Easy Mini Pumpkin Pies

A Brief Thanksgiving History of Pumpkin Pie

Pumpkin pie’s history on Thanksgiving dates back to the early colonial period when English settlers in New England adapted Native American traditions of using pumpkins. By the 17th century, pumpkins were incorporated into early pie recipes. The version we recognize today began emerging in 19th-century American cookbooks, flavored with cinnamon, nutmeg, and ginger to complement the creamy squash filling. By the late 1800s, pumpkin pie had become a staple on Thanksgiving tables, symbolizing the autumn harvest and family togetherness. Today, it remains an iconic dessert, evoking nostalgia and embodying the comforting, spiced flavors of the holiday season.

These Easy Mini Pumpkin Pies are the perfect bite-sized dessert for Thanksgiving celebrations. With a flaky, golden crust and creamy spiced pumpkin filling, they deliver all the comforting flavors of a traditional pumpkin pie in a convenient, handheld treat. Topped with a dollop of whipped cream and a sprinkle of cinnamon, each mini pie is bursting with festive warmth. They’re easy to make and ideal for serving at holiday gatherings, offering a great way to indulge without the fuss of slicing a full pie. Perfect for sharing, they add a sweet, seasonal touch to any Thanksgiving dessert spread!

🍂 Easy Mini Pumpkin Pies Recipe

Ingredients:

For the crust:

• 1 package of refrigerated pie crusts (or homemade pie dough if preferred)
• Flour (for dusting)

For the filling:

• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of salt

For topping:

• Whipped cream
• Ground cinnamon (for dusting)

Instructions:

1. Prepare the Pie Crusts:
   • Preheat your oven to 350°F (175°C).
   • Unroll the refrigerated pie crusts onto a lightly floured surface.
   • Use a 3.5 – 4 inch round cookie cutter (or a glass) to cut out circles of dough.
   • Gently press the dough circles into a muffin tin to form mini pie shells.
2. Make the Pumpkin Filling:
   • In a medium bowl, whisk together the pumpkin puree, brown sugar, heavy cream, egg, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
3. Fill and Bake:
   • Spoon the pumpkin filling into each mini pie shell, filling about 3/4 of the way full.
   • Bake in the preheated oven for 20-25 minutes, or until the filling is set and the crust is golden brown.
   • Remove from the oven and let the pies cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
4. Add Toppings:
   • Once the pies are cooled, top each with a dollop of whipped cream.
   • Lightly dust with ground cinnamon for an extra touch of flavor.

Tips:

• You can use store-bought whipped cream or make your own by whipping 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract.
• For a festive twist, add a sprinkle of nutmeg or pumpkin spice on top.

Enjoy!

These mini pumpkin pies are perfect for serving at holiday parties or as a sweet treat for family gatherings.