Mini Pumpkin Pies Recipe | One Little Project (2024)

FAQs

How to adjust baking time for mini pies? ›

Baking: Mini pies take far less time to bake than standard pies. Bake them in 350 degree oven for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.

A pumpkin pie that bakes in the wrong oven rack position—in this case, too close to the oven's top heating element—can result in its filling developing a skin that cracks as it bakes. It also causes the filling to settle while cooling, making it pull away from the crust.

For better pumpkin pie, refrigerate the filling overnight

To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them. Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.

Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.

Press a circle of dough into each of the 12 cups of the muffin pan, lightly pressing the dough up the sides (they will not reach the tops of the cups). These will be your pie crusts. Poke the bottom of 4 of the pie crusts with a fork and place cupcake liners into the poked crust cups only.

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.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

How Long Can Pumpkin Pie Be Left at Room Temperature? Your pumpkin pie can safely sit out on the kitchen counter for up to 2 hours, says the FDA. After that, you run the risk of bacterial growth.

Think of it this way: poor pie dough wouldn't stand a chance (aka be a soggy mess) with a custard filling if we don't give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms. Custard pies = pumpkin pies.

The pumpkin pie will keep in the fridge for three to four days. When you have a giant pumpkin pie like I do and not a ton of room in your refrigerator, you may want to look to the freezer instead.

Can I make pumpkin pie two days ahead? ›

Homemade pumpkin pie is safe in the fridge for two to four days, and you should refrigerate the pumpkin pie promptly after it cools. Place your pie in a sealed container or loosely wrap it in plastic wrap or foil to refrigerate. You can also bake your pumpkin pie weeks ahead of time and freeze it.

Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated. Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator.

If you're moving the recipe to a larger pan, increase the oven temperature by 25 F degrees and decrease the baking time (you'll still end up with a thinner cake, but the taste and texture should be fine).

This depends on exactly how large your pans are. We would suggest baking one test loaf first, and reducing the oven temperature about 25 degrees from the temperature in the recipe. Then we would bake for about 25 minutes, then check with a toothpick every five minutes after that.

Cakes in larger pans will generally bake faster (about . 9 minutes per ounce of batter in a 10-inch pan), while cakes in smaller pans will often take longer (up to two minutes per ounce for a 6-inch pan). Meanwhile, cakes baked in a tube or Bundt pan may only need a minute per ounce of batter.