If you love the sweet and savory taste of pumpkin, you’ll love these Mini Pumpkin Pies! While this recipe calls for canned pumpkin puree, you might want to try making a puree on your own. After all, pumpkins are available all year round! Typically, 1½ pounds of pumpkin can yield around two cups of mashed pumpkins, which is equivalent to 15-ounce canned pumpkin puree. The process is simple. All you need to do is cut the pumpkin, remove the pulp and the seeds, and bake in a preheated oven. Once the pumpkin is tender, you can remove it from the heat and blend. Once you’re happy with the consistency, strain the puree to remove any hard bits.
Making a puree can take an hour, but the satisfaction of knowing that you’ve done it from scratch can make your Mini Pumpkin Pies all the sweeter.
Speaking of Mini Pumpkin Pies, do you know where they come from? Like many American foods, the pumpkin pie’s origins are a blend of multiple culinary cultures. Long before they received their reputation today, the custard version of pumpkin pies we know today originated in 1621, by early settlers after the indigenous Wampanoag people offered pumpkins as gifts.
Back then, they made their own version of the pumpkin pie without the crusts. They usually stewed pumpkins first and filled the empty pumpkin shells with honey, milk, and spices. With these ingredients combined, they baked their pies in hot ashes, mixing not only the French and European tradition of custards, but also the Native American tradition of roasting pumpkins.
As for this pumpkin pie recipe, if you’re craving a cozy, creamy treat, this is for you.
Simple, easy, and quick, this dessert only takes 20 minutes to accomplish and has less than 10 ingredients to work with. If you want to whip up a little treat for yourself, this pumpkin cinnamon goodness is perfect for you.Print
Mini Pumpkin Pies
Ultra creamy, smooth, and perfectly spiced, these Mini Pumpkin Pies are sure to ignite the festive spirit in you and satisfy your sweet cravings all year round!
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Eight 4-ounce pies 1x
- Category: Desserts
- 1 (15-ounce) can pure pumpkin puree
- 1/3 cup light brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- Pinch of ground cloves
- Pinch of kosher salt
- 2 tablespoons heavy whipping cream
- 12–15 amaretti cookies, crushed
- Whipped topping
- In a bowl, mix together the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, cloves, salt, and heavy whipping cream until well combined. Transfer to the refrigerator to chill.
- Place the crushed amaretti cookies in the bottom of each jar. Top with the chilled pumpkin ﬁlling and a dollop of whipped topping. Serve.
Have you tried this recipe? Or maybe you’ve made a truly traditional pumpkin pie? What did you think?
By the way, if you want to make pumpkin pies with pumpkins from your very own garden, be sure to check out Pumpkinpalooza: How to Start Your Own Pumpkin Patch!