Pumpkin pie is really a fall and winter dessert and a favorite for so many people. I want to share with you a unique recipe that can be served in many different ways. This simple recipe is really easy to pull together and these ideas are an alternative to plain pumpkin pie.
I started with store-bought dough to make some mini pumpkin pies for an afternoon tea party for four and had enough filling leftover to make two other variations of the same recipe. This was a way to use up the extra filling. The trio includes the mini pumpkin pies, pumpkin dessert in a mug, and in a beautiful glass teacup. A great idea for a lady’s lunch or get together dessert. Serve with whipped cream, cinnamon sugar, almonds, and a sprig of mint for presentation. If you’re pressed for time just pour the extra filling into a ramekin dish and bake for another idea.
I added a little extra touch by cutting out leaves from leftover dough to place on the mini pumpkin pies with a little added cinnamon sugar.
Pumpkin pie is delicious on its own but a dollop of whipped cream, some cinnamon sugar, or sliced almonds with a sprig of mint takes it to the next level.
So if you have trouble thinking of ideas for pumpkin I think you will love this recipe. The pictures make it look more complicated than it really is. Of course this recipe also makes a great pumpkin pie so we really have five ideas from one recipe.
Mini Pumpkin Pies
- 2 ½ or 3 inch circle cookie cutter
- mini muffin pan
- mini leaf or pumpkin shape cookie cutters
- 1 box of 2 pie crush store bought (or homemade)
- 1 15 oz can of pure pumpkin
- 1 14 oz can sweetened condensed milk
- ¼ cup cream cheese softened
- 2 eggs
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 tablespoon crisco shortening
- Preheat oven to 400°F
- Line mini muffin pan with Crisco shortening. I use a paper towel to spread along the sides and bottoms lightly.
- Roll out pie dough and use your 2 ½ or 3-inch cookie cutter to cut 24 circles of dough for the mini muffin pan.
- With the leftover dough cut out mini leaves and/or pumpkins for the tops of the mini pies.
- Place each pie crust circle in the mini muffin pan. Gently press dough down and around the sides. I then place the muffin pan in the refrigerator while I make my filling.
- In a medium-size mixing bowl add pumpkin, condensed milk, cream cheese, eggs, salt, and pumpkin pie spice. Mix until fully combined.
- In the mini muffin pan with pie dough, spoon in pumpkin pie filling evenly between the 24 muffins. Place mini leaves and/or pumpkin cut dough on top.
- Bake at 400°F for 20 minutes or until pies are set and the crust looks a pretty golden brown. Remove from oven and cool on wire rack for 20 minutes. Then carefully remove from pan and place on wire rack to finish cooling. Once cooled, place in an airtight container and refrigerate.
With the leftover filling, I made a mug dessert for my husband and a beautiful bake-proof glass teacup dessert for a lady friend. These are pretty for a lady’s lunch or get together with friends. Just bake the filling in the oven for approximately 50 minutes.
Cool and top with…
- whipped cream store-bought (or homemade)
- cinnamon-sugar mixture (1 teaspoon sugar 1/2 teaspoon cinnamon)
- sliced almonds
Here are some pictures of the ingredients I used:
Perfect for afternoon tea parties!