Did I hear Mini Pumpkin Pies? That means the holiday season must be coming. Well, yes and no. These pumpkin pie tarts are always in season!
I don't know about you, but when everyone gets their very own mini pie, it just seems like an extra special treat!
It is already a treat because we are having pie. But, as the case with Mini Pumpkin Pies, it is super duper special.
My family loves pumpkin - Pumpkin Pie, Pumpkin Pie Pudding, Pumpkin Spice Cookies, Pumpkin Bread.
And, don't forget, for a non-dessert, pumpkin dish, there is Pumpkin Soup.
I love using fresh pumpkin because it is so easy to cook and the flavor is bolder. With Mini Pumpkin Pies, though, I start with canned pumpkin or pumpkin puree.
Plain 'ol canned pumpkin. Remember this is a super quick recipe.
We're talking quick and easy - perfect for unexpected guests!
Mini Pumpkin Pies Step by Step
In a bowl, combine the pumpkin, whipped topping and spice mix. Photo 1
Fold the ingredients together gently so you don't lose the volume from the whipped topping. Photo 2
Spoon the filling into each tart shell - fill it full and pile it high. Photo 3
Sprinkle the pumpkin pie spice over the tops of the tarts. Chill in the fridge for 1 hour before serving, OR, chill all the ingredients before assembly and serve immediately. Photo 4
Tips for Making Mini Pumpkin Pies
- Use canned pumpkin or pumpkin puree not pumpkin pie filling which is presweetened and has spices already in it.
- Make your own whipped cream with 2c of heavy whipping cream (chilled) and beat until still peaks form, and then add your sweetener of choice
- Other serving suggestions: Spoon the prepared filling into parfait glasses and garnish with pumpkin pie spice.
How to Stabilize Heavy Cream with Gelatin
Want to make your own whipped topping using heavy cream but don't want it to deflate? The trick is to use gelatin! Here's how you do it:
- Sprinkle ½ teaspoon gelatin over 1 ½ tablespoon water in a microwavable bowl.
- Microwave in 5 second increments until dissolved and liquified.
- In a chilled bowl, whip the heavy cream, sweetener of choice and vanilla until beaters leave a trail.
- Slowly pour the gelatin/water mixture into cream as you continue beating
- Beat on high until stiff peaks form.
- Use immediately or refrigerate.
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Mini Pumpkin Pies
- 6 tart shells baked and cooled.
- ¾ cups pumpkin canned
- 1 ½ cups whipped topping may use heavy whipping cream - see below
- 1 teaspoon pumpkin pie spice
To Make Using Heavy Whipping Cream
- 1 ½ cups heavy whipping cream chilled
- ½ teaspoon gelatin unflavored
- 1 ½ tablespoon water
- 2 tablespoon honey or sweeten to taste with preferred sweetener
- ½ teaspoon vanilla
For Heavy Cream:
Sprinkle ½ teaspoon gelatin over 1 ½ tablespoon water in a microwavable bowl. Let sit for 3 mins.
Microwave in 5 second increments until dissolved and liquified.
In a chilled mixing bowl, whip the heavy cream with honey and vanilla extract until the beaters leave a trail.
Slowly add, as you continue beating, the gelatin/water mixture.
Continue whipping the cream on high until stiff peaks form.
In a bowl, combine the pumpkin, whipped topping (or prepared whipping cream) and pumpkin pie spice.
Fold the ingredients together gently so you don't lose the volume from the whipped topping, but still mix well.
To Assemble Mini Pumpkin Pies:
Spoon the filling into each tart shell - fill it full and pile it high!
Sprinkle pumpkin pie spice over the tops of the tarts for garnish.
Chill in the fridge for 1 hour before serving, OR, chill all the ingredients before assembly and serve immediately.
- Use canned pumpkin puree not pumpkin pie filling which is presweetened.
- Substitute for pumpkin pie spice: 1 teaspoon cinnamon and ½ teaspoon allspice
- Spoon the prepared filling into parfait glasses and garnish with pumpkin pie spice.
What is your favorite pumpkin recipe?
Emily Sunwell-Vidaurri says
So fun, festive and yummy! I love that you use gelatin in the whipped cream to help it keep its consistency.
Thanks, Emily! It was exciting to finally be able to make even the cool whip recipes healthier!
Raia Todd says
These look delicious! Definitely going to have to try a grain/dairy-free version!
Let me know how they turn out, Raia, I would be interested to hear your variation!
linda spiker says
Those look and sound delicious!
Linda, thanks for commenting and I hope you enjoy them. I love that they are so easy - even if you make your own whipping cream!
Renee D Kohley says
This is just so fun Dina! My kids would LOVE this idea of their own personal little pie!
Thanks, Renee! They are a hit with my children!
Yum! I like the looks of these little mini pumpkin pies. I've never liked pumpkin pie before, but the ratio of crust to pumpkin in this recipe looks perfect!
Cris, I hope you enjoy them and so glad you stopped by and took the time to comment!
Tina Rigdon says
What a fantastic idea! Thanks! I can't wait to try it.
Tina, so glad you liked it! Thanks for commenting!