Why You’ll Love This Recipe
These mini pies are easy to make, customizable, and the perfect portion for any dessert table. Plus, they bake quickly and are great for make-ahead options.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 unbaked pie crusts
- 1/3 cup brown sugar
- 2 tbsp granulated sugar
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup canned pumpkin puree
- 3/4 cup evaporated milk
- 1 egg, lightly beaten
- 1/2 tsp vanilla extract
- Whipped cream (optional for topping)
Directions
- Preheat oven to 400°F.
- Roll out pie crusts to 1/8-inch thickness. Cut out 18 3.5-inch circles.
- Press dough circles into muffin tin slots, refrigerate.
- Mix sugars, pumpkin pie spice, salt, pumpkin puree, evaporated milk, egg, and vanilla.
- Fill muffin tin slots with the filling.
- Bake for 16-20 minutes or until set and golden.
- Cool, then refrigerate for 3 hours or overnight.
Servings and Timing
Makes 18 mini pies Prep Time: 30 minutes Cook Time: 16-20 minutes Chill Time: 3 hours
Variations
- Use a different spice mix, like cinnamon or nutmeg.
- Add chocolate chips to the filling.
- Try a gluten-free crust.
Storage/Reheating
Store in an airtight container in the fridge for up to 3 days. You can freeze them after baking and cooling for up to 1 month. Reheat in a 350°F oven for 5-8 minutes.
FAQs
1. Can I make these ahead of time?
Yes! These pies are perfect for making ahead. Just chill or freeze them after baking.
2. Can I use homemade pie crust?
Yes, homemade pie crust works great here, or you can use store-bought.
3. How long do they take to bake?
They take 16-20 minutes at 400°F.
4. Can I freeze these mini pies?
Yes, after they cool, wrap them tightly and freeze for up to 1 month.
5. Can I use sweetened condensed milk instead of evaporated milk?
No, use evaporated milk for the best texture and flavor.
6. How do I prevent the crust from getting soggy?
Make sure the filling is not overfilled, and bake the pies long enough to set the filling.
7. What is the best way to serve them?
You can serve them chilled, at room temperature, or warm them in the oven for a crispier crust.
8. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already spiced and sweetened. Use plain pumpkin puree.
9. How can I adjust this recipe for a regular pie?
To make a regular-sized pie, double the filling and use a 9-inch pie crust.
10. Do I need to grease the muffin tin?
It’s a good idea to lightly grease the muffin tin for easier removal of the pies.
Conclusion
These Mini Pumpkin Pies are the ultimate fall treat—easy to make, delicious, and the perfect size for every guest to enjoy. Make them ahead of time for stress-free entertaining!
Mini Pumpkin Pies
- Total Time: 5 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
These Deep-Fried Strawberry Cheesecake Wonton Bites are the perfect blend of crispy, sweet, and creamy. Golden wonton wrappers are filled with a rich cheesecake mixture, enhanced by fresh strawberries, then fried to perfection and coated in cinnamon-sugar. Ideal for parties or a special treat, these bite-sized delights bring a burst of flavor with each crispy, golden bite. Serve with strawberry jam or whipped cream for the ultimate indulgence!
Ingredients
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup fresh strawberries, diced
- 20–24 wonton wrappers
- Vegetable oil, for frying
- ¼ cup granulated sugar
- ½ tsp cinnamon
Instructions
- Make the filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the diced strawberries until well combined.
- Assemble the wontons: Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the cheesecake mixture in the center. Moisten the edges of the wrapper with water, then fold and press to seal, forming a triangle or pouch. Repeat with the remaining wrappers.
- Fry the wontons: Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Fry the wontons for 1-2 minutes on each side, until golden brown and crispy. Drain on paper towels.
- Cinnamon-sugar coating: Mix granulated sugar and cinnamon in a small bowl. While the wontons are still warm, toss them in the cinnamon-sugar mixture until coated.
- Serve: Serve warm with strawberry jam or whipped cream for dipping. Enjoy!
Notes
- Storage: Store leftover wontons in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 5 minutes to retain crispiness.
- Freezing: Assemble and freeze the wontons un-fried for up to 1 month. Fry directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert Snack
- Method: Frying
- Cuisine: American
