Thanksgiving is one of my absolute favorite times of the year! There’s just something magical about gathering around the table with family and friends, sharing stories, and, of course, indulging in delicious food. These mini pies Thanksgiving-style are the perfect addition to any feast! They bring all the warm, comforting flavors of pumpkin and spices in a delightful little package that’s just begging to be shared. I love watching everyone’s faces light up when they take that first bite. Plus, they’re so easy to make! Trust me, once you pop these cuties out of the oven, they’ll disappear faster than you can say “pass the gravy!”
Ingredients for Mini Pies Thanksgiving
To whip up these delightful mini pies, you’ll need a handful of simple ingredients that pack a punch of flavor! Here’s what you’ll gather:
- 1 package of pre-made pie crusts (for convenience and ease)
- 2 cups of pumpkin puree (make sure it’s pure pumpkin, not the spiced pie filling)
- 1 cup of granulated sugar (to balance out that pumpkin goodness)
- 1 teaspoon of ground cinnamon (for that warm, cozy flavor)
- 1/2 teaspoon of ground nutmeg (just a pinch adds depth)
- 1/2 teaspoon of ground ginger (for a little zing)
- 3 large eggs (to bind everything together)
- 1 cup of evaporated milk (for creaminess)
- 1/2 cup of chopped pecans (to sprinkle on top for that crunch)
Feel free to adjust the spices to suit your taste—more cinnamon for that classic flavor or a bit less ginger if you prefer! And don’t worry, these ingredients are easy to find at your local grocery store.
How to Prepare Mini Pies Thanksgiving
Now that you’ve got your ingredients ready, let’s dive into the fun part—making these mini pies! First things first, go ahead and preheat your oven to 350°F (175°C). This is super important because you want your pies to bake evenly and come out perfectly golden.
While the oven is heating up, take your package of pie crusts and roll them out on a floured surface. Using a round cutter or just a glass, cut out small circles—about 3 inches in diameter works great! Next, gently place each circle into the cups of a muffin tin, pressing them down so they form little pie shells. Don’t worry if they’re not perfect; they’ll still taste amazing!
In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, eggs, and evaporated milk. Whisk it all together until it’s nice and smooth—this is where the magic happens! Now, carefully pour this luscious mixture into each pie crust, filling them about three-quarters full to allow for some puffing up while baking. Top each one with a sprinkle of chopped pecans for that lovely crunch.
Pop the muffin tin in the oven and bake for 25-30 minutes. You’ll know they’re done when the edges are set and the tops look just a tad puffed. Let them cool in the tin for a few minutes before transferring them to a wire rack. And voilà! You have your beautiful mini pies, ready to impress your guests!
Why You’ll Love This Recipe
- Quick Preparation: With store-bought pie crusts and simple ingredients, you’ll whip these up in no time!
- Perfect Portions: Each mini pie is just the right size for satisfying that sweet tooth without overindulging.
- Delightful Flavors: The warm spices and creamy pumpkin filling create a cozy, nostalgic taste that screams Thanksgiving.
- Easy to Serve: No slicing required! Just pop them out of the muffin tin and serve—your guests will love it.
- Make-Ahead Friendly: You can prepare these a day in advance, giving you more time to enjoy the festivities!
Tips for Success
To make sure your mini pies turn out perfectly every time, here are a few handy tips! First, make sure your oven is fully preheated before popping the pies in. This ensures even baking and that lovely golden crust. If you find the crusts are shrinking while baking, try chilling them in the fridge for about 15 minutes before filling. Another great tip is to avoid overfilling the pie crusts; leaving a bit of space at the top helps them rise without spilling over. And finally, let them cool completely before serving—this helps set the filling and makes them easier to handle. Trust me, these little tweaks can make a world of difference!
Nutritional Information
Now, let’s talk about the nutritional side of these delightful mini pies! Each serving, which is one mini pie, contains approximately 150 calories. You’ll find about 10 grams of sugar, which adds that sweet touch we all love. They also pack 7 grams of fat, including 1.5 grams of saturated fat. For those keeping an eye on sodium, each pie has around 100 mg. Plus, you get about 20 grams of carbohydrates and 1 gram of fiber, making them a sweet treat that won’t weigh you down too much. Keep in mind, these values are just estimates and can vary depending on the specific ingredients you use, like the type of pie crust or whether you adjust the sugar level. Enjoy these tasty bites with a little peace of mind!
FAQ Section
Got some questions about these mini pies Thanksgiving-style? No worries, I’ve got you covered! Here are some common queries I hear:
Can I use fresh pumpkin instead of canned?
Absolutely! If you’re up for it, roasting fresh pumpkin gives a richer flavor. Just make sure to puree it until smooth before mixing it with the other ingredients.
How do I store leftover mini pies?
Storage is simple! Just place any leftovers in an airtight container and pop them in the fridge. They’ll stay fresh for about 3-4 days. Just remember to let them cool completely before sealing them up!
Can I freeze mini pies?
You sure can! After baking and cooling, wrap them tightly in plastic wrap and then foil. They’ll hold up in the freezer for about 2 months. Just thaw them overnight in the fridge before serving.
What if I don’t have pecans?
No problem at all! You can skip them or switch them out for walnuts or almonds for a different twist. Or even leave them off if you prefer a nut-free version!
Can I make these mini pies gluten-free?
Yes! Just use a gluten-free pie crust, and you’re all set! The filling will still taste amazing, and everyone can enjoy them!
Storage & Reheating Instructions
Storing your leftover mini pies is a breeze! Just place them in an airtight container and pop them in the fridge. They’ll stay delicious for about 3-4 days, making them perfect for those late-night cravings or as a sweet snack the next day. If you want to keep them longer, you can freeze them! Wrap each mini pie tightly in plastic wrap, then in aluminum foil, and they’ll keep well in the freezer for up to 2 months.
When you’re ready to enjoy them again, just thaw the pies overnight in the refrigerator. For reheating, I recommend popping them in a preheated oven at 350°F (175°C) for about 10 minutes. This helps maintain their flaky crust and lovely filling. Ooh, you’re in for a treat when they warm up to that perfect cozy temperature!
Call to Action
I hope you’re as excited to make these mini pies Thanksgiving-style as I am! If you try this recipe, I’d love to hear your thoughts—did your guests rave about them? Rate the recipe and share your experience in the comments below! And if you have your own twist on mini pies or a favorite filling, please share that too. Let’s spread the joy of baking together!
Print
Mini Pies Thanksgiving: 5 Decadent Flavors to Savor
- Total Time: 50 minutes
- Yield: 24 mini pies 1x
- Diet: Vegetarian
Description
Delicious mini pies perfect for Thanksgiving.
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
- 3 eggs
- 1 cup of evaporated milk
- 1/2 cup of chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out the pie crusts and cut them into small circles.
- Place the crust circles into a muffin tin.
- In a bowl, mix pumpkin puree, sugar, cinnamon, nutmeg, ginger, eggs, and evaporated milk.
- Pour the mixture into the pie crusts.
- Top with chopped pecans.
- Bake for 25-30 minutes.
- Let cool before serving.
Notes
- Use store-bought crust for convenience.
- Adjust spices to your taste.
- Can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini pies thanksgiving
