When the air turns crisp and leaves crunch beneath our feet, you know it’s time for the warm embrace of pumpkin pie. This beloved dessert, a staple at Thanksgiving tables across the country, is the perfect combination of creamy, spiced filling nestled in a flaky crust. Whether you’re a seasoned baker or a novice in the kitchen, our pumpkin pie recipe promises to deliver on taste and ease, making it the best homemade pumpkin pie you’ll ever try.
Why You’ll Love This Recipe
There’s something magical about pumpkin pie that makes it synonymous with the holidays. Perhaps it’s the nostalgic aroma of spices wafting through the house or the rich, creamy texture that provides comfort with every bite. This recipe allows you to use either canned or homemade pumpkin purée, catering to your preference while ensuring a delicious outcome. Plus, it can be made ahead of time and even frozen, making it a stress-free addition to your holiday feast.
Kitchen Equipment You’ll Need
- Muffin tin (12-cup)
- Round cutter or a bowl/glass for cutting dough
- Mixing bowl or 4-cup glass measuring cup
- Whisk
- Oven
Ingredients
- 1 box refrigerated pie crust (2 crusts in a box)
- 1 (15 oz) can pureed pumpkin
- 2 eggs
- 1 (14 oz) can sweetened condensed milk
- 1 Tbsp pumpkin pie spice
- 1/4 tsp table salt
- Whipped cream for topping
Step-by-Step Instructions
- Preheat your oven to 425°F. Spray a 12-cup muffin tin with non-stick spray.
- Cut as many 5-inch circles as you can out of each pie crust, using a round cutter or a bowl/glass. Fit them into each muffin tin, crimping over the sides as necessary. Reroll scraps if needed to get 12 crusts.
- In a mixing bowl or a 4-cup glass measuring cup, whisk together the pumpkin puree, pumpkin pie spice, sweetened condensed milk, eggs, and salt.
- Pour the pumpkin mixture into each crust, being careful not to fill them completely to the top.
- Bake at 425°F for 15 minutes. Then, lower the heat to 350°F and bake for another 20-25 minutes, until a knife inserted in the middle comes out clean.
- Let the pies cool in the pan for at least 30 minutes, then pop them out. Top with whipped cream and a sprinkle of cinnamon, if desired.
Tips for Success
- Ensure your crust circles are large enough to cover the sides of the muffin tins to prevent any spills.
- Do not overfill the crusts to avoid overflow during baking.
- Allow the pies to cool completely before removing them from the muffin tin to maintain their shape.
Additional Tips and Variations
For a twist on the classic, consider adding a touch of maple syrup to the filling for added sweetness and depth of flavor. You can also experiment with different spices like nutmeg or ginger to customize the taste to your liking.
Nutritional Highlights (Per Serving)
Each serving of mini pumpkin pie provides a delightful balance of flavors and textures, perfect for satisfying your sweet tooth while fitting into your holiday meal plan.
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned? Yes, you can roast a sugar pumpkin and purée it for a richer flavor. Just make sure to drain excess moisture before using it in the recipe.
How should I store leftover pies? Store them in an airtight container in the refrigerator for up to three days. They can also be frozen for longer storage.
Can I make this recipe ahead of time? Absolutely! These pies can be made a day or two in advance and stored in the fridge. Add whipped cream just before serving.
Conclusion
There’s no better way to celebrate the autumn season than with a delectable pumpkin pie. Easy to make, delightful to eat, and sure to impress, this recipe is a must-try for anyone looking to add a classic touch to their holiday spread. We invite you to try it out and share your experiences with us. Happy baking!