Why Make This Recipe
Mini pumpkin pies are perfect for fall gatherings, family dinners, or just a cozy evening at home. They are cute, easy to make, and bring the warm flavors of pumpkin and spices into every bite. Plus, these little treats can fit right in your hand, making them ideal for parties or snacks.
How To Make Mini Pumpkin Pies
Ingredients:
- 1 cup all-purpose flour
- 3/4 cup fine, blanched almond flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 2-4 Tablespoons cold water
- 1 large egg
- 1 large egg yolk
- 4 Tablespoons granulated sugar
- 2 Tablespoons maple sugar
- 1 teaspoon vanilla
- 3/4 cup canned pumpkin puree
- 2 Tablespoons milk of choice (dairy or non-dairy)
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon salt
Directions:
- Preheat the oven to 350 degrees F.
- Generously grease a muffin tray with oil and set aside.
- In a medium mixing bowl, combine the all-purpose flour, almond flour, sugar, and salt. Whisk together.
- Add the cold butter and use a fork or pastry cutter to mix it into the flour until it looks crumbly.
- Add the cold water, starting with 2 tablespoons. Mix until a dough forms that holds together when squeezed (some cracks are okay).
- Form the dough into a ball, wrap it in plastic wrap, and chill for 20 minutes.
- Meanwhile, add all filling ingredients to a blender and blend until completely smooth. You can also mix by hand in a large bowl if you prefer.
- After chilling, roll the dough into a 9-inch circle.
- Use a 3 or 4-inch round cookie cutter to cut out 10-12 pieces of dough.
- Carefully press each piece into the prepared muffin tin.
- Divide the filling mixture evenly among the cups.
- Bake for 20-22 minutes or until the crust looks lightly golden brown and the filling is set. A few cracks on top are normal.
- Let cool completely, then run a knife around the edges to remove them from the pan.
- Serve with whipped cream and enjoy!
How To Serve Mini Pumpkin Pies
These mini pumpkin pies are delightful on their own but taste even better with a dollop of whipped cream. You can also sprinkle a bit of cinnamon or nutmeg on top for a special touch. Serve them warm or at room temperature for the best experience.
How To Store Mini Pumpkin Pies
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can also freeze them for longer storage. Just remember to wrap them well before placing them in the freezer.
Tips to Make Mini Pumpkin Pies
- If the dough is too crumbly, you can add a bit more cold water until it comes together.
- Make sure your butter is cold for a flakier crust.
- Feel free to add more spices based on your preference for extra flavor.
Variation
You can mix things up by using sweet potato puree or butternut squash instead of pumpkin. For a chocolate twist, add some cocoa powder to the filling.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and store it in the refrigerator.
2. Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin until smooth before using it in the filling.
3. How can I tell when the mini pies are done?
The crust should be lightly golden, and the filling should be set. A toothpick inserted should come out clean.
Enjoy making these delightful mini pumpkin pies! They are sure to bring joy to any table.
