If you adore all things cozy and crave a perfectly spiced autumn treat, this Mini Pumpkin Pies Recipe will become an instant favorite in your kitchen. These delightful little pies capture the rich, creamy essence of classic pumpkin pie but in a bite-sized form that’s as charming as it is delicious. Perfectly tender crusts embrace a luscious pumpkin filling that’s lightly sweetened and infused with warm spices, making every single mini pie an irresistible celebration of fall flavors. Whether you’re hosting a festive gathering or just want a sweet snack to enjoy with your afternoon coffee, these mini wonders are easy to make and guaranteed to impress.
Ingredients You’ll Need
The magic behind the Mini Pumpkin Pies Recipe is all about simplicity and quality ingredients that come together flawlessly. Each component plays a key role — from the flaky pie crust to the velvety pumpkin filling, every ingredient adds a layer of texture, flavor, and that unmistakable fall charm.
- Refrigerated pie crusts (2 crusts): Convenient and flaky, these form the perfect buttery base for the pies.
- Canned pumpkin puree (1 cup): The heart of the filling, delivering a smooth texture and rich pumpkin flavor.
- Evaporated milk (½ cup): Adds creaminess and depth to the filling without extra sweetness.
- Light brown sugar (⅓ cup, packed): Brings a mild caramel sweetness that balances the pumpkin’s earthiness.
- Large egg (1): Acts as a binder to give the filling its perfect set and silky finish.
- Pumpkin pie spice (1 teaspoon): The blend of cinnamon, nutmeg, and cloves that defines autumn.
- Vanilla extract (½ teaspoon): Enhances the natural flavors with a fragrant, warm note.
- Salt (¼ teaspoon): Elevates all the flavors and prevents the pie from tasting flat.
- Whipped cream (optional): A fluffy, creamy topping that adds a dreamy touch when serving.
How to Make Mini Pumpkin Pies Recipe
Step 1: Prepare the Crusts
Start by preheating your oven to 375°F. Unroll your refrigerated pie crusts and use a round cookie cutter or a glass (about 3 to 3.5 inches in diameter) to cut out circles. Gently press each dough circle into the cups of a muffin tin, shaping them carefully into mini pie shells. This step is crucial because a well-formed crust holds all that luscious pumpkin filling perfectly.
Step 2: Whisk the Pumpkin Filling
In a mixing bowl, combine the pumpkin puree, evaporated milk, brown sugar, egg, pumpkin pie spice, vanilla extract, and salt. Whisk them all together until the mixture is completely smooth and silky. The beauty of this filling is its perfect balance between creamy texture and those signature spices that bring pumpkin pie to life.
Step 3: Fill and Bake
Spoon the pumpkin filling into each mini pie crust, filling about three-quarters full—this allows the filling room to set without spilling over. Place the muffin tin in your preheated oven and bake for 20 to 25 minutes, or until the centers are firm and a toothpick inserted comes out clean. This baking time ensures each pie achieves that perfect custard-like consistency.
Step 4: Cool and Remove
Once baked, let the mini pies cool in the pan for around 10 minutes—this helps them settle and prevents them from breaking apart. Then carefully remove the pies and transfer them to a wire rack to cool completely. Cooling fully ensures the filling sets just right and the crust stays crisp.
How to Serve Mini Pumpkin Pies Recipe
Garnishes
A dollop of freshly whipped cream on top of each mini pie takes this dessert to another level. You can also sprinkle a pinch of cinnamon or nutmeg on the whipped cream for a beautiful, aromatic finish that welcomes everyone’s senses. For an extra touch, consider adding a tiny cinnamon stick or a few chopped toasted pecans to create both flavor and visual interest.
Side Dishes
Mini pumpkin pies are naturally stellar on their own, but pairing them with warm spiced cider or a scoop of vanilla ice cream transforms an ordinary dessert moment into something special. A warm cup of chai tea or rich coffee complements the pumpkin’s spices, making these pies the perfect ending to your meal or a cozy afternoon indulgence.
Creative Ways to Present
Try arranging your Mini Pumpkin Pies Recipe on a rustic wooden board garnished with autumn leaves or mini gourds for a festive presentation. You can also sneak in mini pie crust cutouts shaped like leaves or stars baked atop the pies before baking to add a whimsical holiday vibe. Serving them with individual tiny spoons or forks will make your guests smile—these little bites deserve a charming setup.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your mini pies in an airtight container in the refrigerator for up to two days. Keeping them chilled maintains the filling’s smooth texture and the crust’s flakiness. Before serving again, bring them to room temperature or chill them longer if you prefer.
Freezing
You can freeze these mini pumpkin pies if you want to prepare them well in advance. Wrap each pie individually in plastic wrap and then place them in a freezer-safe container or bag. They will keep for up to a month in the freezer without losing their delicious flavor or texture.
Reheating
To reheat, take the pies out of the freezer and unwrap them. Warm them in the oven at about 325°F for 10 to 15 minutes, or until heated through. Avoid microwaving, as it can make the crust soggy. Reheating properly keeps that crisp, tender crust intact alongside the velvety pumpkin filling.
FAQs
Can I use homemade pie crust for this Mini Pumpkin Pies Recipe?
Absolutely! Homemade pie crust adds a personal touch and can be even more flavorful. Just make sure it’s rolled out to the right thickness so it fits neatly into muffin tins and bakes evenly with the filling.
Is canned pumpkin the same as pumpkin pie filling?
No, canned pumpkin is pure pumpkin puree without added spices or sugar, making it perfect for recipes where you control the flavor. Pumpkin pie filling already contains spices and sweeteners and wouldn’t work as well for this recipe.
Can these pies be made gluten-free?
Yes, simply substitute the refrigerated pie crust with a gluten-free version available at most grocery stores. The filling remains the same, so the pies will still taste delicious and festive.
How long can I keep Mini Pumpkin Pies at room temperature?
It’s best not to leave them out for more than two hours, especially if they contain dairy and eggs, to avoid any food safety issues. Refrigeration is always recommended if you want to save them for later.
Can I prepare the filling ahead of time?
Yes, you can mix the pumpkin filling a few hours or even a day before baking. Just cover it well and store it in the refrigerator until ready to fill the crusts and bake.
Final Thoughts
This Mini Pumpkin Pies Recipe is a heartwarming reminder that sometimes the simplest treats are the most memorable. With minimal ingredients, straightforward steps, and a result bursting with classic fall flavors, these mini pies make every occasion feel a little more special. I encourage you to try this recipe soon—it’s a delightful way to share the joy of pumpkin pie in bite-sized perfection with your loved ones. Happy baking!
Print
Mini Pumpkin Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Pumpkin Pies are perfect bite-sized treats for fall and Thanksgiving. Made with a buttery refrigerated pie crust and a spiced pumpkin filling, they are baked to golden perfection and topped with optional whipped cream. Easy to make and delightful to serve, these individual pies bring all the cozy flavors of pumpkin pie in a convenient, mini format.
Ingredients
Pie Crust
- 1 package refrigerated pie crusts (2 crusts)
Filling
- 1 cup canned pumpkin puree
- ½ cup evaporated milk
- â…“ cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Topping (Optional)
- Whipped cream for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the mini pies.
- Prepare Pie Crusts: Unroll the refrigerated pie crusts and use a 3 to 3.5-inch round cookie cutter or glass to cut out circles. Gently press each dough circle into the cups of a standard-sized muffin tin to form mini pie shells.
- Mix Filling: In a mixing bowl, whisk together the pumpkin puree, evaporated milk, light brown sugar, large egg, pumpkin pie spice, vanilla extract, and salt until the mixture is smooth and well combined.
- Fill Crusts: Spoon the pumpkin filling evenly into the prepared mini pie crusts, filling each about three-quarters full to allow room for the filling to set.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Cool: Remove the mini pies from the oven and let them cool in the muffin tin for 10 minutes. Then carefully take them out and transfer to a wire rack to cool completely.
- Serve: Before serving, optionally top each mini pumpkin pie with whipped cream for added richness and presentation.
Notes
- You can make these mini pumpkin pies up to two days in advance and store them covered in the refrigerator.
- For a festive touch, use mini cookie cutters to create small pie crust decorations to place on top of the pies before baking.
