Mini Pumpkin Pies
Get ready to indulge in the warm, comforting flavors of fall with these mini pumpkin pies. Perfectly portioned and easy to make, these delightful treats are a fantastic addition to any holiday gathering or cozy evening at home. The buttery crust and spiced pumpkin filling create a mouthwatering combination that will have everyone coming back for seconds. Let’s dive into the recipe and bring the taste of autumn to your table!
Ingredients
– 1 ½ cups pumpkin puree
– ¾ cup sweetened condensed milk
– 2 large eggs
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground ginger
– ¼ tsp salt
– 1 pre-made pie crust (or homemade)
– Whipped cream (for serving)
Servings and Cooking Time
This recipe makes about 12 mini pumpkin pies. Preparation time is approximately 20 minutes, with an additional baking time of 25-30 minutes.
Nutritional Value
Each mini pumpkin pie (approximately 1 pie) contains about 150 calories, 7g of fat, 18g of carbohydrates, and 2g of protein. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and cut it into circles to fit a muffin tin.
3. Place the crust circles into the muffin tin, pressing them down gently.
4. In a mixing bowl, combine pumpkin puree, sweetened condensed milk, and eggs.
5. Add cinnamon, nutmeg, ginger, and salt to the mixture.
6. Whisk until the filling is smooth and well blended.
7. Pour the filling into each mini crust, filling them about ¾ full.
8. Bake in the preheated oven for 25-30 minutes, or until set.
9. Remove from the oven and allow to cool slightly.
10. Serve warm or at room temperature with a dollop of whipped cream.
Alternative Ingredients
You can substitute the sweetened condensed milk with evaporated milk for a lighter option. Additionally, use a gluten-free pie crust to make this recipe suitable for gluten-sensitive individuals.
Serving and Pairings
These mini pumpkin pies pair wonderfully with coffee, tea, or cider. They can also be served alongside a cheese platter for a delightful contrast.
Storage and Reheating
Store leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes. They can be frozen for up to 2 months; simply thaw in the refrigerator before reheating.
Cooking Mistakes
- Overfilling the crust can cause spills; fill only ¾ full.
- Not preheating the oven may lead to uneven baking.
- Using cold ingredients can affect the texture; ensure they are at room temperature.
- Skipping the cooling step can result in a soggy crust.
- Not checking for doneness can lead to undercooked pies.
Helpful Tips
- Use fresh pumpkin puree for a richer flavor.
- Experiment with spices like cloves for added warmth.
- Make the crust ahead of time to save on prep.
- Serve with flavored whipped cream for a twist.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used; just ensure it’s cooked and pureed until smooth for the best results.
How do I know when the pies are done?
The pies are done when the filling is set but slightly jiggly in the center. A toothpick should come out clean.
Can I make these pies ahead of time?
Absolutely! These mini pies can be made a day in advance and stored in the refrigerator until you’re ready to serve.
What can I do if I don’t have mini pie pans?
You can use a regular muffin tin as an alternative; the pies will just be slightly larger.
How do I prevent the crust from getting soggy?
Pre-baking the crust for about 5-10 minutes before filling can help prevent sogginess.
Conclusion
Mini pumpkin pies are the perfect way to celebrate the flavors of fall in a bite-sized form. Simple to make and deliciously satisfying, they are sure to become a favorite in your baking repertoire. Enjoy sharing them with friends and family, or savor them all to yourself!
Mini Pumpkin Pies
Ingredients
- 1 ½ cups pumpkin puree
- ¾ cup sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 pre-made pie crust
- Whipped cream for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and cut it into circles to fit a muffin tin.
- Place the crust circles into the muffin tin, pressing them down gently.
- In a mixing bowl, combine pumpkin puree, sweetened condensed milk, and eggs.
- Add cinnamon, nutmeg, ginger, and salt to the mixture.
- Whisk until the filling is smooth and well blended.
- Pour the filling into each mini crust, filling them about ¾ full.
- Bake in the preheated oven for 25-30 minutes, or until set.
- Remove from the oven and allow to cool slightly.
- Serve warm or at room temperature with a dollop of whipped cream.
