Mini Pumpkin Pies

As the leaves begin to change and the air turns crisp, the culinary world shifts its focus to the comforting flavors of fall. One of the most cherished desserts during this season is pumpkin pie, a staple at many Thanksgiving tables and autumn gatherings. However, this year, why not bring a twist to the traditional favorite with Delightful Mini Pumpkin Pies? These bite-sized delights not only embody the essence of pumpkin spice but also offer a charming presentation that is perfect for sharing.

Celebrate the flavors of fall with Delightful Mini Pumpkin Pies! These bite-sized treats are a perfect twist on the traditional pumpkin pie, featuring a creamy filling in a flaky crust. Ideal for parties and gatherings, they're easy to make ahead and are visually stunning on any dessert table. With warm spices and the essence of autumn, each mini pie captures the joy of sharing delicious moments with loved ones. Get ready to indulge in these charming delights!

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Ingredients

1 pre-made pie crust (or homemade, if you prefer)

1 cup canned pumpkin puree (ensure it's not pumpkin pie filling)

1/2 cup sweetened condensed milk

1/4 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon pumpkin spice (or a blend of cinnamon, nutmeg, and ginger)

1/4 teaspoon salt

Whipped cream (for serving, optional)

Ground cinnamon (for garnish, optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will prepare the environment for baking your mini pies perfectly.

Prepare the Pie Crusts: Take the pre-made pie crust and roll it out on a lightly floured surface to an even thickness (about 1/8 inch). Using a round cookie cutter or a glass that measures approximately 4 inches in diameter, cut out circular shapes from the dough. You should yield around 8-10 mini crusts depending on how thickly you roll the dough. Carefully press each of these circles into the cups of a muffin tin, ensuring they fit snugly and cover the bottom and sides.

Make the Pumpkin Filling: In a large mixing bowl, combine the canned pumpkin puree, sweetened condensed milk, packed brown sugar, large egg, vanilla extract, pumpkin spice, and salt. Using a whisk, blend the ingredients thoroughly until the mixture is completely smooth and well integrated, ensuring all components are evenly distributed.

Fill the Mini Crusts: Gently pour the prepared pumpkin mixture into each mini pie crust, filling them to approximately 3/4 full. This space will allow the filling to rise slightly while baking without overflowing.

Bake: Carefully place the muffin tin in the preheated oven. Bake the pies for 20-25 minutes, or until the filling is set and yields slightly when touched. They should not jiggle excessively.

Cool and Serve: After baking, remove the muffin tin from the oven and let the mini pumpkin pies cool in the tin for about 10 minutes. This cooling time helps them to firm up a bit. Once they have cooled, transfer the pies to a wire rack to cool completely.

Garnish: Once the mini pumpkin pies are completely cooled, add a generous dollop of whipped cream on top of each pie. For an extra touch of flavor and presentation, sprinkle a pinch of ground cinnamon over the whipped cream.

Enjoy: These delightful mini pumpkin pies are perfect for serving at fall gatherings, holiday feasts, or simply as a sweet treat to enjoy anytime!

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 8-10 servings