If you’re on the hunt for a delightful autumn treat that’s both charming and bursting with seasonal flavors, then this Mini Pumpkin Pies with Spiced Whipped Cream Recipe is your next obsession. These petite pies pack all the warm spices and creamy pumpkin goodness you love in a perfectly sized, handheld dessert that’s impossible to resist. Topped off with a subtly cinnamon-kissed whipped cream, they offer the perfect balance of sweet, spice, and everything nice that everyone will adore.
Ingredients You’ll Need
Gathering your ingredients for this Mini Pumpkin Pies with Spiced Whipped Cream Recipe is refreshingly straightforward, with each element playing a crucial role in creating the perfect harmony of taste, texture, and vibrant fall color.
- Refrigerated pie crusts: Convenient and flaky, these form the buttery base needed for your mini pies.
- Canned pumpkin puree: The star ingredient, lending natural sweetness and a smooth, creamy texture.
- Granulated sugar: Adds just the right touch of sweetness to balance the spices.
- Ground cinnamon: Warming and aromatic, it’s essential for that classic pumpkin pie flavor.
- Ground ginger: Offers a lively hint of zest that brightens the filling.
- Ground nutmeg: Adds a subtle nuttiness and depth to the spice blend.
- Ground cloves: A pinch provides an irresistible perfume to the filling.
- Salt: Enhances all the flavors, making the pie filling taste richer.
- Egg: Acts as a binder to create the custardy texture in the filling.
- Evaporated milk: Adds creaminess and smoothness, keeping the filling silky.
- Vanilla extract: Brings warmth and rounds out the complexity of flavors.
- Heavy cream: For the whipped cream, offering a luscious, velvety topping.
- Powdered sugar: Sweetens the whipped cream delicately without graininess.
- Cinnamon (for whipped cream): Sprinkles subtle spice into the cream, tying it to the pies perfectly.
How to Make Mini Pumpkin Pies with Spiced Whipped Cream Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C). This mid-range temperature will ensure your mini pies cook evenly—golden and perfectly set without drying out. It’s a simple but essential first move.
Step 2: Prepare the Pie Crusts
Roll out the refrigerated pie crusts on a lightly floured surface to prevent sticking. Use a round cutter or a glass to cut circles large enough to line each cup of a standard muffin tin. This step sets the stage for those irresistible little pie cups that hold all that delicious pumpkin filling.
Step 3: Form the Crust Cups
Gently press each pie crust circle into the muffin tin cups, shaping them to fit snugly without tears. This care ensures an even crust bake and that satisfying flakiness on every bite. Once done, set them aside while you prepare the filling.
Step 4: Mix the Pumpkin Filling
In a mixing bowl, combine the pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the egg, evaporated milk, and vanilla extract until the mixture is silky smooth and well combined. This blend is where the magic happens, transforming simple spices and pumpkin into a creamy, fragrant filling.
Step 5: Fill the Pie Crusts
Carefully spoon the pumpkin filling into each crust cup, filling about three-quarters full. Overfilling can cause spills in the oven, so aiming for just right means perfectly shaped mini pies with beautiful tops.
Step 6: Bake the Mini Pies
Bake the pies for 20 to 25 minutes. Look for set centers and golden edges on the crust — that’s your cue to pull them out. The smell alone will have your kitchen smelling like fall in full bloom.
Step 7: Cool and Prepare Spiced Whipped Cream
Allow your pies to cool completely before the final touch. While they’re resting, beat heavy cream, powdered sugar, and cinnamon together until soft peaks form. This spiced whipped cream adds a luxurious, creamy topper that elevates the mini pies into a true celebration dessert.
How to Serve Mini Pumpkin Pies with Spiced Whipped Cream Recipe
Garnishes
A dollop of the cinnamon-spiced whipped cream is classic and lovely, but you can also sprinkle a dusting of ground cinnamon or a few chopped toasted pecans for extra crunch and visual appeal. These simple garnishes take your mini pumpkin pies from sweet to spectacular with little effort.
Side Dishes
These mini pies shine on their own but also pair beautifully with a scoop of vanilla ice cream or a cup of hot apple cider. The cool creaminess against the warmly spiced pumpkin filling balances flavors beautifully, making every bite unforgettable.
Creative Ways to Present
Consider arranging the mini pies on a rustic wooden board surrounded by autumn leaves or cinnamon sticks for a festive autumn display. Serving them in mini paper cupcake liners or atop colorful doilies adds a charming, inviting touch perfect for any gathering.
Make Ahead and Storage
Storing Leftovers
You can store leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. Keeping them cool preserves the creamy filling and flaky crust, although the pies are best enjoyed fresh for optimal texture.
Freezing
These mini pies freeze wonderfully. Wrap each pie individually in plastic wrap and place in a freezer-safe container. They will keep well for up to 1 month. When ready, thaw overnight in the fridge before serving.
Reheating
To bring your pies back to life, reheat them gently in a 325°F oven for about 10 minutes. This refreshes the flaky crust while warming the filling and preserves that just-baked feeling. Avoid microwaving to keep the crust crisp.
FAQs
Can I use homemade pie crust for Mini Pumpkin Pies with Spiced Whipped Cream Recipe?
Absolutely! Homemade pie crust adds a personal touch and can be just as flaky and buttery as store-bought. Just roll it out thinly and cut with the same size rounds to fit your muffin tin.
What if I don’t have evaporated milk? Can I substitute it?
If you don’t have evaporated milk, you can substitute it with regular milk mixed with a bit of cornstarch to thicken, or even half-and-half for a richer filling. Just make sure to whisk it well into the pumpkin mixture.
Is it necessary to add cloves in the pumpkin filling?
Cloves add a unique and deeper spice flavor that elevates the traditional pumpkin pie taste, but if you’re not a fan, you can omit or reduce the amount. The filling will still be delicious with just cinnamon, ginger, and nutmeg.
Can I prepare the spiced whipped cream ahead of time?
Yes, you can prepare the whipped cream a few hours in advance and keep it refrigerated. For best texture, give it a quick whisk before serving as it may soften slightly over time.
Are these mini pies suitable for parties and gatherings?
They are perfect for parties! Their individual size makes them easy to serve and eat without mess, plus they look adorable on any dessert table, making them an instant hit with guests.
Final Thoughts
There’s something utterly magical about these Mini Pumpkin Pies with Spiced Whipped Cream Recipe that makes every bite feel like a warm hug from fall itself. Simple ingredients, thoughtful steps, and that heavenly spiced whipped cream topping come together to create a dessert you’ll want to make again and again. So don’t wait—let your kitchen fill with those cozy aromas and delight your family and friends with these charming little pies.
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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 pumpkin pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Pumpkin Pies are perfect bite-sized treats for the fall season. Made with a flaky refrigerated pie crust and a spiced pumpkin filling, they bake quickly and can be topped with a delicious cinnamon-spiced whipped cream for an extra festive touch. Ideal for gatherings and easy to serve, these pies deliver classic pumpkin pie flavor in convenient mini portions.
Ingredients
For the Pie Crusts
- 1 package refrigerated pie crusts (enough for 12 mini pies)
For the 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
For 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 ensure it’s ready when you finish preparing the pies.
- Prepare the Crusts: Roll out the refrigerated pie crusts on a lightly floured surface. Cut out circles that will fit into the cups of a standard 12-cup muffin tin.
- Form the Pie Cups: Gently press each circular crust into the muffin tin cups, shaping them into little pie cups. Set aside while you prepare the filling.
- Make the Pumpkin Filling: In a mixing bowl, combine the canned pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, egg, evaporated milk, and vanilla extract. Whisk until the mixture is smooth and well blended.
- Fill the Pie Crusts: Pour the pumpkin filling evenly into each pie crust cup, filling them approximately 3/4 full to allow room for the filling to set without overflowing.
- Bake the Mini Pies: Place the muffin tin in the preheated oven and bake the pies for 20-25 minutes. Bake until the centers are set (no longer jiggly) and the crusts turn golden brown.
- Cool the Pies: Remove the pies from the oven and allow them to cool completely in the muffin tin before removing. This helps the filling to firm up and makes the pies easier to handle.
- Prepare the Spiced Whipped Cream (optional): In a chilled bowl, beat the heavy cream with powdered sugar and cinnamon until soft peaks form, creating a lightly spiced whipped cream perfect for topping.
- Serve: Garnish each cooled mini pumpkin pie with a dollop of the spiced whipped cream if desired. Enjoy the pies as a delightful autumn dessert or festive treat.
Notes
- Using refrigerated pie crusts saves time but you can make your own pie dough if preferred.
- Make sure not to overfill the pie crusts to prevent spills during baking.
- The spiced whipped cream is optional but adds a lovely creamy contrast to the spiced pumpkin filling.
- Allow pies to cool fully before removing from the muffin tin to keep them intact.
- Store leftovers covered in the refrigerator for up to 3 days.
