If you’re searching for the ultimate crowd-pleasing fall dessert, Mini Pumpkin Pies are your answer. These adorable, perfectly portioned treats have all the creamy, spiced pumpkin filling and buttery crust you love in the classic pie, shrunk down to snackable handheld size. Ideal for holiday gatherings, bake sales, or simply treating yourself, Mini Pumpkin Pies are the delightful, fuss-free way to enjoy the flavors of autumn in every bite. Plus, their irresistible look and taste mean they disappear fast—so be sure to save one for yourself!
Ingredients You’ll Need
The ingredients for these Mini Pumpkin Pies are straightforward, but each one plays a key role in building that iconic flavor and luscious texture. With just a handful of pantry staples, you can create a batch of pies that taste like they spent hours in the oven—without any hassle.
- Refrigerated pie crusts: A convenient shortcut to crisp, flaky shells, and perfectly sized for muffin tins.
- Canned pumpkin puree: Delivers deep pumpkin flavor and a smooth, creamy base for your filling.
- Granulated sugar: Brings just the right amount of sweetness, balancing the pumpkin and spice.
- Ground cinnamon: The classic pumpkin spice—aromatic and warming, it’s essential for that cozy, autumnal taste.
- Ground ginger: Adds a subtle, zesty heat that complements the other spices beautifully.
- Ground nutmeg: Offers gentle nutty notes and enhances the complexities of the pumpkin flavor.
- Ground cloves: Just a pinch gives a bold, spicy undertone that makes pumpkin pie unforgettable.
- Salt: Sharpens and brings all the flavors together, never skip this step.
- Large egg: Binds the filling, enriching it so you get that custardy, silky finish.
- Evaporated milk: Adds creaminess without heaviness, giving the pies their luxuriously smooth texture.
- Whipped cream (optional): A soft, cloud-like finishing touch that takes your Mini Pumpkin Pies from delicious to downright decadent.
How to Make Mini Pumpkin Pies
Step 1: Prepare the Crusts
Preheat your oven to 375°F (190°C) to get things going. On a lightly floured surface, roll out the pie crusts and use a 3 to 4-inch round cutter to punch out circles. Gently press each dough round into the cups of a greased muffin tin, making sure they reach up the sides to form cozy pie shells. You can reroll the scraps to maximize your yield—no crust goes to waste!
Step 2: Mix the Pumpkin Filling
In a medium bowl, whisk together the canned pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, egg, and evaporated milk. Stir until the mixture is smooth and all the spices are evenly combined. This aromatic blend will fill your kitchen with the scent of autumn, signaling that something special is on the way.
Step 3: Fill the Pie Shells
Carefully spoon or pour the pumpkin filling into each prepared mini pie shell. Fill each one nearly to the top, but leave just a little space so the filling doesn’t spill over as it bakes. This ensures each bite is bursting with creamy pumpkin goodness, framed by the crisp, golden pastry.
Step 4: Bake to Perfection
Slide the muffin tin into the oven and bake for 20 to 25 minutes, or until the crusts turn golden and the filling barely jiggles when gently shaken. Allow the Mini Pumpkin Pies to cool in the tin for about 10 minutes—this makes them easier to remove and lets the centers set up beautifully. Transfer them to a wire rack and let them cool completely before serving.
How to Serve Mini Pumpkin Pies
Garnishes
For an irresistible finishing touch, crown each mini pie with a generous swirl of whipped cream. Feeling fancy? Sprinkle a pinch of cinnamon or nutmeg over the top, or nestle a toasted pecan for a bit of crunch. These tiny extras make your Mini Pumpkin Pies look as festive as they taste.
Side Dishes
Mini Pumpkin Pies shine alongside other fall favorites. Pair them with a steaming cup of apple cider, a scoop of vanilla ice cream, or cut fresh fruit to lighten things up. For holiday tables, nestle them in with an array of cookies and bars for a dessert spread that has something for everyone.
Creative Ways to Present
Presentation sets the mood! Display your Mini Pumpkin Pies on a rustic wooden tray for cozy vibes, or arrange them on a tiered dessert stand for an elegant twist. For parties, slip each pie into a cupcake wrapper and tie with baker’s twine—instant, shareable treats that wow your guests before they even take a bite.
Make Ahead and Storage
Storing Leftovers
Leftover Mini Pumpkin Pies store beautifully in an airtight container in the fridge for up to three days. The crust maintains its crunch and the filling stays velvety. For best results, wait to add the whipped cream until right before serving.
Freezing
If you want to prepare them farther in advance, these little pies freeze well, too! Once cooled, arrange them in a single layer in an airtight container and freeze for up to two months. Thaw overnight in the fridge before serving—for extra freshness, you can briefly warm them in the oven.
Reheating
For that just-baked taste, reheat Mini Pumpkin Pies by placing them in a 300°F (150°C) oven for 5 to 7 minutes. This brings back the flaky crust and gently warms the filling. If time is tight, a 15-20 second zap in the microwave works—just be careful as the filling heats quickly.
FAQs
Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree gives your Mini Pumpkin Pies an extra boost of flavor and personalization. Just make sure your puree is thick and not watery—if needed, strain it before use to keep the filling from becoming too runny.
Can I make these pies gluten-free?
Definitely. Swap the regular pie crusts for your favorite gluten-free version, either homemade or store-bought. Otherwise, the filling is naturally gluten-free, so everyone can enjoy these bite-sized treats safely.
How can I keep the crust from getting soggy?
To prevent soggy bottoms (no one wants those!), make sure you’re baking the pies long enough so the crust cooks through, and don’t overfill the shells. If you’re extra cautious, brush the crusts lightly with beaten egg before adding the filling—a classic trick for crispness.
How do I know when the pies are fully baked?
The pies are ready when the crust edges turn golden and the pumpkin filling looks just set with a slight jiggle in the center. If you gently touch the tops and they spring back, you’re good to go. Overbaking can cause cracks, but they’ll still taste delicious!
Can I add other spices or mix-ins?
Certainly! Feel free to play around with flavors. A dash of allspice or cardamom, or a handful of mini chocolate chips or chopped nuts in the filling, makes each bite uniquely yours. Mini Pumpkin Pies are a fantastic canvas for your fall-inspired creativity.
Final Thoughts
You can’t go wrong with a batch of Mini Pumpkin Pies—they’re fun to make, a breeze to serve, and guaranteed to disappear fast. Whether you’re baking for friends, family, or just indulging your own pumpkin cravings, these little desserts deliver all the nostalgia and comfort of a classic pie, with none of the fuss. Trust me, you’ll want to make them part of your autumn traditions!
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Mini Pumpkin Pies Recipe
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Delight your guests with these adorable Mini Pumpkin Pies that are perfect for fall gatherings or holiday parties. These bite-sized treats are filled with a spiced pumpkin mixture and baked in mini pie shells for a delicious dessert everyone will love.
Ingredients
Pie Crusts:
- 1 package refrigerated pie crusts (2 crusts)
Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup evaporated milk
Topping:
- whipped cream for topping (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Pie Crusts: Roll out pie crusts, cut out circles, and press into muffin tin.
- Make Filling: Whisk together pumpkin, sugar, spices, egg, and milk. Fill pie shells.
- Bake: Bake for 20-25 minutes until set. Cool before serving.
Notes
- Use a mini tart pan for a fluted edge.
- Add a pecan on top before baking for extra texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
