Ah, Thanksgiving! It’s that magical time of year when family and friends gather around the table, sharing laughter and gratitude. And you know what makes those gatherings even more special? Mini pies Thanksgiving! These little delights are not just adorable; they pack all the rich, spiced flavors we love about traditional pumpkin pie into perfectly portioned bites. I can’t tell you how much joy it brings me to see everyone’s eyes light up as they take their first bite. Plus, they’re so easy to make, you’ll wonder how you ever did without them! Trust me, once you whip up a batch of these mini pies, they’ll become a staple in your holiday celebrations, and you might just find yourself wanting to make them year-round!
Ingredients for Mini Pies Thanksgiving
- 1 package of pie crusts (store-bought or homemade, whichever you prefer!)
- 2 cups of pumpkin puree (make sure it’s pure pumpkin, not pie filling!)
- 1 cup of sugar (this sweetens things up just right)
- 1 teaspoon of cinnamon (the warm spice that makes these pies sing)
- 1/2 teaspoon of nutmeg (a little goes a long way for that cozy flavor)
- 1/2 teaspoon of ginger (for a subtle kick)
- 1/4 teaspoon of salt (to balance the sweetness)
- 3 large eggs (these help bind everything together)
- 1 cup of evaporated milk (adds creaminess and richness)
How to Prepare Mini Pies Thanksgiving
Preheat the Oven
First things first, let’s get that oven preheating to 425°F (220°C). This is super important because a hot oven helps the crust become flaky and golden while setting the delicious filling perfectly. Don’t skip this step—trust me, your mini pies will thank you!
Prepare the Pie Crusts
Now, grab your package of pie crusts (store-bought works like a charm!). Roll them out gently on a floured surface so they’re nice and thin. Use a round cutter or a glass to cut out small circles—about 4 inches in diameter should do. If the dough gets sticky, don’t fret; just sprinkle a little more flour on your surface. Carefully place each circle into your mini pie pans. You want them snug, but don’t worry if they don’t look perfect; they’ll still taste amazing!
Mix the Filling
In a big mixing bowl, combine your pumpkin puree, sugar, cinnamon, nutmeg, ginger, salt, eggs, and evaporated milk. I like to use a whisk to get everything blended nicely. Make sure there are no lumps—this filling should be smooth and creamy. It’s like a cozy hug in a bowl!
Assemble the Mini Pies
Now comes the fun part! Pour the pumpkin filling into each mini crust, filling them about three-quarters full to allow for some expansion as they bake. If you spill a little, no worries—just wipe it away with a paper towel. Place the filled pie pans on a baking sheet for easy handling!
Bake the Mini Pies
Pop those little beauties in the oven and bake for about 15-20 minutes. You’ll know they’re done when the filling is set and doesn’t jiggle too much in the center. If the crusts start browning too quickly, you can cover them with a little foil. Keep an eye on them because nobody wants burnt edges!
Cool and Serve
Once they’re baked to perfection, let the mini pies cool for a few minutes before serving. They’re delightful on their own, but a dollop of whipped cream on top elevates them to a whole new level of deliciousness. Enjoy the oohs and aahs from your guests—they’re bound to be impressed!
Why You’ll Love This Recipe
- Quick preparation—ready in just 40 minutes!
- Perfectly portioned for easy serving at any gathering.
- Deliciously rich pumpkin flavor with warm spices.
- Great way to use up leftover pumpkin puree!
- Adorable mini size that’s sure to impress guests.
- Versatile recipe—try different fillings for variety!
Tips for Success
To really nail these mini pies, here are some of my go-to tips. First, make sure your pie crusts are chilled before rolling them out. This helps them hold their shape and prevents shrinkage! If you’re using store-bought crusts, don’t forget to let them sit at room temperature for a few minutes before unrolling. Next, when mixing your filling, be careful not to overmix—just until combined is perfect! Overmixing can introduce air bubbles that might cause the filling to crack during baking.
Also, keep an eye on your mini pies as they bake. Ovens can vary, so start checking around the 15-minute mark. If they puff up too much, just pop a toothpick in the center to test for doneness. Finally, let them cool before serving—this helps set the filling even more. Trust me, these little tips will lead to mini pie perfection every time!
Variations on Mini Pies Thanksgiving
One of the best things about these mini pies Thanksgiving is how versatile they are! If you want to mix it up, consider trying different fillings. For a classic apple pie twist, swap out the pumpkin for 2 cups of diced apples mixed with a tablespoon of lemon juice, sugar, cinnamon, and a touch of nutmeg. Or go for a pecan pie variation by combining 1 cup of pecans with 1 cup of corn syrup, 3 eggs, and a splash of vanilla extract.
Feeling adventurous? How about a chocolate pumpkin pie? Simply add a cup of melted chocolate to your pumpkin filling for a rich, decadent treat. You can even experiment with savory options! Imagine mini quiches filled with cheese, spinach, and ham—perfect for brunch gatherings. The sky’s the limit, so let your creativity shine and tailor these mini pies to your taste!
Nutritional Information
As with any recipe, the nutritional values can vary based on the specific ingredients and brands you use. However, here’s a general breakdown for one mini pie:
- Calories: 150
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Sugar: 12g
- Protein: 2g
- Fiber: 1g
- Cholesterol: 30mg
- Sodium: 150mg
Keep in mind that these values are approximate and can change based on your choices. Always feel free to tweak the recipe to suit your dietary preferences!
FAQ Section
Can I make these mini pies ahead of time?
Absolutely! You can prepare the filling and crusts a day in advance. Just assemble and bake them on the day you plan to serve. They taste best fresh, but they can be made ahead!
How should I store leftovers?
Store any leftover mini pies in an airtight container in the refrigerator for up to three days. Just make sure they’re cooled completely before sealing them up.
Can I freeze mini pies?
Yes, these mini pies freeze beautifully! Just wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They’ll last up to two months. Thaw them in the fridge overnight before serving.
What’s the best way to serve them?
They’re delightful on their own, but serving them with a dollop of whipped cream or a scoop of vanilla ice cream takes them to the next level. Your guests will be in heaven!
Can I use other fillings besides pumpkin?
Definitely! Feel free to get creative with your fillings. Apple, pecan, or even chocolate are all delicious options that would work perfectly in these mini crusts!
Mini Pies Thanksgiving: 7 Heartwarming Ways to Delight Guests
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Mini pies perfect for Thanksgiving gatherings.
Ingredients
- 1 package of pie crusts
- 2 cups of pumpkin puree
- 1 cup of sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ginger
- 1/4 teaspoon of salt
- 3 large eggs
- 1 cup of evaporated milk
Instructions
- Preheat the oven to 425°F (220°C).
- Roll out the pie crusts and cut them into small circles.
- Place the circles into mini pie pans.
- In a bowl, mix pumpkin puree, sugar, spices, salt, eggs, and evaporated milk.
- Pour the filling into the mini crusts.
- Bake for 15-20 minutes or until the filling is set.
- Let the mini pies cool before serving.
Notes
- Try using different fillings for variety.
- Serve with whipped cream for extra flavor.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini pies thanksgiving
