.png)
5 MINUTE MINI PUMPKIN PIES
Creamy
Delicate
Smooth
Slight Crunch
Spiced perfectly
D I V I N E
If you were to choose a favorite from your holiday table, which would you possibly choose? I know without a doubt which mine would be, and if you've followed me any amount of time you may know that would be cheesecake! It is something I love to have on any holiday table. I different variations of cheesecake recipes out and more to come in the future, Lord willing.
​
However, pumpkin pie is a staple is most homes during the holiday season. I enjoy a delicious pumpkin pie, even though I must admit it was not a favorite in my younger days.
​
In this recipe I'll be sharing my five-minute mini pumpkin pie. These mini pumpkin pies are so simple to make and absolutely divine! They are so simple, we will not be making a crust for these, and the filling is so creamy and decadent.
​
For our crust we will be using cookies, yes cookies! Now, you can use any type of cookie you would like; however, I am using the caramel coconut crunch cookies. There are different brands that carry this trye of cookie; I have seen Keebler Aldi, Wal-Mart, and of course Girl Scout Cookies.
​
I've also used Keebler fudge strip cookies
​
These mini pumpkin pies are creamy, smooth, decadent, with a slight crunch from our cookie crust, and are perfectly spiced. All in all, these are divine! What makes these even better? The fve minutes it takes to put these together.
Our pumpkin custard we will be making takes about five minutes to whip up. place all our cookies into our cupcake lines, pour our batter over each cookie and pop them in the oven to bake.
​
​
Pumpkin pie consists or a rich, creamy custard that is spices and made with cooked pumpkin or other varieties or winter squash. It is a blend of pumpkin puree, eggs, sugar, milk and the typical seasonal spices such as cinnamon and nutmeg.
The base of our pie is of course pumpkin. In this recipe we will using canned pumpkin which is the easiest and quickest way to make our delicious pies!
Canned pumpkin puree is not the same as pumpkin pie filling. Pre-made pumpkin pie filling contains the sugar and spices already mixed in, which typically all you need to do is add your eggs and milk before pouring and baking.
However, we will be using canned pumpkin puree, which just 100% pure pumpkin and no other ingredients. This way we can have control over the sugar content and level of spices and flavors.
SPICES
When you think of fall, you typically think of pumpkin spice, whether that be in coffees, creamers, lattes, cookies, cakes, candles you name the list goes on. And every year, something new themed "pumpkin spice" seems to come out, with its limited availability, making it more desired.
Some people love it, some not so much, but either way those flavors that create that blend known as pumpkin pie spice are important to our pie.
It gives it notes of warmth and comfort, which tingles the tastebuds as the weather around starts to get chilly. Or if you're in the south like we are, we still have it even though its ninety degrees outside.
The spices used to create the famous pumpkin pie spice is just a blend of cinnamon, nutmeg, ginger, cloves and sometimes allspices. The ratio can vary depending on which brand you purchase or if you decided to make it yourself. However, I find no matter the brand, you still achieve a soft, warm flavor no matter what, hence I like to keep a jar to pumpkin spice in my pantry year-round.
Spices that are commonly used in making our pie filling are:
CINNAMON - Cinnamon is the main spice, which provides those warm, woody notes with hints of sweetness.
NUTMEG - Nutmegs brings in that slight nutty flavor while also adding a background of sweetness.
GINGER - Ginger gives it that nice little kick or flavor with a hint of spiciness.
CLOVES - Cloves adds that strong, but sweet aroma and adds those bitter notes.
ALLSPICE - Allspice is a dried berry, also used in many savory dishes, however in the case of our pumpkin pie spice it combines all the flavors of the above into one. Adding a dash of allspice just amps up those flavors.
​
Filling:
1. Preheat oven to 400 degrees F
​
2. Line cupcake/muffin pan with cupcake liners.
3. Add cookies to bottom of each liner.
Depending on which cookie you use, make sure flat side it up.
4. In a small bowl add in pumpkin puree, vanilla and almond extra along with sweetened condensed milk.
5. Mix and stir well until smooth and well incorporated.
​
6. Add in pumpkin spice and stir well.
​
When all ingredients are mixed well, smooth and creamy -
7. Add in eggs, one at a time. After adding each egg, mix only until incorporated. Try not to overmix eggs.
​
8. Using an ice cream scoop or measuring cup, pour in batter until 3/4 way full.
9. Bake at 400 degrees F for 5 minutes.
​
10. After 5 minutes reduce heat to 350 degrees F and continue baking for an additional 15 minutes.
​
Easy Whipped Topping
1. In a bowl add in your heavy whipping cream, powdered sugar, and splash of vanilla extract.
​
2. Using a whisk or mixer, mix until stiff peaks.
​
Depending on which equipment you use, it can take 4-5 minutes or 8-10 minutes