Mini Pumpkin Pies

$Making mini pumpkin pies starts with gathering the right ingredients. Here’s what you need: - 1 can (15 oz) pure pumpkin puree - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1 teaspoon vanilla extract - 3 large eggs - 1 can (14 oz) sweetened condensed milk - 2 packages of pre-made mini phyllo pastry shells (about 30 shells total) - Optional toppings: whipped cream, pumpkin seeds Each ingredient plays a key role in flavor and texture. The pumpkin puree brings moisture and sweetness. The sugars add depth and balance. Ground spices like cinnamon, ginger, nutmeg, and cloves create that warm, cozy flavor we love in fall desserts. Vanilla extract adds a subtle richness. Eggs help bind everything together, giving the filling a nice structure. Sweetened condensed milk adds creaminess and sweetness, making these pies irresistible. The mini phyllo pastry shells provide a crispy base. You can top your pies with whipped cream for a fluffy finish. Pumpkin seeds add a nice crunch, making each bite even more delightful. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - In a large bowl, combine pumpkin puree, brown sugar, and granulated sugar. - Add ground cinnamon, ginger, nutmeg, cloves, and vanilla extract. Mix well until smooth. - Crack the eggs and mix them in one at a time. - Gradually stir in the sweetened condensed milk until creamy and blended. - Place the mini phyllo pastry shells on a baking sheet. Fill each shell about three-quarters full. - Bake the mini pies for 20-25 minutes. The filling should be set and the tops slightly puffed. - Once done, remove them from the oven. Let them cool for a few minutes. - Transfer the pies to a wire rack to cool completely. - Serve the mini pumpkin pies chilled or at room temperature. - Top with a dollop of whipped cream for a creamy finish. - Sprinkle pumpkin seeds on top for a nice crunch. - To ensure the filling sets properly, bake the pies until the edges firm up. The center should still have a slight jiggle. This means it will continue to set as it cools. - For shell handling, be gentle when filling the phyllo pastry. They can break easily. Use a spoon to scoop and fill each shell carefully. - Add a pinch of cardamom or allspice for extra warmth. These spices can elevate the flavor profile. - For a smoother filling, blend the mixture until creamy. This helps to avoid any lumps from the pumpkin or eggs. - Top each pie with a dollop of whipped cream. You can also sprinkle some cinnamon on top for a nice touch. - Consider using small edible flowers or seasonal decorations. They can make your mini pies look stunning and festive. Pro Tips Chill the Filling: For an extra creamy texture, chill the pumpkin filling in the refrigerator for about 30 minutes before filling the phyllo shells. Check for Doneness: The mini pies are done when the filling is set in the center. A toothpick inserted should come out clean. Customize Spices: Feel free to adjust the spices according to your taste. Adding a pinch of allspice or cardamom can enhance the flavor profile. Presentation Matters: For a beautiful presentation, serve the mini pies on a decorative platter and top with freshly whipped cream and a sprinkle of pumpkin seeds. {{image_2}} You can make vegan mini pumpkin pies by using simple substitutes. Instead of eggs, use flaxseed meal or applesauce. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg. For sweetened condensed milk, use coconut cream or a cashew cream. Both options add richness without dairy. These swaps keep the pies creamy and tasty. For gluten-free mini pumpkin pies, choose gluten-free pastry shells. Many brands offer these in stores. You can also make your own with almond flour or oat flour. For the filling, use cornstarch instead of flour for thickening. This keeps the texture smooth and delicious. Ensure all your spices and sugars are also gluten-free. You can give your mini pumpkin pies a twist. Try adding a pumpkin spice latte flavor. Just mix in a bit of brewed espresso or coffee. This adds a lovely depth. For a chocolate version, stir in cocoa powder to the filling before baking. Want something sweeter? Drizzle caramel sauce on top after baking for a rich finish. To keep your unbaked mini pumpkin pies fresh, you have two good options: refrigerate or freeze. If you plan to bake them soon, just cover the filling tightly with plastic wrap. You can store it in the fridge for up to two days. If you want to save them longer, freeze the filling in an airtight container for up to three months. Just remember to defrost it in the fridge before using. Once baked, these mini pumpkin pies need a little care. Let them cool completely first. After cooling, place them in an airtight container. They can stay in the fridge for about four days. If you want to freeze them, wrap each pie in plastic wrap, then place them in a freezer bag. They will last for up to three months. Just remember, the fresher they are, the better they taste! When it's time to enjoy your mini pumpkin pies again, reheating is key. The best method is to use an oven. Preheat your oven to 350°F (175°C). Place the pies on a baking sheet and warm them for about 10-15 minutes. This method helps keep the crust crispy and the filling warm. If you're in a hurry, you can use a microwave. Just heat them for 15-20 seconds, but be careful not to overdo it. Enjoy your tasty treat! Mini pumpkin pies can last up to four days in the fridge. Store them in an airtight container. To keep them fresh, avoid leaving them out at room temperature for too long. If you want to keep them longer, freeze them for up to two months. Just wrap each pie well before freezing. When ready to eat, thaw them in the fridge overnight. Yes, you can make mini pumpkin pies ahead of time. Bake them one or two days before serving. After baking, let them cool completely. Then, store them in the fridge. You can also prepare the filling a few days early. Just store it in the fridge and fill the shells when you're ready to bake. This saves time and makes serving easy. Absolutely! Using fresh pumpkin gives a great flavor. Start with a small pie pumpkin. Roast it until soft, then scoop out the flesh. Blend it until smooth. This fresh puree can replace the canned pumpkin puree in the recipe. Just be sure to measure it correctly. Fresh pumpkin may have a different moisture level, so adjust your spices if needed. You now have all the tools to create delicious mini pumpkin pies. We covered the key ingredients, like pure pumpkin puree and spices, as well as step-by-step instructions for perfect preparation and baking. I shared tips and tricks to enhance flavor and improve presentation. You can even explore variations for vegan or gluten-free choices. Mini pumpkin pies are not only tasty but also fun to make and share. Enjoy your baking journey!$

Delicious mini pumpkin pies perfect for fall festivities.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 10

Calories 150 kcal

Ingredients

15 oz pure pumpkin puree
0.5 cup brown sugar
0.25 cup granulated sugar
1 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon ground nutmeg
0.25 teaspoon ground cloves
1 teaspoon vanilla extract
3 large eggs
14 oz sweetened condensed milk
2 packages pre-made mini phyllo pastry shells
to taste whipped cream for topping
to taste pumpkin seeds for garnish (optional)

Instructions

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Mix well until smooth.
Add the eggs, one at a time, mixing thoroughly after each addition.
Gradually stir in the sweetened condensed milk until fully combined and creamy.
Place the mini phyllo pastry shells on a baking sheet. Carefully fill each shell with the pumpkin mixture, about 3/4 full to allow for rising.
Bake in the preheated oven for 20-25 minutes, or until the filling is set and the top is slightly puffed.
Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
Serve chilled or at room temperature, topped with a dollop of whipped cream and a sprinkle of pumpkin seeds for an extra crunch.

Notes

Serve chilled or at room temperature. Top with whipped cream and pumpkin seeds for garnish.

Keyword dessert, mini, pies, pumpkin