There is something irresistibly charming about these Mini Pumpkin Pies with Spiced Whipped Cream Recipe that just makes every bite feel like a cozy autumn hug. These delightful little pies capture the warm, comforting flavors of pumpkin and warming spices, all nestled inside a flaky, golden crust. Topped with a cloud of spiced whipped cream, this treat is the perfect way to bring seasonal joy to your table, whether you’re entertaining guests or simply craving a sweet moment of fall magic.
Ingredients You’ll Need
Getting started is a breeze with this selection of simple, yet essential ingredients. Each plays a vital role in building the familiar, heartwarming taste, fluffy texture, and inviting color of these mini pumpkin pies.
- Refrigerated pie crusts: Convenient and flaky, they form the perfect little pie shells.
- Canned pumpkin puree: The star ingredient, creamy and packed with autumn flavor.
- Granulated sugar: Adds sweetness to balance the spices and pumpkin earthiness.
- Ground cinnamon: The classic warm spice that brings comforting depth.
- Ground ginger: Provides a hint of zing and warmth to the filling.
- Ground nutmeg: Offers subtle nutty and sweet notes supporting the spice blend.
- Ground cloves: A little goes a long way to add aromatic intensity.
- Salt: Enhances and balances all the flavors beautifully.
- Large egg: Binds the filling together perfectly for a silky texture.
- Evaporated milk: Adds creaminess without heaviness to the pie filling.
- Vanilla extract: Rounds out the flavor with a mellow sweetness and fragrant touch.
- Heavy cream (for whipped cream): Creates a rich, luxurious topping.
- Powdered sugar (for whipped cream): Sweetens the whipped cream delicately and evenly.
- Cinnamon (for whipped cream): Gives the whipped cream a subtle spice echoing the pie.
How to Make Mini Pumpkin Pies with Spiced Whipped Cream Recipe
Step 1: Preheat the Oven and Prepare Crusts
Start by preheating your oven to 350°F (175°C) to ensure it’s hot and ready when your pies are assembled. Next, roll out the refrigerated pie crusts on a lightly floured surface to prevent sticking. Cut out circles large enough to fit neatly into a standard muffin tin. Gently press each circle into the muffin cups, shaping them into charming little pie shells that will hold that luscious pumpkin filling.
Step 2: Whip Up the Pumpkin Filling
In a mixing bowl, combine the canned pumpkin puree with granulated sugar and all those heavenly spices—cinnamon, ginger, nutmeg, and cloves—plus a pinch of salt. Add in the large egg, evaporated milk, and vanilla extract, then whisk everything until smooth and fully blended. This mixture promises a filling that’s creamy, warmly spiced, and irresistibly flavorful.
Step 3: Fill and Bake
Carefully pour the pumpkin filling into each pie crust, filling them about 3/4 full to allow for slight rising as they bake. Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the filling is set in the center and the crusts have turned beautifully golden brown. The aroma filling your kitchen at this stage is just the beginning of the deliciousness to come.
Step 4: Cool and Prepare Spiced Whipped Cream
Once the mini pumpkin pies are baked, take them out of the oven and allow them to cool completely, so the filling firms up perfectly. While they cool, you can prepare the spiced whipped cream. Beat together heavy cream, powdered sugar, and cinnamon until soft peaks form. This whipped cream is the perfect finishing touch that complements the spices in the pies, adding a light and fluffy sweetness.
How to Serve Mini Pumpkin Pies with Spiced Whipped Cream Recipe
Garnishes
These mini pies shine when topped with a dollop of that spiced whipped cream, which adds a beautiful texture contrast and a touch of extra indulgence. For an extra-special presentation, try sprinkling a little cinnamon or finely grated nutmeg on top of the whipped cream. A few toasted pecans or a drizzle of caramel sauce can also elevate each bite into a sophisticated autumn delight.
Side Dishes
Serve these mini pumpkin pies alongside a warm cup of spiced apple cider or hot tea to balance the sweetness with a cozy beverage. If it’s a gathering, fresh fruit or a light salad with a tart vinaigrette can provide a refreshing counterpoint. These pies also complement savory dishes beautifully, making them a versatile dessert for holiday meals or casual get-togethers.
Creative Ways to Present
Feeling festive? Arrange the mini pies on a rustic wooden board or a tiered dessert stand to instantly brighten up your dessert table. Wrapping individual pies in parchment and tying them with twine or placing them in small gift boxes makes for adorable edible gifts. Use mini pie crusts in muffin tins for perfectly portioned treats that your guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover mini pumpkin pies should be stored in an airtight container in the refrigerator to keep the filling fresh and the crust crisp. They will stay delicious for up to 3 days, making them ideal for preparing in advance and enjoying throughout the week.
Freezing
You can freeze these mini pies either before or after baking. If freezing before baking, assemble them as usual, then freeze on a tray until solid before transferring to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the baking time. For baked pies, freeze once cooled, wrapped tightly to protect against freezer burn. Thaw overnight in the fridge before serving.
Reheating
To warm up your mini pumpkin pies, place them in a preheated oven at 300°F (150°C) for about 10 minutes or until heated through. Avoid microwaving if possible, as it can soften the crust. Warm pies served with freshly whipped spiced cream create a comforting treat any time.
FAQs
Can I use homemade pie crust instead of refrigerated?
Absolutely! Homemade pie crust will add a wonderful, buttery flavor and flaky texture. Just make sure to roll it out evenly and keep it chilled before cutting circles to maintain its shape in the muffin tin.
Is canned pumpkin puree the same as pumpkin pie filling?
No, canned pumpkin puree is pure pumpkin without added sugar or spices, while pumpkin pie filling is pre-sweetened and spiced. For this recipe, use plain pumpkin puree to control the flavor and sweetness yourself.
Can I make the spiced whipped cream ahead of time?
Yes, you can make spiced whipped cream a few hours ahead and store it in the refrigerator. It’s best to give it a quick whisk before serving to refresh the light, fluffy texture.
What if I don’t have evaporated milk?
You can substitute evaporated milk with whole milk or half-and-half, though the filling may be slightly less creamy. Another option is to use a non-dairy milk, but this may alter the flavor a bit.
How do I prevent the pie crust from getting soggy?
Baking the pies fully ensures a crispy crust. Also, pressing the dough firmly into the muffin cups helps it hold its shape and reduces sogginess. Cooling on a wire rack allows steam to escape, keeping the bottom crisp.
Final Thoughts
Trying the Mini Pumpkin Pies with Spiced Whipped Cream Recipe is like welcoming the best parts of fall into your kitchen in the form of irresistibly cute, delicious little pies. They’re simple to make, bursting with cozy spice, and topped with a dreamy whipped cream that brings it all home. I promise, once you make these, they’ll become your go-to for every pumpkin craving and holiday gathering. So go ahead, bake a batch and share the joy with your favorite people!
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Mini Pumpkin Pies with Spiced Whipped Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Pumpkin Pies are delightful individual-sized treats perfect for dessert or holiday gatherings. Featuring a flaky pie crust filled with a rich, spiced pumpkin custard, they bake to golden perfection and can be topped with a cinnamon-spiced whipped cream for an extra festive touch.
Ingredients
Pie Crusts
- 1 package refrigerated pie crusts (enough for 12 mini pies)
Pumpkin Filling
- 3/4 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Spiced Whipped Cream (optional)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pies.
- Prepare the Pie Crusts: Roll out the refrigerated pie crusts on a lightly floured surface. Use a round cutter to cut out circles that will fit into a standard muffin tin.
- Form the Crusts: Gently press each dough circle into the muffin tin cups to form individual pie shells. Set them aside as you prepare the filling.
- Mix the Filling: In a mixing bowl, whisk together the canned pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, egg, evaporated milk, and vanilla extract until the mixture is smooth and well combined.
- Fill the Pie Crusts: Pour the pumpkin filling evenly into each prepared pie crust in the muffin tin, filling them about three-quarters full.
- Bake the Mini Pies: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The pies are done when the centers are set and the crusts turn golden brown.
- Cool the Pies: Remove the mini pies from the oven and allow them to cool completely on a wire rack to finish setting.
- Prepare Spiced Whipped Cream (optional): In a chilled bowl, beat the heavy cream with powdered sugar and cinnamon until soft peaks form. Use this to top the mini pumpkin pies before serving if desired.
- Serve: Enjoy the mini pumpkin pies as a delicious dessert, perfect for fall occasions or any time you crave a spiced treat.
Notes
- For easier removal, you can line the muffin tin with paper liners before pressing in the pie crust.
- The filling can be made a day ahead and refrigerated for convenience.
- If you prefer a dairy-free option, substitute evaporated milk with coconut milk and heavy cream with a plant-based alternative.
- Watch the pies closely towards the end of baking to prevent the crust edges from overbrowning.
- Store leftover pies in an airtight container in the refrigerator for up to 3 days.
