in every bite. Perfect for gatherings or cozy nights at home, these treats are sure to impress your guests and leave them craving more. Enjoy baking and sharing this seasonal favorite!
Mini Pumpkin Pies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/2 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
- 12 mini pie crusts
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the pumpkin puree, heavy cream, brown sugar, and granulated sugar.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, cinnamon, nutmeg, ginger, and salt until fully combined.
- Place the mini pie crusts on a baking sheet.
- Fill each crust with the pumpkin mixture, about 3/4 full.
- Bake in the preheated oven for 25 minutes or until the filling is set.
- Remove from the oven and let cool for 10 minutes.
- Serve warm or at room temperature.
- Top with whipped cream if desired.
Nutrition
