Pumpkin Pie Minis with Brown Sugar Whipped Cream

Pumpkin Pie Minis with Brown Sugar Whipped Cream: A Bite of Autumn Bliss

Welcome to the delightful world of Pumpkin Pie Minis with Brown Sugar Whipped Cream! As the autumn leaves begin to fall and the air fills with the comforting scent of spices, it’s the perfect time to indulge in these adorable mini pumpkin pies. Whether you’re hosting a fall gathering, planning a cozy night in, or simply craving a taste of the season, these miniature treats are sure to satisfy your pumpkin spice cravings. Join us as we explore the step-by-step process of creating these delightful desserts, complete with a rich and creamy brown sugar whipped cream topping. Let’s dive in!

Ingredients

Gather the following ingredients to make these irresistible Pumpkin Pie Minis:

Produce:

  • 2 cups Pumpkin puree

Refrigerated:

  • 2 Large eggs

Condiments:

  • 1/4 cup Maple syrup

Baking & Spices:

  • 1/4 cup Light or dark brown sugar
  • 3 tablespoons Light brown sugar or dark brown sugar
  • 1/2 cup Granulated sugar
  • 2 sheets Pie crust dough
  • 1 1/4 teaspoons Pumpkin pie spice
  • 1/4 teaspoon Salt
  • Trick or treat sprinkles (optional)
  • 1 teaspoon Vanilla

Dairy:

  • 3/4 cup Evaporated milk or half and half
  • 1 cup Heavy cream

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with mini cupcake liners.

Step 2: Prepare the Pie Crust

  1. Roll out the pie crust dough on a lightly floured surface. Use a round cookie cutter or the rim of a glass to cut out circles of dough that are slightly larger than the cavities of the mini muffin tin.
  2. Gently press the dough circles into the cavities of the mini muffin tin, ensuring that they cover the bottom and sides evenly. Trim any excess dough as needed.

Step 3: Make the Pumpkin Filling

  1. In a large mixing bowl, combine the pumpkin puree, eggs, maple syrup, brown sugar, granulated sugar, pumpkin pie spice, salt, and vanilla. Whisk until smooth and well combined.
  2. Gradually pour in the evaporated milk or half and half, stirring until fully incorporated.

Step 4: Fill the Pie Crusts

  1. Spoon the pumpkin filling into the prepared mini pie crusts, filling each nearly to the top.

Step 5: Bake the Mini Pumpkin Pies

  1. Place the mini muffin tin in the preheated oven and bake for 15-20 minutes, or until the filling is set and the crust is golden brown.
  2. Remove the mini pies from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Step 6: Prepare the Brown Sugar Whipped Cream

  1. In a large mixing bowl, combine the heavy cream and brown sugar. Beat with an electric mixer on medium-high speed until stiff peaks form.

Step 7: Serve and Enjoy

  1. Once the mini pumpkin pies have cooled, top each with a dollop of brown sugar whipped cream and a sprinkle of trick or treat sprinkles, if desired.
  2. Serve immediately and enjoy the taste of autumn in every bite!

Cook Notes and Variations

  • Crust Options: If you prefer a homemade crust, you can make your own pie crust dough from scratch instead of using store-bought dough.
  • Sweetness Level: Adjust the amount of sugar and maple syrup to suit your taste preferences. You can also experiment with alternative sweeteners such as honey or agave syrup.
  • Spice Blend: Feel free to customize the spice blend by adding more cinnamon, nutmeg, or ginger for extra warmth and flavor.

FAQs (Frequently Asked Questions)

1. Can I make these mini pumpkin pies ahead of time?

Yes, you can make the mini pumpkin pies ahead of time and store them in an airtight container in the refrigerator for up to 2 days. Wait to add the whipped cream topping until just before serving.

2. Can I freeze these mini pumpkin pies?

Yes, you can freeze the baked mini pumpkin pies without the whipped cream topping. Place them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag. To serve, thaw the pies in the refrigerator overnight and top with whipped cream before serving.

3. Can I use pumpkin pie filling instead of puree?

While you can use canned pumpkin pie filling in a pinch, we recommend using pure pumpkin puree for the best flavor and texture. Pumpkin pie filling often contains added sugar and spices, which can alter the taste of the final product.

Keto and Low-Carb Version

For a keto or low-carb version of these mini pumpkin pies, you can make the following substitutions:

  • Use almond flour or a combination of almond flour and coconut flour for the crust.
  • Replace the granulated sugar with a keto-friendly sweetener such as erythritol or monk fruit sweetener.
  • Use unsweetened almond milk or coconut milk in place of the evaporated milk or half and half.

Indulge in the flavors of fall with these delicious Pumpkin Pie Minis with Brown Sugar Whipped Cream. Perfect for any autumn occasion or as a sweet treat to enjoy with your morning coffee, these miniature pies are sure to delight your taste buds with their rich pumpkin flavor and creamy whipped topping. Whether you’re baking for a crowd or simply treating yourself to a little seasonal indulgence, these mini pumpkin pies are sure to become a favorite fall dessert. Enjoy the warm spices, the creamy pumpkin filling, and the sweet brown sugar whipped cream in every bite. Happy baking!