Jump to Recipe Print RecipeThe moment the first scent of cinnamon and pumpkin hits the air, I’m transported to those crisp fall afternoons filled with laughter and good company. Today, I’m thrilled to share my recipe for Mini Arroz Con Leche Pumpkin Pies—an irresistible mash-up that beautifully blends the comforting essence of traditional pumpkin pie with the creamy delight of arroz con leche. These charming mini pies not only bring a unique twist to classic desserts but are also a quick and easy solution for your autumn gatherings, ensuring you spend less time in the kitchen and more time enjoying special moments with loved ones. So, ready to impress your guests with these delightful treats? Let’s dive in! Why You’ll Love Mini Arroz Con Leche Pumpkin Pies Irresistible Combination: These delightful mini pies merge the beloved flavors of pumpkin pie and creamy arroz con leche, creating a unique dessert that is sure to impress. Easy to Prepare: With simple steps and minimal fuss, making these treats will quickly become a favorite in your autumn baking repertoire. Crowd-Pleaser: Whether it’s for a family gathering or a cozy get-together, the warm spiced filling and buttery crust will keep everyone coming back for more! Adaptable Enjoyment: Feel free to experiment with variations like using coconut milk for a tropical twist, reminiscent of flavors from other cherished dishes like Pumpkin Cream Cheese or Peanut Butter Pies. Elegant Presentation: The mini format not only looks adorable but also makes portion control a breeze. Serve them chilled and topped with whipped cream for a seasonal treat that looks as fabulous as it tastes! Mini Arroz Con Leche Pumpkin Pies Ingredients • The perfect blend awaits! For the Crust Graham Cracker Crumbs – Provides a sweet and crunchy crust; substitute with crushed cookies or gluten-free graham crackers for a gluten-free option. Granulated Sugar – Adds sweetness to the crust; could substitute with brown sugar for a deeper flavor. Salt – Enhances flavor; no substitutions needed. Unsalted Butter (melted) – Binds the crust ingredients; can use coconut oil for a dairy-free version. For the Filling Arborio Rice – Gives a creamy texture to the rice pudding filling; other rice types (like jasmine) may not work as well. Water – Used to cook the rice. Cinnamon Sticks – Infuses warming spice into the rice; ground cinnamon could be a substitute, but flavor varies slightly. Whole Milk – Creates a creamy base; alternatives include almond milk or oat milk for a dairy-free option. Canned Pumpkin Purée – Provides flavor and color; fresh pumpkin purée could also be used. Light Brown Sugar – Adds sweetness and a hint of molasses flavor; white sugar may substitute if necessary. Ground Cinnamon – Enhances flavor; no substitutions needed. Pumpkin Pie Spice – Blends spices for warming flavor; a mix of cinnamon, nutmeg, and ginger could replace it. Salt – Balances sweetness; no substitutions needed. Eggs (beaten) – Adds richness and structure; vegetable substitutes like flaxseed might work but can alter texture. Unsalted Butter – Enriches the filling; margarine could be a substitute. Vanilla Extract – Adds depth of flavor; alcohol-free vanilla can be used instead. For the Topping Heavy Cream – For the topping, contributes to a luscious texture; dairy-free cream options are available for a substitute. Powdered Sugar – Sweetens the topping; granulated sugar can be used, but it may not dissolve as smoothly. Ground Cinnamon (for garnish) – Adds a final touch of flavor and decoration to the mini arroz con leche pumpkin pies. Step‑by‑Step Instructions for Mini Arroz Con Leche Pumpkin Pies Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). While the oven warms up, grab your tart pans and lightly grease them with cooking spray. This ensures that your Mini Arroz Con Leche Pumpkin Pies will release easily once baked, providing a delightful, hassle-free treat for your autumn gatherings. Step 2: Prepare the Crust In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and salt. Pour in the melted unsalted butter and mix until well combined. Press this mixture firmly into the bottom and up the sides of your prepared tart pans. Bake for 8-10 minutes, or until the crust turns a lovely golden brown, allowing that buttery aroma to fill your kitchen. Step 3: Cook the Rice In a medium saucepan, combine water, a pinch of salt, and the cinnamon sticks. Bring this mixture to a boil, then add the arborio rice. Cover and reduce the heat to low, letting it simmer for about 20 minutes or until the rice is tender and has absorbed most of the water. Remove the cinnamon sticks once the rice is done to infuse a subtle cinnamon flavor. Step 4: Make the Filling In another pot, mix together the whole milk, pumpkin purée, light brown sugar, ground cinnamon, pumpkin pie spice, and a dash of salt. Add the cooked rice (minus the cinnamon sticks) and stir well. Cook this mixture over medium heat for about 15-20 minutes, stirring occasionally until it thickens to a creamy, luscious consistency, perfect for filling your pies. Step 5: Add Eggs and Butter Once your filling has thickened, remove it from the heat and stir in the remaining milk and beaten eggs. Keep stirring constantly for an additional 4 minutes as it cooks gently, ensuring the eggs combine beautifully without scrambling. Lastly, stir in the unsalted butter and vanilla extract, enriching the filling with a deeper flavor, just right for your Mini Arroz Con Leche Pumpkin Pies. Step 6: Fill the Tart Crusts Carefully distribute the creamy pumpkin filling evenly among the baked tart crusts. Smooth the tops with a spatula for a polished look. Once filled, cover the tart pans with plastic wrap or foil and place them in the refrigerator. Allow them to chill for at least 3-4 hours, or overnight if time permits, which is key for achieving the perfect texture. Step 7: Prepare the Topping When you’re ready to serve, whip your cold heavy cream with a splash of vanilla extract and powdered sugar in a mixing bowl. Beat until stiff peaks form, ensuring a fluffy, stable topping that complements the creaminess of your Mini Arroz Con Leche Pumpkin Pies. Step 8: Finish and Serve Dollop or pipe the whipped cream generously on top of the chilled pies. For an elegant touch, dust with a pinch of ground cinnamon as a final garnish. Serve your delightful Mini Arroz Con Leche Pumpkin Pies cold, and watch your guests revel in this unique fall dessert mash-up! What to Serve with Mini Arroz Con Leche Pumpkin Pies Delight your guests with a feast fit for an autumn celebration, bringing together flavors that dance on the palate. Creamy Mashed Potatoes: This rich, velvety dish provides a comforting contrast to the sweet pies, making for a homestyle meal that’s joyous and heartwarming. Spiced Apple Cider: Warm spiced apple cider can elevate the festive vibe, complementing the warming spices in the pie while offering a refreshing drink option. Roasted Vegetables: A medley of roasted root vegetables provides a sweet and savory balance, enhancing the overall dining experience and adding color to your table. Whipped Cream-Crowned Hot Cocoa: As a dessert drink, this indulgent cocoa pairs beautifully with the pies, turning your gathering into a cozy retreat on chilly nights. Cranberry Sauce: The tartness of cranberry sauce can cut through the sweetness of the pies, balancing flavors while invoking the traditional fall spirit in a delightful way. Pumpkin Spice Cookies: For those who crave even more festive flavors, these cookies echo the tastes in the pies and add an extra sweet nibble for guests to enjoy. Fall Fruit Salad: A refreshing salad with pomegranates and apples can provide a crisp and fruity contrast, brightening the dessert table with fresh notes. Salted Caramel Sauce (Drizzle): For an elevated touch, a drizzle of salted caramel over the whipped cream can enhance the flavors in the pies and make them irresistibly decadent. Each of these pairings works harmoniously with Mini Arroz Con Leche Pumpkin Pies, ensuring your fall gathering is one to remember. Mini Arroz Con Leche Pumpkin Pies Variations Feel free to explore these delightful twists on the classic mini pies that will awaken your creativity and taste buds! Dairy-Free: Use almond milk or coconut cream in place of whole milk for a rich, creamy dairy-free delight. The coconut cream adds a tropical flair that pairs beautifully with the spices. Sweet Potato Surprise: Swap out pumpkin purée for sweet potato purée for a subtly different flavor with a similarly comforting texture. This variation can make for a unique seasonal treat! Chocolate Twist: Incorporate 2-3 tablespoons of cocoa powder into the filling for a chocolatey take on your mini pies. The combination of chocolate and pumpkin is surprisingly delicious! Graham Cracker Alternative: Replace graham cracker crumbs with crushed macadamia nuts or gluten-free cookies to create a unique crust that adds a lovely crunch and flavor surprise. Spiced Pumpkin Filling: Enhance the filling by adding a pinch of nutmeg or clove for an extra layer of warmth and spice. It brings that cozy feeling of fall right to your dessert. Caramel Drizzle: Top the whipped cream with a drizzle of caramel sauce for an indulgently sweet touch. The addition brings a delightful contrast to the pumpkin’s warmth. Mini Cheesecake: Combine half the filling with cream cheese for a tangy twist! This will give a cheesecake-like texture and flavor that contrasts beautifully with the pumpkin. Nutty Crust: For a more textured crust, add finely chopped nuts to the graham cracker mixture. The crunch complements the creamy filling, creating a fantastic fusion of textures. Consider pairing these adaptations with delectable sides like Mini Cheesecakes New or a light salad to balance the sweetness of your dessert. Enjoy exploring these variations, and let your creativity shine in the kitchen! Expert Tips for Mini Arroz Con Leche Pumpkin Pies Rice Perfection: Ensure the arborio rice is fully cooked and tender for a creamy filling. Undercooked rice can lead to a grainy texture. Chill Time Matters: Allow ample time for chilling after filling the crusts. This step is crucial for achieving that creamy texture characteristic of the Mini Arroz Con Leche Pumpkin Pies. Whip the Cream Right: Make sure to whip the heavy cream to stiff peaks for better stability on top of the pies. If it’s under-whipped, it might collapse. Bakery Fresh Crusts: Don’t skip the pre-baking of the graham cracker crusts. This step prevents them from becoming soggy once topped with the filling. Individualized Sweetness: Tailor the sweetness by adjusting the brown sugar in the filling. Always taste and tweak, especially as not all pumpkins are equally sweet! Texture Tests: If you enjoy a smoother filling, consider blending the cooked rice mixture before chilling. This will give you a silken, creamy feel that elevates the Mini Arroz Con Leche Pumpkin Pies! Storage Tips for Mini Arroz Con Leche Pumpkin Pies Fridge: Store your mini pies in the refrigerator for up to 3 days. Keep them covered with plastic wrap or in an airtight container to maintain their creamy texture and prevent drying out. Freezer: For longer storage, you can freeze the unfilled crusts and filling separately. Once frozen, thaw them in the fridge before assembling and serving. They can keep in the freezer for up to 2 months. Reheating: If you prefer to enjoy them warm, gently reheat the filled pies in a microwave on low power for about 20-30 seconds, or until slightly warm. Avoid overheating to preserve their creamy filling and crust integrity. Serving Tip: Always top your Mini Arroz Con Leche Pumpkin Pies with whipped cream just before serving for the best flavor and presentation! Make Ahead Options These Mini Arroz Con Leche Pumpkin Pies are perfect for meal prep enthusiasts looking to save time during busy fall weeks! You can prepare the graham cracker crusts and refrigerate them up to 3 days in advance, ensuring they maintain their crunchy texture. Additionally, the creamy filling can be made a day ahead; simply cool it fully before transferring to the crusts and refrigerating overnight. When you’re ready to serve, whip the cream and top each pie just before presentation to keep it fluffy and fresh. This way, you’ll have a delightful dessert ready to impress your guests with minimal last-minute effort! Mini Arroz Con Leche Pumpkin Pies Recipe FAQs What type of pumpkin should I use for this recipe? I recommend using canned pumpkin purée for consistency and flavor, as it’s convenient and provides a rich pumpkin taste. However, fresh pumpkin purée works wonderfully too! Just make sure to roast and blend the pumpkin until smooth. How should I store Mini Arroz Con Leche Pumpkin Pies? Store your mini pies in the refrigerator for up to 3 days. Be sure to keep them covered with plastic wrap or in an airtight container to maintain that creamy texture and prevent them from drying out. Can I freeze Mini Arroz Con Leche Pumpkin Pies? Absolutely! For longer storage, freeze the unfilled crusts and the filling separately. Prepare the crusts and filling, let them cool completely, then store in airtight containers. They can be frozen for up to 2 months. Thaw them in the refrigerator before assembling. What can I do if my filling doesn’t thicken properly? If your filling hasn’t thickened as expected, you can return it to the stove on low heat. Try stirring in an additional egg or a small amount of cornstarch mixed with water as a thickener. Continuously stir until it reaches the desired consistency, but be careful not to overheat and scramble the eggs. Are Mini Arroz Con Leche Pumpkin Pies suitable for people with dairy allergies? Definitely! You can make these pies dairy-free by substituting whole milk with almond milk or coconut milk, and using dairy-free butter for the crust and filling. Just ensure that all other ingredients, including toppings, are also dairy-free. How do I ensure my crust doesn’t get soggy? To prevent a soggy crust, pre-bake the graham cracker crust for about 8-10 minutes until golden brown. This sets the crust and gives it a sturdy base to hold the creamy filling. Delicious Mini Arroz Con Leche Pumpkin Pies for Fall Bliss These Mini Arroz Con Leche Pumpkin Pies beautifully blend the flavors of pumpkin and creamy rice pudding, creating an irresistible dessert that will impress your guests. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 50 minutes minsChilling Time 4 hours hrsTotal Time 5 hours hrs 20 minutes mins Servings: 12 piesCourse: DessertCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust1.5 cups Graham Cracker Crumbs Substitute with crushed cookies or gluten-free graham crackers for a gluten-free option.0.5 cups Granulated Sugar Could substitute with brown sugar for a deeper flavor.0.5 teaspoons Salt No substitutions needed.0.5 cups Unsalted Butter (melted) Can use coconut oil for a dairy-free version.For the Filling1 cup Arborio Rice Other rice types (like jasmine) may not work as well.2 cups Water Used to cook the rice.2 count Cinnamon Sticks Ground cinnamon could be a substitute, but flavor varies slightly.2 cups Whole Milk Alternatives include almond milk or oat milk for a dairy-free option.1 cup Canned Pumpkin Purée Fresh pumpkin purée could also be used.0.5 cups Light Brown Sugar White sugar may substitute if necessary.1 teaspoons Ground Cinnamon No substitutions needed.1 teaspoons Pumpkin Pie Spice A mix of cinnamon, nutmeg, and ginger could replace it.0.5 teaspoons Salt Balances sweetness; no substitutions needed.2 count Eggs (beaten) Vegetable substitutes like flaxseed might work but can alter texture.1 tablespoon Unsalted Butter Margarine could be a substitute.1 teaspoons Vanilla Extract Alcohol-free vanilla can be used instead.For the Topping1 cup Heavy Cream Dairy-free cream options are available for a substitute.2 tablespoons Powdered Sugar Granulated sugar can be used, but it may not dissolve as smoothly.0.5 teaspoons Ground Cinnamon (for garnish) Adds a final touch of flavor and decoration. Equipment Tart PansMixing bowlssaucepanWhiskspatula Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and lightly grease your tart pans.In a bowl, combine the graham cracker crumbs, granulated sugar, and salt. Add melted butter and mix until combined. Press the mixture into the tart pans.In a saucepan, combine water, a pinch of salt, and cinnamon sticks. Bring to a boil, add arborio rice; cover and simmer for about 20 minutes.Mix whole milk, pumpkin purée, light brown sugar, ground cinnamon, pumpkin pie spice, and salt. Stir in the cooked rice and cook over medium heat for 15-20 minutes until thickened.Remove from heat and stir in remaining milk and beaten eggs, then add unsalted butter and vanilla extract. Stir until combined.Distribute the pumpkin filling evenly in the tart crusts. Chill the filled tarts in the refrigerator for at least 3-4 hours.Whip cold heavy cream with vanilla extract and powdered sugar until stiff peaks form.Top the chilled pies with whipped cream and dust with ground cinnamon before serving. Nutrition Serving: 1pieCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg NotesEnsure the rice is fully cooked for a creamy texture. Chill time after filling is essential for the pies' final texture. Tried this recipe?Let us know how it was!
