If you adore the comforting flavors of fall and love the idea of poppable treats, this Mini Pumpkin Pies Recipe is absolutely perfect for you. Imagine the rich, creamy pumpkin filling spiced just right, nestled inside a buttery, flaky crust that fits neatly in the palm of your hand. These petite pies are not only adorable and portable but also pack all the classic warmth of a traditional pumpkin pie in a bite-size form. Whether it’s a holiday gathering, a cozy dessert after dinner, or just a seasonal treat to share, this Mini Pumpkin Pies Recipe is bound to become a new favorite in your recipe collection.
Ingredients You’ll Need
Getting these mini pies just right relies on neat, straightforward ingredients that work together beautifully. Each element is essential, contributing to the ultimate texture, flavor, and that iconic pumpkin pie spice profile that we all crave this time of year.
- Refrigerated pie crusts (2 crusts): These flaky crusts are a fuss-free way to get a perfectly golden base without the work of making dough from scratch.
- Pumpkin puree (1 can, 15 ounces): The star of the show, providing creamy texture and that unmistakable pumpkin flavor.
- Granulated sugar (3/4 cup): Sweetens the filling just enough to balance the spices and pumpkin.
- Large eggs (2): They bind the ingredients together and help the filling set beautifully during baking.
- Evaporated milk (1 cup): Adds richness and a velvety mouthfeel without overpowering the pumpkin taste.
- Ground cinnamon (1 teaspoon): Delivers warm, woody notes that are fundamental to any good pumpkin pie.
- Ground ginger (1/2 teaspoon): Introduces just a touch of spicy brightness to round out the flavor.
- Ground cloves (1/4 teaspoon): This potent spice provides depth and aromatic charm to the filling.
- Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness perfectly.
- Optional whipped cream or cinnamon sugar: Ideal toppings to elevate presentation and add that little extra indulgence.
How to Make Mini Pumpkin Pies Recipe
Step 1: Prepare Your Oven and Crusts
Start by heating your oven to 375°F (190°C) so it’s hot and ready when your pies are assembled. Roll out the refrigerated pie crusts and use a 3-inch cookie cutter or a glass to cut out circles. Press these into a greased muffin tin—this creates individual pie shells that will hold all the delicious filling.
Step 2: Whisk Together the Filling
In a medium bowl, mix pumpkin puree, sugar, eggs, evaporated milk, and the blend of spices along with salt. Whisk until the mixture is completely smooth with no lumps. This technique ensures a creamy and evenly flavored filling that bakes up beautifully within the tiny crusts.
Step 3: Fill and Bake
Carefully pour the pumpkin filling into each crust, filling each about three-quarters full so there’s room for the filling to set without overflowing. Place the muffin tin in your preheated oven and bake for 25 to 30 minutes. You’ll know they’re perfectly done when the centers are set and a toothpick inserted into the filling comes out clean.
Step 4: Cool and Remove
Once baked, let the mini pies cool in the pan for about 10 minutes to firm up further. Then, gently remove each pie and transfer to a wire rack to cool completely. This helps keep the crust crisp and the filling stable.
How to Serve Mini Pumpkin Pies Recipe
Garnishes
Adding a little garnish makes these mini pies extra special and inviting. A generous dollop of whipped cream on top adds lightness and creaminess that contrasts beautifully with the spiced pumpkin. Alternatively, a sprinkle of cinnamon sugar provides a little sweet crunch and a pretty finishing touch that will catch everyone’s eye.
Side Dishes
Although mini pumpkin pies are often perfect on their own, they also pair wonderfully with hot beverages like coffee, chai tea, or spiced cider. For a more decadent experience, serve alongside a scoop of vanilla ice cream or creamy custard to complement the warm spices and flaky crust.
Creative Ways to Present
Don’t be afraid to get creative with your presentation! Arrange the pies on a rustic wooden board or a decorative platter with fall leaves or cinnamon sticks sprinkled around for a charming autumnal display. You might even line cupcake wrappers around the pies for easy handling during parties or potlucks.
Make Ahead and Storage
Storing Leftovers
If you happen to have any mini pumpkin pies left after your event, no worries—they store beautifully in an airtight container in the refrigerator for up to three days. This keeps the crust crisp and the filling fresh, ready for a delightful snack or dessert later.
Freezing
Want to keep these bites on hand longer? These mini pumpkin pies freeze exceptionally well. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container for up to two months. When you’re ready to enjoy them, thaw overnight in the fridge.
Reheating
To bring back that freshly baked taste after chilling or freezing, gently reheat the pies in a 325°F oven for about 10 minutes. This warms the filling and refreshes the crust’s flaky texture without drying them out.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used, but you’ll need to cook and puree it first until smooth and strain out excess moisture to prevent a watery filling. Canned pumpkin puree offers consistency and convenience with perfectly smooth texture.
Can I make these mini pies gluten-free?
Absolutely! Swap the refrigerated pie crust for a gluten-free variety, either store-bought or homemade. Just ensure it rolls out thin enough to fit nicely in your muffin tins.
How long do mini pumpkin pies keep at room temperature?
Since these pies contain dairy and eggs, it’s best not to leave them out longer than two hours. After that, refrigerate them to avoid any food safety concerns.
Can I double the spices or adjust them?
Spices can definitely be adjusted to match your preference. Some people like a stronger cinnamon kick or more ginger warmth. Feel free to experiment but keep the cloves in small amounts as it’s quite potent.
What if I don’t have a muffin tin to bake these pies?
If you don’t have a muffin tin, mini tart pans or even a silicone mini cupcake mold can work. Just make sure they are greased well, and the crust fits snugly to hold the filling properly during baking.
Final Thoughts
These Mini Pumpkin Pies Recipe are a fabulous way to enjoy pumpkin pie with less fuss and more fun. They’re easy to make, endlessly shareable, and full of that nostalgic fall flavor we all love. Whether you’re serving them at your next holiday gathering or just craving a sweet, spiced snack, these little pies will impress and satisfy every time. Give this recipe a try, and I promise you’ll be coming back for seconds and sharing the joy with friends and family.
Print
Mini Pumpkin Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 18 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully bite-sized mini pumpkin pies perfect for Thanksgiving or any holiday gathering. These individual pies feature a flaky refrigerated pie crust filled with a smooth pumpkin custard spiced with cinnamon, ginger, and cloves, offering a classic fall flavor in a convenient, easy-to-serve form.
Ingredients
Crust
- 1 package refrigerated pie crusts (2 crusts)
Filling
- 1 can (15 ounces) pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Topping (Optional)
- Whipped cream
- Cinnamon sugar
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature before you start assembling the pies.
- Prepare Crusts: Roll out the refrigerated pie crusts and use a 3-inch cookie cutter or glass to cut out circles. Press each circle carefully into the cups of a greased muffin tin to create mini pie shells.
- Make Filling: In a medium mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, evaporated milk, cinnamon, ground ginger, ground cloves, and salt until the mixture is smooth and fully combined.
- Fill Crusts: Evenly pour the pumpkin filling into each prepared crust, filling each about three-quarters full to leave room for the filling to set without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the centers are set and a toothpick inserted in the center comes out clean.
- Cool: Let the mini pies cool in the muffin tin for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
- Serve: Before serving, optionally top each mini pie with whipped cream or a sprinkle of cinnamon sugar for an extra festive touch.
Notes
- These mini pumpkin pies can be made ahead and refrigerated for up to 3 days to save time on holidays.
- They freeze well for up to 2 months; simply thaw overnight in the refrigerator before serving.
