Name: Mini Pumpkin Pies: Irresistible One-Bite Holiday Treats
Prep time: 30 min
Cook time: 12 min
Total time: 47 min
Ingredients: 8 oz Cream Cheese (Softened); 2 cups All-Purpose Flour (Sifted); ½ cup Unsalted Butter (Chilled); ½ cup Powdered Sugar; 1 tsp Vanilla Extract (Substitute with almond extract for a unique touch); 2 large Eggs (Essential for binding the filling); 15 oz Pumpkin Puree (Not pumpkin pie filling); ½ cup Brown Sugar (Plus 2½ tablespoons); ½ tsp Salt (Omit if limiting sodium intake); 1 tsp Ground Cinnamon; ½ tsp Ground Ginger; ½ tsp Ground Allspice; ½ tsp Ground Nutmeg; ⅛ tsp Ground Cloves; 1 tbsp Brandy, Cognac, or Bourbon (Optional); 2 tbsp Melted Butter (Coconut oil is a great substitute); ¾ cup Warm Milk (Should be warm, not hot)

The warm aroma of spiced pumpkin filling wafting through your kitchen is simply irresistible; it signals that something special is underway. This season, elevate your dessert game with these delightful Mini Pumpkin Pies—one-bite holiday treats that bring joy to every gathering. Not only do they feature a buttery cream cheese pastry, but they also pack a punch of flavor while remaining light at just 68 calories per pie. Perfect for those who wish to indulge without the guilt, these mini desserts are sure to become the star of your potlucks and family celebrations. With their charming presentation and rich taste, they’re quick to make and even quicker to disappear! Curious about how to make these scrumptious bites that will have everyone asking for more? Let’s dive into the details!

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Why are Mini Pumpkin Pies a Must-Try?

Simple enough for all skill levels, this recipe guarantees success in the kitchen. Deliciously balanced with a creamy pumpkin filling and a flaky crust, they bring warmth and comfort in each bite. Perfectly portioned, these mini treats allow you to enjoy dessert without overindulging, each one only 68 calories! Versatile options make them a crowd-pleaser—try adding chocolate chips or switching to sweet potato for a unique twist! For more delightful mini desserts, check out these Mini Triple Chocolate delights that are sure to impress!

Mini Pumpkin Pies Ingredients

For the Cream Cheese Pastry

Cream Cheese – Adds a rich, flaky texture to the crust; don’t forget to soften it beforehand for easier mixing.
All-Purpose Flour – The base for your pastry; sift for a lighter texture.
Butter – Use unsalted butter for control over the salt level; it enhances richness in the crust.
Powdered Sugar – Sweetens the pastry without being grainy; it keeps the crust tender.
Vanilla Extract – Infuses a lovely flavor; substitute with almond extract for a unique touch.

For the Filling

Eggs (2 large) – Essential for binding the filling; no substitutes recommended for proper texture.
Pumpkin Puree (15 ounces) – The star of the show; ensure it’s pure pumpkin, not pumpkin pie filling, for the best flavor.
Brown Sugar (½ cup + 2½ Tablespoons) – Adds depth and sweetness; coconut sugar works as a fantastic alternative.
Salt (½ teaspoon) – Balances the sweetness; omit for those limiting sodium intake.
Ground Spices (1 teaspoon cinnamon, ½ teaspoon each of ginger, allspice, and nutmeg, ⅛ teaspoon of cloves) – Layers the flavors; don’t hesitate to mix to your taste, adding more warmth or flavor as you like.

Optional Enhancements

Brandy, Cognac, or Bourbon (1 tablespoon) – Introduces depth and sophistication; optional but highly recommended for a festive touch.
Melted Butter (2 tablespoons) – Richens the filling; coconut oil is a great dairy-free substitute.
Warm Milk (¾ cup + 2 tablespoons) – Ensures a smooth, creamy filling; it should be warm, not hot, to avoid curdling the eggs.

These Mini Pumpkin Pies are sure to be a cherished addition to your holiday gatherings, embodying the spirit of the season in every bite!

Step‑by‑Step Instructions for Mini Pumpkin Pies

Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This ensures that your Mini Pumpkin Pies bake evenly and reach that perfect golden-brown hue. As the oven warms up, gather your ingredients and equipment, including a mixing bowl, whisk, mini muffin tin, and a rolling pin.

Step 2: Prepare the Filling
In a large mixing bowl, whisk together 2 large eggs until frothy. Add 15 ounces of pumpkin puree, mixing well until the mixture is smooth and velvety. This creamy blend is the heart of your mini pies, so ensure every bit of pumpkin is integrated for rich flavor.

Step 3: Mix in the Sweetness and Spices
Next, incorporate ½ cup plus 2½ tablespoons of brown sugar, ½ teaspoon of salt, and the ground spices—1 teaspoon of cinnamon, ½ teaspoon each of ginger, allspice, and nutmeg, plus a pinch of cloves. Whisk until fully combined. This step infuses your filling with warm, aromatic flavors that define your Mini Pumpkin Pies.

Step 4: Add the Wet Ingredients
Now, stir in 2 tablespoons of melted butter, 1 tablespoon of your choice of brandy, cognac, or bourbon (if using), and ¾ cup plus 2 tablespoons of warm milk. Whisk thoroughly until the filling is uniform and well-blended, creating a luscious mixture ready for your pastry.

Step 5: Roll Out the Pastry
Prepare your cream cheese pastry by rolling it out to about ⅛ inch thickness on a floured surface. Using a mini biscuit cutter, cut out rounds and gently fit them into your greased mini muffin tin. This flaky crust will cradle the sweet pumpkin filling perfectly!

Step 6: Fill the Pastry Shells
Carefully spoon 1¼ to 1½ teaspoons of the pumpkin filling into each of the pastry-lined mini muffin cups. Be attentive not to overfill; this will allow the pies to puff slightly without spilling over, resulting in a neat and delectable treat.

Step 7: Bake to Perfection
Place the muffin tin in your preheated oven and bake for 10–12 minutes. Watch for a lightly browned pastry and a filling that is set with a slight jiggle—this indicates your Mini Pumpkin Pies are perfectly baked and ready to enjoy!

Step 8: Cool and Serve
Once baked, remove the tin from the oven and cool your mini pies in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling process allows the pies to firm up before you serve these delightful miniature holiday treats!

Expert Tips for Mini Pumpkin Pies

Chill the Pastry: Allow your cream cheese pastry to chill for at least 30 minutes before rolling. This makes it easier to handle and results in a flakier crust.
Measure Accurately: Use precise measurements for the pumpkin puree and spices to ensure your mini pumpkin pies have the perfect balance of flavors without over or underwhelming.
Avoid Overfilling: Aim for 1¼ to 1½ teaspoons of filling per shell. Overfilling can cause spills and increase baking time unexpectedly.
Check for Doneness: Look for a gentle jiggle in the filling as you take them out of the oven; it’s a sign that your mini pumpkin pies are perfectly set.
Customize Safely: Feel free to add spices or replace pumpkin with sweet potato puree, but avoid substituting the eggs to maintain the right texture.

What to Serve with Mini Pumpkin Pies

These delightful bites are perfect for creating a memorable feast that warms your heart and satisfies your cravings.

Whipped Cream: A dollop of this fluffy topping adds a sweet, airy contrast, enhancing the richness of the pumpkin filling.
Apple Cider: This spiced drink brings a seasonal warmth and complements the pie’s flavors beautifully. A chilled glass will refresh amidst the sweetness.
Candied Pecans: Crunchy and sweet, these add a lovely texture, providing a delightful contrast to the creamy filling. Their nutty flavor ties in perfectly with the warm spices.
Vanilla Ice Cream: A scoop of creamy vanilla brings a cool touch that contrasts beautifully with the warm pies, making every bite a blissful experience.
Ginger Snap Cookies: Serve these alongside the pies for a spiced crunch that mirrors the comfort of the mini desserts. They can pleasantly enhance the overall autumnal theme of your gathering.
Coffee or Tea: Pairing these pies with a steaming cup of coffee or spiced chai offers a cozy experience. The bitterness of coffee balances the sweetness of the pies while complimenting the various spices used.

These pairings will elevate your holiday gatherings, making your mini pumpkin pies a coveted centerpiece!

Mini Pumpkin Pies: Customizable Delights

Feel free to play around with these mini pumpkin pies to make them truly your own and tantalize your taste buds!

Chocolate-Infused: Add chocolate chips to the filling for a sweet and festive twist, creating a delightful chocolate-pumpkin combo. The rich chocolate contrast will melt beautifully into the creamy pumpkin, making each bite a luxurious treat.
Sweet Potato Switch: Substitute pumpkin puree with sweet potato puree for a unique twist; it offers a slightly different flavor profile while keeping the same creamy texture. This variation is perfect for those who adore sweet potatoes around the holidays!
Nutty Crunch: Mix in chopped pecans or walnuts to the filling for added texture and a delightful crunch. This will enhance the overall flavor and make your pies even more satisfying.
Spiced Up: Boost the spices; add a ¼ teaspoon of cayenne or a pinch of black pepper to the mix for a subtle kick. This will elevate the warmth and depth of flavor, perfect for those who enjoy a little heat!
Dairy-Free: Use coconut milk instead of regular milk and coconut oil instead of butter to create a completely dairy-free version. The coconut adds a subtle sweetness that beautifully complements the pumpkin.
Appetizing Glaze: Brush the pastry edges with an egg wash before baking to achieve a golden finish, or sprinkle coarse sugar for a touch of sparkle. This simple step will impress guests with every bite!
Mini Pumpkin Tart: If you’re feeling adventurous, press the pastry into a larger tart pan instead of mini muffin tins for a shareable version. Serve with a dollop of whipped cream for a festive centerpiece!

For more delightful treats, consider trying these flavorful Mini Triple Chocolate delights that will bring smiles to any gathering.

How to Store and Freeze Mini Pumpkin Pies

Room Temperature: Mini pumpkin pies can be kept at room temperature for up to 1 day in an airtight container. This is ideal for serving at gatherings or potlucks.
Fridge: Store leftover mini pumpkin pies in the refrigerator for up to 3 days. Place them in an airtight container or cover with plastic wrap to keep them fresh.
Freezer: If you want to make a batch ahead of time, freeze the mini pumpkin pies for up to 2 months. Wrap each pie individually in plastic wrap and place them in a freezer-safe bag or container.
Reheating: To enjoy frozen mini pumpkin pies, thaw them in the fridge overnight, then reheat in a preheated oven at 350°F (175°C) for 10–15 minutes until warmed through.

Make Ahead Options

These Mini Pumpkin Pies are perfect for busy home cooks looking to save time during the holiday rush! You can prepare the cream cheese pastry dough up to 3 days in advance; simply wrap it tightly in plastic wrap and refrigerate to maintain its freshness. The filling can also be made and stored in an airtight container for up to 24 hours in the fridge. To assemble, just roll out the chilled pastry and fill it with the prepared pumpkin mixture when ready to bake. This ensures each pie is just as delightful, giving you the convenience of a homemade treat without the last-minute stress!

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Mini Pumpkin Pies Recipe FAQs

What type of pumpkin puree should I use?
Absolutely! Make sure to use pure pumpkin puree, not pumpkin pie filling. You can either use canned pumpkin puree or make your own at home by cooking and blending fresh pumpkin. Just remember that fresh pumpkin will require some extra time for preparation!

How do I store leftover mini pumpkin pies?
You can store your mini pumpkin pies in an airtight container at room temperature for up to 1 day. If you need them to last longer, refrigerate them for about 3 days. Place them in a sealable container or wrap them with plastic wrap to ensure they remain fresh!

Can I freeze the mini pumpkin pies?
Yes, indeed! To freeze your mini pumpkin pies, wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. They will stay delicious in the freezer for up to 2 months. When you’re ready to enjoy, thaw them in the fridge overnight and reheat at 350°F (175°C) for about 10–15 minutes.

What if my filling seems too runny?
If you find your filling is too runny, you might have accidentally added too much liquid. Allowing your pies to bake slightly longer can help set the filling. Just keep an eye out for a gentle jiggle in the center as you bake—this means it’s almost there! If desired, you can also thicken the filling with a bit of cornstarch mixed with water before adding it to the pastry.

Are mini pumpkin pies suitable for those with dietary restrictions?
Certainly! These mini pumpkin pies can be tailored to suit various dietary needs. For a dairy-free option, substitute the cream cheese and butter in the pastry with vegan alternatives and use coconut oil. Additionally, if you have a nut allergy, avoid using flavored extracts that might contain nuts or opt for vanilla extract instead.

How should I serve the mini pumpkin pies for the best flavor?
I recommend serving your mini pumpkin pies warm or at room temperature. For an extra touch, top them with a dollop of whipped cream and a sprinkle of pumpkin pie spice or grated nutmeg to enhance the festive feel. Enjoy every bite!