This mini pumpkin pie recipe will be the star of the show during your Thanksgiving meal. They are bite sized pies with a spiced pumpkin filling made on a buttery crust and topped with a dollop of whipped cream. No forks need, the first batch is ready in less than 1 hour, and uses pantry staples.
Because this recipe makes so many mini pumpkin pies, I chose to go with a store bought crust to make things easier. You could also make homemade pie crust from scratch if you have extra time. It also helps if you have a second mini muffin pan so you can cook twice as many at one time. If not, no worries! You can make the mini pumpkin pies in batches.
Where are my pumpkin spice lovers at? These are some of our best recipes that you can enjoy all season long! Pumpkin cinnamon rolls and pumpkin apple muffins make the best fall breakfast. You can also enjoy a pumpkin spice latte without the Starbuck’s price tag, and pumpkin bars, cupcakes, and bread all of which will satisfy your autumn cravings.
- They cook faster than the traditional pumpkin pie.
- Not only are they cute, they are easy to decorate!
- The ingredient list is simple, so you probably already have what you need on hand.
- These little bite sized pies have the same traditional pumpkin flavor.
What Ingredients do I Need for Mini Pumpkin Pies?
- unbaked pie dough – You will need 3 crusts. Allow them time to come to room temperature before using so they do not crack when you add them to each muffin cup.
- pure pumpkin puree – Pumpkin pie filling cannot be substituted, so just double check the label that you are using pumpkin puree.
- evaporated milk
- granulated sugar
- pumpkin pie spice
- whipped cream – I am using the spray kind for topping each pie. This is totally optional, and you could also make homemade whipped cream instead.
Before You Start sit all of the cold ingredients out on the counter to come to room temperature. This makes mixing the pie filling easier and creamier. It also makes the crust easier to work with.
How to Make Easy Mini Pumpkin Pies
PREP: Grease your muffin tin(s) with cooking spray and preheat the oven. Flour your working surface or lay out a piece of parchment paper.
MAKE THE CRUST: Unroll one pie crust on the lightly floured surface. Use a 2 1/2 inch round cookie cutter to cut as many circles as possible. Re-roll the scraps each time you cut all of them out. Repeat until all of the dough has been used. Place each round into the muffin cups, pushing down to the bottom, and have a little coming over the sides.
MIX: Combine the pumpkin puree, milk, sugar, eggs, salt, and pumpkin pie spice in a medium bowl. Add a tablespoon of filling to each mini crust.
BAKE: Place the mini pumpkin pies in the oven and bake for 18-20 minutes at 375 degrees or until the pies have set. Allow them to cool completely.
GARNISH AND SERVE: Add a dollop of whipped cream and a sprinkle of cinnamon just before serving!
- If you are using only one muffin pan at a time, sit the extra dough rounds aside and cover with plastic wrap so they do not dry out while waiting to make the next batch.
- Each crust will yield about 18 mini pies. The filling is enough for 54 mini pumpkin pies.
- To avoid the crusts from cracking when they are unrolled, let them set out at least 30 minutes in advance.
- The pies will be a little puffed when they have finished cooking, as they cool they will flatten.
- Since all ovens cook differently, check the pies on the lower end of the cooking time so they are not overdone.
- Combine heavy whipping cream with powdered sugar until stiff peaks form to make homemade whipped cream. Then transfer it to a piping bag to make a pretty swirl on top. You can also pipe Cool Whip or use the spray whipped cream, which is what I did for ease!
Did you know that every continent in the world grows pumpkins, except for Antarctica?
Store leftover pies in the refrigerator up to 5 days. If they do not have whipped cream on top, follow the instructions below for freezing. If you are not going to eat all of the pies at once, only top those that you are going to serve right away.
You can! However, to make pumpkin puree using mini pumpkins, you would need to clean it out like you would a regular pumpkin, roast until tender, then puree the flesh and let it cool before using for pie filling.
Once the mini pies have cooled completely, transfer them to a freezer-safe container or bag and freeze for up to one month. Allow them to thaw in the fridge overnight, and add the whipped cream before serving.
More Fall Desserts You Can’t Turn Down
Mini Pumpkin Pies
- 1½ packages of unbaked pie crust 3 rolls/crusts, room temperature
- 15- ounce can of pure pumpkin puree
- 12- ounce can evaporated milk
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- Spray whipped cream for topping optional
- Preheat the oven to 375°F. Lightly grease a mini muffin tin and set aside.
- Unroll one pie crust onto a sheet of parchment paper or a lightly floured work surface. Use a 2½-inch round biscuit cutter to cut as many rounds from the crust as possible. Gather the leftover scraps and re-roll, then continue cutting rounds until you have used as much of the crust as possible.
- Press one round into each muffin tin cavity, pressing it fully down into the bottom and up the sides of the tin. If you are reusing the same muffin tin for multiple batches, simply set aside the extra crust rounds and lightly cover them with plastic wrap so they don’t dry out.
- Whisk together pumpkin, evaporated milk, sugar, salt, eggs, and pumpkin pie spice in a large bowl until fully combined.
- Spoon about one tablespoon of pumpkin pie filling into each crust-lined muffin tin.
- Bake for 18-20 minutes or until pumpkin pie filling is set in the center. Cool and remove from the muffin tin.
- Repeat steps with the remaining pie crusts and filling until you have used up your ingredients.
- Top completely cooled mini pies with a squirt of whipped cream just before serving.
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