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Mini Arroz Con Leche Pumpkin Pies

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.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 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 Filling
  • 1 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 Topping
  • 1 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 Pans
  • Mixing bowls
  • saucepan
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease your tart pans.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and stir in remaining milk and beaten eggs, then add unsalted butter and vanilla extract. Stir until combined.
  6. Distribute the pumpkin filling evenly in the tart crusts. Chill the filled tarts in the refrigerator for at least 3-4 hours.
  7. Whip cold heavy cream with vanilla extract and powdered sugar until stiff peaks form.
  8. 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

Notes

Ensure the rice is fully cooked for a creamy texture. Chill time after filling is essential for the pies' final texture.

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