Easy Mini Pumpkin Pie Recipe – Tasty Fall Dessert | MagicInKitchen.com

easy mini pumpkin pie recipe

Discover this easy mini pumpkin pie recipe for a delightful homemade fall dessert. Perfectly spiced, bite-sized, and ready in under an hour, these mini pumpkin pies are ideal for any occasion. Find more at MagicInKitchen.com!

Introduction

Nothing says fall like the warm, spiced aroma of pumpkin pie filling your kitchen. If you’re looking for a crowd-pleasing dessert that’s as adorable as it is delicious, this Easy Mini Pumpkin Pie Recipe is your answer. These bite-sized pumpkin pies are perfect for holiday gatherings, cozy nights in, or even a fun baking project with the kids. With a flaky crust and creamy pumpkin filling, they’re quick to whip up and guaranteed to impress. Whether you’re a seasoned baker or a newbie, this homemade mini pumpkin pies recipe is simple, flavorful, and packed with fall vibes. Let’s dive into making this fall pumpkin pie dessert that everyone will love!

Ingredients

Here’s what you’ll need to create these homemade mini pumpkin pies (makes 12 mini pies):

• 1 1/2 cups all-purpose flour (for the crust)
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1/4 teaspoon salt
• 1 cup pumpkin puree (use pure pumpkin, not pie filling)
• 1/2 cup heavy cream
• 1/3 cup brown sugar
• 1 large egg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Pinch of salt (for the filling)
• Whipped cream (optional, for serving)

These ingredients are easy to find and combine to create a perfectly spiced mini pumpkin pie that’s bursting with fall flavors.

Preparation Instructions

Follow these simple steps to make your Easy Mini Pumpkin Pie Recipe:

1. Prepare the Crust: In a large bowl, combine flour and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s ready for baking your mini pumpkin pies.
3. Roll Out the Dough: On a floured surface, roll the chilled dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut 12 circles. Press each circle into a muffin tin to form the crust for your bite-sized pumpkin pies.
4. Make the Filling: In a medium bowl, whisk together pumpkin puree, brown sugar, egg, heavy cream, cinnamon, nutmeg, ginger, cloves, vanilla extract, and a pinch of salt until smooth. This creates the creamy, spiced heart of your homemade mini pumpkin pies.
5. Fill the Crusts: Spoon about 1 tablespoon of the pumpkin filling into each crust, filling them just below the top. Smooth the filling for an even bake.
6. Bake: Place the muffin tin in the oven and bake for 20–25 minutes, or until the filling is set and the crust is golden. Let your individual pumpkin pies cool in the tin for 10 minutes before transferring to a wire rack.
7. Cool and Serve: Allow the mini pumpkin pies to cool completely before serving. For an extra touch, top with a dollop of whipped cream.

These quick pumpkin pie recipes are so easy, you’ll want to make them all season long!

Serving Suggestions

These bite-sized pumpkin pies are versatile and perfect for any occasion. Here are some creative ways to serve this fall pumpkin pie dessert:

• Holiday Gatherings: Arrange the mini pumpkin pies on a rustic tray for Thanksgiving or Halloween parties. Pair with a hot cider or coffee for a cozy fall dessert experience.
• Dessert Boards: Combine with other fall desserts like apple tarts or pecan bars for a stunning dessert spread.
• Kid-Friendly Treats: Serve these individual pumpkin pies at family gatherings—they’re the perfect size for little hands!
• Gifting Idea: Package the homemade mini pumpkin pies in a decorative tin for a thoughtful fall gift.

For an extra indulgent dish, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce alongside the whipped cream.

FAQ

Can I make these mini pumpkin pies ahead of time?
Yes! Bake the mini pumpkin pies up to two days in advance and store them in an airtight container in the fridge. Reheat gently in the oven before serving.

Can I use store-bought pie crust?
Absolutely! For an even quicker pumpkin pie recipe, use pre-made pie dough to save time. Just cut and shape as directed.

How do I make these gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free flour blend to keep these individual pumpkin pies gluten-free without sacrificing texture.

Can I freeze mini pumpkin pies?
Yes, freeze the baked mini pumpkin pies in a single layer, then transfer to a freezer-safe container for up to a month. Thaw in the fridge before serving.

What’s the best way to store leftovers?
Store any leftover homemade mini pumpkin pies in an airtight container in the refrigerator for up to 4 days.

Conclusion with Call-to-Action

This Easy Mini Pumpkin Pie Recipe is your go-to for a tasty fall dessert that’s as simple to make as it is delicious. Whether you’re hosting a holiday party or just craving a sweet, spiced treat, these bite-sized pumpkin pies will steal the show. At MagicInKitchen.com, we’re all about making your kitchen moments magical with quick pumpkin pie recipes like this one. Try this recipe today, and let us know how it turned out in the comments below! Got a twist on this fall pumpkin pie dessert? Share your tips or photos with us. For more mouthwatering recipes, explore MagicInKitchen.com for everything from cozy fall dishes to year-round favorites. Happy baking!

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