Introduction
These delightful mini pumpkin pies are perfect for any occasion, especially around the fall season. With a flaky crust and rich, spiced pumpkin filling, they make a charming dessert that will appeal to all ages. Easy to prepare and fun to eat, these bite-sized treats are sure to impress your family and friends.
Detailed Ingredients with measures
1½ packages of unbaked pie crust (3 rolls/crusts), room temperature
15-ounce can of pure pumpkin puree
12-ounce can of evaporated milk
¾ cup of granulated sugar
½ teaspoon of salt
2 large eggs
2 teaspoons of pumpkin pie spice
Spray whipped cream for topping (optional)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 18 to 20 minutes
Total Time: 35 to 40 minutes
Yield: Approximately 24 mini pies
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 375°F. Lightly grease a mini muffin pan and set it aside.
Step 2: Prepare the Pie Crust
Unroll one pie crust onto a sheet of parchment paper or a lightly floured work surface. Use a 2½-inch round cookie cutter to cut as many dough circles from the crust as possible. Gather the leftover scraps, re-roll, and continue cutting rounds until you have used as much of the crust as possible.
Step 3: Line the Muffin Tin
Press one round into each muffin tin cavity, pressing it fully down into the bottom and up the sides of the tin. If reusing the same muffin tin for multiple batches, set aside the extra crust rounds and lightly cover them with plastic wrap to prevent drying out.
Step 4: Mix the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, salt, eggs, and pumpkin pie spice until thoroughly combined.
Step 5: Fill the Crusts
Spoon about one tablespoon of pumpkin filling into each crust-lined muffin tin.
Step 6: Bake the Mini Pies
Bake for 18 to 20 minutes or until the pumpkin pie filling is set in the center. The pies will come out of the oven slightly puffed and will flatten out as they cool.
Step 7: Cool and Remove
Cool and remove the mini pies from the muffin tin. Repeat steps with the remaining pie crusts and filling until all ingredients are used.
Step 8: Serve with Whipped Cream
Top completely cooled mini pies with a squirt of whipped cream just before serving.
Notes
Storage
The mini pies can be stored in an airtight container in the refrigerator for up to three days.
Customization
Feel free to adjust the amount of pumpkin pie spice according to your taste preferences.
Serving Suggestions
These mini pies are perfect for gatherings, and you can serve them with additional toppings like nuts or chocolate sauce if desired.
Cook techniques
Preparing Pie Crusts
Unroll the pie crusts and use a cookie cutter to shape the dough into rounds. Gather and re-roll scraps to maximize dough use.
Pressing Dough into Muffin Tin
Carefully press each dough round into the muffin tin, ensuring it covers the bottom and sides. This forms the base for your mini pies.
Mixing Filling
In a large bowl, combine pumpkin puree, evaporated milk, sugar, salt, eggs, and pumpkin pie spice. Whisk until fully blended for a smooth filling.
Spoon Filling into Crusts
Use a tablespoon to fill each crust with the pumpkin mixture, ensuring even distribution without overfilling.
Baking Mini Pies
Bake in a preheated oven until the filling is set. Watch for a puffed appearance that will flatten as they cool.
Cooling and Serving
Allow the mini pies to cool before removing them from the muffin tin. Serve topped with whipped cream if desired.
FAQ
Can I use store-bought pie crusts?
Yes, store-bought pie crusts are a convenient option and will work perfectly for this recipe.
What can I substitute for evaporated milk?
You can use a mixture of milk and heavy cream or a dairy-free alternative like coconut milk if you prefer.
How do I know when the mini pies are done baking?
The pies are done when the filling is set and no longer jiggles in the center. They may puff slightly during baking but will flatten as they cool.
Can I make the filling ahead of time?
Yes, you can prepare the filling in advance and store it in the refrigerator for up to 24 hours before using.
What should I do with leftover crust scraps?
You can re-roll the scraps to make additional mini pies or bake them with a sprinkle of sugar for a sweet treat.
Conclusion
These delightful mini pumpkin pies are a perfect bite-sized treat to enjoy any time of year, especially during the fall season. They offer the traditional flavors of pumpkin pie in a fun, portable form that’s great for gatherings or cozy family nights. Easy to make and deliciously satisfying, they are sure to be a hit.
More recipes suggestions and combination
Sweet Potato Mini Pies
Substitute the pumpkin puree with sweet potato puree for a different but equally delicious flavor profile.
Chocolate Pumpkin Pies
Add a layer of chocolate ganache on the bottom of the pie crust before filling with the pumpkin mixture for a rich, chocolatey twist.
Nutty Crust Variation
Mix finely chopped nuts (like pecans or walnuts) into the pie crust for added flavor and texture.
Maple Pumpkin Pies
Replace granulated sugar with maple syrup for a uniquely sweetened version with a hint of maple flavor.
Spiced Apple Pumpkin Combo
Layer thinly sliced apples on the bottom of the crust before adding the pumpkin filling for an apple-pumpkin hybrid dessert.
Coconut Cream Pumpkin Pies
Incorporate coconut milk instead of evaporated milk for a tropical touch and a hint of coconut flavor in your filling.
