What makes mini pumpkin pies so popular?

Mini pumpkin pies are popular because they're cute, convenient, and perfectly portioned. Their individual size makes them ideal for parties and gatherings, offering a single-serving treat that avoids the mess of slicing a larger pie.

How do I prevent my mini pumpkin pie crust from getting soggy?

To prevent a soggy crust, blind bake the mini pie crusts before adding the filling. You can also brush the bottom of the crust with melted chocolate or an egg wash to create a moisture barrier.

Can I make mini pumpkin pies ahead of time?

Yes, mini pumpkin pies can be made ahead of time. They can be stored in the refrigerator for up to 3 days. Let them cool completely before covering and refrigerating to maintain their texture and flavor.

7 Best Mini Pumpkin Pies Recipes: Easy & Delicious Secrets

Name: Mini Pumpkin Pies: Easiest Recipe for Perfect Fall Bites
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: For the Crust:; 1 1/4 cups all purpose flour; 1/2 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cut into cubes; 3 5 tablespoons ice water; For the Filling:; 1 (15 ounce) can pumpkin puree (not pumpkin pie filling); 1 (14 ounce) can sweetened condensed milk; 2 large eggs; 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt

Description

These mini pumpkin pies are the perfect fall treat! With a buttery crust and a creamy, spiced filling, they’re easy to make and even easier to enjoy.

Ingredients

Scale

For the Crust:
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
3 5 tablespoons ice water
For the Filling:
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

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Instructions

1. Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
3. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Prepare the Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt until smooth.
5. Assemble the Pies: Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness.
6. Use a cookie cutter or knife to cut out circles slightly larger than the muffin tin cups. Gently press the dough circles into the muffin tin cups.
7. Pour the pumpkin filling into each crust lined muffin tin cup, filling each about 3/4 full.
8. Bake: Bake for 18 22 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean.
9. Cool: Let the mini pumpkin pies cool completely in the muffin tin before removing them. Transfer to a wire rack to cool completely.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 150
Sugar: 10g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg