Mini Pumpkin Pie Pops Recipe | Mini Pumpkin Pies (2024)

FAQs

How do you freeze mini pumpkin pies? ›

To freeze, cool baked mini pumpkin pies completely, then layer between sheets of parchment paper in a large freezer-friendly container. Freeze for up to 3 months. Thaw at room temperature.

Hope this helps. Yes, baking two pies at once is fine, as long as the recipes for both pies specify the same oven temperature. If you are baking them on the same oven shelf, make sure that there's plenty of space around each pie, and that they are not too close to each other or to the oven walls.

If you forgot to add sugar to the pumpkin pie filling (from scratch) is it still going to turn out okay? It will not be very sweet. So offset the blah with a salted caramel glaze or a sweet cream topping or even a butterscotch layer of pudding. Put together a nutty streusel topping with maple syrup or brown sugar.

A majority of the time it's because the pie was not cooked long enough and/or not at the right temperature. Other things can contribute to runny filling is too much milk, not enough egg or depending on the recipe, thickener like cornstarch.

Place the pie in a freezer bag; seal, label, and freeze for up to 4 months. To serve, thaw at room temperature. If you wish to serve your pie warm, after thawing, bake in a preheated oven 425°F oven about 15 minutes or until warmed through.

To Make Ahead and Freeze: After placing unbaked pies in muffin cups, wrap muffin pan in foil, and freeze completely, about 2 hours. Once pies are frozen, run knife around edge of pan to loosen; remove from muffin tin. Wrap each in plastic wrap, and place frozen pies in large resealable freezer plastic bag.

Pumpkin pie mix can be used as a substitute for pure canned pumpkin in some recipes. However, since it is already sweetened and flavored, you'll need to make some adjustments. In most dessert recipes, leave out the pumpkin pie spice and cut down on the sugar since the pumpkin pie mix includes it.

Signs a Pumpkin Pie Is Overbaked

If the timer goes off and you see small bubbles in the filling around the edges of the pie, or if the filling has separated from the crust, these are signs you've overbaked the pie and you should remove it from the oven immediately.

If you overcook a pumpkin pie in an oven, the crust can become too hard and the filling can become burnt or dry. The crust can become almost like a hard cookie, with a strong flavor and possibly a charred color. The filling can become dry and crumbly, with a burnt taste and a dark color.

As the name suggests, sweetened condensed milk makes the pie sweeter and gives it a denser, creamier texture. Evaporated milk, on the other hand, yields a lighter, airier result.

Is heavy cream or evaporated milk better for pumpkin pie? ›

During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.

Pies with too much evaporated milk formed blisters on top.

Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.

Note that if your test determines an undercooked pumpkin pie, return it to the oven and bake a few minutes longer before testing it again.

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

Use a paper towel to blot off the moisture. This usually happens because the pie was overbaked or put in the fridge before it was fully cooled. Luckily, it's mostly cosmetic. To prevent weeping, cool on the counter 2-4 hours before moving to the fridge.

Wrap the pie tightly in a few layers of plastic wrap. An additional wrap of aluminum foil is optional, but recommended. Label and freeze the pie.

Wrap your pie tightly with plastic wrap several times until it's sealed. Then wrap it in aluminum foil to prevent freezer burn, and make sure your pie doesn't absorb any strange freezer smells. Store your pie on a level freezer shelf for up to a month.

You can freeze a pumpkin pie before or after baking—though we recommend letting a baked pie come all the way to room temperature before freezing. This is because you want the pie to freeze as quickly as possible.

Fully bake the pie, then allow it to cool completely, which can take up to three hours. (Freezing a warm pie will create ice and compromise the flavor and texture upon thawing.) Step two: Wrap the pie in plastic wrap and stash it in a freezer bag.