Delicious Mini Pumpkin Pies in a Muffin Pan

Introduction

These delightful mini pumpkin pies are the perfect treat when you crave that classic pumpkin pie flavor without the fuss. Baked in a muffin pan, they offer perfectly portioned individual desserts for any gathering. The ease of preparation, combined with a flaky crust and creamy, spiced filling, makes them irresistible. Get ready to enjoy these charming, bite-sized delights!

Why You’ll Love These Mini Pumpkin Pies

• Enjoy perfect portion control, making them ideal for mindful indulging.
• They bake faster than a traditional pie, saving you valuable time.
• Serving is a breeze; each guest gets their own individual pie.
• These mini pies are perfect for Thanksgiving, fall gatherings, or just a cozy day.
• Savor the comforting taste of classic pumpkin pie in every single bite.

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, diced
• 3 tablespoons cold shortening, diced
• 1/4 cup cold water

For the filling:

• 3 tablespoons + 1 teaspoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves
• Pinch of salt
• 1/2 cup + 2 tablespoons canned pumpkin puree
• 2 tablespoons milk
• 2 large eggs
• Freshly whipped cream, for serving

These ingredients create a classic pumpkin pie experience in miniature form.

If you’re curious about the nutritional benefits of pumpkin, this guide on the nutritional benefits of pumpkin offers a helpful overview.

Notes & Substitutions

• For a shortcut, use store-bought pie crust.
• Using all butter in the crust gives a richer, flavorful outcome.
• Use almond or coconut milk for a dairy-free alternative.
• If you don’t have pumpkin pie spice, mix cinnamon, ginger, nutmeg, and cloves.

Equipment

• Standard 12-cup muffin pan.
• 4-inch round cookie cutter.
• Mixing bowls and whisk.
• Pastry blender (or fork/fingertips).
• Rolling pin.

How To Make Mini Pumpkin Pies

Prepare the Crust:

1. In a medium bowl, combine the flour and salt.
2. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Gradually add the cold water, mixing until the dough just comes together.
4. Form the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 20 minutes.

Make the Filling:

1. In a separate bowl, whisk together the sugar, cinnamon, ginger, nutmeg, cloves, and salt.
2. To better understand the role of spices in baking, consider this resource.
3. Add the pumpkin puree, milk, and eggs.
4. Whisk until the filling is smooth and well combined.

Assemble the Pies:

1. Preheat oven to 400°F (200°C).
2. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
3. Use a 4-inch round cookie cutter to cut out circles of dough. You should get about 10 circles. Re-roll scraps as needed.
4. Gently press each dough circle into the muffin cups, being careful not to stretch the dough too thin.
5. Evenly divide the pumpkin filling among the crusts, filling each to just below the rim.

Bake the Pies:

1. Bake at 400°F (200°C) for 10 minutes.
2. Reduce the oven temperature to 325°F (160°C) and continue baking for another 10 minutes.
3. The mini pumpkin pies are done when the crust is golden brown and the filling is set with only a slight wobble in the center.

Cool and Serve:

1. Allow the pies to cool completely in the muffin pan.
2. Once cooled, gently remove the mini pumpkin pies from the muffin cups. You might need to run a thin knife around the edges to loosen them.
3. For best results and food safety, verify the internal temperature.
4. Serve with a dollop of fresh whipped cream.

These instructions ensure delightful mini pumpkin pies every time!

Pro Tips & Troubleshooting

• Flaky Crust: Keep butter and shortening extremely cold. Freeze for 10 minutes before using if they get too soft.
• Prevent Soggy Crust: Blind bake the crusts for 5 minutes before filling.
• Cracked Filling: Reduce oven temperature slightly and avoid overbaking to minimize cracking.
• Removing Pies: Let them cool fully. Then use a small spatula.
• Don’t Overmix: Overmixing the filling can cause it to puff up too much and then sink as it cools.

Serving Suggestions, Storage & Variations

• Serving:
  • Top with a generous dollop of fresh whipped cream and a sprinkle of cinnamon.
  • Drizzle with caramel sauce for added richness.
• Storage:
  • Store cooled mini pies in an airtight container in the refrigerator for up to 3-4 days.
• Freezing:
  • Freeze baked and cooled pies individually in freezer-safe bags or containers.
  • Thaw overnight in the refrigerator before serving.
• Variations:
  • Add a pinch of cardamom or allspice to the pumpkin filling for a unique twist.
  • Cut out decorative shapes from pie crust scraps and bake them on top of the pies.
  • Experiment with a gingersnap crust for a spicy flavor complement.

Nutrition Information

• Per 1 mini pie serving (based on 10 servings):

FAQ

Conclusion

These mini pumpkin pies are not only easy to make, but they’re also incredibly delicious and offer the perfect portion size. Whether you’re baking for a holiday gathering, a potluck, or simply a cozy night in, these delightful treats are sure to impress. So grab your muffin pan and get ready to enjoy the taste of fall. Don’t forget to share your baking adventures and leave a comment below!

Delicious Mini Pumpkin Pies in a Muffin Pan

These delightful mini pumpkin pies are baked in a muffin pan, offering a perfect individual serving of classic fall flavor with a flaky crust and creamy pumpkin filling.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 10 pies

Calories 220 kcal

Equipment

• Medium bowl
• Whisk
• Rolling Pin
• 4-inch round cookie cutter
• Muffin pan
• Knife

Ingredients

  

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For the crust

• 6 tablespoons cold unsalted butter diced
• 3 tablespoons cold shortening diced
• 1 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup cold water

For the filling

• 3 tablespoons + 1 teaspoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• pinch ground cloves
• pinch salt
• 1/2 cup + 2 tablespoons canned pumpkin puree
• 2 tablespoons milk
• 2 large eggs
• freshly whipped cream for serving

Instructions

 

Crust Preparation

• Combine butter, shortening, flour, and salt in a medium bowl, then blend with fingertips until evenly distributed. Add cold water and stir with a fork to form a dough, avoiding excess water.
• Form the dough into a ball, flatten into a disk, then wrap and chill for 20 minutes.
• Preheat your oven to 400°F while the dough chills.

Filling & Assembly

• Whisk all filling ingredients together and set aside.
• Remove dough from the fridge, flour a work surface, and roll out to a 9-inch circle, using flour to prevent sticking.
• Use a 4-inch round cookie cutter to cut out 10 dough circles, re-rolling scraps as needed.
• Place a dough circle into each muffin cup, gently pressing it down with your fingers; you can flute the edges if desired.
• Distribute the pumpkin filling evenly among the dough-lined muffin cups.

Baking & Serving

• Bake for 10 minutes at 400°F, then reduce the oven temperature to 325°F and bake for another 10 minutes.
• Cool pies completely in the pan before removing, using a knife around the edges if necessary, and serve with whipped cream.

Notes

Ensure the pies are completely cool before removing them from the muffin pan to prevent breakage. A knife can help loosen edges if needed.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 4gFat: 12gSodium: 120mgFiber: 2gSugar: 13g

Keyword fall desserts, mini pumpkin pie recipe, mini pumpkin pies, pumpkin pie bites, Thanksgiving desserts

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