There’s just something about Mini Pumpkin Pies that feels utterly magical—tiny bites packed with all the warm, spiced goodness of classic pumpkin pie, but so cute and utterly shareable that you may never want to bake a full-size pie again. These bite-sized beauties boast a flaky, buttery crust that hugs a smooth, creamy pumpkin filling bursting with cinnamon, ginger, and nutmeg. Whether you’re hosting a family gathering or just want to brighten an ordinary weeknight, these handheld treats deliver all the coziness of autumn (and let’s be real, they’re almost impossible to resist with a swirl of whipped cream on top).
Ingredients You’ll Need
The ingredient list for Mini Pumpkin Pies is blissfully simple—each component brings something important to the party, from that signature golden crust to the silky spiced filling. Nothing fancy, just classic staples working together to create pure dessert joy.
- Pie crusts: A package of refrigerated pie crusts makes things speedy, but feel free to use homemade if you want an extra personal touch.
- Pumpkin puree: Smooth and rich, canned pumpkin gives the filling its signature velvety texture and deep orange hue.
- Brown sugar: For a toasty sweetness that enhances the autumn flavors and brings out the natural earthiness of pumpkin.
- Egg: One large egg binds everything together, giving each pielet just the right structure.
- Evaporated milk: Adds creamy richness and makes the filling wonderfully luscious.
- Ground cinnamon: The spice that instantly makes everything taste like fall, and a must-have for classic pumpkin pie flavor.
- Ground ginger: Gives the filling a gentle warmth that complements the pumpkin beautifully.
- Ground nutmeg: A pinch brings depth and a subtle nuttiness to the mix.
- Ground cloves: Packs a punch with a fragrant, spicy edge—just what these little pies need.
- Salt: A touch balances out all those sweet and spicy notes, making each bite pop.
- Whipped cream (optional): For topping—because life is simply better with a little cloud of whipped cream on your pie.
How to Make Mini Pumpkin Pies
Step 1: Preheat and Prepare Your Pan
Let’s get things rolling! Preheat your oven to 350°F (175°C), and lightly grease a 12-cup muffin tin. This step ensures your Mini Pumpkin Pies pop right out, keeping everything beautifully intact and ready for their close-up.
Step 2: Roll Out and Cut the Pie Crusts
Grab those pie crusts and unroll them onto a lightly floured surface. Use a round cookie cutter or a glass to cut out 12 circles—each one large enough to nestle into your muffin cups with a bit of an overhang for that classic, rustic edge. Don’t be afraid to reroll scraps if you need an extra circle or two!
Step 3: Press Crusts into the Muffin Tin
Gently press each crust circle into the bottom and up the sides of your greased muffin cups. If you’re in a decorative mood, go ahead and crimp the edges for a little flair. These crusts form the perfect base for all that luscious pumpkin filling.
Step 4: Mix Up the Filling
In a medium bowl, whisk together the pumpkin puree, brown sugar, egg, evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt. Give it a good stir until it’s ultra-smooth and everything is evenly blended—smells incredible already, doesn’t it?
Step 5: Fill and Bake
Spoon the pumpkin mixture into each crust-lined muffin cup, filling them about three-quarters full. Try to be pretty even so they all bake up at the same pace. Slide the tin into the oven and bake for 20–25 minutes, or until the filling sets and a toothpick comes out clean. Your kitchen will smell like autumn happiness!
Step 6: Cool and Serve
Once the Mini Pumpkin Pies are baked to perfection, let them cool in the pan for 10 minutes (this helps them firm up and release easily). Then gently transfer them to a wire rack to cool completely. Serve as they are, or top with a generous dollop of whipped cream if you’re feeling extra festive.
How to Serve Mini Pumpkin Pies
Garnishes
A finishing touch goes a long way! A swirl of whipped cream is always a crowd-pleaser, or you can sprinkle a little cinnamon or nutmeg on top. For a dazzling look, try a mini pie with a dusting of powdered sugar or a few festive sprinkles for special occasions.
Side Dishes
Since Mini Pumpkin Pies are rich and flavorful, they pair beautifully with a mug of spiced chai, a scoop of vanilla ice cream, or even a fresh fruit salad. Serve them at your holiday dessert table alongside pecan tarts, chocolate bites, or everything fall-flavored.
Creative Ways to Present
For parties, arrange your Mini Pumpkin Pies on a tiered dessert stand, or nestle each in a festive cupcake liner for easy grabbing. For a buffet, offer a toppings bar with whipped cream, caramel sauce, and chopped pecans. You can even pop a pie into a clear treat bag as the sweetest take-home favor ever!
Make Ahead and Storage
Storing Leftovers
If, by some miracle, you have leftovers, tuck your Mini Pumpkin Pies into an airtight container and refrigerate them. They’ll stay fresh for up to three days and are just as delicious chilled as they are at room temperature.
Freezing
Planning ahead? Wrap cooled pies individually in plastic wrap, then store them in a freezer bag or airtight container. They freeze beautifully for up to two months. Just thaw overnight in the fridge, and they’re ready whenever your pumpkin craving strikes.
Reheating
To recapture that fresh-from-the-oven touch, pop chilled Mini Pumpkin Pies into a preheated 300°F oven for about 5–8 minutes. If they’re frozen, allow them to thaw first before reheating. They’ll taste as comforting and cozy as when you first baked them.
FAQs
Can I use homemade pie crust?
Absolutely! If you have a favorite pie crust recipe, use it by all means. It makes these Mini Pumpkin Pies even more special and adds your own touch—just roll it a little thinner than usual so it fits into the muffin tins nicely.
Can I make these dairy-free?
Yes! Substitute the evaporated milk with your favorite non-dairy alternative, like coconut milk or oat milk. Just ensure you use a thick, creamy version for the richest result.
How do I prevent soggy bottoms?
Make sure to preheat the oven properly and don’t overfill the crusts. If you’re using a homemade crust, chilling your dough beforehand can also help keep things flaky and avoid moisture seeping in.
Can Mini Pumpkin Pies be made the day before?
Yes, they’re fantastic made a day ahead. Just store them in the fridge and add any whipped cream or garnishes right before serving. Their flavors deepen, and the texture stays lovely.
Do I need to blind bake the crust?
Not for this recipe! Because the mini pies are so small and bake quickly, the crust crisps up perfectly along with the filling without any extra steps.
Final Thoughts
If you’re searching for the perfect little treat to brighten your fall or holiday gatherings, I can’t recommend these Mini Pumpkin Pies enough. They’re easy, adorable, and packed with cozy flavor—so bake a batch soon and watch them disappear! Happy baking!
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Mini Pumpkin Pies Recipe
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
These mini pumpkin pies are the perfect bite-sized treat for any fall gathering. With a flaky crust and creamy spiced pumpkin filling, they are sure to be a hit with your family and friends.
Ingredients
Pie Crust:
- 1 package refrigerated pie crusts (or homemade)
Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Topping:
- whipped cream for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- Prepare crust: Roll out the pie crusts, cut out circles, and line the muffin cups.
- Make filling: Whisk together pumpkin puree, brown sugar, egg, evaporated milk, spices, and salt until smooth.
- Fill the cups: Spoon the pumpkin filling into each crust-lined muffin cup.
- Bake: Bake for 20-25 minutes until set.
- Cool and serve: Let the mini pies cool before serving, optionally with whipped cream.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Great for holiday gatherings and make-ahead desserts.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 11g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
