Mini Pumpkin Pies Recipe

There’s something magical about fall that brings families closer together. The crisp air, the vibrant leaves, and the anticipation of the holidays make it the perfect time for cozy, family-friendly baking. Enter: Mini Pumpkin Pies. These delightful bites are not just a dessert; they’re an experience. Imagine the warm aroma of spices filling your kitchen, the creamy pumpkin filling paired with a flaky crust, all in a convenient bite-sized treat. Perfect for parties, family gatherings, or simply as an afternoon indulgence, these mini pies capture the essence of fall in every bite.

Ingredients

• 1 package refrigerated pie crusts (2 crusts)
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs

Instructions

1. Preheat your oven to 350°F (180°C). Grease a mini muffin tin or line it with paper liners.
2. Roll out the pie crusts and use a 3-inch round cutter to cut out circles of dough. Gently press each circle into the mini muffin tin cavities, ensuring the dough covers the bottom and sides.
3. In a large bowl, whisk together the pumpkin puree, heavy cream, sugars, cinnamon, ginger, cloves, nutmeg, vanilla extract, salt, and eggs until smooth and well combined.
4. Spoon the pumpkin mixture into each pie crust, filling them to the top.
5. Bake in the preheated oven for 20-25 minutes, or until the filling is set and the crust is golden brown.
6. Allow the mini pumpkin pies to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Helpful Tips

• Making Ahead: These mini pumpkin pies can be made a day in advance. Store them in an airtight container in the fridge and serve chilled or at room temperature.
• Crust Alternatives: Try using graham cracker crusts or even gingersnap cookies for a unique twist.
• Spice Mix Adjustments: Feel free to adjust the spices to your preference. Adding a pinch of cardamom can add a lovely hint of warmth.

Storage Instructions

Store the mini pumpkin pies in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to a month. Thaw overnight in the fridge before serving.

Pairings

These mini pumpkin pies are delightful on their own, but why not pair them with a scoop of vanilla ice cream or a dollop of whipped cream? A cup of hot apple cider or a spiced chai latte would complement the warm, autumnal flavors beautifully.

These Mini Pumpkin Pies are sure to become a family favorite, bringing a touch of seasonal magic to your gatherings. We’d love to see your creations! Share your mini pies on Instagram using #ZynahzRecipes or tag us @Zynahz. Don’t forget to leave your feedback on our website Zynahz.

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