If you’re searching for a delightful seasonal treat that fits perfectly in the palm of your hand, look no further than these Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe. These charming little pies capture all the comforting flavors of classic pumpkin pie but in a fun, easy-to-share form that’s ideal for holiday parties or cozy family gatherings. Each mini pie boasts a buttery, flaky crust paired with a creamy, warmly spiced pumpkin filling that will instantly transport you to that magical autumnal feeling. Whether you’re a seasoned baker or new to making pies, this recipe offers a simple, rewarding way to create festive joy in every little bite.
Ingredients You’ll Need
Each ingredient plays a key role in bringing together the luscious texture, inviting aroma, and rich flavors that make these Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe so irresistible. Keep it simple but precise, and you’ll see how they all contribute beautifully to your final creation.
- Refrigerated pie dough: A time-saving base that creates flaky, buttery crusts with minimal effort.
- Pure pumpkin puree (15 oz): The heart of the filling, offering earthy sweetness and that unmistakable pumpkin flavor.
- Heavy cream (1/2 cup): Adds richness and a smooth, creamy consistency to the filling.
- Granulated sugar (1/4 cup): Provides just the right amount of sweetness to balance spices.
- Brown sugar, packed (1/4 cup): Brings depth with its molasses undertones, enhancing the warmth of the pumpkin.
- Large eggs (2): Key to setting the filling and giving it that custardy texture.
- Ground cinnamon (1 1/2 teaspoons): The star spice, offering aromatic warmth in every bite.
- Ground nutmeg (1/2 teaspoon): Adds a subtle nutty spice that complements pumpkin beautifully.
- Ground ginger (1/4 teaspoon): Lends a gentle zing to brighten the flavor profile.
- Salt (1/4 teaspoon): Enhances all the spices and balances sweetness perfectly.
- Vanilla extract (1 teaspoon): Deepens the flavor with its sweet, fragrant notes.
- Whipped cream (optional): The classic topping that adds a light, airy finish.
- Ground cinnamon (for dusting): A sprinkle of this on top makes for an inviting final touch.
How to Make Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe
Step 1: Prepare Your Oven and Muffin Tin
Begin by preheating your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners to make removing the pies a breeze once baked. This prep ensures your pies have that golden crust without sticking.
Step 2: Form the Crusts
Roll out your pie dough on a floured surface until it’s about 1/8-inch thick. Using a round cutter slightly bigger than your muffin cups, cut out circles and gently press the dough into each cup, shaping a mini pie shell. This crust will bake up flaky and buttery, cradling the luscious filling just right.
Step 3: Mix the Pumpkin Filling
In a large bowl, combine the pumpkin puree, heavy cream, both sugars, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract. Whisk everything until the mixture is perfectly smooth and well blended. This step is where all those warm spices come together, creating a flavorful filling that’s rich yet light.
Step 4: Fill the Crusts
Spoon the pumpkin mixture into each crust, filling them about three-quarters full. Avoid overfilling to keep the filling from spilling over while baking—precision here means picture-perfect mini pies every time.
Step 5: Bake Until Set
Place your muffin tin in the oven and bake for 20 to 25 minutes, or until the filling is set but still slightly wobbly in the center. A toothpick inserted should come out clean or with just a tiny bit of filling clinging to it. The pies will firm up as they cool.
Step 6: Cool and Serve
Let your minis cool in the pan for a few minutes before transferring them to a wire rack to finish cooling. When ready to serve, top with a dollop of whipped cream and a gentle sprinkle of ground cinnamon for that extra burst of holiday cheer.
How to Serve Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe
Garnishes
A simple swirl of whipped cream is a classic, but for a special touch, try adding a small cinnamon stick or a few toasted pecans on top. These garnishes not only look beautiful but give a satisfying crunch or additional aroma that complements the pumpkin filling.
Side Dishes
These mini pies pair wonderfully with a hot cup of coffee, spiced chai, or even a cozy glass of warm apple cider. For a full dessert spread, serve alongside other holiday favorites like gingerbread cookies or cranberry sauce for a festive flavor mix.
Creative Ways to Present
Arrange the mini pumpkin pies on a rustic wooden board or tiered serving tray for an eye-catching display. For holiday parties, line a platter with colorful autumn leaves or sprinkle edible glitter for a touch of magic.
Make Ahead and Storage
Storing Leftovers
Store any leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. They maintain their creamy texture and flaky crust well when chilled, making them easy to enjoy over time.
Freezing
To freeze, wait until the pies are completely cooled, then wrap each one individually in plastic wrap and place them in a freezer-safe container or zip-top bag. They can be frozen for up to 2 months and thawed overnight in the fridge before serving.
Reheating
Reheat refrigerated or thawed mini pumpkin pies in a 325°F oven for about 10 minutes or until warm. Avoid microwaving if possible, as this can make the crust soggy instead of crisp.
FAQs
Can I use homemade pie crust instead of refrigerated dough?
Absolutely! Homemade pie crust works beautifully in this recipe and lets you customize flavors or textures to your liking. Just make sure to roll it thin enough to fit snugly into the mini muffin tins.
What can I use instead of heavy cream?
If you want a lighter version, you can substitute half-and-half or whole milk, though the filling might be slightly less rich and creamy. For dairy-free options, consider coconut cream for a subtle twist.
How do I prevent the mini pies from overflowing?
Fill each crust only about three-quarters full to leave room for the filling to expand during baking. This simple tip keeps your baking tin clean and your pies looking neat and tidy.
Can these mini pies be made vegan?
With some ingredient swaps such as using a vegan pie crust, flax eggs for binding, and coconut cream instead of heavy cream, you can definitely make a vegan-friendly version that’s just as tasty.
How long should I bake the pies if my oven runs hot?
If your oven tends to cook hotter than the set temperature, keep a close eye on the pies and start checking around 18 minutes. Adjusting the baking time ensures perfectly cooked filling without drying out the crust.
Final Thoughts
These Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe offer an irresistible way to celebrate the season’s flavors while keeping things quaint and shareable. I encourage you to whip up a batch for your next holiday gathering or simply to enjoy a sweet slice of fall whenever the mood strikes. Once you taste that creamy, warmly spiced filling and flaky crust mingling in every bite, you’ll see why these little gems become a holiday favorite so quickly!
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Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini pumpkin pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Pumpkin Pies are the perfect bite-sized dessert for the holidays. Featuring a flaky pie crust filled with a smooth and spiced pumpkin custard, they’re easy to make and ideal for serving at parties or family gatherings. Topped with whipped cream and a sprinkle of cinnamon, these mini pies offer all the classic flavors of pumpkin pie in a convenient, adorable package.
Ingredients
Pie Crust
- 1 package refrigerated pie dough (or homemade if you prefer)
Filling
- 1 can (15 oz) pure pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Topping (Optional)
- Whipped cream
- Ground cinnamon (for dusting)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners to ensure easy removal of the pies after baking.
- Prepare Pie Crust: Roll out the refrigerated pie dough on a lightly floured surface. Using a round cutter slightly larger than the muffin tin cups, cut out circles. Gently press each dough circle into the muffin cups to form the mini crusts, ensuring they fit snugly.
- Mix Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, ground cinnamon, nutmeg, ginger, salt, and vanilla extract. Continue whisking until the mixture is smooth and well combined.
- Fill Crusts: Spoon the pumpkin filling evenly into each prepared pie crust, filling them about three-quarters full. Avoid overfilling to prevent the filling from spilling during baking.
- Bake the Mini Pies: Place the muffin tin into the preheated oven and bake for 20 to 25 minutes. The filling should be set, and a toothpick inserted into the center should come out clean. The centers will be firm but slightly soft.
- Cool and Serve: Let the mini pies cool for several minutes in the muffin tin before transferring them to a wire rack. Serve warm or at room temperature topped with a dollop of whipped cream and a light dusting of cinnamon, if desired.
Notes
- For easier removal, consider using paper liners or silicone mini muffin molds.
- Let the pies cool completely if you prefer to serve them chilled.
- You can prepare these mini pies a day ahead and store them covered in the refrigerator.
- For a dairy-free version, substitute coconut cream for the heavy cream.
- Adjust spices to taste for a more or less spiced pie filling.
