Mini Pumpkin Pies Delightful Fall Dessert Recipe

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To make these mini pumpkin pies, you need simple yet delicious ingredients. Here’s what you’ll need: - 1 cup pumpkin puree - 1/2 cup coconut milk (canned) - 1/3 cup brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 package pre-made mini pie crusts (or make your own from scratch) - Whipped cream (for serving) These ingredients create a rich, creamy filling that makes every bite delightful. You can customize your mini pumpkin pies to fit your taste. Here are some fun options: - Add a pinch of cloves for extra spice. - Use almond milk instead of coconut milk for a different flavor. - Swap out brown sugar for maple syrup for a unique sweetness. - Top with chocolate shavings for a twist on the classic pie. Experimenting with these ingredients can lead to exciting new flavors. To prepare your mini pumpkin pies, you’ll need some basic tools: - Mixing bowl - Whisk - Measuring cups and spoons - Mini pie crust pans or muffin tins - Baking sheet - Oven mitts These tools help ensure that your pies bake evenly and come out perfectly every time. For the full recipe, check out the detailed steps and enjoy making this delightful fall dessert! To start, preheat your oven to 375°F (190°C). This ensures a perfect bake. If you want, you can use pre-made mini pie crusts, which save time. They are easy to find at grocery stores. If you prefer to make your own, roll out your dough and cut it into small circles. Place each circle into a muffin tin for a perfect fit. In a large bowl, mix the pumpkin puree, coconut milk, brown sugar, eggs, and vanilla extract. Use a whisk for a smooth blend. Then, add the spices: ground cinnamon, nutmeg, ginger, and salt. Mix again until everything is well combined. This filling gives your pies a warm, fall flavor that everyone loves. Now, pour the pumpkin filling into each mini pie crust. Fill them about three-quarters full. This allows the filling to rise without spilling over. Place the muffin tin in the oven and bake for 20 to 25 minutes. They are done when the filling is firm. To check, insert a toothpick in the center; it should come out clean. After baking, let the pies cool for 10 minutes before transferring them to a wire rack. Enjoy them with whipped cream for an extra special treat. For the complete recipe, refer to the Full Recipe section. To keep your crust crispy, pre-bake the crusts for 5-7 minutes. This helps harden the bottom. Use a fork to poke small holes in the crust. This lets steam escape and stops sogginess. Always fill the crusts only 3/4 full. This gives the filling room to puff up. Mix your pumpkin filling well to avoid lumps. Use a whisk for a smooth texture. When filling, pour slowly to prevent spills. A small measuring cup works great for this. Make sure each pie has an even amount of filling. This helps them bake evenly and look nice. Serve your mini pumpkin pies warm or at room temperature. Top each pie with a dollop of whipped cream. A sprinkle of cinnamon or nutmeg adds a nice touch. For a fun twist, drizzle some caramel sauce on top. Pair them with a scoop of vanilla ice cream for a special treat. For the full recipe, check out the details above. {{image_4}} To make gluten-free mini pumpkin pies, use gluten-free pie crusts. You can find these in stores or make your own. For a homemade crust, combine almond flour, coconut flour, and a bit of butter. Press it into your mini pie pans. The filling remains the same. Just follow the full recipe, and you will have tasty pies that everyone can enjoy. For a vegan twist, replace eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use almond or soy milk instead of coconut milk. The rest of the ingredients stay the same. This version is creamy and delicious, perfect for plant-based eaters. You can add fun flavors to your mini pumpkin pies. For a chocolate kick, mix in some cocoa powder. About two tablespoons should do the trick. Maple syrup can add a sweet twist; just reduce the brown sugar slightly. Try adding a splash of bourbon or rum for warmth. Each option creates a unique taste, making your mini pumpkin pies even more delightful! To keep your mini pumpkin pies fresh, let them cool completely. Place them in an airtight container. You can store them in the fridge for up to four days. If you plan to eat them later, this method works best. When you're ready to enjoy your mini pumpkin pies, preheat your oven to 350°F (175°C). Place the pies on a baking sheet. Heat them for about 10 to 15 minutes. This brings back their lovely texture and warmth. Avoid using the microwave, as it can make the crust soggy. Freezing mini pumpkin pies is a great option for longer storage. Wrap each pie tightly in plastic wrap. Then, place them in a freezer bag or an airtight container. They can stay in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat them in the oven for the best results. Enjoy your mini pumpkin pies at any time! For the full recipe, check the section above. Mini pumpkin pies can last about three days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. If you want to keep them longer, consider freezing. Yes, you can make mini pumpkin pies ahead of time. You can bake them and chill them for up to three days. Or, you can prepare the filling and crust separately. Just assemble and bake them when you are ready. If you cannot find pumpkin puree, you can use butternut squash puree. It has a similar taste and texture. You can also use sweet potato puree in a pinch. Both options work well in this recipe. You can buy mini pie crusts at most grocery stores. Look in the baking aisle or freezer section. Many stores offer pre-made options. You can also make your own if you prefer. Serve mini pumpkin pies warm or at room temperature. Top them with whipped cream for a nice touch. You can also sprinkle some cinnamon or nutmeg on top. This adds extra flavor and makes them look pretty. For the full recipe, check out the complete cooking instructions above. - 1 cup pumpkin puree - 1/2 cup coconut milk (canned) - 1/3 cup brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 package pre-made mini pie crusts (or make your own from scratch) - Whipped cream (for serving) 1. Preheat your oven to 375°F (190°C). This step warms your oven for baking. 2. In a large bowl, mix the pumpkin puree, coconut milk, brown sugar, eggs, and vanilla. 3. Add in the spices: cinnamon, nutmeg, ginger, and salt. Whisk until smooth. 4. Place the mini pie crusts on a baking sheet. This keeps them steady when filling. 5. Carefully pour the pumpkin filling into each crust, filling them to about 3/4 full. 6. Bake the mini pies for 20 to 25 minutes. They are done when the filling is firm. 7. Remove the pies from the oven and cool for 10 minutes. Then, transfer them to a rack. 8. Serve with whipped cream on top for a delicious touch. Each mini pumpkin pie serves up a delightful mix of flavor and nutrition. They contain about: - Calories: 150 - Protein: 2g - Carbohydrates: 20g - Fat: 7g - Fiber: 1g Enjoy this easy and tasty treat! For the full recipe, check out the details above. Making mini pumpkin pies is simple and fun. We covered the key ingredients, tools, and how to prepare the crust and filling. I shared tips to keep your crust crisp and suggested tasty variations. You learned how to store, reheat, and freeze these delightful treats. Now, you have everything to create your mini pumpkin pie masterpiece. Enjoy every bite and experiment with flavors as you go! Happy baking!

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Fall means cozy flavors, and nothing says autumn like mini pumpkin pies! These delightful desserts capture the essence of the season with their rich, spiced filling and crisp crust. I’ll guide you through each step, from gathering simple ingredients to baking and serving. Whether you want to impress your guests or treat your family, these mini pies are sure to please. Let’s dive into this easy recipe and create some sweet memories together!

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Ingredients

Main Ingredients for Mini Pumpkin Pies

To make these mini pumpkin pies, you need simple yet delicious ingredients. Here’s what you’ll need:

– 1 cup pumpkin puree

– 1/2 cup coconut milk (canned)

– 1/3 cup brown sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon salt

– 1 package pre-made mini pie crusts (or make your own from scratch)

– Whipped cream (for serving)

These ingredients create a rich, creamy filling that makes every bite delightful.

Optional Ingredients and Variations

You can customize your mini pumpkin pies to fit your taste. Here are some fun options:

– Add a pinch of cloves for extra spice.

– Use almond milk instead of coconut milk for a different flavor.

– Swap out brown sugar for maple syrup for a unique sweetness.

– Top with chocolate shavings for a twist on the classic pie.

Experimenting with these ingredients can lead to exciting new flavors.

Tools and Equipment Needed

To prepare your mini pumpkin pies, you’ll need some basic tools:

– Mixing bowl

– Whisk

– Measuring cups and spoons

– Mini pie crust pans or muffin tins

– Baking sheet

– Oven mitts

These tools help ensure that your pies bake evenly and come out perfectly every time. For the full recipe, check out the detailed steps and enjoy making this delightful fall dessert!

Step-by-Step Instructions

Preparation of the Pie Crusts

To start, preheat your oven to 375°F (190°C). This ensures a perfect bake. If you want, you can use pre-made mini pie crusts, which save time. They are easy to find at grocery stores. If you prefer to make your own, roll out your dough and cut it into small circles. Place each circle into a muffin tin for a perfect fit.

Making the Pumpkin Filling

In a large bowl, mix the pumpkin puree, coconut milk, brown sugar, eggs, and vanilla extract. Use a whisk for a smooth blend. Then, add the spices: ground cinnamon, nutmeg, ginger, and salt. Mix again until everything is well combined. This filling gives your pies a warm, fall flavor that everyone loves.

Baking the Mini Pumpkin Pies

Now, pour the pumpkin filling into each mini pie crust. Fill them about three-quarters full. This allows the filling to rise without spilling over. Place the muffin tin in the oven and bake for 20 to 25 minutes. They are done when the filling is firm. To check, insert a toothpick in the center; it should come out clean. After baking, let the pies cool for 10 minutes before transferring them to a wire rack. Enjoy them with whipped cream for an extra special treat. For the complete recipe, refer to the Full Recipe section.

Tips & Tricks

How to Avoid Soggy Crusts

To keep your crust crispy, pre-bake the crusts for 5-7 minutes. This helps harden the bottom. Use a fork to poke small holes in the crust. This lets steam escape and stops sogginess. Always fill the crusts only 3/4 full. This gives the filling room to puff up.

Best Practices for Filling the Pies

Mix your pumpkin filling well to avoid lumps. Use a whisk for a smooth texture. When filling, pour slowly to prevent spills. A small measuring cup works great for this. Make sure each pie has an even amount of filling. This helps them bake evenly and look nice.

Serving Suggestions and Toppings

Serve your mini pumpkin pies warm or at room temperature. Top each pie with a dollop of whipped cream. A sprinkle of cinnamon or nutmeg adds a nice touch. For a fun twist, drizzle some caramel sauce on top. Pair them with a scoop of vanilla ice cream for a special treat. For the full recipe, check out the details above.

Variations

Gluten-Free Mini Pumpkin Pies

To make gluten-free mini pumpkin pies, use gluten-free pie crusts. You can find these in stores or make your own. For a homemade crust, combine almond flour, coconut flour, and a bit of butter. Press it into your mini pie pans. The filling remains the same. Just follow the full recipe, and you will have tasty pies that everyone can enjoy.

Vegan Alternative Recipe

For a vegan twist, replace eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use almond or soy milk instead of coconut milk. The rest of the ingredients stay the same. This version is creamy and delicious, perfect for plant-based eaters.

Different Flavor Additions

You can add fun flavors to your mini pumpkin pies. For a chocolate kick, mix in some cocoa powder. About two tablespoons should do the trick. Maple syrup can add a sweet twist; just reduce the brown sugar slightly. Try adding a splash of bourbon or rum for warmth. Each option creates a unique taste, making your mini pumpkin pies even more delightful!

Storage Info

How to Store Mini Pumpkin Pies

To keep your mini pumpkin pies fresh, let them cool completely. Place them in an airtight container. You can store them in the fridge for up to four days. If you plan to eat them later, this method works best.

Best Practices for Reheating

When you’re ready to enjoy your mini pumpkin pies, preheat your oven to 350°F (175°C). Place the pies on a baking sheet. Heat them for about 10 to 15 minutes. This brings back their lovely texture and warmth. Avoid using the microwave, as it can make the crust soggy.

Freezing Mini Pumpkin Pies

Freezing mini pumpkin pies is a great option for longer storage. Wrap each pie tightly in plastic wrap. Then, place them in a freezer bag or an airtight container. They can stay in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat them in the oven for the best results. Enjoy your mini pumpkin pies at any time! For the full recipe, check the section above.

FAQs

How long do Mini Pumpkin Pies last?

Mini pumpkin pies can last about three days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. If you want to keep them longer, consider freezing.

Can I make Mini Pumpkin Pies ahead of time?

Yes, you can make mini pumpkin pies ahead of time. You can bake them and chill them for up to three days. Or, you can prepare the filling and crust separately. Just assemble and bake them when you are ready.

What can I use instead of pumpkin puree?

If you cannot find pumpkin puree, you can use butternut squash puree. It has a similar taste and texture. You can also use sweet potato puree in a pinch. Both options work well in this recipe.

Where can I buy mini pie crusts?

You can buy mini pie crusts at most grocery stores. Look in the baking aisle or freezer section. Many stores offer pre-made options. You can also make your own if you prefer.

What is the best way to serve Mini Pumpkin Pies?

Serve mini pumpkin pies warm or at room temperature. Top them with whipped cream for a nice touch. You can also sprinkle some cinnamon or nutmeg on top. This adds extra flavor and makes them look pretty. For the full recipe, check out the complete cooking instructions above.

Full Recipe

Complete List of Ingredients

– 1 cup pumpkin puree

– 1/2 cup coconut milk (canned)

– 1/3 cup brown sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon salt

– 1 package pre-made mini pie crusts (or make your own from scratch)

– Whipped cream (for serving)

Detailed Cooking Instructions

1. Preheat your oven to 375°F (190°C). This step warms your oven for baking.

2. In a large bowl, mix the pumpkin puree, coconut milk, brown sugar, eggs, and vanilla.

3. Add in the spices: cinnamon, nutmeg, ginger, and salt. Whisk until smooth.

4. Place the mini pie crusts on a baking sheet. This keeps them steady when filling.

5. Carefully pour the pumpkin filling into each crust, filling them to about 3/4 full.

6. Bake the mini pies for 20 to 25 minutes. They are done when the filling is firm.

7. Remove the pies from the oven and cool for 10 minutes. Then, transfer them to a rack.

8. Serve with whipped cream on top for a delicious touch.

Nutritional Information per Serving

Each mini pumpkin pie serves up a delightful mix of flavor and nutrition. They contain about:

– Calories: 150

– Protein: 2g

– Carbohydrates: 20g

– Fat: 7g

– Fiber: 1g

Enjoy this easy and tasty treat! For the full recipe, check out the details above.

Making mini pumpkin pies is simple and fun. We covered the key ingredients, tools, and how to prepare the crust and filling. I shared tips to keep your crust crisp and suggested tasty variations. You learned how to store, reheat, and freeze these delightful treats.

Now, you have everything to create your mini pumpkin pie masterpiece. Enjoy every bite and experiment with flavors as you go! Happy baking!

To make these mini pumpkin pies, you need simple yet delicious ingredients. Here’s what you’ll need: - 1 cup pumpkin puree - 1/2 cup coconut milk (canned) - 1/3 cup brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 package pre-made mini pie crusts (or make your own from scratch) - Whipped cream (for serving) These ingredients create a rich, creamy filling that makes every bite delightful. You can customize your mini pumpkin pies to fit your taste. Here are some fun options: - Add a pinch of cloves for extra spice. - Use almond milk instead of coconut milk for a different flavor. - Swap out brown sugar for maple syrup for a unique sweetness. - Top with chocolate shavings for a twist on the classic pie. Experimenting with these ingredients can lead to exciting new flavors. To prepare your mini pumpkin pies, you’ll need some basic tools: - Mixing bowl - Whisk - Measuring cups and spoons - Mini pie crust pans or muffin tins - Baking sheet - Oven mitts These tools help ensure that your pies bake evenly and come out perfectly every time. For the full recipe, check out the detailed steps and enjoy making this delightful fall dessert! To start, preheat your oven to 375°F (190°C). This ensures a perfect bake. If you want, you can use pre-made mini pie crusts, which save time. They are easy to find at grocery stores. If you prefer to make your own, roll out your dough and cut it into small circles. Place each circle into a muffin tin for a perfect fit. In a large bowl, mix the pumpkin puree, coconut milk, brown sugar, eggs, and vanilla extract. Use a whisk for a smooth blend. Then, add the spices: ground cinnamon, nutmeg, ginger, and salt. Mix again until everything is well combined. This filling gives your pies a warm, fall flavor that everyone loves. Now, pour the pumpkin filling into each mini pie crust. Fill them about three-quarters full. This allows the filling to rise without spilling over. Place the muffin tin in the oven and bake for 20 to 25 minutes. They are done when the filling is firm. To check, insert a toothpick in the center; it should come out clean. After baking, let the pies cool for 10 minutes before transferring them to a wire rack. Enjoy them with whipped cream for an extra special treat. For the complete recipe, refer to the Full Recipe section. To keep your crust crispy, pre-bake the crusts for 5-7 minutes. This helps harden the bottom. Use a fork to poke small holes in the crust. This lets steam escape and stops sogginess. Always fill the crusts only 3/4 full. This gives the filling room to puff up. Mix your pumpkin filling well to avoid lumps. Use a whisk for a smooth texture. When filling, pour slowly to prevent spills. A small measuring cup works great for this. Make sure each pie has an even amount of filling. This helps them bake evenly and look nice. Serve your mini pumpkin pies warm or at room temperature. Top each pie with a dollop of whipped cream. A sprinkle of cinnamon or nutmeg adds a nice touch. For a fun twist, drizzle some caramel sauce on top. Pair them with a scoop of vanilla ice cream for a special treat. For the full recipe, check out the details above. {{image_4}} To make gluten-free mini pumpkin pies, use gluten-free pie crusts. You can find these in stores or make your own. For a homemade crust, combine almond flour, coconut flour, and a bit of butter. Press it into your mini pie pans. The filling remains the same. Just follow the full recipe, and you will have tasty pies that everyone can enjoy. For a vegan twist, replace eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use almond or soy milk instead of coconut milk. The rest of the ingredients stay the same. This version is creamy and delicious, perfect for plant-based eaters. You can add fun flavors to your mini pumpkin pies. For a chocolate kick, mix in some cocoa powder. About two tablespoons should do the trick. Maple syrup can add a sweet twist; just reduce the brown sugar slightly. Try adding a splash of bourbon or rum for warmth. Each option creates a unique taste, making your mini pumpkin pies even more delightful! To keep your mini pumpkin pies fresh, let them cool completely. Place them in an airtight container. You can store them in the fridge for up to four days. If you plan to eat them later, this method works best. When you're ready to enjoy your mini pumpkin pies, preheat your oven to 350°F (175°C). Place the pies on a baking sheet. Heat them for about 10 to 15 minutes. This brings back their lovely texture and warmth. Avoid using the microwave, as it can make the crust soggy. Freezing mini pumpkin pies is a great option for longer storage. Wrap each pie tightly in plastic wrap. Then, place them in a freezer bag or an airtight container. They can stay in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat them in the oven for the best results. Enjoy your mini pumpkin pies at any time! For the full recipe, check the section above. Mini pumpkin pies can last about three days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. If you want to keep them longer, consider freezing. Yes, you can make mini pumpkin pies ahead of time. You can bake them and chill them for up to three days. Or, you can prepare the filling and crust separately. Just assemble and bake them when you are ready. If you cannot find pumpkin puree, you can use butternut squash puree. It has a similar taste and texture. You can also use sweet potato puree in a pinch. Both options work well in this recipe. You can buy mini pie crusts at most grocery stores. Look in the baking aisle or freezer section. Many stores offer pre-made options. You can also make your own if you prefer. Serve mini pumpkin pies warm or at room temperature. Top them with whipped cream for a nice touch. You can also sprinkle some cinnamon or nutmeg on top. This adds extra flavor and makes them look pretty. For the full recipe, check out the complete cooking instructions above. - 1 cup pumpkin puree - 1/2 cup coconut milk (canned) - 1/3 cup brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 package pre-made mini pie crusts (or make your own from scratch) - Whipped cream (for serving) 1. Preheat your oven to 375°F (190°C). This step warms your oven for baking. 2. In a large bowl, mix the pumpkin puree, coconut milk, brown sugar, eggs, and vanilla. 3. Add in the spices: cinnamon, nutmeg, ginger, and salt. Whisk until smooth. 4. Place the mini pie crusts on a baking sheet. This keeps them steady when filling. 5. Carefully pour the pumpkin filling into each crust, filling them to about 3/4 full. 6. Bake the mini pies for 20 to 25 minutes. They are done when the filling is firm. 7. Remove the pies from the oven and cool for 10 minutes. Then, transfer them to a rack. 8. Serve with whipped cream on top for a delicious touch. Each mini pumpkin pie serves up a delightful mix of flavor and nutrition. They contain about: - Calories: 150 - Protein: 2g - Carbohydrates: 20g - Fat: 7g - Fiber: 1g Enjoy this easy and tasty treat! For the full recipe, check out the details above. Making mini pumpkin pies is simple and fun. We covered the key ingredients, tools, and how to prepare the crust and filling. I shared tips to keep your crust crisp and suggested tasty variations. You learned how to store, reheat, and freeze these delightful treats. Now, you have everything to create your mini pumpkin pie masterpiece. Enjoy every bite and experiment with flavors as you go! Happy baking!

Mini Pumpkin Pies

Indulge in the flavors of fall with these delightful Mini Pumpkin Pies! Perfect for any gathering, these bite-sized treats blend creamy pumpkin puree, coconut milk, and warm spices for a deliciously cozy dessert. Ready in just 45 minutes, they’re easy to make and even easier to enjoy. Discover the simple recipe and serve them up with whipped cream for an irresistible finishing touch. Click through now to explore the full recipe!
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Ingredients
  

1 cup pumpkin puree

1/2 cup coconut milk (canned)

1/3 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 package pre-made mini pie crusts (or make your own from scratch)

Whipped cream (for serving)

Instructions
 

Beginnen Sie damit, Ihren Ofen auf 375°F (190°C) vorzuheizen, um sicherzustellen, dass er die richtige Temperatur hat, wenn die Mini-Pies bereit sind, gebacken zu werden.

    In einer großen Rührschüssel die Kürbispaste, die Kokosmilch, den Braunen Zucker, die Eier und den Vanilleextrakt zusammenfügen.

      Fügen Sie dann die gemahlenen Gewürze - Zimt, Muskatnuss, Ingwer und Salz - hinzu. Mit einem Schneebesen kräftig schlagen, bis die Mischung glatt und gut vermengt ist.

        Stellen Sie die Mini-Pie-Teigcrusts auf ein Backblech. Dies sorgt für eine einfache Handhabung und verhindert ein Umkippen während des Füllens.

          Gießen Sie die Kürbisfüllung vorsichtig in jede Mini-Cracker, und füllen Sie sie etwa zu 3/4 voll, um sicherzustellen, dass beim Backen genügend Platz bleibt.

            Backen Sie die Mini-Pies im vorgeheizten Ofen für 20 bis 25 Minuten. Sie sind fertig, wenn die Füllung fest ist und ein Zahnstocher, der in die Mitte gesteckt wird, sauber herauskommt.

              Nehmen Sie die Mini-Pies aus dem Ofen und lassen Sie sie für 10 Minuten abkühlen. Danach können Sie sie vorsichtig auf ein Kuchengitter übertragen, um vollständig abzukühlen.

                Servieren Sie die Mini-Pumpkin-Pies mit einem großzügigen Klecks Schlagsahne obendrauf, um jedem Bissen einen besonderen Touch zu verleihen.

                  Vorbereitungszeit: 15 Minuten | Gesamtzeit: 45 Minuten | Portionen: 12 Mini-Pies

                    - Präsentationstipps: Stellen Sie die Mini-Pies auf einem dekorativen Tablett aus und garnieren Sie sie mit etwas Zimt oder einer Prise Muskatnuss für eine ansprechende Optik.

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