Mini Pumpkin Pies

Every fall, as the leaves begin to change and the air turns crisp, I find myself craving the sweet, spiced flavors of autumn, and nothing satisfies that craving quite like Mini Pumpkin Pies. These little gems are more than just a dessert; they’re a piece of seasonal joy that brings back memories of family gatherings and festive celebrations. I can still remember the aroma of fresh pumpkin pie wafting through the house, a signal that the holidays were upon us. Making Mini Pumpkin Pies is not just about the flavors; it’s about the experience of gathering with loved ones, sharing stories, and creating cherished memories around the kitchen table.

These delightful pies are perfect for any occasion, from Thanksgiving dinners to cozy fall get-togethers. The best part? They’re incredibly easy to make, even if you’re short on time. With a few simple ingredients, you can whip up a batch of these adorable mini pies that will impress your guests and satisfy your sweet tooth. Each bite is a wonderful combination of creamy pumpkin filling, warm spices, and a flaky crust that crumbles just right. What’s not to love?

As someone who enjoys the art of baking, I find joy in the little details—like perfectly rolling out the dough or watching the pies rise in the oven. Whether you use store-bought crusts for convenience or make your own from scratch, the end result is the same: a lovely treat that captures the essence of fall in every bite. So let’s dive into this delicious recipe for Mini Pumpkin Pies and create something truly special together!

Shopping List for Mini Pumpkin Pies

When it comes to making Mini Pumpkin Pies, the ingredients play a crucial role in crafting that perfect flavor profile. Each component is carefully selected to complement the others, creating a harmonious blend of sweetness and spiciness that captures the essence of fall. The key players here are the pumpkin puree, which provides the rich base; the warm spices like cinnamon and pumpkin pie spice, which add depth; and the heavy whipping cream, which gives the filling its creamy texture. Together, they work magic in these little pies.

• 1 homemade pie crust disk or 2 store-bought pie crust rolls: The foundation of your mini pies, offering that irresistible flaky texture.
• 15 oz pumpkin puree: The star ingredient that lends the characteristic flavor and vibrant color to the filling.
• 1 large egg: Helps bind the filling together, adding richness and structure.
• 1 large egg yolk: Enhances the creaminess of the filling.
• 1/2 cup packed light brown sugar: Adds sweetness and a hint of molasses flavor to the filling.
• 1/4 cup granulated sugar: Balances the sweetness and enhances the overall flavor.
• 1 tsp pumpkin pie spice: A blend of warm spices that captures the essence of fall.
• 1/2 tsp cinnamon: Enhances the warmth and aroma of the filling.
• 1/4 tsp salt: Balances and enhances the sweetness of the other ingredients.
• 1 tsp vanilla extract: Adds a subtle depth of flavor.
• 3/4 cup evaporated milk (6 oz): Contributes to the creamy texture of the filling.
• 1 cup heavy whipping cream: Creates a luxurious texture in the filling and is also used for topping.
• 3 Tbsp granulated sugar: Sweetens the whipped cream topping.
• 1/2 tsp vanilla extract: Enhances the flavor of the whipped cream.

How to Assemble Mini Pumpkin Pies

Making Mini Pumpkin Pies is a delightful process that combines simple steps with the joy of baking. You’ll find each step is straightforward, allowing you to enjoy the experience as much as the tasty results. Let’s get started!

1. Unroll your pie crusts or roll out your homemade pie dough on a floured surface until it’s about 1/8 inch thick. Use a cookie cutter or the lid from a wide-mouth quart-sized jar to cut out circles that are about 3 1/2 inches in diameter. You should get around 12 disks total. If you’re using homemade dough, don’t worry if you have scraps; simply re-roll them to create more disks.

2. Grease a 12-count non-stick muffin pan lightly with cooking spray. Carefully place your dough rounds inside each cup, molding them to fit the shape of the muffin cups. Make sure the edges are secure to hold the filling.

3. In a large mixing bowl, combine the pumpkin puree, egg, egg yolk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract. Whisk everything together until smooth and well-blended.

4. Gradually pour in the evaporated milk, continuing to whisk until the mixture is completely combined. You want a smooth, creamy filling that’s ready to be divided among the crusts.

5. Evenly divide the filling between the muffin cups, filling each one almost to the top. It’s okay if they’re filled right up; they’ll rise slightly while baking.

6. Preheat your oven to 350°F (175°C) before placing the muffin pan inside. Bake for 30 to 40 minutes or until the tops of the crusts turn golden brown. Keep an eye on them: homemade crusts may take closer to 40 minutes, while store-bought will bake faster.

7. Once they’re done, remove the pan from the oven and let the pies cool in the pan for about 10 minutes. This will help them set slightly before you try to remove them.

8. Run a knife or a cake release tool around the edges of each pie to help release them from the pan. Carefully transfer the pies to a wire rack and allow them to cool completely to room temperature.

9. When they’re cool, you can get creative! Pipe some whipped cream on top and dust with a sprinkle of cinnamon for that extra festive touch. To make the whipped cream, beat the heavy cream for about a minute until soft peaks form, then add the granulated sugar and the vanilla extract. Beat again until it’s nice and pipeable, but don’t overbeat it!

10. Serve your delicious Mini Pumpkin Pies and watch them disappear! You’ll love sharing this seasonal treat with family and friends.

How to Switch It Up

There are so many ways to customize your Mini Pumpkin Pies to suit your taste or special occasions! Here are some fun ideas to get you started:

• Storage: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
• Freezing: Yes, you can freeze these mini pies! Simply wrap them tightly in plastic wrap and store in the freezer for up to 2 months. When ready to eat, thaw them in the fridge overnight.
• Pairing: These mini pies are perfect for fall gatherings and Thanksgiving celebrations. Serve them alongside a warm drink like cider or coffee.
• Flavor Variations: Experiment with different spices like nutmeg or ginger for unique flavor profiles.
• Topping Ideas: Try topping them with chocolate shavings or caramel sauce for a decadent twist.

Serve This Mini Pumpkin Pies With

When it comes to serving your Mini Pumpkin Pies, the possibilities are delightful and diverse! Here are some suggestions:

• Fresh Whipped Cream: Top each pie with a generous dollop of whipped cream for a classic touch.
• Cinnamon Dusting: A light dusting of cinnamon on top adds extra flavor and a festive look.
• Autumn Salads: Pair these mini pies with a fresh salad featuring seasonal ingredients like apples, walnuts, and cranberries for a well-rounded meal.
• Warm Spiced Drinks: Serve with warm apple cider or spiced tea to enhance the seasonal experience.
• Thanksgiving Feast: They make a great addition to your Thanksgiving dessert table alongside traditional dishes.
• Casual Gatherings: Perfect for fall get-togethers and casual gatherings with family and friends.

FAQ

Conclusion

In conclusion, Mini Pumpkin Pies are a delightful way to celebrate the flavors of fall. Their cute size and rich, creamy filling make them a crowd-pleaser at any gathering. I encourage you to give this recipe a try and enjoy the joy it brings to your table!

Mini Pumpkin Pies

Craving a taste of fall? These delicious Mini Pumpkin Pies are the ultimate treat, featuring a creamy pumpkin filling and flaky crust that will leave you wanting more. Perfect for Thanksgiving or any autumn gathering, they're a delightful way to celebrate the season!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 disk homemade pie crust or 2 store-bought pie crust rolls
• 15 oz pumpkin puree
• 1 large egg
• 1 large egg yolk
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3/4 cup evaporated milk (6 oz)
• 1 cup heavy whipping cream
• 3 Tbsp granulated sugar
• 1/2 tsp vanilla extract

Equipment

• Baking Sheet
• Frying Pan
• Whisk

Method

 

1. 1. Unroll your pie crusts or roll out your homemade pie dough on a floured surface until it’s about 1/8 inch thick. Use a cookie cutter or the lid from a wide-mouth quart-sized jar to cut out circles that are about 3 1/2 inches in diameter. You should get around 12 disks total. If you’re using homemade dough, don’t worry if you have scraps; simply re-roll them to create more disks.
2. 2. Grease a 12-count non-stick muffin pan lightly with cooking spray. Carefully place your dough rounds inside each cup, molding them to fit the shape of the muffin cups. Make sure the edges are secure to hold the filling.
3. 3. In a large mixing bowl, combine the pumpkin puree, egg, egg yolk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract. Whisk everything together until smooth and well-blended.
4. 4. Gradually pour in the evaporated milk, continuing to whisk until the mixture is completely combined. You want a smooth, creamy filling that’s ready to be divided among the crusts.
5. 5. Evenly divide the filling between the muffin cups, filling each one almost to the top. It’s okay if they’re filled right up; they’ll rise slightly while baking.
6. 6. Preheat your oven to 350°F (175°C) before placing the muffin pan inside. Bake for 30 to 40 minutes or until the tops of the crusts turn golden brown. Keep an eye on them: homemade crusts may take closer to 40 minutes, while store-bought will bake faster.
7. 7. Once they’re done, remove the pan from the oven and let the pies cool in the pan for about 10 minutes. This will help them set slightly before you try to remove them.
8. 8. Run a knife or a cake release tool around the edges of each pie to help release them from the pan. Carefully transfer the pies to a wire rack and allow them to cool completely to room temperature.
9. 9. When they’re cool, you can get creative! Pipe some whipped cream on top and dust with a sprinkle of cinnamon for that extra festive touch. To make the whipped cream, beat the heavy cream for about a minute until soft peaks form, then add the granulated sugar and the vanilla extract. Beat again until it’s nice and pipeable, but don’t overbeat it!
10. 10. Serve your delicious Mini Pumpkin Pies and watch them disappear! You’ll love sharing this seasonal treat with family and friends.

Notes

If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Yes, you can freeze these mini pies! Simply wrap them tightly in plastic wrap and store in the freezer for up to 2 months. When ready to eat, thaw them in the fridge overnight.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.