If you’re looking for a dessert that brings all the cozy, comforting flavors of fall into a perfectly portable form, these Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe are exactly what you need. Crisp, flaky crusts cradle a creamy, warmly spiced pumpkin filling that’s just the right size to enjoy without feeling too full. Whether you’re hosting a holiday party or just want a sweet treat to share with loved ones, these mini pies deliver the classic pumpkin pie experience in a fun, festive package that everyone will love.
Ingredients You’ll Need
Crafting these delightful mini pumpkin pies comes down to a handful of simple but essential ingredients. Each one plays a critical role in balancing flavor, texture, and that unmistakable holiday warmth you crave.
- Refrigerated pie dough: Convenient and flaky, this forms the buttery crust that holds all the filling together perfectly.
- Pure pumpkin puree: The star ingredient offering rich flavor and creamy texture that defines the filling.
- Heavy cream: Adds silkiness and richness to the pumpkin mixture for that luscious mouthfeel.
- Granulated sugar: Sweetens the filling with a clean, simple sweetness.
- Brown sugar, packed: Brings a deeper, caramel-like sweetness and moisture to the custard.
- Large eggs: Act as a binder, giving structure and stability during baking.
- Ground cinnamon: Essential fall spice, warming the flavor profile beautifully.
- Ground nutmeg: Provides a slightly nutty, aromatic accent that complements pumpkin perfectly.
- Ground ginger: Adds just a hint of spicy brightness to awaken the filling.
- Salt: Enhances all the flavors, balancing sweetness and spices.
- Vanilla extract: Gives a subtle floral sweetness and depth to the custard.
- Whipped cream (optional): A classic finishing touch that adds creaminess and lightness.
How to Make Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe
Step 1: Prepare Your Mini Muffin Tin
Start by preheating your oven to 350°F (175°C). Lightly grease your mini muffin tin or line it with paper liners to ensure your mini pies come out cleanly after baking. This simple step means less fuss when it’s time to serve.
Step 2: Make the Crusts
Roll out your pie dough on a lightly floured surface until it’s about 1/8-inch thick. Use a round cutter that’s just a bit larger than the muffin tin cavities—this will create enough dough to press up the sides as well. Gently press each dough circle into the cups, creating the perfect little pie crusts for the filling to nestle into.
Step 3: Whisk Together the Pumpkin Filling
In a large bowl, combine the pumpkin puree, heavy cream, granulated and brown sugars, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract. Whisk everything vigorously until the mixture is silky smooth and all the spices are evenly incorporated. This filling is where all those warm holiday flavors shine through.
Step 4: Fill the Crusts
Spoon the pumpkin filling evenly into each dough-lined cup, filling about three-quarters of the way full. Avoid overfilling to prevent any messy overflow during baking. This allows the filling to bake evenly and set just right.
Step 5: Bake to Perfection
Place the muffin tin on the middle rack of your oven and bake for 20 to 25 minutes. You’ll know your Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe are done when the filling is set and a toothpick inserted in the center comes out clean. The texture should be firm yet slightly soft in the middle for that perfect custard consistency.
Step 6: Cool and Enjoy
Let your mini pies cool in the tin for a few minutes before carefully removing them to a wire rack. Serve them warm or at room temperature, ideally topped with a generous dollop of whipped cream and a light dusting of cinnamon for that extra festive touch.
How to Serve Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe
Garnishes
Whipped cream is a classic companion that pairs beautifully with pumpkin pies, adding a light and airy contrast to the rich filling. For extra warmth, sprinkle a pinch of ground cinnamon or even a tiny grating of fresh nutmeg on top to elevate every bite with fragrant spices.
Side Dishes
These mini pies work wonderfully as the star of a dessert spread but also shine alongside warm beverages like hot apple cider, spiced chai, or even a rich dark coffee. The sweet, spiced flavors harmonize perfectly with these drinks, making your holiday table feel even more inviting.
Creative Ways to Present
Consider placing your mini pumpkin pies on a tiered dessert tray for a stunning centerpiece. Wrapping each pie with a little festive ribbon or serving them on individual decorative plates can add charm and make your guests feel truly special. You can even top some with candied pecans for a crunchy surprise that adds texture and flair.
Make Ahead and Storage
Storing Leftovers
If you have any Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe left over, store them in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days, making it easy to enjoy this treat even after your holiday festivities wind down.
Freezing
You can freeze these mini pies before or after baking. If freezing unbaked, wrap the muffin tin tightly in plastic wrap and freeze until ready, then bake from frozen by adding a few extra minutes to the baking time. For baked pies, cool completely before freezing individually wrapped or in a sealed container. Thaw overnight in the refrigerator before serving.
Reheating
To enjoy your mini pumpkin pies warm, pop them in a 325°F (163°C) oven for about 10 minutes or until heated through. Avoid microwaving if possible, as reheating in the oven helps maintain the flaky crust and smooth filling texture that makes this Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe so irresistible.
FAQs
Can I use homemade pie dough instead of refrigerated dough?
Absolutely! Homemade pie dough can add even more flavor and the satisfaction of made-from-scratch baking. Just roll it out to the same thickness and cut the same size rounds. Both options work beautifully for this recipe.
Is pumpkin pie spice the same as the individual spices listed?
Pumpkin pie spice is a convenient blend of cinnamon, nutmeg, ginger, and sometimes cloves. You can substitute the individual spices in the recipe with about 2 teaspoons of pumpkin pie spice for a similar taste.
Can I make these mini pies vegan?
Yes! Swap the pie dough for a vegan version, replace heavy cream with coconut cream, and use a flax egg or other egg substitute. The spice blend and pumpkin filling remain the same to keep that cozy fall flavor.
How long can I store these mini pumpkin pies at room temperature?
It’s best to store them in the refrigerator if you’re keeping them longer than a couple of hours. At room temperature, they can safely sit out for up to two hours, perfect for serving at gatherings.
Can I double this recipe for a larger batch?
Definitely! Doubling or even tripling the recipe is easy. Just remember that you might need multiple muffin tins to bake them in batches, and adjust your prep time accordingly. They freeze wonderfully too, so you can make ahead!
Final Thoughts
There’s something truly special about sharing those warm, spiced flavors of pumpkin pie in a perfectly sized bite. This Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe is just the thing to bring smiles and festive cheer to any gathering. I can’t wait for you to try making them and watch your friends and family fall in love with every flavorful, flakey mouthful!
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Mini Pumpkin Pies – A Perfect Bite-Sized Dessert for the Holidays Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Pumpkin Pies are a delightful, bite-sized dessert perfect for the holiday season. Featuring a flaky pie crust filled with a smooth and spiced pumpkin custard, they’re easy to make and ideal for serving at parties or as a festive treat.
Ingredients
Crust
- 1 package refrigerated pie dough (or homemade if you prefer)
Filling
- 1 can (15 oz) pure pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
To Serve (optional)
- Whipped cream
- Ground cinnamon (for dusting)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners to ensure easy removal of pies after baking.
- Prepare crust: Roll out the refrigerated pie dough on a lightly floured surface. Using a round cutter slightly larger than the muffin tin cups, cut out dough circles. Gently press each dough circle into the muffin tin to form the pie crusts, shaping them neatly to hold the filling.
- Mix filling: In a large bowl, whisk together pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, ground cinnamon, nutmeg, ginger, salt, and vanilla extract. Whisk thoroughly until the mixture is smooth and fully combined with no lumps.
- Fill crusts: Spoon the pumpkin filling into each prepared crust, filling about three-quarters full. Avoid overfilling to prevent spillage during baking.
- Bake pies: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The pumpkin filling should set and a toothpick inserted into the center of a pie should come out clean. The filling will be firm but slightly soft in the middle.
- Cool and serve: Allow the pies to cool in the muffin tin for a few minutes before transferring them to a cooling rack. Serve warm or at room temperature, topped with a dollop of whipped cream and a light dusting of ground cinnamon if desired.
Notes
- Refrigerated pie dough can be substituted with homemade pie dough if preferred.
- If using paper liners, gently remove them to avoid tearing the crust.
- Mini pumpkin pies can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, replace heavy cream with coconut cream and use a dairy-free pie crust.
- Make sure not to overfill the crusts to ensure neat baking and easy removal.
