Mini Pumpkin Pies

As the leaves turn vibrant shades of orange and gold, and the air becomes crisp, the culinary world begins to embrace the beloved flavors of fall. Among the myriad of seasonal delights, pumpkin-flavored desserts reign supreme, evoking a sense of nostalgia and warmth. From lattes to cakes, pumpkin is the star of the show, but nothing captures the essence of autumn quite like a freshly baked pie. Enter the mini pumpkin pie—a delightful and easy-to-make treat that not only satisfies your sweet tooth but also serves as a charming centerpiece for any gathering.

Embrace the flavors of fall with delightful mini pumpkin pies! Perfectly portioned for gatherings or cozy nights in, these charming treats combine rich pumpkin puree, warm spices, and creamy filling in a flaky crust. Easy to make and transport, they are ideal for any autumn celebration, from Thanksgiving feasts to Halloween parties. Explore the joy of baking with this simple recipe and create lasting memories with your loved ones while enjoying the essence of the season.

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Ingredients

1 cup pumpkin puree (canned or homemade for a fresh taste)

1/2 cup heavy cream (for a luscious texture)

1/2 cup granulated sugar (to sweeten the filling)

1/4 cup brown sugar, packed (for a hint of molasses flavor)

2 large eggs (to bind the filling)

1 teaspoon vanilla extract (adds depth of flavor)

1 teaspoon ground cinnamon (warm spice)

1/2 teaspoon ground nutmeg (for that cozy aroma)

1/2 teaspoon ground ginger (a zesty kick)

1/4 teaspoon salt (enhances sweetness)

1 package of pre-made mini pie crusts (or make your own from scratch)

Whipped cream, for serving (optional but highly recommended)

Ground cinnamon, for garnish (optional)

Instructions

Prep the Oven: Preheat your oven to 425°F (220°C). Line a standard muffin tin with the mini pie crusts, making sure to press them gently into the bottoms and up the sides. Use a fork to prick the base of each crust to prevent bubbling during baking.

Mix the Filling: In a large mixing bowl, combine the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk vigorously until the mixture is smooth and fully combined, taking care to eliminate any lumps for a silky filling.

Fill the Crusts: Carefully pour the pumpkin filling into each mini crust, filling them approximately three-quarters full. Be cautious not to overfill, as the filling will expand slightly while baking.

Bake: Place the muffin tin in the preheated oven and bake for 15 minutes at 425°F (220°C). After that, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10-15 minutes. The mini pies are done when the filling is set and a toothpick inserted in the center comes out clean.

Cool Down: After removing the mini pies from the oven, let them cool in the muffin tin for about 10 minutes. Then, gently transfer them to a wire rack to cool completely, allowing the flavors to deepen.

Serve: Once the pies are completely cool, serve each mini pie topped with a generous dollop of whipped cream. Add a light sprinkle of ground cinnamon on top for an extra festive flair. Enjoy your delightful mini pumpkin pies, perfect for the harvest season!

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Makes 12 mini pies