Ahh, Mini Pumpkin Pies! These sweet little treats are the smallest beasties of the pie family. Look at them – cute as a button and tasting just as good. Perfect for a batch-baking session for your Halloween party or just because you fancy something sweet, these guys got you covered. These Mini Pumpkin Pies are sweet, spiced, and everything nice. What’s not to love about a mouthful of delicious, autumn-themed pie?
The base is biscuity and crumbly, the filling ��� so wonderfully spiced. Ah, your house will smell of autumn itself by the time you’re done. Each bite just melts in your mouth. I bet all your little dessert-o-holics out there are going to fall head-over-heels for our Mini Pumpkin Pies.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 12
- Yield: 12 mini pies
Alrighty then, enough with the chit-chat, let’s unleash the baker within you, shall we?
Ingredients & Equipment You’ll Need
- 200g graham crackers
- 75g melted butter
- 200g canned pumpkin puree
- 200g condensed milk
- 3 eggs
- 1 tsp of cinnamon, nutmeg, and ginger
You’re gonna need a muffin tin and mixer for this venture, so keep them handy. Now, graham crackers give the base a lovely biscuity flavor to balance out the sweeter filling. The traditional pumpkin spices; cinnamon, nutmeg, and ginger are key in bringing fall vibes to our mini pies. If you’re missing any of these spices, allspice or a pumpkin spice mix can be used as substitutes.
How To Make Mini Pumpkin Pies
- Start by preheating the oven to 180��C/350��F and greasing the muffin tray.
- Crush the graham crackers into crumbs, mix these with the melted butter, and press a layer into the tray. Don’t go chinchy on the prep work with your bases, they are the palate that will carry the pie flavors.
- In a separate bowl, beat the eggs and add the pumpkin puree, condensed milk, and spices. Mix till you have a smooth, tantalizing filling. If you’re a texture junkie, you can also add finely chopped pecans or walnuts to the mixture.
- Spoon this filling on top of the bases you’ve created, and bake them for about 15 minutes, until the pies are set and the tops slightly crisp. Remember, our target is golden, not charred, so keep checking!
- Take them out of the oven, let them cool a bit, and they’re ready to serve. Bon appetite!
Tips For The Best Results
- Add cream cheese to your filling for extra creaminess.
- Let the pies cool before removing them from the tray to maintain their shape.
Storage Tips
- Store in an airtight container in a fridge for up to 3 days.
- You can also freeze them for a month. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Q: Can I use fresh pumpkin instead of canned?
A: Sure you can, just be sure to puree it really well.
Q: Can I go egg-free?
A: You can replace it with a vegan substitute like flax eggs or applesauce.
Q: Can I prepare these pies in advance?
A: Yes, you can make these in advance and freeze them too.
Q: Can I use any other biscuit for the base?
A: Any biscuit which provides a good crumb would work.
Q: I don’t have a muffin tray. What can I use as a substitute?
A: You can use cupcake liners placed in a deep baking tray.
Nutritional Facts of Mini Pumpkin Pies
Each Mini Pumpkin Pie is approximately 150 Calories. It contains 5g of Protein, 15g of Fat, and 25g of Carbohydrates.
In conclusion, Mini Pumpkin Pies are a sweet, delightful, and versatile dessert. You can play around with the flavors and mix-ins based on your personal preferences. Whether you’re heading to a gathering or just craving something sweet, this recipe will not let you down. Enjoy this sweet trip to Autumn Town!
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