5 Cute Mini Pumpkin Pie Recipes for Fall Fun
Fall is here, and nothing captures the essence of the season quite like the taste of pumpkin pie. Whether you're hosting a fall gathering, looking for a delightful treat, or simply want to indulge in some seasonal baking, mini pumpkin pies offer the perfect solution. These bite-sized treats combine all the rich flavors of traditional pumpkin pie in an adorable, easy-to-share form. Here are five cute mini pumpkin pie recipes that will bring joy and flavor to your autumn festivities.
Recipe 1: Classic Mini Pumpkin Pies
Start with the classic. These mini versions retain the traditional taste of pumpkin pie but in a fun, manageable size.
- Preheat your oven to 425°F (220°C).
- Prepare or buy a pie crust and cut out circles to fit into your muffin tins.
- Mix together:
- 15 oz of pumpkin puree
- 1⁄2 cup of sugar
- 1⁄4 cup of brown sugar
- 1 tsp ground cinnamon
- 1⁄2 tsp ground ginger
- 1⁄4 tsp ground cloves
- 1⁄2 tsp salt
- 2 large eggs
- 3⁄4 cup of evaporated milk
- Pour the mixture into the pie crusts in the muffin tin.
- Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) and bake for 20-30 minutes more.
- Let cool before serving.
🌟 Note: For an extra touch of fall, add a dollop of whipped cream or a sprinkle of nutmeg on top.
Recipe 2: Pumpkin Pie S’mores
Why settle for regular s’mores when you can have them with a seasonal twist?
- Make or buy graham cracker crust mini pies.
- Prepare the pumpkin filling as per the classic recipe above.
- Layer in the crust with:
- Chocolate pieces at the bottom
- Pumpkin pie filling
- A toasted marshmallow on top
- Assemble the layers and chill or eat immediately.
💡 Note: The toasted marshmallow adds a delightful campfire charm to your mini pumpkin pie.
Recipe 3: Cheesecake Swirl Mini Pumpkin Pies
Combine the best of both worlds: pumpkin and cheesecake.
- Prepare your crust as above.
- For the pumpkin filling:
- 15 oz pumpkin puree
- Sugars and spices as in the classic recipe
- Eggs and evaporated milk
- For the cheesecake swirl:
- 8 oz cream cheese, softened
- 1⁄4 cup sugar
- 1 egg
- Pour a little pumpkin filling, then top with a swirl of cheesecake mix.
- Bake as the classic version, adjusting time if necessary.
🔖 Note: The swirl adds a creamy contrast to the traditional pie filling.
Recipe 4: Vegan Pumpkin Mini Pies
Enjoy the autumn flavor with these vegan-friendly mini pies.
- Use a vegan pie crust or make your own with vegan ingredients.
- Mix:
- 1 3⁄4 cups of pumpkin puree
- 1⁄2 cup of maple syrup or sugar
- 1⁄4 cup of almond or coconut milk
- 1 tbsp of cornstarch or arrowroot powder
- 1 tsp cinnamon
- 1⁄2 tsp nutmeg
- 1⁄4 tsp ginger
- A pinch of allspice
- Bake at the same temperature as above, adjusting for consistency.
🌿 Note: Ensure all ingredients are vegan; some pumpkin purees might contain hidden non-vegan components.
Recipe 5: Mini Pumpkin Pie Tarts
These tarts are perfect for those who love a crispier crust.
- Use a tart dough or store-bought puff pastry cut into small squares.
- Prepare pumpkin filling as in the classic recipe.
- Fill each tart shell with filling, leaving a little space for the crust to rise.
- Bake until the crust is golden and filling set.
🥐 Note: For extra visual appeal, fold the edges over to create a decorative crust.
In wrapping up this delightful exploration of mini pumpkin pies, we've covered a variety of recipes that offer something for everyone. From the traditional to the innovative, these mini pies provide an accessible and cute way to enjoy the flavors of fall. Whether you're catering to dietary needs like vegan options or just looking for a fun twist on a classic dessert, these recipes ensure that your autumn celebrations are filled with delicious treats. Enjoy your baking adventures and make this fall memorable with these cute, delicious mini pumpkin pies.
Can I use canned pumpkin puree for these recipes?
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Yes, you can use canned pumpkin puree. Just make sure it’s 100% pure pumpkin with no added sugars or spices for the best control over the flavor.
What can I do if I don’t have a muffin tin for these mini pies?
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You can use small tart molds or even make free-form mini pies by shaping the dough on a baking sheet. Just be mindful of the cooking time as it might vary slightly.
How do I store leftover mini pumpkin pies?
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Store them in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage. Thaw and reheat in a preheated oven before serving.