Mini Pumpkin Pies are the perfect dessert to enjoy during the fall season. These little treats offer all the deliciousness of traditional pumpkin pie but in a convenient, bite-sized form. Whether you’re hosting a Halloween party, preparing for Thanksgiving, or just craving a comforting fall dessert, Mini Pumpkin Pies are the answer. These handheld delights are quick to bake, easy to serve, and sure to be a hit with guests of all ages.
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Why You’ll Love These Mini Pumpkin Pies
Mini Pumpkin Pies are not just adorable; they are also packed with flavor and incredibly easy to prepare. Here’s why you’ll fall in love with these miniature versions of a classic favorite:
- Simple to Make: These individual pumpkin tarts are a breeze to prepare. With a basic pie dough and an easy spiced pumpkin filling, this recipe is perfect for both beginner and seasoned bakers.
- Kid-Friendly: Kids will love these bite-sized pumpkin desserts. They’re a fun way to introduce the flavors of pumpkin pie without the mess and hassle of slicing into a full-size pie.
- Spiced Filling: The pumpkin filling is perfectly spiced with cinnamon, nutmeg, and vanilla, creating that classic warm fall flavor. It’s rich and comforting, making every bite a cozy treat.
- Quick Bake and Cool Times: One of the best things about Mini Pumpkin Pies is that they require less time in the oven. You won’t have to wait long to enjoy these delicious handheld pumpkin pastries.
- Convenient and Handheld: These mini pies can be easily picked up and eaten without a fork or plate, making them perfect for parties, potlucks, or casual gatherings.
Recipe Overview: How to Make Mini Pumpkin Pies
Making these Mini Pumpkin Pies is simpler than you might think. Follow this step-by-step guide to create your own batch of miniature pumpkin tarts.
Step 1: Make the Pie Dough
The crust is just as important as the filling when it comes to these mini pies. A homemade dough made with butter and shortening will give the crust a perfect balance of flakiness and flavor.
- Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup butter, chilled and cut into small pieces
- 1/4 cup shortening, chilled
- 3-4 tablespoons cold water
- Instructions:
- In a bowl, combine flour and salt.
- Add the chilled butter and shortening, cutting them into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, until the dough comes together. Be careful not to add too much water—just enough to form a dough.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
Step 2: Make the Pumpkin Pie Filling
Now it’s time to prepare the spiced pumpkin filling that will make your Mini Pumpkin Pies irresistible. This filling is creamy, flavorful, and has the perfect pumpkin spice balance.
- Ingredients:
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- Instructions:
- In a medium-sized bowl, whisk together the pumpkin puree, brown sugar, eggs, spices, and vanilla extract.
- Stir in the heavy cream until the mixture is smooth and well combined.
- Set the filling aside while you prepare the dough.
Step 3: Assemble the Mini Pumpkin Pies
Now it’s time to create the individual pumpkin tarts. This step is simple and will have your mini pies ready for the oven in no time.
- Instructions:
- Preheat your oven to 350°F (175°C).
- Roll out the chilled pie dough on a floured surface to about 1/8 inch thickness.
- Use a round cutter (a glass or a cookie cutter works well) to cut circles that will fit into the cups of a mini muffin tin.
- Gently press the dough circles into the muffin tin cups, making sure the edges are even.
- Fill each dough cup with the pumpkin mixture, leaving a small amount of space at the top.
Step 4: Bake the Mini Pumpkin Pies
Baking Mini Pumpkin Pies is quick and straightforward. You’ll want the filling to set and the crust to become golden and flaky.
- Instructions:
- Place the muffin tin in the oven and bake for 20-25 minutes or until the filling is set and the crust is golden.
- Check the pies by inserting a toothpick into the center—if it comes out clean, they’re done.
- Allow the pies to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serving Suggestions and Storage Tips
Once your Mini Pumpkin Pies have cooled, they are ready to be served. Here are some ways to make them even more delightful:
- Top with Whipped Cream: A dollop of whipped cream adds a rich, creamy texture to the spiced pumpkin filling.
- Sprinkle with Cinnamon: For an extra touch of flavor, sprinkle a little cinnamon or nutmeg on top before serving.
- Serve for Special Occasions: These bite-sized pumpkin pies are ideal for Halloween, Thanksgiving, or any fall gathering.
Storage Tips
- Store Mini Pumpkin Pies in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate them for up to 5 days.
- If you prefer warm pies, you can reheat them in the microwave for a few seconds before serving.
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Mini Pumpkin Pies
- Total Time: 45 minutes
Description
Mini Pumpkin Pies are the perfect bite-sized fall treat, offering the flavors of traditional pumpkin pie in a convenient form. Ideal for Halloween parties, Thanksgiving, or any fall gathering.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup butter, chilled and cut into small pieces
- 1/4 cup shortening, chilled
- 3–4 tablespoons cold water
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Instructions
- In a bowl, combine flour and salt.
- Add the chilled butter and shortening, cutting them into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- In a medium-sized bowl, whisk together the pumpkin puree, brown sugar, eggs, spices, and vanilla extract.
- Stir in the heavy cream until smooth and well combined.
- Preheat oven to 350°F (175°C). Roll out the dough to 1/8 inch thickness.
- Use a round cutter to cut circles and place them in the cups of a mini muffin tin.
- Fill each cup with the pumpkin mixture.
- Bake for 20-25 minutes or until the filling is set and the crust is golden.
- Let the pies cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These mini pies are perfect for fall gatherings and can be served with whipped cream or a sprinkle of cinnamon for an added touch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Final thoughts
Mini Pumpkin Pies are a fun, easy, and delicious way to enjoy the classic flavors of pumpkin pie in a more convenient, bite-sized format. Whether you’re celebrating Halloween, Thanksgiving, or just looking for a quick fall dessert, these individual pumpkin pies are sure to be a hit. Try this recipe today, and enjoy the delightful combination of flaky crust and spiced pumpkin filling in every bite!
For more pumpkin-themed desserts, don’t forget to check out Mini Pumpkin Hand Pies, Pumpkin Cheesecake Pie, or Easy Pumpkin Pie Bars for more great recipe ideas.
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