Mini Pumpkin Pies: A Delightful Treat for Lunchboxes
Cook Time: 30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes
Description: This delightful recipe for mini pumpkin pies originates from an OAMC (Once a Month Cooking) website, designed to offer a tasty, convenient option for families. These small yet flavorful pies are not only easy to prepare but also a hit among children, making them an excellent choice for lunchboxes. By placing these pies in the freezer in the morning, they will be perfectly thawed and ready to eat by lunchtime. Having experimented with reducing the sugar in the recipe, I’ve found that using only 1/3 cup instead of the original 1 cup still yields delightful results. Making a double batch is advisable, as they tend to disappear quickly, and the slightly reduced sugar content provides just the right balance of sweetness without compromising flavor.
Recipe Category: Pie
Keywords: Dessert, Lunch/Snacks, Kid Friendly, < 60 Mins, For Large Groups, Oven, Freezer
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | package of canned pumpkin |
| ½ | cup sugar |
| ½ | cup milk |
| 1 | large egg |
| 1 | teaspoon vanilla extract |
| 1 | package of vanilla instant pudding mix |
| ¾ | teaspoon cinnamon |
| ¼ | teaspoon ground ginger |
| ¼ | teaspoon ground cloves |
| 1 | tablespoon cornstarch |
| 1 | tablespoon cold water |
| 2 | cups boiling water |
| ½ | teaspoon salt |
| 3 | tablespoons sugar |
| 1 | package of refrigerated pie crusts (or homemade) |
| 6 | egg whites (for optional meringue topping) |
Nutritional Information
| Nutritional Component | Amount Per Serving |
|---|---|
| Calories | 219 |
| Total Fat | 9 g |
| Saturated Fat | 2.4 g |
| Cholesterol | 13.5 mg |
| Sodium | 295.2 mg |
| Total Carbohydrates | 31.7 g |
| Dietary Fiber | 1 g |
| Sugars | 18.5 g |
| Protein | 3.1 g |
Instructions
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Prepare the Dough: Begin by rolling out the pastry dough to a thickness of approximately 1/4 inch. This thickness is essential for achieving a crispy crust that complements the filling perfectly.
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Cut the Dough: Utilize a 2-1/2 inch round cutter to cut out circles from the dough. Aim to yield around 15 circles, enough to line a standard muffin tin for your mini pies.
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Form the Crusts: Gently place each dough circle into the muffin cup, pressing down slightly to ensure it fits snugly against the sides of the pan, thus creating individual pie shells ready for filling.
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Preheat the Oven: While preparing the filling, preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the pies.
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Prepare the Filling: In a large mixing bowl, combine the canned pumpkin, sugar, milk, egg, and vanilla extract. Use a whisk or electric mixer to beat the mixture together until smooth and thoroughly blended.
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Incorporate the Pudding Mix: Add the package of vanilla instant pudding mix to the pumpkin mixture, continuing to beat until it is well combined. This addition will help thicken the filling, creating a creamy texture that is characteristic of pumpkin pie.
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Season the Filling: Sprinkle in the spices—cinnamon, ground ginger, and ground cloves—into the mixture. Stir well to ensure the spices are evenly distributed throughout the filling, adding warmth and depth of flavor to each bite.
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Fill the Pastry Crusts: Carefully spoon the prepared filling into the pastry shells, distributing it evenly among all the cups. Each pie should be filled just below the rim to allow for expansion during baking.
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Bake the Pies: Place the muffin tin into the preheated oven and bake for 30 minutes, or until the filling has set and the crust is lightly golden.
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Cool and Freeze: Once baked, remove the mini pumpkin pies from the oven and allow them to cool on a wire rack. After cooling completely, you can transfer them to a rigid freezer container, placing layers of waxed paper between the pies to prevent sticking. This step is essential for preserving their texture while in the freezer.
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Thawing Options: When you’re ready to enjoy the mini pumpkin pies, you have two convenient options for thawing. You can place them in the refrigerator overnight or, for a quicker method, microwave them for about 1 minute, keeping in mind that the timing may vary depending on your microwave’s wattage.
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Optional Meringue Topping: If you wish to elevate your mini pumpkin pies, consider adding a light meringue topping. To prepare this, first combine the cornstarch and cold water in a small saucepan, then add to 1/2 cup boiling water. Cook this mixture over low heat until it thickens, then set aside to cool slightly.
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Beat Egg Whites: In a separate bowl, beat the egg whites with a dash of salt and the remaining sugar until stiff peaks form. This step is crucial for achieving a fluffy meringue that will crown your pies beautifully.
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Combine Mixtures: Once the cornstarch mixture has cooled, gently fold it into the beaten egg whites. Be careful not to deflate the egg whites as you combine these two mixtures.
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Top the Pies: Generously spread the meringue over each mini pumpkin pie, ensuring it covers the edges well to prevent browning during baking.
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Final Baking: Place the topped pies back in the oven and bake at 350°F (175°C) for an additional 20 minutes, or until the meringue is golden brown and set.
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Serve and Enjoy: Once done, allow the mini pumpkin pies to cool before serving. They can be enjoyed warm or at room temperature, making them a delightful dessert for any occasion, whether packed in lunchboxes or served at family gatherings.
With this mini pumpkin pie recipe, not only do you create a scrumptious treat that will be loved by kids and adults alike, but you also gain the convenience of having delicious homemade desserts ready to enjoy at a moment’s notice. The balance of pumpkin and spices in each bite, paired with the delightful crust, makes for an irresistible snack that satisfies both sweet cravings and nutritional needs. Enjoy your cooking and the delightful feedback from your family!
