My Thanksgiving prep plan includes pumpkin pie minis and here’s why. They are easy-as-pie to make, cute and inviting, easy to serve, and full of deliciously seasonal pumpkin spice!
I wrote this post for #HalloweenTreatsWeek, but it’s on-time for the entire holiday season! I received samples from some of the sponsoring companies, but as always, opinions are 100% mine.
Why Wait For Pumpkin Pie?
We started enjoying pumpkin pie’s pleasures back in October, when pumpkins first showed up in the marketplace. It’s delicious comfort food, just-sweet-enough in flavor, handsomely colored, and made from everyday ingredients.
Few desserts are easier, and varying the shape (slab pie! hand-pies! And best of all: mini’s!)
If you can’t see it outside its place among “Thanksgiving’s Greatest Hits!”, I understand: We have a long association with this classic pie, limiting it to one annual turkey-centered feast.
But Halloween-style Jack O’Lanterns show up in grocery stores, at farmers’ markets, and at pumpkin-patch events, long before that big fall feast day.
So it’s true that Halloween kicks off Pumpkin Season Official, am I right? This means pumpkin pie fits right in for Trick-or-Treat season. And it keeps on being a way to win at dessert time, all through the fall and winter months.
What’s Inside to Make These Pumpkin Pie Minis Special?
Pumpkin pie filling is a standard recipe we almost know by heart. As baking goes, it’s easy to get it good, to get it right. I like to add a little extra goodness by using brown sugar along with granulated, and by including syrup in my pumpkin pies. There’s a bouquet of spices to bring.
Syrups I love include maple syrup, sorghum syrup which is beloved in the Mountain South including my home state of North Carolina, and pure cane syrup such as Steen’s Syrup from South Louisiana. For a British note, try Lyles’ Golden Syrup. Use any syrup you like —if it goes on your pancakes, it will work fine here!
Making Marvelous Minis: What’s the Procedure Here?
This recipe begins with the dry ingredients: Sugars and spices, which you’ll stir together in a bowl to combine them well.
Then beat the eggs really well in a big bowl, where all the ingredients will end up. You can use a whisk or a fork — just make sure you get the eggs blended well so the pumpkin custard comes out pleasing and smooth.
Next you’ll add the pumpkin puree, evaporated milk, syrup and vanilla. Stir and stir, no machines here. It’s just you and your spoon/whisk/fork. Unplugged. This is old school baking here, and if little ones are in your life, get them helping. It’s magic to see how these extremely different ingredients come together to make one familiar lovely thing.
Then in go the sugar and spices. Whisk away or use a fork or maybe a slotted spoon? Whatever it takes to make these dry ingredients (sugar and spices) dissolve into the rich custardy goodness of the pumpkin-eggs-milk-syrup-vanilla extract essence. I love this dish!
Final Assembly! Pumpkin Filling Turns Into Mini Pumpkin Pies!
That’s it! Time to bake! Unroll two circles of pastry dough: you can use purchased pie crusts from the grocery store or make your own. Cut piecrust into 4-inch circles, using a 4-inch cutter if you have one, or a small saucer as a guide. You can pinch off extra dough and press to make the dough fit — this is an easy-going treat so just get the pastry in there so it covers the pan and holds the filling!
Pumpkin Pie Minis For the Win!
Isn’t this filling beautiful? I love the color and you will love the flavor. In my photos, the pumpkin filling has a rustic hue. It’s not a candy-corn orange. That’s the magic of the spices, syrup, and brown sugar.
The whipped cream and sprinkles bring the bright fun jack-o-lantern Halloween color to your pumpkin pie minis.
You can serve these as a little plated dessert on a table of sweets, or call it a finger-food night and tell folks to eat them out of hand! Do what suits your party, and expect applause because these are fun and delicious.
You’ll love the look and flavor of these pumpkin pie minis and so will your family and friends.
More Pumpkin-Season Cooking Inspiration? Here you go!
You can keep your pumpkin-loving self busy all season long, as I do, by adding to your pumpkin repertoire.
Start with my Pumpkin Muffins from Old Salem, North Carolina, perfect for breakfast and a wonderful seasonal bread to serve with a special dinner, as they do at Salem Tavern, an historical restaurant in Winston-Salem, North Carolina.
For a savory start to Halloween season suppers, check out this Pumpkin Corn Chowder with Shrimp, on Kudos Kitchen by Renee.
To make the whole holiday season special, consider my Pumpkin Cheesecake with Pecan-Gingersnap Crust : worth every minute and big enough to delight your holiday season guests throughout the celebration.
Video: Here’s how the pumpkin mini magic happens
To put you in the mood to bake these little pumpkin-pastry delights, I’m serving you up a Tasty video of this very dish!
Tasty means it comes with a side of super-fun music, a little sass, and a cool look at all the moves you’ll need to get these goodies onto your table.
I love mini-pies and I hope you do too, all kinds! Check this out, make the recipe, enter the #Giveaway (scroll to the end of the post for all the scoop on it), and have a fun, treat-filled Halloween season!
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
- Spooky Halloween Snack Board from Big Bear’s Wife
- Caramel Swirl Silly Pumpkin Cupcakes from Hezzi-D’s Books and Cooks
- Pumpkin Cake Pops from 4 Sons R Us
- Decorated Halloween Shortbread Cookies from Pastry Chef Online
- Gluten Free Jack o Lantern Fruit Pizza from Frugal & Fit
- Michael Meyers Pumpkin Cupcakes from Cheese Curd In Paradise
- Frankenstein Fingers from Jen Around the World
- Candy Corn Sprinkle Cookies from Daily Dish Recipes
- Bloody Candy Apple Milkshake from Sweet Beginnings
- Candy Corn Moonshine Martini from A Kitchen Hoor’s Adventures
- Pumpkin Pie Minis with Brown Sugar Whipped Cream and Trick-or-Treat Sprinkles from Nancie’s Table
- Monster Cake Pops from Karen’s Kitchen Stories
- Halloween Layer Cake from The Redhead Baker
- Maple Mummy Oatmeal Cookie Cream Pies from Sweet ReciPEAs
- Hocus Pocus Cauldron Fondue from For the Love of Food
- Eyeball Halloween Cupcakes from Strawberry Blondie Kitchen
- Caramel Chocolate Green Monster Cupcakes from I am a Honey Bee
SPONSOR PRODUCTS I USED IN MAKING AND DECORATING THESE PUMPKIN PIE MINIS WITH BROWN SUGAR WHIPPED CREAM AND
- Adams Extract Adams Best Pure Vanilla Extract
- Dixie Crystals: Light brown sugar and granulated sugar
- Wilton: Halloween sprinkles in trick-or-treat colors
Thank you to all our sponsors for supporting this deliciousness and creativity, which comes from the mind and tenacious energy of our brilliant, resourceful, and energetic leader, Angie Barrett of Big Bear’s Wife!
Don’t forget to scroll past my Pumpkin Pie Mini’s recipe , to the end of this post. There you’ll be able to enter for chances to win one of 6 prize packages from our #Halloween Treats Week sponsors!
- For the Pumpkin Pie Minis
- ½ cup granulated sugar
- ¼ cup brown sugar, light or dark
- 1¼ teaspoons pumpkin pie spice (or see NOTE)
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup evaporated milk or half and half
- ¼ cup maple syrup, honey, sorghum syrup, pure cane syrup, or corn syrup
- 2 cups pumpkin puree
- 1/2 teaspoon vanilla extract
- 2 sheets of piecrust dough (9-inch circles of pastry, purchased or homemade)
- For the Brown Sugar Whipped Cream with Trick or Treat Sprinkles
- 1 cup heavy cream
- 3 tablespoons light brown sugar or dark brown sugar
- 1/2 teaspoon vanilla extract
- Trick or Treat Sprinkles
Heat the oven to 425 degrees F.
Combine the granulated sugar and the brown sugar, the spice mixture, and the salt in a small bowl, stir with a fork to mix well, and set aside.
In a large mixing bowl, beat eggs well, and then add evaporated milk, maple syrup, pumpkin puree, and vanilla extract.
Using a whisk, a fork, or a wooden spoon, stir to combine everything well.
Add the sugar and spice mixture and stir well with a whisk or a fork, scraping the bowl often, until everything comes together into a thick, smooth filling.
Cut the pastry sheets into 4-inch circles. Fit each of these circles into one section of a standard muffin pan, pinching and pressing to make the pastry fit well and stick up just a ittle beyond the edge of each muffin cup in the pan.
Pour about 1/2 cup of the pumpkin filling into each small pastry crust-lined muffin pan cup. You should have enough for 12 to 16 mini pumpkin pies.
Reduce the oven's heat to 350 degrees, and then place the muffin pans in the oven. Bake until crusts are nicely browned, and filling is puffed up, firm, and set, 18 to 25 minutes.
Place muffin pan on a cooling rack or folded kitchen towel and let mini pies cool to room temperature.
When pumpkin pie minis are cool, prepare the brown sugar whipped cream. Whip cream at medium-high speed until it thickens noticeably and becomes light.
Add the brown sugar and beat, stopping to scrape the bowl often, until cream has puffed up and become thick, soft, and fluffy like clouds. Add the vanilla extract and beat to mix it in well.
Dollop whipped cream onto each cooled mini pumpkin pie. Add sprinkles in beautiful combinations and varying amounts, to make Halloween-festive mini pumpkin pies!
If you don't have pumpkin spice, or if you want to make your own version for this recipe, here's what to do. In a small bowl, combine 1 teaspoon ground cinnamon + ¼ teaspoon ground ginger + ¼ teaspoon ground cloves + ¼ teaspoon grated nutmeg. Mix well with a fork or spoon. Add all this mixture to the sugar in place of pumpkin pie spice.
If you have extra pie crust, press it into a ball, flatten it into a disk, wrap well, and refrigerate for 1 week or freeze for 3 months. If you have extra filling, bake it in small heatproof glass bowls, or small ramekins, or in a small loaf pans. Serve as a pudding --- a fabulous breakfast, with or without whipped cream!
To transport these tasty pumpkin pie minis to an event, leave them in their baking pan, lightly covered with a small sheet of parchment and then wrapped completely with tea towels or plastic wrap. Take whipped cream along in its own container with spoon and sprinkles. At serving time, dollop on brown sugar whipped cream and sprinkle on the Trick-or-Treat fun!
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 346Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 46mgSodium 233mgCarbohydrates 45gFiber 2gSugar 24gProtein 4g
Happy Halloween! It’s October which means it’s time for Spooky Season and this year’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop, Treat Street USA and Litehouse! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.