Easy Mini Pumpkin Pies Recipe Made in Muffin Tin (2024)

FAQs

How do you remove mini pies from muffin tins? ›

Remove from the oven and let cool for at least 15 minutes. Then very carefully with a knife, loosen the edges of each pie and gently lift out from the muffin tin.

I do not usually par-bake my fruit pie crusts - this is because with a fresh fruit filling (or even with a cooked fruit filling such as my apple pie or my blueberry crostata), the pie has long enough in the oven that it gives the crust enough time to crisp up properly, removing the need for blind baking.

Yes, canned pumpkin is already cooked and is safe to eat out of the can (if you like the taste of pure, unsweetened pumpkin). We recommend adding it to a recipe first!

Although they both come in cans and the packaging looks almost identical, they can't be used interchangeably. Pumpkin puree doesn't have anything added to it, but pumpkin pie filling comes with pumpkin spice and sugar already mixed in.

Use non-stick muffin tins (two sets of 12-cup tins will work for a dozen pies), and grease the cups before filling to make sure the little pies don't stick when they're done. Bake one tin at a time, in the center of the oven. The darker the finish on the pan, the faster the crust will bake.

If the filling needs to be baked (like for a pumpkin pie), you don't want to overdo it on the pre-baking. But if the filling does not need to be baked, then you'll want to fully blind bake the crust until the bottom is golden.

Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

There are two times when blind baking is necessary: When we're making a custard pie or when the pie filling is unbaked. With a custard pie, like a pumpkin pie, the moisture in the filling can make the crust soggy before it has time to actually bake.

While the canned pumpkin puree is just canned pumpkin, the Libby "Canned Pumpkin Pie Filling" also has sugar syrup, natural flavoring, salt and spices.

Don't use pumpkin pie filling in place of pumpkin purée.

Every can of pumpkin pie filling has a different amount of sugar and spices and if you add it to a bread or muffin recipe you might get a very sweet and not-spiced-enough loaf. Try this instead: Buy pumpkin purée!

Should I add anything to canned pie filling? ›

Pie filling is naturally hyper-sweet, so you'll want to tone down any other sugary elements you add, to avoid making your breakfast cloying. You can also mix in some contrasting flavors, like a bit of lemon juice or zest. This does a particularly excellent job of balancing out blueberry pie filling.

Libby's 100% Pure Pumpkin

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.

Pumpkin pie filling is a mixture of cooked, mashed winter squash that is blended with sweetener and spices. It's a convenient ingredient to use if you're planning to make a pumpkin pie and you're short on time.

Dogs shouldn't eat pumpkin pie, given that this delicious fall staple contains unsafe ingredients. Along with the spices, the filling contains sugar and condensed milk, which can cause stomach upset. In small amounts, pie crusts won't harm your dog, but sugar and butter aren't good for them.

Bake the mini pies for 25 to 30 minutes, until the center of the filling registers at least 160°F on a digital thermometer. Remove the pies from the oven. Use a heatproof spatula or table knife to loosen them around the edges. After 10 minutes, carefully lift the pies out of the pan and place them on a rack to cool.

Allow your muffins to cool for 2 to 5 minutes in the pan before trying to remove them. Any shorter and they will stick, any longer and they will begin to get mushy. Loosen muffins from the side of the cup by running a butter knife carefully around the edges.

The oldest trick in the book: place a dinner plate on the top of the pie. Invert the pie dish (or pan to our cousins), assuming you have greased the pie dish sufficiently, the pie will drop out onto the plate inverted.