These delightful mini pumpkin pies are perfect for any occasion where you need just a little taste of fall. Whether you're catering to a crowd, looking for a sweet addition to your Thanksgiving table, or simply desire a bite-sized dessert, these parve mini pumpkin pies fit the bill beautifully. Let's delve into how you can make these adorable treats, ensuring they're suitable for those following a kosher diet by being entirely parve.
Why Choose Parve?
Before we dive into the recipe, let’s briefly discuss why parve (also known as pareve) recipes are important:
- Parve foods can be eaten with either meat or dairy meals.
- They make it easier to adhere to kosher dietary laws, as they contain neither meat nor dairy.
- Parve desserts like these mini pumpkin pies can be served at events where dietary restrictions might be in place.
Ingredients for Mini Pumpkin Pies
Here’s what you’ll need to prepare your mini pumpkin pies:
| Ingredient | Amount |
|---|---|
| Flour | 1.5 cups |
| Sugar | 1⁄2 cup |
| Shortening or Margarine | 1⁄2 cup |
| Salt | Pinch |
| Water | 4-6 tbsp |
| Pumpkin Puree | 1 cup |
| Brown Sugar | 1⁄4 cup |
| Cinnamon | 1 tsp |
| Ginger | 1⁄4 tsp |
| Nutmeg | Pinch |
| Cloves | Pinch |
| Maple Syrup | 1⁄4 cup |
| Cornstarch | 1 tbsp |
Making the Mini Pumpkin Pie Crust
Start with the crust, as it needs to chill before being rolled out:
- In a bowl, combine flour, sugar, and salt.
- Cut in the shortening or margarine until the mixture resembles coarse crumbs.
- Gradually add water, one tablespoon at a time, until the dough comes together. You might not need all the water.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
❄️ Note: Keeping the dough cold is key to flakiness in the crust.
Preparing the Pumpkin Filling
While your crust chills, prepare the filling:
- In a large mixing bowl, whisk together pumpkin puree, brown sugar, spices, and maple syrup.
- Stir in the cornstarch until smooth.
- Set aside until your crust is ready.
Assembling the Mini Pumpkin Pies
Once your dough is sufficiently chilled:
- Roll out the dough on a lightly floured surface to about 1⁄8 inch thick.
- Using a cookie cutter or a glass rim, cut out rounds to fit your mini muffin tin.
- Press the dough rounds into the muffin cups and prick the bottom with a fork.
- Fill each pie with the pumpkin filling.
Baking the Mini Pumpkin Pies
Here’s how to bake them to perfection:
- Preheat your oven to 375°F (190°C).
- Bake the pies for 15-20 minutes or until the filling is set and the crust is golden brown.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
🌟 Note: If the edges of your pies start to brown too quickly, you can cover them with foil.
Serving and Enjoyment
These mini pumpkin pies are versatile:
- Serve them as-is for a true bite-sized indulgence.
- Top with whipped topping or a sprinkle of powdered sugar for extra flair.
- They can be enjoyed at room temperature or slightly warmed.
✅ Note: Mini pies are also great for portion control or for those who want to sample multiple desserts!
In sum, these parve mini pumpkin pies offer the flavors of fall in an elegant, bite-sized format that respects traditional kosher dietary laws. With their rich, spiced filling and flaky crust, they're a testament to the joy of seasonal baking. Whether you're serving them at a festive gathering or simply enjoying them at home, these mini pies provide a sweet and satisfying ending to any meal or a delightful treat during your coffee break. Their parve nature makes them inclusive, ensuring everyone can enjoy the taste of autumn without compromise.
Can I make these pies ahead of time?
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Yes, you can bake these mini pumpkin pies ahead of time. Store them in an airtight container at room temperature or in the refrigerator. They can last up to 3 days.
What can I use if I don’t have a muffin tin?
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If you don’t have a mini muffin tin, you can use a regular muffin tin, which will yield larger pies, or a pie tin for individual tarts.
Are these mini pies freezer-friendly?
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Absolutely! After baking, let the pies cool completely, then wrap them individually and store in the freezer. Thaw at room temperature or reheat in the oven for best results.
