why make this recipe
Muffin Tin Pumpkin Pies are a delightful twist on the classic pumpkin pie, perfect for gatherings or cozy family dinners. These mini pies are easy to make, fun to serve, and great for portion control. They add a festive touch to your table and are sure to please pumpkin lovers of all ages. Plus, they are simple enough for anyone to tackle, whether you’re a seasoned baker or just starting out!
how to make Muffin Tin Pumpkin Pies
Ingredients :
- pre-made pumpkin pie filling (for one 9-inch pie)
- 2 – 9 inch pie crust dough rounds (homemade or store-bought)
- bowl or round cookie cutter 4 inches in diameter
- muffin tin
- whipped cream
Directions :
- Prep your dough. Using a bowl or 4-inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
- Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
- Pour your pre-made pumpkin pie filling into each muffin tin cup. Fill them to the very top.
Note: I did have a little bit of filling left over. I used it with a homemade graham cracker crust recipe.
how to serve Muffin Tin Pumpkin Pies
Serve these mini pies warm or at room temperature. They look great topped with a dollop of whipped cream. For a festive touch, you can sprinkle some cinnamon or nutmeg on top. These individual pies are perfect for parties, as everyone can grab their own without needing plates.
how to store Muffin Tin Pumpkin Pies
To store, let the mini pies cool completely. Place them in an airtight container and keep them in the refrigerator. They should stay fresh for about 3-4 days. You can also freeze them for longer storage. Just make sure to wrap them well to prevent freezer burn.
tips to make Muffin Tin Pumpkin Pies
- Use store-bought pie crust if you’re short on time; it will save you effort and taste great.
- Experiment with spices! You can add extra cinnamon, nutmeg, or ginger to the filling for added flavor.
- Make sure not to overfill the muffin tin, as the filling may bubble over while baking.
variation
You could try using sweet potato filling instead of pumpkin for a different flavor. Additionally, consider adding chocolate chips or nuts to the filling for extra texture and taste.
FAQs
Can I use fresh pumpkin instead of pre-made filling?
Yes, you can use fresh pumpkin puree, but make sure to season it well to reach the desired flavor.
Can I make the crust ahead of time?
Absolutely! You can prepare the crust ahead of time and store it in the refrigerator or freezer until you are ready to use it.
How do I reheat the leftover mini pies?
To reheat, simply place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave them, but the crust may lose some crispness.
