Indulge in the flavors of autumn with these mini pumpkin pies. Perfectly sized for individual servings, these treats capture the essence of traditional pumpkin pie in a charming and bite-sized form. Whether for a holiday feast or a cozy gathering, these mini pies are sure to impress your guests and satisfy your sweet cravings. Get ready to make a dessert that’s both adorable and delicious!
Ingredients
– 1 cup pumpkin puree
– 1/2 cup sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon ginger
– 1/4 teaspoon salt
– 2 eggs
– 1 cup evaporated milk
– 1 package pre-made pie crusts
– Whipped cream for topping
Servings and Cooking Time
This recipe makes 12 mini pumpkin pies. Preparation time is about 20 minutes, with a cooking time of 25-30 minutes.
Nutritional Value
Each mini pumpkin pie (1 pie) contains approximately:
– Calories: 150
– Protein: 3g
– Carbohydrates: 22g
– Fat: 6g
– Fiber: 1g
This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. Roll out the pie crust and cut circles to fit into a muffin tin.
3. Place the crust circles into the muffin tin, pressing gently.
4. In a mixing bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt.
5. Beat in the eggs until well mixed.
6. Gradually stir in the evaporated milk until smooth.
7. Pour the pumpkin mixture into each prepared crust, filling them about 3/4 full.
8. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 10-15 minutes.
9. Remove from oven and let cool for 10 minutes.
10. Serve topped with whipped cream.
Alternative Ingredients
You can substitute sugar with maple syrup for a more natural sweetness. For a gluten-free option, use almond flour pie crusts instead of traditional pie crusts. Coconut milk can replace evaporated milk for a dairy-free version.
Serving and Pairings
These mini pumpkin pies pair beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For drinks, consider serving them with spiced cider or a rich coffee to complement the flavors.
Storage and Reheating
Store any leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven at 350°F (175°C) for about 10 minutes. These pies also freeze well; wrap them tightly in plastic wrap and freeze for up to 2 months.
Cooking Mistakes
– Avoid overfilling the crusts to prevent spilling.
– Ensure your oven is properly calibrated to maintain the correct temperature.
– Don’t skip the cooling step; it helps the filling set properly.
– Use fresh spices for better flavor.
– Check for doneness with a toothpick; it should come out clean.
– Don’t rush the crust preparation; a well-formed crust enhances texture.
Helpful Tips
– Chill the pie crust before using for a flakier texture.
– Experiment with different spices for unique flavor variations.
– Pre-bake the crust slightly for a crispier bottom.
– Use a mini muffin tin for perfectly portioned pies.
FAQs
Can I make these mini pumpkin pies ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Assemble and bake the pies just before serving for the best texture.
What can I use instead of pumpkin puree?
You can substitute pumpkin puree with butternut squash puree, which has a similar taste and texture.
How do I know when the pies are done?
The pies are done when the filling is set and a toothpick inserted in the center comes out clean. They may puff slightly while baking.
Can I use fresh pumpkin?
Absolutely! Just roast and puree fresh pumpkin for a homemade touch, ensuring it’s smooth and not too watery.
What toppings can I use besides whipped cream?
Consider using caramel sauce, a sprinkle of cinnamon, or even a dollop of cream cheese frosting for a delicious twist!
Conclusion
These mini pumpkin pies are a delightful treat that perfectly captures the spirit of fall. With their adorable presentation and rich flavors, they make an excellent addition to any gathering. Easy to prepare and sure to impress, they are a must-try for pumpkin lovers everywhere!
Mini Pumpkin Pies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 2 eggs
- 1 cup evaporated milk
- 1 package pre-made pie crusts
- Whipped cream for topping
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust and cut circles to fit into a muffin tin.
- Place the crust circles into the muffin tin, pressing gently.
- In a mixing bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt.
- Beat in the eggs until well mixed.
- Gradually stir in the evaporated milk until smooth.
- Pour the pumpkin mixture into each prepared crust, filling them about 3/4 full.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 10-15 minutes.
- Remove from oven and let cool for 10 minutes.
- Serve topped with whipped cream.
Nutrition
