Cozy fall days call for sweet, comforting treats, and nothing fits the bill quite like Mini Pumpkin Pies. With their perfectly spiced pumpkin filling and flaky, golden crust, these little desserts deliver all the nostalgia of traditional pumpkin pie in a delightful bite-sized version. Whether you’re hosting a Thanksgiving feast or just craving a taste of autumn, these Mini Pumpkin Pies are sure to win everyone over—no slicing or sharing required!
Ingredients You’ll Need
Making Mini Pumpkin Pies is refreshingly simple—all you need are a few pantry staples and a dash of love. Each ingredient brings its own magic, creating pies that are rich, flavorful, and just the right amount of sweet. Let’s take a look at why every component matters:
- Refrigerated pie crust: The foundation of every great pie, these are easy to work with and bake up beautifully golden.
- Pumpkin purée: The star of the show—look for pure pumpkin for the creamiest, most authentic flavor.
- Brown sugar: Adds a deep, caramel-like sweetness that pairs so well with pumpkin and spices.
- Egg: Binds the filling, giving your mini pies a smooth, custard texture.
- Evaporated milk: Brings richness and creaminess—swap in coconut milk for a tasty dairy-free version.
- Pumpkin pie spice: The essential blend for autumn warmth; use a homemade mix if you’d like extra punch.
- Whipped cream: The perfect finishing flourish—billowy, sweet, and always a crowd-pleaser.
How to Make Mini Pumpkin Pies
Step 1: Prep Your Oven and Tools
Start by preheating your oven to 350°F (175°C). Grab a mini muffin tin—this recipe yields about 12 little pies. If you want to make clean-up easier, you can lightly grease the tin or use mini cupcake liners, but it’s not essential if your tin is nonstick.
Step 2: Cut and Shape the Pie Crust
Unroll your refrigerated pie crust on a lightly floured surface. Using a 3-inch round cookie cutter or the rim of a glass, cut out circles. Gently press each circle into a cup of the mini muffin tin, ensuring the crust comes up the sides to form a perfect mini shell. Gather and reroll scraps as needed to make enough rounds.
Step 3: Mix the Pumpkin Filling
In a medium bowl, whisk together the pumpkin purée, brown sugar, egg, evaporated milk, and pumpkin pie spice. Mix until smooth and no streaks remain. This aromatic filling will soon become the heart of your Mini Pumpkin Pies.
Step 4: Fill the Crusts
Spoon the pumpkin mixture evenly into the prepared crusts, filling each nearly to the top but not quite overflowing. The filling will puff as it bakes, so a little headspace helps prevent spills.
Step 5: Bake to Perfection
Slide the pan into the oven and bake for 20 to 25 minutes. When the crusts turn golden and the filling is set with only a slight jiggle in the center, they’re ready. Let your Mini Pumpkin Pies cool completely in the tin before removing—this helps them firm up and makes them easier to handle.
Step 6: Add the Whipped Cream
Just before serving, pipe or dollop whipped cream onto each mini pie. It’s the crowning touch that makes each bite blissfully creamy and festive.
How to Serve Mini Pumpkin Pies
Garnishes
Elevate your Mini Pumpkin Pies with playful garnishes. A classic swirl of whipped cream is a must, but you can also sprinkle cinnamon or nutmeg on top for sparkle and warmth. Candied pecans or a pinch of orange zest add texture and a hint of brightness—feel free to get creative!
Side Dishes
Serve these little pies alongside a fresh fruit salad, or pair them with a scoop of vanilla ice cream for a dreamy dessert plate. For holiday gatherings, they shine next to a cup of spiced chai or coffee, balancing rich flavors with something light and refreshing.
Creative Ways to Present
Mini Pumpkin Pies make adorable gifts—pop them into festive cupcake boxes or arrange them on a tiered stand for a party-ready centerpiece. For an interactive dessert bar, set out toppings so guests can finish their own pies with caramel drizzle, chocolate shavings, or chopped nuts.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Mini Pumpkin Pies in an airtight container in the refrigerator. They’ll stay delicious and fresh for up to three days, making them perfect for preparing ahead of time or sneaking a bite the next day.
Freezing
These pies freeze beautifully! Place cooled pies in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag or container. They’ll keep well for up to one month. Thaw in the refrigerator overnight before serving.
Reheating
To reheat, just pop your Mini Pumpkin Pies in a 300°F oven for 5-7 minutes. This restores their freshly-baked warmth and brings out the best in that flaky crust—just wait until after reheating to add the whipped cream topping.
FAQs
Can I use homemade pie dough instead of store-bought?
Absolutely! If you’ve got a favorite homemade pie crust recipe, feel free to use it. Homemade crusts can add an extra-special touch, and the process works just the same—just be sure to roll it out nice and thin for the mini tins.
What’s the best way to cut the pie crust circles?
A 3-inch round cookie cutter is the easiest tool for the job, but if you don’t have one, a glass or jar with a similar diameter works in a pinch. Dip it in a bit of flour to prevent sticking.
Can I make these Mini Pumpkin Pies dairy-free?
Yes! Simply swap out the evaporated milk for coconut milk or another unsweetened non-dairy milk of your choice. Top with a dairy-free whipped cream to keep the pies totally plant-based and delicious.
How do I know when the pies are done baking?
The filling should look set around the edges with just a slight jiggle in the center. The crust will be lightly golden—if you’re unsure, a toothpick inserted in the center should come out mostly clean.
Can I use canned pumpkin pie filling instead of pumpkin purée?
You can, but be aware that canned pie filling already includes sugar and spices, so you might want to reduce or omit the added brown sugar and pumpkin pie spice in this recipe. Adjust to taste for best results.
Final Thoughts
If you’re searching for an easy, festive dessert that packs all the flavors of fall into tiny, irresistible bites, these Mini Pumpkin Pies are it. They’re joyfully simple to make and guaranteed to put smiles on everyone’s faces—try them for your next gathering, and watch them disappear!
Print
Mini Pumpkin Pies Recipe
- Total Time: 35 min
- Yield: 12 mini pies
- Diet: Vegetarian
Description
Perfectly portioned and packed with warm autumn spices, these Mini Pumpkin Pies are a crowd-pleasing treat for holiday gatherings.
Ingredients
Pie Crust:
- 1 refrigerated pie crust
Filling:
- ¾ cup pumpkin purée
- ¼ cup brown sugar
- 1 egg
- ¼ cup evaporated milk
- ½ tsp pumpkin pie spice
Topping:
- Whipped cream, for topping
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Prepare crusts: Cut pie crust into 3-inch circles and press into mini muffin tin cups.
- Mix filling: Combine pumpkin purée, brown sugar, egg, milk, and pumpkin spice.
- Fill crusts: Spoon filling into crusts.
- Bake: Bake for 20–25 minutes. Cool completely.
- Top with cream: Add whipped cream before serving.
Notes
- You can use mini tart shells instead of pie crust.
- For dairy-free option, substitute coconut milk for evaporated milk.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 120
- Sugar: 7g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
