Mini Pumpkin Pies

Make your Thanksgiving dollar go further by using simple pantry staples to make these adorable and affordable Mini Pumpkin Pies!

The post Mini Pumpkin Pies appeared first on Budget Bytes.

This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on FacebookTwitterPinterest, or Instagram.

Everyone loves Thanksgiving, but let’s be honest, it can get expensive, especially when you have several guests to feed. But I’ve got a great little Thanksgiving hack for you. Well okay, maybe two. Thanksgiving hack number one: make these Mini Pumpkin Pies. You get twelve servings with half the amount of ingredients used for a regular-sized pumpkin pie. So instead of trying to slice one pie into razor-thin slices so that everyone gets a bite, be the star of the show with these adorable little Mini Pumpkin Pies. Everyone will die over their cuteness and you’ll be smiling with satisfaction because you just fed more people with fewer ingredients.

Thanksgiving hack number two: get your ingredients at ALDI! I got everything I needed to make these Mini Pumpkin Pies, plus everything else for my Thanksgiving Dinner at ALDI in one quick trip. Grocery stores can be an absolute zoo around Thanksgiving time, but ALDI is strategically laid out with four to six aisles, is well organized, and has exactly what I need so I can get in, get out, and stay on budget.

close up image of mini pumpkin pies with whipped cream

ALDI carries all of the holiday baking essentials, like what I used in these pumpkin pies, as well as lots of fun specialty items for the holiday season. Customers can get everything they need for a traditional Thanksgiving meal, including the Butterball turkey, sides and pumpkin pie, all from ALDI and all for less than $30.*

*Based on the items and quantities included in the American Farm Bureau Federation’s annual Thanksgiving Dinner Cost Survey for dinner for up to 10 with a 12lb Butterball turkey and additional miscellaneous items (e.g. coffee, butter, flour, sugar, eggs) not included in the survey. Available in-store and online. Tax and online fees not included.

I actually look forward to grocery shopping at ALDI because I can’t wait to see what cool seasonal items they have that week and I know whatever it is, I’ll actually be able to afford it. I’m totally getting one of their Emporium Selection Baking Brie wheels again this year! …and maybe that wine and cheese Advent Calendar. ;) 

What about you? Have you checked out the awesome selection of holiday goods available at ALDI? If so, what’s your favorite? Let me know in the comments below. If you haven’t been to ALDI yet, make sure to click here to see where your nearest ALDI store is and get over there ASAP! :)

No-Fuss Crust

Another reason these mini pumpkin pies are so great is that they don’t use a traditional pie crust. Pie crust can be tricky to work with, especially for new cooks, but these pies use a really unique dough made with butter, flour, and cream cheese. It has a soft moldable texture that is super forgiving and easy to work with. …Because the last thing you need to worry about on Thanksgiving is cracked pie dough.

A mini pumpkin pie cut open held close to the camera

Make A Double Batch of Mini Pumpkin Pies

As I mentioned above, this recipe basically uses half of the “filling” for a regular-sized pumpkin pie. So you can use your favorite pumpkin pie filling recipe, or even the pumpkin pie recipe on the label of your can of pumpkin purée and just divide it by two to fill 12 of these mini pumpkin pies. Or use the whole recipe and make 24 mini pumpkin pies!

Can I Make them Ahead?

Yes, you can make these mini pumpkin pies one day ahead of time. When preparing them in advance, allow the pies to cool completely to room temperature before covering and refrigerating. You can also freeze the pumpkin pies, but the quality is much better when fresh or refrigerated. So freezing is a great way to enjoy the leftovers for longer, but I wouldn’t freeze before serving to guests.

Pumpkin Pie Topping Options

You can leave the pumpkin pies bare (I love the color they add to a Thanksgiving spread), or you can top them with whipped cream and a little sprinkle of cinnamon. The Friendly Farms Pumpkin Spice Whipped Dairy Topping from ALDI would also be fun! If you plan to let the pumpkin pies sit out for a while, like as part of a Friendsgiving buffet, you may want to use a stabilized whipped cream to make sure the whipped cream doesn’t collapse as it sits (whip 1 Tbsp cornstarch into every cup of homemade whipped cream to stabilize). And, of course, you can get all the ingredients you need to make a stabilized whipped cream at ALDI. ;)

Mini pumpkin pies on a cooling rack with ingredients in the background
close up of mini pumpkin pies with whipped cream

Mini Pumpkin Pies

Make your Thanksgiving dollar go further by using simple pantry staples to make these adorable and affordable Mini Pumpkin Pies!
Total Cost $2.78 recipe / $0.23 each
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 mini pies
Calories 202kcal
Author Beth – Budget Bytes

Ingredients

Crust

  • 8 Tbsp Countryside Creamery Salted Butter, room temperature $0.80
  • 4 oz. Happy Farms Cream Cheese, room temperature $0.58
  • 1 cup + 2 Tbsp Baker's Corner All Purpose Flour $0.07
  • 1 Tbsp Baker's Corner Granulated Sugar $0.01

Filling

  • 1/2 15oz. can Baker’s Corner 100% Pure Canned Pumpkin (⅞ cup) $0.48
  • 3/4 cup Baker's Corner Evaporated Milk $0.40
  • 1 large Simply Nature Grade A Organic Cage Free Brown Eggs $0.29
  • 1/4 cup Baker's Corner Granulated Sugar $0.04
  • 2 Tbsp Baker's Corner Brown Sugar $0.08
  • 1/2 tsp Stonemill Ground Cinnamon $0.05
  • 1/4 tsp Stonemill Ground Ginger $0.02
  • 1/4 tsp Stonemill Ground Nutmeg $0.02
  • 1/4 tsp Stonemill Salt $0.02

Instructions

  • Preheat the oven to 350ºF. Make the pie crust first. Add the butter and cream cheese to a bowl and use a mixer to beat them together until light and fluffy.
  • Beat 1 Tbsp sugar into the butter and cream cheese, then begin to beat in the flour, about ¼ cup at a time, until all of it has been incorporated. The result will be a very soft dough.
  • Divide the dough into four equal pieces, then divide each piece into three so you have 12 equal-sized pieces total. Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
  • Next, make the pie filling. In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
  • Divide the filling between the twelve pie shells (about 3 Tbsp each).
  • Bake the pies for 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top.
  • Remove the muffin tin from the oven and allow the pies to cool in the tin for about 10 minutes. After about 10 minutes they should be solid enough to safely remove. Slide a knife around the outer edge of each one until they pop out. Finish cooling the pies on a wire rack.
  • Serve the pies at room temperature, or transfer them to the refrigerator once cooled for longer storage (up to four days).

Notes

Ingredient prices and availability may vary.

Nutrition

Serving: 1mini pie | Calories: 202kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Sodium: 170mg | Fiber: 1g
Mini Pumpkin Pies in the muffin tin and on the cooling rack

How to Make Mini Pumpkin Pies – Step by Step Photos

pumpkin pie ingredients

Here are all of the ingredients you’ll need for these mini pumpkin pies. The ingredients are all super simple pantry staples (flour, sugar, eggs, butter, cream cheese, evaporated milk, brown sugar, salt, pumpkin purée, cinnamon, ginger, and nutmeg) and you can get ALL of them at ALDI. :)

Cream cheese and butter

Start by preheating the oven to 350ºF. Next, add 8 Tbsp room temperature butter and 4 oz. room temperature cream cheese to a bowl.

Fluffy butter and cream cheese

Beat the butter and cream cheese together until they’re evenly combined and fluffy.

pie dough in the bowl

Beat 1 Tbsp sugar into the butter and cream cheese, then start adding the flour, about ¼ cup at a time, beating until it is incorporated (1 cup + 2 Tbsp flour total). The end result will be a very soft dough. No dry flour should remain on the bottom of the bowl.

Dough being pressed into the muffin tin

Divide the dough into 12 equal-sized pieces. To do this, divide the dough into four equal-sized pieces. From there, divide each piece into three equal-sized pieces. Roll each piece into a ball and place them into the wells of a muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells. Make sure to get down into the corners of the well where a lot of the dough can accumulate and get too thick.

Pumpkin pie filling ingredients

Next, it’s time to make the pumpkin pie filling. Whisk together ½ of a 15oz. can of pumpkin purée (about ⅞ of a cup), 1 large egg, ¾ cup evaporated milk, ¼ cup sugar, 2 Tbsp brown sugar, ½ tsp cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp salt.

Mini pumpkin pies being filled

Divide the pumpkin filling among the 12 pie shells. The easiest way to do this is to use a 2 Tbsp scoop or measuring cup and add 2 Tbsp to each one first, then go back and add a bit more to each one until the filling is used up. It ends up being about 3 Tbsp filling per pie.

Baked pumpkin pies in the muffin tin

Bake the pumpkin pies in the fully preheated 350ºF oven for 35 minutes or until the crusts are golden brown and the filling is slightly cracked on top. Allow the pies to cool in the muffin tin for about 10 minutes so they can solidify a bit before attempting removal. Once they’re slightly cooled, run a knife around the edge of each one and they will pop right out!

Mini Pumpkin Pies on a cooling rack next to pumpkins and leaves

Allow the pies to finish cooling on a cooling rack. Remember, make sure they are fully cooled to room temperature before refrigeration to prevent condensation. Refrigerated pumpkin pies will stay good in the refrigerator for four days.

Side view of whipped cream topped mini pumpkin pies on a cooling rack

I hope these mini pumpkin pies help make your holiday gathering affordable and delicious. And don’t forget, you can take advantage of the great prices and selection at ALDI, online, with curbside pickup, or through Instacart!

The post Mini Pumpkin Pies appeared first on Budget Bytes.

Maple Brown Butter Pumpkin Pie

There are a million pumpkin pie recipes on the web. There’s even a perfectly good recipe on the back of every single can of pumpkin purée on the store shelves. So I didn’t want to make just another basic pumpkin pie. No one needs that. Instead, I made a couple simple swaps to fancy it […]

The post Maple Brown Butter Pumpkin Pie appeared first on Budget Bytes.

There are a million pumpkin pie recipes on the web. There’s even a perfectly good recipe on the back of every single can of pumpkin purée on the store shelves. So I didn’t want to make just another basic pumpkin pie. No one needs that. Instead, I made a couple simple swaps to fancy it up just enough to make you go “Oooh…” with that first bite, but not enough that it made what is normally a very easy pie into something complicated. Enter my Maple Brown Butter Pumpkin Pie.

Maple Brown Butter Pumpkin Pie

Overhead view of a Maple Brown Butter Pumpkin Pie with a slice cut out, on a plate, with whipped cream on top.

What Makes this Pie Special?

Brown butter and maple syrup. A magical combination. If you don’t know, browned butter is a magical elixir that makes any baked good even better. It gives food a wonderfully rich and nutty flavor that is unparalleled. I also switched out some of the usual sugar in this pumpkin pie for maple syrup. The results are subtle, but just enough to set this pie apart.

What Kind of Pie Crust Should I Use?

I’m not going to lie, I used a store bought pie crust. Why? Because while pie crust may seem simple on the surface (flour, fat, water), it is a bit nuanced and it’s not something I’m not super confident with yet. Plus, you have to add steps to chill the dough etc., and when it comes to pumpkin pie, I just don’t have time for that. I NEED MY PUMPKIN PIE. Not having that extra work was worth the $0.85 cents I paid for the pre-made crust.

So, you can make your own pie crust or buy a frozen or refrigerated pie crust. Whatever works for you will work for this Maple Brown Butter Pumpkin Pie. Just make sure it’s unbaked and deep dish. If using a frozen pie crust, you can pour the filling into the crust frozen, without thawing first.

If you want to make a homemade crust, a site I really trust for baked goods is Sally’s Baking Addiction. She has a Buttery Flakey Pie Crust recipe or All Butter Pie Crust recipe, both of which look great.

Whipped cream being scooped onto a slice of Maple Brown Butter Pumpkin Pie

Can I Make This Maple Brown Butter Pumpkin Pie Ahead?

Yes, in fact, I suggest you make this pie ahead of time. Pumpkin pie takes a while to cook (almost an hour) and then takes another hour to hour and a half to cool. You’ll want it to be mostly cool before cutting into it, so the custard is well set. If you refrigerate it overnight, it sets even more, and is, IMHO, even better. Just make sure it’s completely cool before refrigerating to prevent condensation.

How Long Does Pumpkin Pie Last?

Because pumpkin pie is a custard (milk and eggs) you will need to refrigerate this pie. Make sure it’s completely cool before refrigerating, then it will last about 4 days in the refrigerator, if it’s not eaten by then!

Can I Make This Pumpkin Pie Dairy-Free or Vegan?

Unfortunately there aren’t any easy swaps for this one to make it dairy-free or vegan. Custards can be quite finicky and swapping out the evaporated milk or eggs (or brown butter for that matter), will have a massive effect on the texture. There are vegan pumpkin pie recipes out there on the web, though. So if that’s what you’re looking for I suggest following a recipe from someone who has already tested and perfected that technique (I have not).

Overhead view of a baked Maple Brown Butter Pumpkin Pie, uncut with whipped cream, mini pumpkins, and leaves on the side.

 

Maple Brown Butter Pumpkin Pie

This Maple Brown Butter Pumpkin Pie is the perfect special touch for your Thanksgiving dinner, without adding a lot of extra work or unusual ingredients.

  • 4 Tbsp butter ($0.39)
  • 1/4 cup maple syrup ($1.20)
  • 1/4 cup brown sugar ($0.16)
  • 1 tsp cinnamon ($0.10)
  • 1/2 tsp ground ginger ($0.05)
  • 1/8 tsp ground cloves ($0.02)
  • 1/4 tsp salt ($0.02)
  • 2 large eggs ($0.47)
  • 1 15oz. can pumpkin purée ($0.79)
  • 1 cup evaporated milk ($0.65)
  • 1 unbaked 9-inch deep dish pie crust ($0.85)
  1. Preheat the oven to 425ºF. Cut the butter into four tablespoon-sized chunks, then add them to a small skillet. Heat the butter over medium heat, stirring constantly, until the butter solids turn deep brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown). Remove the butter from the heat immediately to prevent burning, and carefully pour it into a mixing bowl.

  2. Add the maple syrup, brown sugar, cinnamon, ginger, cloves, and salt to the bowl with the brown butter. Stir to combine.

  3. Add the eggs and pumpkin purée to the bowl with the butter and spices. Whisk until smooth. Lastly, add the evaporated milk, and whisk until smooth again.

  4. Place the pie dish with pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin mixture into the crust. Transfer the filled crust to the oven.

  5. Bake the pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and continue to bake for 35-40 minutes more, or until the pie is slightly domed on top, lightly browned around the edges, and the center is no longer liquid, but jiggles just slightly when you shake the baking sheet. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning.

  6. Remove the pie from the oven and let cool at room temperature for about one hour. Once cool, cut and serve, or cover with foil or plastic and transfer to the refrigerator for storage.

Scroll down to see the step by step photos!

A slice of Maple Brown Butter Pumpkin Pie close to the camera, whole pie in the background.

 

How to Make Maple Brown Butter Pumpkin Pie – Step by Step Photos

Brown butter in a skillet

Preheat the oven to 425ºF. Cut the butter into four one-tablespoon chunks and add them to a small skillet. Heat the butter over medium heat, stirring continuously, until the butter solids sink to the bottom, turn deep brown, and take on a nutty aroma. The butter will become quite foamy before this happens, but eventually you’ll be able to see, as you stir, the browned solids on the bottom. Remove the butter from the heat immediately to prevent burning and pour the hot butter into a mixing bowl. For more detailed directions on how to brown butter, see my tutorial: How to Make Brown Butter.

Brown Butter, Maple Syrup, Brown Sugar, and Spices in a bowl

Add 1/4 cup maple syrup, 1/4 brown sugar, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/8 tsp ground cloves, and 1/4 tsp salt to the browned butter, then whisk until combined.

Eggs and pumpkin in bowl with butter and sugar mixture

Add two large eggs and one 15 oz. can of pumpkin purée to the butter and sugar mixture, then whisk until smooth.

Evaporated milk being poured into the bowl.

Lastly, add 1 cup evaporated milk, and whisk until smooth again.

Pie filling being poured into a pie crust

Place your 9-inch deep dish pie plate with pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin pie filling into the crust, then transfer to the preheated oven.

Baked Maple Brown Butter Pumpkin Pie

Bake the pumpkin pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and bake for an additional 35-40 minutes, or until it’s domed in the center, slightly browned on the edges, and the center is no longer liquid, but still jiggles just slightly when you shake the pan. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning.

Baked Maple Brown Butter Pumpkin Pie with mini pumpkins in the background

Although it may be hard, let the pie cool for at least one hour before slicing and serving so the custard can set. Once cooled, you can serve your Maple Brown Butter Pumpkin Pie or cover and refrigerate to serve the next day!

Overhead view of a Maple Brown Butter Pumpkin Pie with a slice cut out, on a plate on the side with whipped cream.

The post Maple Brown Butter Pumpkin Pie appeared first on Budget Bytes.