If you have a soft spot for fall flavors and anything sweet and festive, these Mini Pumpkin Pies – A Perfect Bite-Sized Holiday Dessert Recipe will quickly become your go-to treat this season. Bite-sized, charming, and packed with the cozy spices we all crave, these tiny delights capture everything wonderful about traditional pumpkin pie but in a fun, approachable miniature form. Perfect for sharing around the holiday table or packing into lunchboxes, they are just the right size to satisfy a sweet tooth without overindulging.
Ingredients You’ll Need
This recipe keeps things wonderfully simple but each ingredient plays a crucial role in creating those classic pumpkin pie flavors and textures you love. From the creamy filling to the flaky crust, everything combines into a perfectly balanced, gorgeous mini dessert.
- Refrigerated pie dough: Convenient and flaky, this forms the crisp, buttery mini crust that holds everything together.
- Pure pumpkin puree: The star ingredient that brings that unmistakable, smooth pumpkin flavor and rich color.
- Heavy cream: Adds luscious creaminess and a silky texture to the filling.
- Granulated sugar: Provides essential sweetness that brightens the pumpkin.
- Brown sugar, packed: Introduces a hint of molasses depth and warmth to the flavor.
- Large eggs: Bond the filling ingredients and help it set perfectly during baking.
- Ground cinnamon: Infuses the pies with the quintessential cozy spice.
- Ground nutmeg: Adds a subtle nutty warmth to complement the cinnamon.
- Ground ginger: Gives a gentle zing that enhances the overall spice profile.
- Salt: Balances and enhances all the sweet and spicy flavors.
- Vanilla extract: Offers a sweet floral note that rounds out the filling beautifully.
- Whipped cream (optional): A fluffy, creamy topping that pairs perfectly with each bite.
- Ground cinnamon (for dusting): A lovely finishing touch to sprinkle on top for extra aroma and charm.
How to Make Mini Pumpkin Pies – A Perfect Bite-Sized Holiday Dessert Recipe
Step 1: Prep Your Oven and Pan
Start by heating your oven to 350°F (175°C). Lightly grease a mini muffin tin or, for fuss-free clean up, line it with paper liners. This simple first step ensures your mini pies bake evenly and pop out easily once they’re done.
Step 2: Shape the Crusts
Roll the pie dough on a lightly floured surface to prevent sticking. Using a round cutter slightly larger than the muffin cups, cut out 12 dough circles. Gently press each circle into the muffin cups to create a petite pie shell. The size and shape of these crusts are key to holding the luscious pumpkin filling just right.
Step 3: Mix the Filling
In a large bowl, whisk together the pumpkin puree, heavy cream, both sugars, eggs, cinnamon, nutmeg, ginger, salt, and vanilla until the mixture is completely smooth. This smooth filling is where all the magic happens—each ingredient bringing depth and warmth that transform simple pumpkin puree into a heavenly pie custard.
Step 4: Fill the Crusts
Carefully spoon the pumpkin filling into each crust, filling roughly three-quarters full. This gives the filling room to set without spilling over while baking. A neat tip: don’t rush this step; filling each crust evenly helps your pies bake consistently.
Step 5: Bake to Perfection
Bake your mini pies for 20 to 25 minutes until the filling sets—test it by inserting a toothpick, which should come out clean or slightly moist. The pies should feel firm yet still have a bit of a tender wobble in the center, ensuring that melt-in-your-mouth texture we all adore.
Step 6: Cool and Serve
Let the pies cool in the muffin tin for a few minutes before transferring to a wire rack. Serve warm or at room temperature for the best flavor experience. Top each mini pie with a swirl of whipped cream and a sprinkle of cinnamon for that classic holiday finish.
How to Serve Mini Pumpkin Pies – A Perfect Bite-Sized Holiday Dessert Recipe
Garnishes
Offering a dollop of freshly whipped cream dusted lightly with ground cinnamon elevates these mini pumpkin pies beautifully. You could even add a small fresh sage leaf or a sprinkle of toasted pecans for an elegant touch that adds color and texture contrast.
Side Dishes
These mini pies pair wonderfully with a cup of hot coffee or spiced cider, making them a delightful finish for any holiday meal. If you’re serving a holiday brunch, complement them with fresh fruit salad or a cheese platter to balance sweetness with savory notes.
Creative Ways to Present
Arrange your mini pies on a charming tiered dessert stand or rustic wooden platter to make your holiday table instantly inviting. Wrapping each pie gently in a small festive napkin or placing them in decorative cupcake wrappers can make them feel extra special as a gift or party favor.
Make Ahead and Storage
Storing Leftovers
These pies keep beautifully in an airtight container in the refrigerator for up to 3 days. Keeping them chilled helps preserve their delicate filling and flaky crust, especially if you’ve added whipped cream on top.
Freezing
You can freeze the baked mini pumpkin pies (without whipped cream) by placing them in a single layer on a baking sheet until firm, then transferring to a freezer-safe container. They will maintain their best quality for up to 1 month. Thaw overnight in the fridge before serving.
Reheating
To enjoy these pies warm, reheat them gently in a 300°F oven for about 10 minutes or until warmed through. Avoid microwaving if possible to protect the crust’s texture, ensuring every bite stays crisp and delightful.
FAQs
Can I use homemade pie dough instead of refrigerated dough?
Absolutely! Homemade pie dough works wonderfully here and adds a personal touch. Just roll it out and cut as directed. It might even make these mini pumpkin pies taste even more special.
Is canned pumpkin puree the same as pumpkin pie filling?
No, canned pumpkin puree is pure pumpkin without added sugars or spices, which is what you want for this recipe. Pumpkin pie filling already contains spices and sweeteners, so it’s best to avoid it here to control flavors precisely.
Can I make these pies vegan?
Yes, with a few tweaks. Use a plant-based pie crust, replace heavy cream with coconut cream, and use a flax egg or another egg substitute. The spices and pumpkin will still shine brilliantly.
What if I don’t have a mini muffin tin?
If you don’t have one, you can use a regular muffin tin for larger pies, just adjust baking time accordingly. Alternatively, small tart pans or even a loaf pan cut into squares can work in a pinch.
How long do Mini Pumpkin Pies – A Perfect Bite-Sized Holiday Dessert Recipe last?
When stored properly in the fridge, they stay fresh for about 3 days. For longer storage, freezing is a great option, and they can last up to a month frozen without losing quality.
Final Thoughts
Don’t wait for a special occasion to try Mini Pumpkin Pies – A Perfect Bite-Sized Holiday Dessert Recipe. Their charming size, comforting spice blend, and rich pumpkin flavor make them a joyous treat to share any time you want to bring a little sweetness to your day. Trust me, once you make these, you’ll find yourself craving them every fall and holiday season. Happy baking and even happier eating!
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Mini Pumpkin Pies – A Perfect Bite-Sized Holiday Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Pumpkin Pies are the perfect bite-sized dessert for the holidays. Made with a creamy pumpkin filling spiced with cinnamon, nutmeg, and ginger, all nestled in a flaky pie crust, they are perfect for serving at festive gatherings or as a delightful treat any time during the fall season.
Ingredients
Pie Crust
- 1 package refrigerated pie dough (or homemade if you prefer)
Pumpkin 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
Optional Toppings
- Whipped cream
- Ground cinnamon (for dusting)
Instructions
- Preheat and Prepare Tin: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners to make removing the pies easier after baking.
- Roll and Cut Dough: On a lightly floured surface, roll out the pie dough. Use a round cutter slightly larger than the muffin tin cups to cut the dough. Gently press each circle into the muffin cups to form individual crusts.
- Mix Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, ground cinnamon, nutmeg, ginger, salt, and vanilla extract until the mixture is smooth and evenly combined.
- Fill Crusts: Spoon the pumpkin filling into each prepared crust, filling them about three-quarters full to avoid spilling during baking.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes until the filling is set and a toothpick inserted in the center comes out clean. The pies should feel firm yet slightly soft in the center when gently touched.
- Cool and Serve: Allow the mini pies to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool further. Serve warm or at room temperature, optionally topped with whipped cream and a dusting of ground cinnamon.
Notes
- You can use homemade pie dough instead of refrigerated dough for a fresher pie crust flavor.
- Make sure not to overfill the crusts to prevent the filling from spilling over during baking.
- These mini pies can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- For easier removal, paper liners are helpful but optional.
- Adding whipped cream and a sprinkle of cinnamon on top enhances the presentation and flavor.
