Fall is synonymous with the delightful warmth of spices and the comforting aroma of pies baking in the oven. With pumpkins flooding the market, they're not just for carving or pumpkin spice lattes; mini pumpkin pies are a must-try. These compact treats allow you to indulge without the guilt of overindulgence, and they're perfect for fall gatherings, potlucks, or just a cozy evening at home. Here's a look at five delicious mini pie pumpkin recipes to elevate your fall baking experience:
1. Classic Mini Pumpkin Pies
The quintessential pumpkin pie in miniature form. Here’s how to make it:
- Ingredients:
- 1 small pie pumpkin or 15 oz of canned pumpkin puree
- ¾ cup of sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs
- 1 can (12 fl oz) evaporated milk
- Pie crust or puff pastry, rolled and cut into mini pie shapes
- Instructions:
- Preheat your oven to 425°F (220°C).
- In a medium bowl, mix sugar, cinnamon, ginger, cloves, and salt.
- Beat eggs in a large bowl, then add pumpkin and the sugar-spice mixture. Gradually stir in the evaporated milk.
- Pour the mixture into mini pie shells placed on a baking sheet.
- Bake at 425°F for 15 minutes. Then, reduce temperature to 350°F (175°C) and bake for another 20-30 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.
🎃 Note: Fresh pumpkin gives a lighter, more authentic flavor, but canned pumpkin is more consistent in texture.
2. Chocolate Chip Pumpkin Mini Pies
Chocoholics and pumpkin lovers, this one's for you:
- Ingredients:
- 15 oz canned pumpkin puree
- ¾ cup packed brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- 1 can (12 fl oz) evaporated milk
- 1 cup semi-sweet chocolate chips
- Pie crust for mini pies
- Instructions:
- Follow the instructions for the classic mini pumpkin pie but add chocolate chips to the filling mixture.
- Bake as instructed, ensuring the chocolate chips are evenly distributed.
- Cool and enjoy the melty chocolate surprise.
3. Pumpkin Pecan Mini Pies
A beautiful fusion of two American classics:
- Ingredients:
- 15 oz canned pumpkin puree
- ¾ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 large eggs
- 1 can (12 fl oz) evaporated milk
- 2 tablespoons butter, melted
- 2 cups pecans, chopped
- Pie crust for mini pies
- Instructions:
- Mix the pumpkin pie filling as per the classic recipe.
- Add melted butter and mix well.
- Sprinkle a small amount of chopped pecans into each mini pie shell, then fill with pumpkin mixture.
- Bake as per the classic recipe instructions, ensuring the pecans are well integrated.
- Serve with a dollop of whipped cream if desired.
4. Spiced Pumpkin Maple Mini Pies
Maple syrup and pumpkin make for an unbeatable fall flavor:
- Ingredients:
- 15 oz canned pumpkin puree
- ⅔ cup maple syrup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs
- 1 can (12 fl oz) evaporated milk
- Pie crust for mini pies
- Instructions:
- Mix pumpkin, maple syrup, spice, and salt. Beat in the eggs and then gradually add evaporated milk.
- Pour into mini pie shells and bake at 425°F for 15 minutes, then reduce to 350°F and bake for another 20-30 minutes.
- Allow to cool, then serve drizzled with extra maple syrup.
5. Pumpkin and Caramel Mini Swirl Pies
Impress with swirls of caramel in your mini pumpkin pies:
- Ingredients:
- 15 oz canned pumpkin puree
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon each of ground ginger, nutmeg, and clove
- ½ teaspoon salt
- 2 large eggs
- 1 can (12 fl oz) evaporated milk
- ½ cup caramel sauce
- Pie crust for mini pies
- Instructions:
- Prepare the pumpkin pie filling as above.
- Pour the filling into mini pie shells, leaving some space for the caramel swirl.
- Drizzle caramel sauce over each pie and use a toothpick or knife to swirl it through the pumpkin filling.
- Bake at 425°F for 15 minutes, then reduce to 350°F and bake for another 20-30 minutes.
These recipes embrace the essence of fall with the pumpkin as the star ingredient, allowing you to explore different flavors and techniques. Each mini pie is not just a dessert but an experience, with the comforting warmth of spices, the creaminess of the filling, and the delightful crust making them perfect for any occasion or just to savor a slice of autumn.
When planning to bake these treats, keep in mind a few final tips:
First, the crust is just as important as the filling. Whether you're using store-bought dough or making your own, ensure it's well chilled before shaping and baking to maintain its structure. Second, allow time for the pies to cool; pumpkin pies set as they cool, and this helps to maintain their shape and flavor integrity. Lastly, creativity is welcomed. Feel free to experiment with additional toppings, spices, or even alternative fillings like sweet potatoes or butternut squash for a different twist.
Embrace the season, and let these mini pumpkin pies bring joy to your kitchen and heart this fall!
How can I store leftover mini pumpkin pies?
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Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. To serve, thaw at room temperature or in the fridge overnight.
Can I use homemade pumpkin puree instead of canned?
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Yes, you can use homemade pumpkin puree. Just ensure it’s well strained to remove excess moisture, and adjust the spices as fresh pumpkin tends to be less concentrated in flavor than canned.
Are there vegan options for these recipes?
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Absolutely! Substitute the eggs with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water per egg), use coconut milk instead of evaporated milk, and choose vegan-friendly pie crusts or make your own with vegan butter or margarine.
