Mini Pumpkin Pies
There’s something magical about the fall season, especially when it comes to baking treats that warm the heart and home. One of my favorite go-to recipes during this time is Mini Pumpkin Pies. These delightful little bites are perfect for gatherings, Thanksgiving, or just a cozy night in. I remember the first time I made them for friends; the aroma of baking pumpkin and spices filled the house, inviting everyone to the kitchen like a warm hug. Each bite is a burst of the season, reminding us of family traditions and the joy of sharing. Whether you’re an experienced baker or just starting out, these Mini Pumpkin Pies are incredibly easy to whip up and sure to impress!
Recipe Snapshot
28 mins
15 mins
13 mins
Medium
120 kcal
2 g
Gluten-Free, Low FODMAP
6 g
Nordic Ware Aluminum Half Sheet Pans
The Charm of This Mini Pumpkin Pies
Perfectly Bite-Sized
There’s something undeniably charming about a dessert that fits in the palm of your hand. Mini Pumpkin Pies are the ultimate bite-sized treat that allows for enjoyment without the guilt of overindulgence. Their size makes them perfect for parties or gatherings — you can enjoy one or two without feeling overly full.
Rich and Creamy Flavor
The filling is a harmonious blend of flavors, combining the warm tones of pumpkin with spices that evoke comfort. Every bite of these Mini Pumpkin Pies delivers a rich, creamy texture that melts in your mouth. It’s the kind of dessert that leaves you wanting just one more.
Quick and Easy Preparation
One of the best aspects of this recipe is how quick and easy it is to prepare. With just a handful of ingredients, you can have these Mini Pumpkin Pies ready in no time. The use of pre-made phyllo pastry shells saves time, allowing you to focus on the filling and the joy of baking.
Perfect for Any Occasion
Whether it’s a holiday celebration, a family gathering, or just a cozy evening at home, these Mini Pumpkin Pies fit the bill. Their festive appearance and delightful flavors make them a hit at any event. Plus, they are versatile enough to be enjoyed year-round, not just during the fall!
Memories in Every Bite
Each time I make these Mini Pumpkin Pies, I am reminded of my childhood and the joy of baking with family. The laughter, the mess, and the anticipation of tasting the finished product are memories I cherish. It’s more than just a recipe; it’s a way to connect with loved ones and create new memories.
Great for Leftovers
If you happen to have any leftovers (though I doubt you will!), these Mini Pumpkin Pies store wonderfully. You can pop them in the fridge and enjoy them the next day, making them an excellent choice for meal prep or sweet treats throughout the week.
Mini Pumpkin Pies Ingredients
When it comes to baking, the quality and combination of ingredients can make all the difference. The ingredients for Mini Pumpkin Pies work harmoniously to create a deliciously spiced filling nestled in a flaky shell. The star of the show, of course, is the pumpkin puree, which provides that creamy texture and signature taste. Paired with spices and a touch of sweetness, this dish celebrates the flavors of fall.
- 60 pre-made mini phyllo pastry shells
- â…“ cup granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons homemade pumpkin pie spice
- 1 large egg
- 1 cup pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 can evaporated milk (5 ounces)
- Whipped cream or Cool Whip (optional garnish)
Instructions for Mini Pumpkin Pies
Making Mini Pumpkin Pies is an enjoyable process that brings the warmth of the kitchen to life. Begin by gathering your ingredients and tools. You’ll need your pre-made shells, mixing bowl, and electric hand mixer at the ready. With each step, you’ll be one step closer to those delicious little pies!
Preheat your oven to 350°F. This temperature is ideal for baking the filling without burning the delicate phyllo shells. Your kitchen will soon be filled with the warm aroma of spices!
Next, line a baking sheet with parchment paper. This not only prevents sticking but also makes for easier cleanup. Carefully place the phyllo pastry shells on the prepared sheet, ensuring they are spaced evenly.
In a medium bowl, use an electric hand mixer to combine the granulated sugar, salt, pumpkin pie spice, egg, pumpkin puree, vanilla extract, and evaporated milk. Beat the mixture until it is well combined and smooth, making sure no lumps remain. The mixture should be creamy and have a beautiful orange color.
Now comes the fun part! Line the phyllo shells on the prepared baking sheet. Using a spoon or a piping bag, carefully fill each shell with the pumpkin pie filling, about 1 ½ teaspoons per shell. Be cautious not to overfill, as the mixture will rise slightly while baking.
Once all the shells are filled, it’s time to bake! Carefully transfer the pan to the preheated oven. Bake for 11 to 13 minutes, or until the filling appears to be set. You’ll notice the tops might puff up slightly—that’s a good sign!
Once baked, carefully remove the mini pumpkin pies from the oven and transfer them to a cooling rack. Allow them to cool for a few minutes before serving. This step is crucial to help the filling set more firmly.
If desired, top with freshly whipped cream or Cool Whip just before serving. The addition of cream adds a lovely texture and richness that complements the spiced filling perfectly.
Things Worth Knowing
- Chill the Filling: If you have time, chill the filling in the refrigerator before pouring it into the shells. This can enhance the flavors even more.
- Watch the Baking Time: Keep an eye on your mini pies as they bake. Ovens can vary, so it’s essential to check for doneness to avoid overbaking.
- Customize the Spice: Don’t hesitate to adjust the spices in the filling according to your taste. If you like a spicier pie, add a bit more pumpkin pie spice.
- Presentation Matters: Garnishing with a dollop of whipped cream makes these pies not only tasty but visually appealing as well.
How to Switch It Up
If you’re looking to experiment with flavors, here are some fun ways to switch up your Mini Pumpkin Pies recipe and make it your own!
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. They are delicious served cold or at room temperature!
- Freezing: Yes, you can freeze these pies! Just make sure they are completely cool before wrapping them individually in plastic wrap and placing them in a freezer-friendly bag.
- Variations: Consider adding a layer of chocolate ganache to the bottom of the shells for a rich twist. Or, mix in some chopped nuts for added texture!
- Drizzle it Up: A caramel drizzle over the top can elevate your mini pies to a new level of deliciousness.
- Healthy Option: Use a lower sugar substitute for the filling to make a lighter version of these pies without sacrificing flavor.
Accompaniments for Mini Pumpkin Pies
When it comes to serving Mini Pumpkin Pies, the options are as delightful as the pies themselves. Here are some suggestions to enhance your dessert experience:
- Coffee or Tea: Pair these mini pies with a warm cup of coffee or spiced chai tea. The warm beverages complement the flavors of the pumpkin perfectly.
- Whipped Cream: Don’t skimp on the whipped cream! A generous dollop on top adds a creamy richness that balances the spices.
- Seasonal Fruits: Serve with fresh, seasonal fruits like pears or apples to add a refreshing contrast to the rich filling.
- Ice Cream: For an indulgent treat, serve these pies with a scoop of vanilla or cinnamon ice cream.
- Thanksgiving Spread: They make a wonderful addition to any holiday spread, fitting in perfectly alongside turkey and stuffing.
- Picnic Treat: These mini pies are perfect for picnics or potlucks. Just pack them in a sturdy container for easy transport.
FAQ
Conclusion
These Mini Pumpkin Pies beautifully encapsulate the essence of fall with their delightful flavors and charming size. I encourage you to try out this recipe and share it with your loved ones. It’s a wonderful way to celebrate the season and create lasting memories around the table. Enjoy every bite!
Mini Pumpkin Pies
Ingredients
Equipment
Method
- Preheat your oven to 350°F. This temperature is ideal for baking the filling without burning the delicate phyllo shells. Your kitchen will soon be filled with the warm aroma of spices!
- Next, line a baking sheet with parchment paper. This not only prevents sticking but also makes for easier cleanup. Carefully place the phyllo pastry shells on the prepared sheet, ensuring they are spaced evenly.
- In a medium bowl, use an electric hand mixer to combine the granulated sugar, salt, pumpkin pie spice, egg, pumpkin puree, vanilla extract, and evaporated milk. Beat the mixture until it is well combined and smooth, making sure no lumps remain. The mixture should be creamy and have a beautiful orange color.
- Now comes the fun part! Line the phyllo shells on the prepared baking sheet. Using a spoon or a piping bag, carefully fill each shell with the pumpkin pie filling, about 1 ½ teaspoons per shell. Be cautious not to overfill, as the mixture will rise slightly while baking.
- Once all the shells are filled, it’s time to bake! Carefully transfer the pan to the preheated oven. Bake for 11 to 13 minutes, or until the filling appears to be set. You’ll notice the tops might puff up slightly—that’s a good sign!
- Once baked, carefully remove the mini pumpkin pies from the oven and transfer them to a cooling rack. Allow them to cool for a few minutes before serving. This step is crucial to help the filling set more firmly.
- If desired, top with freshly whipped cream or Cool Whip just before serving. The addition of cream adds a lovely texture and richness that complements the spiced filling perfectly.
Notes
- The phyllo shells: don’t have perfectly flat bottoms; if they feel a bit unstable on the baking sheet, feel free to use some aluminum foil to help stabilize them before you add the pie filling.
- Shortbread shells: If you are able to find mini shortbread tart shells at your store, feel free to use those instead of the phyllo shells. Since they are a bit larger, you will need about 48 of them for this recipe and they will need to bake for about 15-17 minutes.
