Mini Pumpkin Pies
These mini pumpkin pies are a charming twist on a classic favorite, ideal for autumn festivities and cozy gatherings. Each bite bursts with warm spices and creamy pumpkin filling, nestled in a flaky crust. They’re not only adorable but also incredibly easy to make, ensuring you can impress your guests without the hassle. Let’s dive into this delightful recipe that will surely become a seasonal staple!
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 ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1 package pre-made mini pie crusts
Servings and Cooking Time
This recipe yields 12 mini pumpkin pies. Preparation time is approximately 15 minutes, followed by a cooking time of 25-30 minutes.
Nutritional Value
Each mini pumpkin pie contains approximately 150 calories, 7g fat, 19g carbohydrates, and 2g protein, based on a serving size of one pie.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine pumpkin puree, heavy cream, and sugars.
3. Whisk in the eggs and vanilla extract until smooth.
4. Add the spices: cinnamon, nutmeg, ginger, and salt.
5. Mix until all ingredients are well incorporated.
6. Place the mini pie crusts on a baking sheet.
7. Pour the pumpkin mixture into each crust, filling them about 3/4 full.
8. Bake in the preheated oven for 25-30 minutes, until filling is set.
9. Remove from the oven and let cool for 10 minutes.
10. Serve warm with whipped cream on top.
Alternative Ingredients
If you want a lighter version, consider using coconut milk instead of heavy cream. You can also substitute the sugars with maple syrup or a sugar alternative for a healthier option.
Serving and Pairings
These mini pumpkin pies pair wonderfully with whipped cream, caramel sauce, or a scoop of vanilla ice cream. They also make a great addition to any fall dessert platter.
Storage and Reheating
Store any 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. These pies can also be frozen for up to a month.
Cooking Mistakes
– Avoid overfilling the crusts to prevent spilling.
– Ensure the filling is well-mixed for even flavor.
– Don’t skip pre-baking the crust if using homemade dough.
– Allow pies to cool before serving to set the filling.
– Use fresh spices for better flavor.
Helpful Tips
– Use a pie crust shield to prevent over-browning.
– Experiment with different spices for a unique flavor.
– For a festive touch, garnish with nutmeg on top.
– Make the filling a day ahead for easier preparation.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just roast it, scoop out the flesh, and puree until smooth. It may require additional flavor adjustment.
How do I make the crust from scratch?
Combine 1 1/4 cups flour, 1/4 cup sugar, and 1/2 cup cold butter. Cut in butter until crumbly, then add ice water until dough forms. Chill before rolling out.
Can I make these ahead of time?
Absolutely! You can prepare the pies a day in advance and store them in the refrigerator. Just add whipped cream before serving.
What can I do if the filling is too runny?
If the filling is too runny, you can add a tablespoon of cornstarch to thicken it. Make sure to mix it in thoroughly before baking.
Can I use dairy-free alternatives?
Yes, substitute heavy cream with coconut cream or almond milk for a dairy-free version. Ensure the filling is well-balanced with sweetness.
Conclusion
Mini pumpkin pies are the perfect blend of flavor, texture, and presentation for any fall occasion. Their bite-sized nature makes them a delightful treat that everyone will love. Easy to make and customizable, these mini pies are sure to become a staple in your seasonal baking repertoire.
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 ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 package pre-made mini pie crusts
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine pumpkin puree, heavy cream, and sugars.
- Whisk in the eggs and vanilla extract until smooth.
- Add the spices: cinnamon, nutmeg, ginger, and salt.
- Mix until all ingredients are well incorporated.
- Place the mini pie crusts on a baking sheet.
- Pour the pumpkin mixture into each crust, filling them about 3/4 full.
- Bake in the preheated oven for 25-30 minutes, until filling is set.
- Remove from the oven and let cool for 10 minutes.
- Serve warm with whipped cream on top.
