If you’re looking to wow your friends and family with a dessert that feels both comforting and festive, the Mini Pumpkin Pies with Spiced Pumpkin Filling and Whipped Cream Recipe is the perfect treat. These little delights combine the flaky, buttery goodness of a homemade or store-bought crust with a rich, warmly spiced pumpkin filling that’s perfectly balanced by a light and creamy whipped topping. Whether it’s a holiday gathering or just a cozy weekend indulgence, these mini pies bring the inviting essence of fall right to your table in a charming, perfectly portioned package.
Ingredients You’ll Need
The magic of this Mini Pumpkin Pies with Spiced Pumpkin Filling and Whipped Cream Recipe lies in its simple yet thoughtful ingredient list. Each component plays a vital role: the crust provides that essential flaky texture, the pumpkin filling delivers a warm and aromatic flavor, and the whipped cream adds a light, sweet finish that ties it all together beautifully.
- Pie crust disk or rolls: Using a homemade crust offers a rich, buttery flavor, while store-bought crusts save time without sacrificing taste.
- Pumpkin puree (15 oz): The heart of the filling, this smooth pumpkin base brings a natural sweetness and vibrant orange color.
- Large egg and egg yolk: These act as the binding agents, ensuring your filling sets just right.
- Light brown sugar (1/2 cup): Adds a deep, molasses-rich sweetness that complements the spices.
- Granulated sugar (1/4 cup): Balances sweetness without overpowering the natural pumpkin taste.
- Pumpkin pie spice (1 tsp): This classic blend infuses warm notes of cinnamon, ginger, and nutmeg, making every bite cozy.
- Cinnamon (1/2 tsp): A little extra spice for depth and aromatic appeal.
- Salt (1/4 tsp): Enhances all the flavors, making the sweetness and spices pop.
- Vanilla extract (1 tsp): Rounds out the flavor profile with a hint of floral sweetness.
- Evaporated milk (3/4 cup): Adds creamy richness and helps create the perfect custard texture.
- Heavy whipping cream (1 cup): Essential for making the light and fluffy whipped cream topping.
- Granulated sugar for whipped cream (3 Tbsp): Sweetens the topping just enough to complement the spiced filling.
- Vanilla extract for whipped cream (1/2 tsp): Gives the whipped cream a smooth, fragrant finish.
How to Make Mini Pumpkin Pies with Spiced Pumpkin Filling and Whipped Cream Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 350°F (175°C). Roll out your pie crust dough and carefully cut out small circles to fit into a standard 12-cup muffin tin. Gently press the dough circles into the muffin cups to form mini pie shells. This is where your hands get to feel the dough’s flaky texture—a fun and tactile step. You can chill the shells in the fridge for 10 minutes to prevent shrinkage while baking.
Step 2: Make the Spiced Pumpkin Filling
In a medium bowl, whisk together the pumpkin puree, large egg, and egg yolk until smooth. Stir in the light brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract. Finally, gradually mix in the evaporated milk to create a velvety custard consistency. The filling should be creamy and perfectly spiced—just like pumpkin pie, only in mini form!
Step 3: Assemble and Bake
Fill each prepared crust shell with the pumpkin mixture, about three-quarters full to allow room for the filling to set. Bake the pies in the preheated oven for about 35 minutes, or until the filling is just set with a slight jiggle in the center. It’s normal for the pies to puff slightly as they bake. After baking, allow the pies to cool completely in the pan before removing them gently. This cooling step is key for a clean slice and beautiful presentation.
Step 4: Whip the Cream Topping
While your pies cool, prepare the whipped cream by combining the heavy whipping cream, granulated sugar, and vanilla extract in a chilled bowl. Using a hand or stand mixer, whip the cream to soft peaks—light and luscious. This freshly whipped cream is the crowning glory of your mini pumpkin pies.
Step 5: Serve and Enjoy
Top each mini pie generously with a dollop of whipped cream just before serving. If you want, sprinkle a pinch of cinnamon or a tiny piece of nutmeg on top for extra flair. These mini wonders are best enjoyed fresh but still delightful as leftovers.
How to Serve Mini Pumpkin Pies with Spiced Pumpkin Filling and Whipped Cream Recipe
Garnishes
Enhance your mini pies by adding a sprinkle of ground cinnamon or nutmeg right on top of the whipped cream for that extra aroma and color contrast. Toasted pecans or candied ginger pieces also make for a wonderful crunchy garnish that complements the creaminess of the pies.
Side Dishes
Complement these mini pumpkin pies with a cup of hot apple cider or a spiced chai latte to elevate the warm autumnal flavors. For a more substantial dessert spread, pair the pies with fresh fruit slices like crisp apples or pears, which provide a refreshing balance to the richness.
Creative Ways to Present
Serve these mini pies on a rustic wooden board lined with decorative parchment paper to introduce a cozy, farmhouse feel. For parties, place individual pies in small clear cups or mini dessert plates wrapped with cinnamon sticks for a charming presentation. Decorating the plate with edible flowers or a drizzle of caramel sauce can also add colorful and luxurious touches.
Make Ahead and Storage
Storing Leftovers
Leftover mini pumpkin pies should be stored in an airtight container in the refrigerator. They will keep their moisture and flavor for up to 3 days. Be sure to top them with whipped cream just before serving again to keep the creamy layer light and fluffy.
Freezing
If you want to save your amazing Mini Pumpkin Pies with Spiced Pumpkin Filling and Whipped Cream Recipe for later, they freeze beautifully without the whipped cream topping. Wrap each pie tightly in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw overnight in the fridge before serving and add your whipped cream right before eating.
Reheating
To warm the pies, preheat your oven to 300°F (150°C) and heat them for about 10-12 minutes, or until just warmed through. Avoid microwaving as it can make the crust soggy. Reheat only the pies without whipped cream and add fresh whipped cream once warm for the best experience.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree rather than canned pumpkin pie filling because the filling already has added sugars and spices, which can throw off the flavor and texture of your filling.
Can I make these pies dairy-free?
Yes! You can substitute evaporated milk and heavy cream with coconut milk or another non-dairy alternative to make the recipe dairy-free, but keep in mind this may slightly change the flavor and texture.
What size muffin tin is best for mini pies?
A standard 12-cup muffin tin works perfectly for this recipe, giving you pies that are about 3 inches in diameter—ideal for individual servings.
Can I prepare the crust and filling in advance?
Absolutely. You can prepare the pie crust and pumpkin filling a day ahead and store them separately in the refrigerator. Assemble and bake right before serving for freshness.
How can I make the filling more pumpkin-spice intensive?
If you love the spices, feel free to increase the pumpkin pie spice or add a dash of cloves and ginger to deepen the warm flavors just a little more.
Final Thoughts
There’s something truly special about Mini Pumpkin Pies with Spiced Pumpkin Filling and Whipped Cream Recipe that brings a smile to your face and warmth to your heart. This recipe isn’t just about making a dessert; it’s about creating a memory with every flaky crust and creamy, spiced bite. I can’t encourage you enough to try making these at home—they’re wonderfully accessible, bursting with flavor, and perfect for sharing with loved ones. So go on, dive into the cozy, comforting world of mini pumpkin pies and make this delightful recipe a regular guest in your kitchen!
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Mini Pumpkin Pies with Spiced Pumpkin Filling and Whipped Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 12 mini pumpkin pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Pumpkin Pies are the perfect individual-sized fall dessert, featuring a spiced pumpkin filling nestled in a flaky homemade or store-bought pie crust. Topped with a luscious homemade whipped cream, they’re festive and perfect for sharing at any autumn gathering.
Ingredients
Pie Crust
- 1 homemade pie crust disk or 2 store-bought pie crust rolls
Pumpkin Filling
- 15 oz pumpkin puree
- 1 large egg
- 1 large egg yolk
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup evaporated milk (6 oz)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the pie crust: Roll out your homemade or store-bought pie crust and cut out 12 circles to fit into a mini muffin tin. Press each crust piece gently into the tin to form a small pie shell. Chill in the refrigerator while preparing the filling.
- Make the pumpkin filling: In a medium bowl, whisk together the pumpkin puree, egg, egg yolk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract until smooth and well combined. Gradually whisk in the evaporated milk until the mixture is uniform.
- Fill and bake: Spoon the pumpkin filling evenly into each chilled pie crust, filling nearly to the top. Bake in a preheated oven at 350°F (175°C) for approximately 35 minutes or until the filling is set and a knife inserted near the center comes out clean.
- Prepare the whipped cream: While the pies are baking, beat the heavy whipping cream with granulated sugar and vanilla extract using an electric mixer on medium-high speed until soft peaks form.
- Cool and top: Remove the mini pumpkin pies from the oven and let them cool in the pan before transferring to a wire rack. Once cooled, top each mini pie with a dollop of the homemade whipped cream before serving.
Notes
- You can use store-bought pie crust to save time or make your own for a homemade touch.
- Ensure the pumpkin filling is smooth to avoid lumps in the pies.
- Keep the mini pies refrigerated if not consuming immediately, and add the whipped cream topping just before serving to prevent it from melting.
- Use fresh pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves to boost flavor.
