Delicious mini pumpkin pie served on a plate with a sprinkle of cinnamon

Mini Pumpkin Pie

ByJOHN
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why make this recipe

Mini Pumpkin Pie is a delightful treat that combines the classic flavors of fall in a bite-sized form. There’s something heartwarming and festive about pumpkin pie that takes us back to cozy family gatherings and autumn celebrations. Making this version in mini form not only adds a fun twist but also makes it easier to serve at parties or as a snack.

These mini treats are perfect for any occasion. Whether it’s a holiday gathering, a casual family dinner, or simply an afternoon snack, everyone loves a creamy, spiced pumpkin pie. Plus, they’re simple to make and pleasing to the eye, making them a great addition to any table.

how to make Mini Pumpkin Pie

Creating these mini pumpkin pies is easy and fun. This recipe is straightforward; it requires just a handful of ingredients, many of which you may already have at home. Here’s how you can whip up this special dessert.

Ingredients:

  • 1 cup pumpkin puree
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 pre-made graham cracker crust
  • 1 egg

Directions:

  1. Preheat the Oven
    Start by preheating your oven to 350°F (175°C). This ensures that your mini pumpkin pies bake evenly and turn out perfectly golden.

  2. Mix the Pumpkin Filling
    In a bowl, mix together the pumpkin puree, sweetened condensed milk, ground cinnamon, ground nutmeg, ground ginger, salt, vanilla extract, and egg until the mixture is smooth. Use a whisk or a spatula for a smooth blend, ensuring all the ingredients are well combined.

  3. Prepare the Crust
    Take your pre-made graham cracker crust and cut it into small circles that will fit into the muffin tin. You can use a cookie cutter or even a glass to create perfect circles. Gently press these circles into the muffin tin; this will form the base for your mini pies.

  4. Fill the Crusts
    Pour the pumpkin mixture into each graham cracker crust, filling them about two-thirds full to allow for rising during baking. Be careful not to overfill, as it might spill over while baking.

  5. Bake
    Place the muffin tin in the oven and bake for about 20-25 minutes. You will know they are done when the filling is set and does not jiggle when gently shaken.

  6. Cool Before Serving
    Once baked, remove the mini pumpkin pies from the oven and let them cool in the tin for a few minutes. After that, transfer them to a cooling rack to cool completely. This cooling step is crucial to allow the filling to set properly.

how to serve Mini Pumpkin Pie

Serving Mini Pumpkin Pies can be done in multiple delightful ways! You can enjoy them as they are, or you can dress them up to impress your guests. Here are some ideas for serving:

  • Whipped Cream Topping: A dollop of whipped cream on top adds a rich, creamy finish and complements the spiced pumpkin beautifully.
  • Sprinkle of Cinnamon: Dust a small amount of cinnamon or nutmeg on top for a fragrant touch.
  • Caramel Drizzle: Drizzling a bit of caramel sauce over the pies adds a sweet and sticky note that many will love.
  • Garnish: Consider garnishing with a sprig of mint or a few pecans on top for added texture and decoration.

These mini pies not only look cute but also pack a lot of flavor into each bite. They are bite-sized pieces of joy!

how to store Mini Pumpkin Pie

If you manage to have some Mini Pumpkin Pies left over, you can store them for later enjoyment. Here’s how to keep them fresh:

  • Cool First: Make sure the mini pies are completely cooled before storing them.
  • Refrigerate: Place them in an airtight container and store them in the refrigerator. They can last up to 3-4 days in the fridge.
  • Freezing Option: If you want to save them for a longer period, you can freeze them. Wrap each mini pie tightly with plastic wrap or foil, then place them in a freezer-safe bag. They can last in the freezer for about 1-2 months. When ready to eat, thaw them in the fridge overnight before serving.

Tips to make Mini Pumpkin Pie

Here are some easy tips to make your Mini Pumpkin Pies even better:

  1. Use Fresh Pumpkin: If you want to take the flavor up a notch, use fresh pumpkin puree instead of canned. Just make sure to roast and puree the pumpkin first.

  2. Adjust Spices: Feel free to tweak the spice ratios to suit your taste. Some people enjoy a bit more cinnamon or ginger in their pumpkin pie.

  3. Crust Variety: Experiment with different crusts like cookie crusts, such as chocolate or vanilla wafers, for a tasty twist.

  4. Egg Substitute: If you are looking for a vegan option, you can substitute the egg with a flax egg or a commercial egg replacer. This might slightly change the texture, but it will still be delicious.

  5. Serve Warm: For a warm touch, you could briefly heat the mini pies in the oven before serving. Just a few minutes at a low temperature can make them feel freshly baked!

Variation

Though the recipe provided is delicious as it is, there are several variations you might consider making:

  • Chocolate Pumpkin Pie: Add melted chocolate or cocoa powder to the filling for a rich brownie-like pumpkin pie. This gives a unique blend of chocolate and pumpkin flavor that many enjoy.

  • Nutty Pie Crust: Instead of a standard graham cracker crust, use crushed nuts like almonds or pecans mixed with a bit of butter to create a nutty base. This adds an exciting crunch and flavor.

  • Spiced Latte Flavor: For coffee lovers, add a teaspoon of instant coffee or espresso powder to the mixture for a pumpkin spice latte twist.

  • Cheesecake Pumpkin Pie: Mix in cream cheese for a creamier and denser filling. This takes on the flavor of a pumpkin cheesecake.

FAQs

  1. Can I use frozen pumpkin puree for this recipe?
    Yes, you can use frozen pumpkin puree. Just make sure to thaw it completely and drain excess moisture before using it in the recipe.

  2. How do I know when the mini pies are done baking?
    The mini pies are done when the filling is set and no longer jiggly. A toothpick inserted into the center should come out clean, indicating that they are fully baked.

  3. Can I make these mini pies ahead of time?
    Absolutely! These mini pumpkin pies can be made a day ahead of time. Just store them in the refrigerator and serve cold or warm them up in the oven just before serving.

  4. Are these pies gluten-free?
    Traditional graham crackers often contain gluten. For a gluten-free version, look for gluten-free graham cracker crumbs or use a nut-based crust instead.

  5. What do I do if I don’t have a muffin tin?
    If you don’t have a muffin tin, you can use small tart pans or even make one large pie using a standard pie dish. Just adjust the baking time accordingly.

  6. Can I add nuts to the filling?
    Yes! Chopped walnuts or pecans can be added to the filling for added texture and flavor. Just a handful should do, or you can sprinkle some on top before baking for a lovely crunch.

  7. Is it okay to use pumpkin pie spice instead of individual spices?
    Yes! If you have pumpkin pie spice on hand, you can substitute it for the other spices. Start with 1 teaspoon and adjust based on your preference.

  8. Can I use sweetened pumpkin puree instead of plain?
    It’s best to use plain pumpkin puree; sweetened versions may alter the taste and sweetness level of your mini pies. You can adjust sweetness by adding less sweetened condensed milk if necessary.

  9. How can I make these mini pumpkin pies dairy-free?
    You can substitute the sweetened condensed milk with a dairy-free alternative, like coconut milk sweetened with maple syrup or another suitable non-dairy option.

With this simple yet delicious Mini Pumpkin Pie recipe, you can share the warmth and joy of fall in a fun, bite-sized treat. Enjoy making and sharing these delightful mini versions of a classic favorite! Happy baking!

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Mini Pumpkin Pie

Print Recipe

Delightful mini pumpkin pies packed with classic fall flavors, perfect for any occasion.

  • Author: hbibamine1980
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 pre-made graham cracker crust
  • 1 egg

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together the pumpkin puree, sweetened condensed milk, ground cinnamon, nutmeg, ground ginger, salt, vanilla extract, and egg until smooth.
  3. Cut the graham cracker crust into small circles and press them into a muffin tin.
  4. Pour the pumpkin mixture into each crust, filling them about two-thirds full.
  5. Bake for 20-25 minutes or until the filling is set.
  6. Let cool in the tin for a few minutes, then transfer to a cooling rack.

Notes

For a richer flavor, use fresh pumpkin puree and adjust spices to your taste.

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 180
  • Sugar: 12g
  • Sodium: 100mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

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