These little pumpkin pies bring with them a big surprise…they are savory!
Pumpkin pie is kind of like fruit cake, you either love it or hate it and almost everyone has a very strong opinion one way or another!
I admit, I am not a fan…in fact, I didn’t really like pumpkin at all…BUT! [you should hear horns blowing now]
this recipe has changed my mind, I love these pumpkin pies~
These pumpkin pies are savory, simple, and quite frankly, pretty pumpkin fabulous!
I was going to make pumpkin wontons, but I needed something I could make ahead of time, so I decided on mini quiches
Caramelized onions and diced ham~
that’s a great start to insure good flavor
Pumpkin puree, cream cheese and a little pumpkin pie spice and…
Parmesan cheese. I know Gruyere is in the picture, but I used Parmesan because I was in a time crunch and the Parm was already shaved … I also thought about using Asiago, so try whatever appeals to you~
Mini pie crust rounds
Spray your pans well so the quiche will pop out easily
Fast forward to finish [I forgot to take photo, due to the time crunch thing]
I know, I’m a messy baker [the time crunch again] ^^’
Let them cool for a few minutes, then use a knife tip to help pop them out. Great finger food for football!
Serve them hot, warm or room temp and smile, they are amazing~
Pumpkin Pie Surprise Quiche Minis
Equipment
- mini muffin pan
Ingredients
- 1 refrigerated pie crust dough round or homemade pie crust dough
- 2 cups diced ham [Honeybaked ham or any flavorful dinner ham]
- 1 large sweet onion diced
- 1 T butter
- olive oil
- 1 cup pumpkin
- 1/2 tsp pumpkin pie spice
- 3 oz low fat cream cheese
- 1/4 cup shaved Parmesan cheese plus a little extra for topping
Instructions
- Saute onion in butter with a drizzle of olive oil, low and slow until onion is caramelized, about 20-25 minutes.
- Meanwhile, roll dough into a large circle, and if you’re using the dough round, roll it out to increase it’s size by about 1 inch. Using a cookie cutter or small glass, cut circles of dough slightly larger in diameter than your mini muffin tin cup. Re-roll scraps as necessary. I was able to get 24 out of one dough round. Spray mini muffin tins generously with cooking oil spray. Gently stretch each dough round just a little and lightly place inside muffin tin cups..
- When onions are caramelized, add ham and let cook for a few minutes to brown. Add pumpkin, pumpkin pie spice and cream cheese and stir until melted. Stir in Parmesan. Fill each dough round generously, these will not expand during cooking so fill them to the top. Top each quiche with a little more cheese.
- Bake at 350 for about 30 minutes, until crust is golden. Let sit in pan for 5 minutes and then gently remove, easing out with the tip of a knife or a small spoon. Makes 24
Reserve a few for savoring later, they will go like hot cakes!
These would make a perfect Thanksgiving app! Make, Bake and Take! I made mine in the morning and baked them right before the football party that night
Note: for a lighter version, use filo dough instead of pie crust. Cut dough into small squares, spray with olive oil spray and stack 2-3 pieces inside the muffin cups to form a shell
Pumpkin is rapidly becoming one of my new favorites, I got the idea for these quiche minis from another savory dish I made last year, Pumpkin Pasta with Italian Sausage and Ham here
Be sure to check out last week’s Loaded Pumpkin Chili here, in case you missed it~
You should be in a pumpkin mood now!
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