The Tastiest Mini Pumpkin Pies for Fall

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The Tastiest Mini Pumpkin Pies for Fall

Pumpkin recipes are undeniably one of the most quintessential elements of the fall season- pumpkin pie, pumpkin bread, pumpkin spice lattes,… I could go on all day!

If you are a lover of all things pumpkin like me, you’ll LOVE this tasty recipe for mini pumpkin pies!

Benefits of Eating Pumpkin

According to WedMD.com, there are many benefits to eating more pumpkin in your diet. Here are four of the benefits they listed:

  • Weight Loss: Because pumpkin is rich in fiber, it slows digestion. This in turn keeps you feeling full longer. Canned pumpkin is also low calorie because it is almost 90% water, making it a great diet food.
  • Improved Vision: Canned pumpkin contains a hefty amount of beta-carotene, which is converted to vitamin A in the body. Vitamin A helps the body absorb and process light and is important for general eye health. Pumpkin also contains two antioxidants (lutein and zeaxinthin) thought to fight off cataracts and even possibly delay macular degeneration.
  • Boosted Immunity: As mentioned above, pumpkin contains a tons of vitamin A which is great for warding off various infections and viruses. It also contains a high does of vitamin C (nearly 20% of the daily recommended amount) which helps you recover more quickly from the common cold and other viruses. Pumpkin oil has even been known to fight off other bacterial and fungal infections.
  • Younger-Looking Skin: While the beta-carotene gives a little extra protection from the sun’s UV rays,  you can also use the pulp of a pumpkin to make your own facial masks for both exfoliating and soothing your skin.

Pumpkin FAQ’s

  • Is pumpkin a “superfood?”

Yes! From MyRecipes.com, “Raw pumpkin has only 15 calories per 1/2 cup, and is full of iron, zinc, and fiber. It’s high in vitamin C and beta carotene.”

  • Does pumpkin make you sleepy?

Yes! Pumpkin can make you sleepy. Specifically, pumpkin seeds. According to Sleeprate.com, “Rich in tryptophan, pumpkin seeds promote sleepiness. In fact, if you feel sleepy after a holiday dinner it is probably thanks to this amino acid. One more thing tryptophan oversees in our body, is the making of Serotonin, which is the “feel good” neurotransmitter that helps us unwind.”

  • Can pumpkin help you lose weight?

Yes! Pumpkin can be a great food to eat while working to lose weight, due to its fiber content. The fiber keeps you feeling fuller longer due to the increase digestion time. Pumpkin is also low in calories which helps when trying to lose weight.

  • Is fresh pumpkin better for you than canned pumpkin?

Probably! Fresh is almost always the best option when it comes to fruits and veggies; however, canned pumpkin still packs an incredibly powerful punch of nutritious vitamins and minerals. 

  • What can I make with canned pumpkin puree?

The options are endless! Canned pumpkin is extremely versatile. You can add pumpkin puree to just about any baked good, like breads, muffins, cookies, pancakes, waffles, etc. Pumpkin can also be added to dips, yogurts and even cottage cheese with some additional spices for a great protein-packed snack or appetizer. It can even be used as an ingredient in various sauces since it can take on either a sweet or savory flavor. One surprising tip is that it can be substituted for cream cheese in a variety of recipes. The best thing about adding canned pumpkin to any recipe is the fabulous nutritional boost it brings while leaving out tons of extra calories!  

Pumpkin Nutrition Facts:

According to Good Housekeeping, these are the nutrition facts for one cup of cubed fresh pumpkin.

Serving Size: 1 cup, cubed

  • 30 calories
  • 0.1 g fat
  • 0 mg cholesterol
  • 1 mg sodium
  • 8 g carbohydrates
  • 0.6 g fiber
  • 3.2 g sugar
  • 1.2 g protein
  • 197% DV vitamin A
  • 17% DV vitamin C
  • 11% DV potassium
  • 5% DV vitamin B-6
  • 4% DV iron
  • 3% DV magnesium
  • 2% DV calcium

 

mini pumpkin pies on plate for post The Tastiest Mini Pumpkin Pies for Fall

This cute fall pumpkin dessert recipe is super simple to make and can easily be converted from mini pumpkin pies (otherwise known as individual pumpkin pies, personal pumpkin pies or even mini pumpkin pie tarts) into a large pumpkin pie.

You can also easily substitute gluten free ingredients for the ingredients listed below to convert these into gluten free mini pumpkin pies. One of my favorite brands for gluten free flour and other baking mixes is King Arthur Flour. This company makes a fantastic gluten free pie crust mix that would be a perfect substitute for the pre-made pie crust in this mini pumpkin pie recipe.

Also if you are looking for more general tips on gluten-free baking or even if you are just starting the journey to having a strictly gluten-free kitchen, start here!

Now that you have a full pumpkin education, let’s get to the best part- the delicious recipe!

Tasty Mini Pumpkin Pies

Yield: 20 Servings

The Tastiest Mini Pumpkin Pies Recipe for Fall

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Ingredients

  • 15-oz. package ready-to-bake pie crusts
  • 15-oz. can pumpkin puree (not pumpkin pie filling)
  • 12-oz. evaporated milk
  • ¾ c. brown sugar
  • 2 large eggs
  • 1 t. ground cinnamon
  • ½ t. ground nutmeg
  • ¼ t. ground cloves

Instructions

    1. Pre heat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.

    2. Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.

    3. Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.

    4. Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.

    5. Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!

    Recommended Toppings: Whipped cream and ground cinnamon, if desired.

Notes

For gluten free modification:

Substitute regular ready-to-bake pie crusts with gluten-free ready-made pie crusts. Or use your favorite gluten free pie crust mix, such as King Arthur Gluten-Free Pie Crust Mix.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 174Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 129mgCarbohydrates: 22gFiber: 1gSugar: 10gProtein: 4g

For those of you who are a little more ambitious, check out this video from Clean and Delicious on how to make your own pumpkin puree:

 

We would love to hear about your favorite pumpkin recipes in the comments!

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