Mini Pumpkin Pies With Whipped Cream: A Perfect Fall Treat
Autumn brings the comforting aroma of warm spices and pumpkin desserts, and Mini Pumpkin Pies with Whipped Cream are a perfect way to celebrate the season. These delightful mini pies capture all the rich, creamy flavors of traditional pumpkin pie in a convenient, individual-sized portion. Their perfectly spiced pumpkin filling and buttery crust are complemented by a dollop of fluffy whipped cream, creating a dessert that is both visually appealing and delicious.
Ideal for Thanksgiving, Halloween, or cozy fall gatherings, mini pumpkin pies are as fun to serve as they are to eat. They offer a charming alternative to a full-sized pie, making it easy to prepare for parties or share with friends and family. Their size also makes portion control effortless, without sacrificing the indulgent flavors of a classic pumpkin dessert.
Ingredients Needed
Here’s a complete list of ingredients for 6 mini pies with approximate calorie counts:
| Ingredient | Amount | Approx. Calories |
|---|---|---|
| All-purpose flour | 1 cup | 455 |
| Unsalted butter (cold, cubed) | 1/2 cup | 800 |
| Granulated sugar | 2 tbsp | 96 |
| Salt | 1/4 tsp | 0 |
| Pumpkin puree | 1 cup | 80 |
| Brown sugar | 1/4 cup | 215 |
| Ground cinnamon | 1 tsp | 6 |
| Ground ginger | 1/2 tsp | 3 |
| Ground nutmeg | 1/4 tsp | 3 |
| Ground cloves | 1/8 tsp | 1 |
| Eggs | 1 large | 72 |
| Heavy cream | 1/4 cup | 205 |
| Vanilla extract | 1 tsp | 12 |
| Whipped cream | 1/2 cup | 154 |
Step-by-Step Cooking Instructions
1. Prepare the Crust
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Press the dough into the bottoms and up the sides of 6 mini tart pans or muffin tins.
- Bake for 10 minutes to lightly set the crust. Remove and let cool slightly.
2. Make the Pumpkin Filling
- In a medium bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, egg, heavy cream, and vanilla extract until smooth.
- Pour the filling evenly into the prepared crusts, filling each about 3/4 full.
3. Bake the Mini Pies
- Bake for 20–25 minutes, or until the filling is set and a toothpick inserted comes out clean.
- Allow the pies to cool completely on a wire rack.
4. Add Whipped Cream
- Top each cooled mini pumpkin pie with a generous dollop of whipped cream.
- Optional: sprinkle with a pinch of cinnamon or nutmeg for garnish.
Tips for Customizing the Recipe
- Crust alternatives: Use graham cracker crusts or store-bought pie crusts for convenience.
- Flavor twists: Add a splash of bourbon or maple syrup to the filling for a richer taste.
- Vegan option: Use coconut cream and a plant-based crust to make these pies dairy-free.
- Mini pie shapes: Use tart pans, muffin tins, or even silicone molds to create fun shapes.
- Spice variations: Adjust the pumpkin spice to your preference, or add allspice for extra warmth.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | ~266 |
| Total Fat | 17g |
| Carbohydrates | 27g |
| Protein | 3g |
| Sugars | 15g |
| Fiber | 2g |
Serving Suggestions
- Serve at room temperature or slightly chilled.
- Pair with a warm cup of coffee, chai tea, or hot apple cider.
- Add a sprinkle of cinnamon or a drizzle of caramel on top for extra flair.
- Perfect for Thanksgiving, holiday parties, or autumn-themed gatherings.
- Serve alongside other mini desserts for a seasonal dessert platter.
Mini Pumpkin Pies With Whipped Cream: A Perfect Fall Treat
6 mini pies
servings15
minutes25
minutes266
kcalIngredients
Crust
1 cup all-purpose flour
1/2 cup unsalted butter, cold and cubed
2 tbsp granulated sugar
1/4 tsp salt
Pumpkin Filling
1 cup pumpkin puree
1/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 large egg
1/4 cup heavy cream
1 tsp vanilla extract
Topping
1/2 cup whipped cream
Directions
- Prepare the Crust
- Preheat oven to 350°F (175°C).
- Combine flour, sugar, and salt in a medium bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Press dough into bottoms and sides of 6 mini tart pans or muffin tins.
- Bake 10 minutes to lightly set the crust. Cool slightly.
- Make the Pumpkin Filling
- In a medium bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, egg, heavy cream, and vanilla extract.
- Pour filling evenly into prepared crusts, filling each about 3/4 full.
- Bake the Mini Pies
- Bake 20–25 minutes, or until filling is set.
- Cool completely on a wire rack.
- Add Whipped Cream
- Top each pie with a dollop of whipped cream.
- Optional: sprinkle with cinnamon or nutmeg for garnish.
Recipe Video
Notes
- Blind-bake the crust for 8–10 minutes to prevent it from becoming soggy under the filling.
Use mini tart pans, muffin tins, or silicone molds to create perfectly sized individual pies.
Canned pumpkin puree works best for consistent texture and flavor. Avoid using pumpkin pie filling.
FAQs
1. Can I make mini pumpkin pies ahead of time?
Yes! You can bake the pies a day in advance and store them in the refrigerator. Add the whipped cream just before serving to keep it fresh and fluffy.
2. How should I store mini pumpkin pies?
Store cooled pies in an airtight container in the refrigerator for up to 3–4 days. Avoid storing whipped cream-topped pies for too long, as the topping may soften.
3. Can I freeze mini pumpkin pies?
Yes, you can freeze the baked pies without whipped cream for up to 2 months. Thaw in the refrigerator and add whipped cream before serving.
4. Can I use a store-bought pie crust?
Absolutely! Pre-made pie crusts or graham cracker crusts can save time and work perfectly for mini pies.
5. Can I make these pies vegan or dairy-free?
Yes! Substitute coconut cream for heavy cream and use a plant-based crust to make the recipe vegan. Replace eggs with a flax or chia egg for the filling.
Conclusion
Mini Pumpkin Pies with Whipped Cream offer the comforting flavors of classic pumpkin pie in a convenient, individual portion. Their buttery crust, spiced pumpkin filling, and fluffy whipped cream make them an irresistible dessert for fall celebrations. With simple ingredients, customizable options, and a visually appealing presentation, these mini pies are ideal for impressing guests, serving at parties, or enjoying as a personal treat.
