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Mini pumpkin pies are the ultimate treat for your fall get-togethers or when you want perfectly portioned desserts for a crowd. These little bites have all the flavor of classic pumpkin pie with a buttery crust, creamy filling, and a swirl of whipped cream right on top. They come together with just a few pantry staples and add cozy autumn vibes to any table.
One year I baked dozens for a Friendsgiving and none were left by the end of the night. They always bring smiles and make dessert feel extra special no matter the occasion.
Ingredients
- Unbaked pie crusts: Room temperature crusts make them easier to roll out and cut so look for good quality crusts in the frozen section or use your own favorite recipe
- Pure pumpkin puree: It gives that classic autumn flavor so always look for 100 percent pure pumpkin with nothing added
- Evaporated milk: Adds creaminess and signature richness to the filling a trusted brand means smoother texture
- Granulated sugar: Sweetens everything just right make sure it is fresh for the lightest filling
- Salt: Brings out the warm spices and balances sweetness try a fine sea salt for even seasoning
- Large eggs: Help set the custard filling look for farm fresh large eggs if possible
- Pumpkin pie spice: The blend of cinnamon nutmeg cloves and ginger makes the filling fragrant and cozy use a fresh batch for best flavor
- Spray whipped cream for topping: Optional but makes every bite even more fun and festive choose real cream for extra richness
Step-by-Step Instructions
- Make the crusts:
- Unroll your pie crust on parchment or a floured surface. Use a round biscuit cutter about two and a half inches across to cut circles. Press each gently into your mini muffin tin so the dough molds to the bottom and sides. If dough scraps remain gather and reroll to cut more circles. If working in batches keep extra dough covered to prevent drying.
- Mix the filling:
- In a large bowl whisk together pumpkin puree evaporated milk sugar salt eggs and pumpkin pie spice. Be sure to blend until everything is smooth and no streaks remain for the creamiest texture.
- Fill the crusts:
- Spoon about one tablespoon of the pumpkin mixture into each crust in the muffin tin. The filling should reach nearly the top but not spill over.
- Bake the pies:
- Bake in a preheated oven at three hundred seventy five degrees Fahrenheit for eighteen to twenty minutes. The centers should look set but not cracked and the crusts lightly golden. Let them cool before removing from the tin.
- Repeat for remaining batches:
- If you have extra filling and crust repeat the process until everything is used up taking care to keep dough rounds covered between batches.
- Add the whipped cream:
- Once pies are completely cool pipe or spray a bit of whipped cream on top of each just before serving. This keeps the cream fluffy and the crust crisp.
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Pumpkin puree is my favorite part of this recipe. The brand you choose really does make a difference and using a high quality one always brings out the most vibrant flavor and texture. I will never forget the first time my daughter tried to sneak a warm mini pie before dinner—they are just that irresistible right out of the oven.
Storage Tips
Once cooled mini pumpkin pies can be stored in an airtight container in the fridge for up to four days. For longer storage line a freezer safe container with parchment and freeze pies for up to a month. Thaw them in the refrigerator overnight and reheat in a low oven to restore the texture before serving.
Ingredient Substitutions
If pie crusts are not available you can use phyllo dough sheets for an extra crispy shell. For dairy free minis swap evaporated milk for coconut milk. A dash of extra cinnamon or even ginger can boost the spice if your blend is mild.
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Serving Suggestions
Arrange mini pies on a large platter with a sprinkle of cinnamon on top for extra color. They are great as part of a dessert table alongside apple bars or brownies. Try adding a spoon of caramel sauce or a pecan for a fun twist.
A Bit of Pumpkin Pie History
Pumpkin pie goes way back in American holiday tradition and has roots in early colonial cooking. What makes these minis special is how they transform a classic into something new and easy to share during fall celebrations. Every bite brings a sense of nostalgia and warmth to gatherings.
Frequently Asked Questions
- → Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works well. Be sure to strain excess liquid for best texture and flavor balance.
- → Is it possible to make these in advance?
Absolutely! Prepare and bake ahead, then refrigerate in an airtight container. Add whipped cream just before serving.
- → What other toppings can be used?
Try cinnamon sugar, chopped nuts, or a drizzle of caramel sauce for added flair and taste variety.
- → Can I substitute pie spice with individual spices?
Yes. Use cinnamon, nutmeg, ginger, and cloves in ratios that match your flavor preference.
- → How do I prevent the crust from getting soggy?
Bake until the filling sets and the crust edges are lightly golden. Avoid overfilling each shell.