Pumpkin-Cheddar Mini Pies are a delightful twist on the classic pumpkin pie, combining the rich, earthy flavors of pumpkin with the sharp and savory taste of cheddar cheese. These individual-sized pies are perfect for fall gatherings, holiday dinners, or any time you crave a comforting, flavorful dessert. The combination of pumpkin’s natural sweetness and cheddar’s bold, tangy flavor creates a unique balance that will surprise and delight your taste buds.
What makes these mini pies so special is their versatility. The pumpkin filling is smooth, creamy, and spiced just right, while the cheddar cheese adds a savory richness that contrasts beautifully with the sweetness of the pumpkin. The flaky, buttery crust ties everything together, making these pies the perfect bite-sized treat. Whether you’re serving them as appetizers or desserts, Pumpkin-Cheddar Mini Pies are sure to be a hit with your guests.
Why You’ll Love This Recipe
1. Unique Flavor Combination
The unexpected pairing of pumpkin and cheddar creates a deliciously unique flavor profile that stands out from traditional pumpkin pies.
2. Individual Servings
These mini pies are the perfect size for serving at parties or as a fun personal treat. No need to worry about slicing—just grab and go!
3. Savory and Sweet
The combination of savory cheddar cheese and sweet pumpkin filling strikes the perfect balance, making these pies a great choice for any palate.
4. Perfect for Fall and Holidays
With its rich, seasonal flavors, this recipe is ideal for Thanksgiving, Halloween, or any fall gathering. It brings a festive touch to your table.
5. Simple and Quick to Make
Despite the elevated flavor, these mini pies are easy to prepare, especially when using store-bought pie crust, making them a stress-free dessert option.
Ingredients
- Pumpkin puree
- Cheddar cheese (shredded)
- Eggs
- Heavy cream
- Brown sugar
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Salt
- Pie crust (store-bought or homemade)
- Butter (optional, for greasing the muffin tins)
Variations
- Spicy Kick: Add a pinch of cayenne pepper or chili powder for a subtle heat that pairs wonderfully with the sweetness of the pumpkin.
- Herb Infusion: Try adding a dash of fresh thyme or rosemary to the pumpkin filling for an herbaceous twist.
- Sweet Topping: Top the pies with a dollop of whipped cream or a drizzle of caramel sauce for a sweet contrast to the savory flavors.
- Different Cheese: While cheddar is the star here, you could also try using a sharp Gruyère or gouda for a different flavor profile.
- Gluten-Free Crust: Use a gluten-free pie crust if you’re catering to gluten-sensitive guests.
How to Make the Recipe
Step 1: Prepare the Pie Crust
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with butter or non-stick spray. Roll out your pie crust and use a round cutter to cut out circles that fit into the muffin tin. Press the dough into the muffin cups to form small crusts. Place the tin in the refrigerator to chill while you prepare the filling.
Step 2: Make the Filling
In a medium bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, cinnamon, nutmeg, ginger, and salt until smooth. Stir in the shredded cheddar cheese and mix until everything is well combined.
Step 3: Fill the Pie Crusts
Once the pie crusts have chilled, carefully pour the pumpkin mixture into each pie crust, filling them about ¾ of the way. Be sure not to overfill, as the pies will puff up slightly while baking.
Step 4: Bake the Mini Pies
Place the muffin tin in the oven and bake the mini pies for 20-25 minutes, or until the filling is set and slightly puffed. You can test doneness by inserting a toothpick into the center of one—if it comes out clean, the pies are done.
Step 5: Cool and Serve
Allow the mini pies to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Serve them at room temperature or chilled. If desired, top with whipped cream, caramel sauce, or extra shredded cheddar.
Tips for Making the Recipe
- Chill the Crusts: Chilling the pie crusts before baking helps them keep their shape and prevents shrinkage during baking.
- Don’t Overfill: Leave some room at the top of each pie crust to allow for puffing and prevent spilling.
- Use Fresh Pumpkin Puree: While canned pumpkin is convenient, making your own pumpkin puree from fresh pumpkin will enhance the flavor of the pies.
- Grate Your Own Cheese: For the best texture and flavor, shred the cheddar cheese yourself rather than using pre-shredded cheese, which may have added preservatives.
- Adjust Sweetness: If you prefer a sweeter filling, you can add more brown sugar to taste.
How to Serve
Pumpkin-Cheddar Mini Pies are great for serving at fall gatherings, Thanksgiving, or even casual get-togethers. These individual-sized pies make for a fun and easy way to serve guests without the need for slicing. Pair them with a cup of hot cider, spiced coffee, or even a glass of white wine for a delightful treat. They’re also great as appetizers, offering a savory option alongside more traditional sweet pies.
Make Ahead and Storage
Storing Leftovers
Once the pies have cooled completely, store them in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or at room temperature.
Freezing
These mini pies freeze well! After baking and cooling, place them in a single layer in a freezer-safe container. They can be frozen for up to 2 months. To reheat, thaw them in the fridge overnight and warm them in a 350°F (175°C) oven for about 10 minutes before serving.
Reheating
Reheat the mini pies in a 350°F (175°C) oven for 5-10 minutes or until warmed through. You can also microwave them for 20-30 seconds for a quick reheating option.
FAQs
1. Can I use homemade pie crust for this recipe?
Yes! Feel free to use your favorite homemade pie crust recipe for a more personalized touch.
2. Can I make these pies ahead of time?
Absolutely! These mini pies can be made the day before your event, and they store well in the fridge for up to 3 days.
3. Can I make these mini pies gluten-free?
Yes, you can use a gluten-free pie crust for this recipe to make it suitable for those with gluten sensitivities.
4. Can I use a different type of cheese?
While cheddar is traditional, you can experiment with other cheeses like Gruyère or goat cheese for a different flavor.
5. How can I make the filling smoother?
If your filling is a bit lumpy, you can blend it with an immersion blender or food processor to ensure it’s perfectly smooth.
6. Can I make these pies in a regular-sized pie pan?
Yes, you can bake the filling in a regular pie crust, but the baking time will be longer—about 45-50 minutes—so keep an eye on it as it bakes.
7. Can I add a topping to these pies?
Whipped cream, caramel sauce, or even a sprinkle of cinnamon would make a perfect topping to these pies.
8. How do I know when the pies are done baking?
The filling should be set and slightly puffed when the pies are done. Insert a toothpick into the center—if it comes out clean, they are ready.
9. Can I freeze these mini pies?
Yes! Once cooled, these mini pies freeze well and can be stored for up to 2 months. Be sure to wrap them tightly in plastic wrap before freezing.
10. Can I add more spices to the filling?
Yes! If you like a spicier flavor, feel free to add a pinch of cloves, allspice, or even a dash of cayenne for a little kick.
Conclusion
Pumpkin-Cheddar Mini Pies are a delightful and unique twist on traditional pumpkin pie. With their savory-sweet filling, buttery crust, and individual serving sizes, these mini pies are the perfect dessert for fall and holiday gatherings. Whether you’re serving them as a sweet treat or a savory appetizer, these pies are sure to impress. Easy to make and even easier to enjoy, Pumpkin-Cheddar Mini Pies will be a hit at your next gathering!
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Pumpkin-Cheddar Mini Pies
- Total Time: 1 hour 25 minutes
- Yield: 12 mini pies (depending on size) 1x
- Diet: Gluten Free
Description
Pumpkin-Cheddar Mini Pies are a savory twist on a classic fall favorite. The creamy pumpkin filling is paired with sharp cheddar cheese, creating the perfect balance of savory and sweet. These mini pies are perfect for holiday gatherings, fall celebrations, or as a unique appetizer that will impress your guests!
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Filling:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup heavy cream
- 1 large egg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/2 tbsp brown sugar (optional, for a hint of sweetness)
For the Topping (optional):
- Fresh thyme or parsley for garnish
Instructions
- Prepare the Crust:
- In a food processor, combine flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, pulsing until the dough starts to come together. You may need to add a little more water depending on the consistency.
- Turn the dough out onto a lightly floured surface, knead it a couple of times, and then form it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow the dough to firm up.
- Prepare the Filling:
- In a large bowl, combine the pumpkin puree, shredded cheddar cheese, heavy cream, egg, cinnamon, nutmeg, salt, pepper, and brown sugar (if using). Mix well until everything is fully combined into a smooth filling.
- Assemble the Mini Pies:
- Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners or lightly grease it.
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Using a round cutter (about 3-4 inches in diameter), cut out circles that are large enough to fit into your mini muffin tin.
- Press each dough circle gently into the muffin cups, making sure the edges fit snugly.
- Fill the Mini Pies:
- Spoon the pumpkin-cheddar filling into each pie crust, filling each about 3/4 of the way. Do not overfill, as the filling may spill over during baking.
- Bake the Mini Pies:
- Bake the mini pies in the preheated oven for about 20-25 minutes, or until the crust is golden and the filling is set.
- Check the filling by gently shaking the pan. The filling should be firm and no longer jiggle.
- Cool and Serve:
- Allow the mini pies to cool for a few minutes before removing them from the muffin tin.
- Garnish with fresh thyme or parsley for a touch of color and extra flavor.
Notes
- For an extra rich flavor, you can use a combination of sharp cheddar and a bit of Parmesan cheese in the filling.
- These mini pies can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them in the oven before serving.
- Feel free to experiment with additional herbs, like rosemary, to add a fragrant, savory note.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: American