Delight in These Mini Pumpkin Pies for a Perfect Fall Treat

As the air turns crisp and the leaves begin to change, there’s nothing quite like the aroma of freshly baked pumpkin pies wafting through the kitchen. But what if you could enjoy all the classic flavors of this fall favorite in a delightful miniature form? Introducing the charming mini pumpkin pies – the perfect bite-sized dessert to savor during the cozy autumn season.

Table of Contents

Ingredients for Scrumptious Mini Pumpkin Pies

To craft these adorable mini pumpkin pies, you’ll need a few simple ingredients:

• 2 unbaked 9-inch pie crusts (homemade or store-bought)
• 1/3 cup brown sugar
• 2 tbsp granulated sugar
• 1½ tsp pumpkin pie spice
• ¼ tsp salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup evaporated milk
• 1 large egg (lightly beaten)
• ½ tsp vanilla extract
• Homemade whipped cream (for topping)

Preparing the Perfect Pie Crusts

Begin by preheating your oven to 400°F (200°C) and preparing your muffin pans. Then, it’s time to tackle the pie crusts. Roll out the dough to an 1/8-inch thickness and use a 3½-inch cookie cutter to cut out 18 circles. If you have any leftover scraps, simply re-roll them to cut out additional circles. Carefully fit each circle into the muffin pan slots, pressing down gently. Once that’s done, pop the pans in the refrigerator while you prepare the delectable pumpkin filling.

Creating the Creamy Pumpkin Filling

In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt. Then, add the pumpkin puree, evaporated milk, egg, and vanilla extract, whisking until the mixture is fully combined and smooth. This rich, velvety filling is the star of the show in these mini pumpkin pies.

Assembling and Baking the Mini Pies

Carefully remove the muffin pans from the refrigerator and evenly distribute about 2 tablespoons of the pumpkin filling into each prepared crust. Bake the mini pumpkin pies for 16–20 minutes, or until the tops are set and the crusts are lightly golden brown. Once they’re out of the oven, let them cool on a wire rack for about 30 minutes before gently removing them from the pans. Allow the pies to cool completely before chilling them in the refrigerator for at least three hours, or even overnight, for the best flavor and texture.

Serving and Storing Your Mini Pumpkin Pies

When you’re ready to serve these delightful mini pumpkin pies, top them with a dollop of homemade whipped cream for an extra touch of indulgence. The creamy pumpkin filling and flaky crust make for a heavenly bite-sized dessert that’s sure to impress your guests. As for storage, these pies can be kept in the refrigerator for up to 4 days, making them a fantastic make-ahead treat for all your autumn gatherings.

More Related Recipes You Might Enjoy

• Pumpkin Cheesecake Bars
• Spiced Apple Mini Pies
• Sweet Potato Pie Bites
• Mini Pecan Pies

FAQs About Mini Pumpkin Pies

Do mini pumpkin pies need to be refrigerated?

Yes, mini pumpkin pies should be refrigerated to maintain their freshness and food safety. The creamy pumpkin filling and dairy-based ingredients require chilling to prevent the growth of harmful bacteria. Be sure to store your baked mini pies in an airtight container in the refrigerator for up to 4 days.

What are some fun facts about pumpkin pies?

Pumpkin pies have a rich history, dating back to the early American settlers who adapted recipes from Native American pumpkin dishes. Did you know that pumpkins were once considered a symbol of wealth and prosperity? And the first published pumpkin pie recipe in the United States appeared in Amelia Simmons’ “American Cookery” book in 1796.

How to tell when mini pies are done?

The tops of the mini pumpkin pies should be set and lightly golden brown when they’re done baking, usually after 16-20 minutes in the oven. You can also give them a gentle jiggle – the centers should be mostly firm with just a slight wobble. Avoid overbaking, as that can cause the filling to crack or become dry.

How long do you bake mini pumpkin tarts?

Mini pumpkin pies typically bake for 16-20 minutes in a 400°F (200°C) oven. It’s important to keep an eye on them and check for the telltale signs of doneness, such as set tops and lightly golden crusts. Avoid underbaking, as the filling may not fully set, and be careful not to overbake, which can lead to a dry, cracked texture.

Embrace the cozy flavors of fall with these delightful mini pumpkin pies. Whether you’re hosting a festive gathering or simply seeking a bite-sized treat to satisfy your pumpkin cravings, these adorable pies are sure to become a new autumn favorite. Gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible mini masterpieces!

Craving even more magical meals? Browse Amelia’s Pinterest boards for quick dinners, cozy bakes, and tons of flavorful inspiration.

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