Don’t save these adorable pumpkin treats only for Thanksgiving.
I get why we always have pumpkin pie at Thanksgiving. Its beautiful orange color and wonderfully spiced fall flavor are just a natural part of that holiday and the time of year. What I don’t get, however, is why we only have pumpkin pie at Thanksgiving. It’s so delicious, and everyone loves it. So why don’t we eat it more than once a year?
When you think about it, there’s no good answer to that question, but there is a great solution to the problem it poses: mini pumpkin pies! These delectable and adorable treats are simple to make and so delightful to eat. They are rich, sweet, creamy, and just perfectly spiced. And the best thing is this perfect little dessert knows no seasonal or holiday restrictions: winter, spring, summer, or fall, you can buy canned pumpkin purée all year round, and you can serve mini pumpkin pies for any occasion.
According to most sources, unopened canned pumpkin purée will last in your pantry for over a year, as will canned evaporated milk and pumpkin pie spice, so keep these items in stock, and you can have mini pumpkin pies whenever you want. I predict that’s going to be pretty often when you see how easy they are to make. Once you’ve rolled and cut out the dough for the individual pies and placed the discs in the prepared muffin tin, all the other ingredients get whisked together in one bowl. Then you fill the crusts and bake. That’s it.
Pumpkin Purée And Pumpkin Pie Filling
You probably already know that pumpkins are a type of winter squash. But what you may not know is that there are different kinds of pumpkins. The ones we use to carve jack-o’-lanterns are called field pumpkins, but the ones we use for baking are sugar pumpkins. Sweeter and richer, sugar pumpkins are what we find in canned pumpkin purée and pumpkin pie filling.
Canned pumpkin purée is cooked and puréed pumpkin and nothing else. Canned pumpkin pie filling has the sugar, salt, and spices added. Some people love the ease of using the pumpkin pie filling, but others find it can be too sweet or not spiced in the way they like, so prefer to use the purée and add their own flavorings. We think you’ll like the use of pumpkin purée in our recipe.
FAQs & Tips
How Do I Store Leftovers?
Cooled mini pumpkin pies should be stored in an airtight container. They will last this way in the refrigerator for up to 3 days and in the freezer for up to 1 month.
What If I Don’t Have A Cookie Cutter?
Easy! You can use a drinking glass with a 3.5” to 4″ mouth. You could also use the rim of a glass jar or the jar lid.
What Should I Grease The Muffin Tin With?
Nonstick cooking spray works best. Or you could brush the cups with melted butter or a neutral oil.
Serving Suggestions
These mini pumpkin pies are great for dessert, but they are also the best breakfast treat, especially served with a Copycat Starbucks Pumpkin Cream Cold Brew. If that’s too much pumpkin for you in one meal, these little pies are also perfect with Russian Tea, which is steeped with some of the pie’s same warm spices.
You can top these mini pumpkin pies with all sorts of yummy things. Of course, Homemade Whipped Cream is a great choice, but so is Cinnamon Buttercream Frosting (if you’ve never had frosting on pie, you’re in for a huge treat!). Want a topper that’s creamy but also cold? Little scoops of Vanilla or Brown Sugar Ice Cream are amazing on mini pumpkin pies. And any of these ideas are made even more scrumptious with a drizzle of Caramel Sauce, Dairy-Free Pumpkin Spice Syrup, or Brown Sugar Syrup. And because you can never have enough scrumptiousness, consider adding crumbled Sweet-And-Spicy Nuts or Sugared Cranberries as garnish!
Mini Pumpkin Pies
Ingredients
- All-purpose flour, as needed for rolling dough
- 2 unbaked pie crusts store-bought or homemade
- 1 cup canned pumpkin purée
- 1/2 cup packed brown sugar
- 1 large egg
- 1/3 cup evaporated milk
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Whipped cream for serving, optional
Instructions
- Preheat your oven to 350°F.
- On a surface dusted with flour, roll the pie crusts to approximately 1/8-inch thick.
- Use a 3 1/2-inch round cookie cutter to cut circles from the dough. You should yield about 12 circles in total.
- Grease a 12-cup muffin tin. Press each dough circle into a muffin cup, shaping it to fit.
- In a medium bowl, whisk together the pumpkin purée, brown sugar, egg, evaporated milk, pumpkin pie spice, and salt until smooth.
- Carefully spoon the pumpkin filling evenly into each crust, filling them about three-quarters full.
- Bake the mini pies in the oven for 25 minutes, or until the filling is set and the crusts are golden brown.
- Let the mini pies cool in the baking tin for 10 minutes. Next, gently take them out and set them on a wire rack to cool fully.
- Serve the pies at room temperature or chilled. Top with whipped cream if desired.
Leave a Comment