As autumn leaves begin to paint the landscape with vibrant hues, there is no better way to celebrate the season than with the comforting aroma of freshly baked pumpkin. This delightful Mini Pumpkin Pies recipe offers all the classic flavors you love in a perfectly portioned, irresistible package. You will find these Mini Pumpkin Pies incredibly easy to make, making them ideal for fall gatherings, holiday dessert tables, or simply a cozy evening treat. They capture the essence of fall in every single bite, promising a sweet and spiced experience that will warm your heart and impress your guests. Get ready to bake a batch of these adorable pies!
Print
Mini Pumpkin Pies
These Mini Pumpkin Pies have all the cozy flavor of classic pumpkin pie in adorable, bite-size form. A simple spiced pumpkin filling is baked in mini crusts until creamy and set, perfect for parties, dessert trays, or individual holiday treats.
- Total Time: 42
- Yield: 12 mini pies
Ingredients
- 1 (15-ounce) can pumpkin puree (100% pure pumpkin, not pie filling)
- 1 (12-ounce) can evaporated milk
- 2 large eggs, lightly beaten
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch of ground nutmeg
- 1 teaspoon vanilla extract
- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts), or about 12 pre-made mini pie shells
- Non-stick cooking spray
Instructions
1. Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin or mini tart pans with non-stick cooking spray if using refrigerated pie crusts. If using pre-made mini pie shells, place them on a baking sheet.
2. If using refrigerated pie crusts, unroll the crusts on a lightly floured surface. Use a round cookie cutter or glass (about 3 to 3 1/2 inches wide) to cut out circles. Press each circle gently into the muffin cups, making small mini pie shells. Reroll scraps as needed to get about 12 shells.
3. In a medium mixing bowl, add the pumpkin puree, evaporated milk, lightly beaten eggs, granulated sugar, salt, cinnamon, ginger, cloves, nutmeg, and vanilla extract.
4. Whisk until the mixture is smooth and well combined.
5. Fill each mini pie shell (or pre-made shell) with the pumpkin filling, leaving a little space at the top so it does not overflow. The filling will puff slightly as it bakes.
6. Bake for 18–24 minutes, or until the edges of the crust are golden and the centers of the pies are just set. A toothpick inserted near the center should come out mostly clean with just a few moist crumbs.
7. Remove the pan from the oven and allow the mini pies to cool in the pan for 10–15 minutes.
8. Carefully loosen each mini pie with a small offset spatula or butter knife and transfer to a wire rack to cool completely.
9. Serve at room temperature or slightly chilled. Top with whipped cream, a sprinkle of cinnamon, or a small pecan half if desired.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- If your muffin tin is deeper, you may get slightly fewer pies; do not fill the shells too close to the top.
- For easier removal, let the mini pies cool before lifting them out of the muffin tin.
- These mini pumpkin pies can be made a day ahead and stored covered in the refrigerator.
- Leftovers keep well in the fridge for up to 3–4 days. Serve chilled or let come to room temperature before serving.
- For extra flavor, you can add a tiny pinch of extra nutmeg or a dash of pumpkin pie spice on top of the baked pies before serving.
- Prep Time: 20
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Gather your ingredients first to ensure a smooth baking process.
- 1 (15-ounce) can pumpkin puree (100% pure pumpkin, not pie filling)
- 1 (12-ounce) can evaporated milk
- 2 large eggs, lightly beaten
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Pinch of ground nutmeg
- 1 teaspoon vanilla extract
- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts per box), or 12 pre-made mini pie shells
- Non-stick cooking spray
Step-by-step Instructions
Creating these delicious mini pumpkin pies is a straightforward process. Follow these steps carefully for the best results.
- Prepare Your Crusts: First, preheat your oven to 375°F (190°C). If you are using refrigerated pie crusts, unroll one crust onto a lightly floured surface. Next, use a 3-inch round cookie cutter or the rim of a glass to cut out 6 circles from each crust. Gently press each circle into the cups of a greased standard 12-cup muffin tin. You can also use pre-made mini pie shells, placing them directly into the muffin tin. After that, lightly spray the muffin tin cups with non-stick cooking spray before placing the crusts.
- Make the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, evaporated milk, and lightly beaten eggs. Then, add the granulated sugar, salt, cinnamon, ginger, cloves, nutmeg, and vanilla extract. Whisk all the ingredients together thoroughly until the mixture is smooth and well combined. The filling should have a consistent, creamy orange color.
- Fill the Pie Crusts: Carefully pour the pumpkin filling into each prepared mini pie crust. Fill each crust about two-thirds full, as the filling will puff slightly during baking. Try to keep the filling from spilling over the edges of the crust.
- Bake the Mini Pies: Place the muffin tin with the mini pies into the preheated oven. Bake for 25-30 minutes, or until the filling is set. You can test for doneness by gently shaking the pan; the centers of the pies should be mostly firm with a slight jiggle. Also, a knife inserted near the center should come out clean.
- Cool and Serve: After baking, carefully remove the muffin tin from the oven. Allow the Mini Pumpkin Pies to cool completely in the muffin tin on a wire rack. This step is crucial for the pies to set properly and prevent cracking. Once cooled to room temperature, you can gently remove them from the muffin tin. Serve them as desired.
Variations
You can easily adapt this Mini Pumpkin Pies recipe to suit different tastes or dietary needs.
- Gluten-Free Option: Simply swap out traditional pie crusts for a gluten-free version. Many brands offer pre-made gluten-free pie crusts that work perfectly in this recipe. Alternatively, consider a nut-based crust made from ground almonds or pecans for a different flavor profile.
- Dairy-Free Delight: For a dairy-free alternative, substitute the evaporated milk with canned full-fat coconut milk. The coconut milk will lend a subtle tropical note that complements the pumpkin spices beautifully. Ensure you shake the can well before opening.
- Spiced Up Topping: Enhance the flavor by adding a pinch of extra cinnamon or pumpkin pie spice to your whipped cream topping. You can also drizzle caramel sauce or a sprinkle of toasted pecans over each pie for added texture and richness.
- Chocolate Pumpkin Pies: Fold in a quarter cup of mini chocolate chips into the pumpkin filling before pouring it into the crusts. The chocolate melts into the pumpkin, creating a surprisingly delicious combination.
- Lighter Version: Reduce the sugar by a quarter cup or substitute it with a granulated sugar alternative. Furthermore, you can use light evaporated milk to cut down on fat content without sacrificing too much richness.
Tips
These practical tips will help you achieve perfect Mini Pumpkin Pies every time.
- Do Not Overmix: When combining the pumpkin filling ingredients, mix just until everything is incorporated. Overmixing can introduce too much air, which may cause the pies to crack during cooling.
- Prevent Cracking: To help prevent the tops of your Mini Pumpkin Pies from cracking, avoid drastic temperature changes. Allow them to cool slowly on a wire rack at room temperature before refrigerating. Also, do not overbake them; slight jiggle in the center is ideal.
- Pre-Baking Crusts: If you prefer a crispier crust, you can blind bake your mini pie crusts for about 8-10 minutes before adding the filling. This helps prevent a soggy bottom, especially with store-bought crusts.
- Even Baking: Rotate your muffin tin halfway through the baking time. This ensures that all the pies bake evenly, giving them a consistent golden crust and perfectly set filling.
- Ingredient Temperature: Ensure your eggs are at room temperature. Room temperature eggs incorporate more smoothly into the batter, resulting in a more uniform filling texture.
[IMAGE 4 HERE – Social/Pin]
Serving Suggestions
These Mini Pumpkin Pies are incredibly versatile and perfect for many occasions.
Serve these delightful pies slightly chilled or at room temperature. A generous dollop of freshly whipped cream is a classic pairing, perhaps dusted with a little extra cinnamon or nutmeg. For a more decadent treat, drizzle warm caramel sauce or a sprinkle of toasted chopped pecans over the whipped cream. They also pair wonderfully with a scoop of vanilla bean ice cream or a rich coffee. Consider serving these individual treats at your Thanksgiving feast, a casual fall brunch, or a Halloween party. They are also fantastic for potlucks because of their convenient individual size. Enjoy them alongside a warm mug of homemade spiced apple cider for the ultimate cozy autumn experience.
Cooking Notes
Here are a few extra details to ensure your Mini Pumpkin Pies experience is stress-free and delicious.
- Make-Ahead Advice: You can prepare the pumpkin filling up to 24 hours in advance. Store it covered in the refrigerator. When you are ready to bake, simply pour the chilled filling into the crusts and proceed with baking. The baked Mini Pumpkin Pies also store well, making them an excellent make-ahead dessert for entertaining.
- Reheating: If you prefer your pies warm, gently reheat them in a preheated oven at 250°F (120°C) for about 10-15 minutes, or until just warmed through. Be careful not to overheat them, as this can dry out the filling.
- Storage: Store leftover Mini Pumpkin Pies in an airtight container in the refrigerator for up to 3-4 days. Always refrigerate pumpkin pies due to their dairy and egg content.
- Freezing: For longer storage, you can freeze baked and cooled Mini Pumpkin Pies. Wrap each pie individually in plastic wrap, then place them in a freezer-safe container or bag. They will keep well for up to 1 month. Thaw them in the refrigerator overnight before serving.
- Troubleshooting Cracks: If your pies develop small cracks, do not worry! This is common and does not affect the taste. Simply cover them with whipped cream or another topping to hide any imperfections.
Details
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 45-50 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian
Keywords: Mini Pumpkin Pies, pumpkin pie, fall dessert, easy dessert, Thanksgiving dessert, individual pies
Nutrition
Serving Size: 1 mini pie
Calories: 250
Sugar: 22 g
Sodium: 200 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 45 mg
FAQs
Q: Can I use fresh pumpkin instead of canned puree?
A: Yes, you certainly can use fresh pumpkin puree. You will need to roast and puree your own pumpkin first. Ensure it is very well drained to prevent a watery filling in your Mini Pumpkin Pies.
Q: How do I know when the Mini Pumpkin Pies are done?
A: The Mini Pumpkin Pies are done when the edges are set and a knife inserted near the center comes out clean. The very center may still have a slight jiggle, which indicates a perfectly creamy texture.
Q: Can I make these Mini Pumpkin Pies ahead of time?
A: Absolutely! You can bake these Mini Pumpkin Pies up to 2-3 days in advance. Store them covered in the refrigerator. They are perfect for holiday meal prep.
Q: How should I store leftover Mini Pumpkin Pies?
A: Always store leftover Mini Pumpkin Pies in an airtight container in the refrigerator. They will remain fresh and delicious for about 3-4 days. Never leave them at room temperature for extended periods.
Q: What if my pumpkin pie filling cracks?
A: Cracking is often due to overbaking or cooling too quickly. Do not worry about small cracks. They do not affect the taste and you can easily cover them with whipped cream or other toppings for a beautiful presentation.
Conclusion
These delightful Mini Pumpkin Pies truly embody the spirit of the fall season in a convenient, individual serving. They are incredibly simple to prepare, making them accessible even for novice bakers, yet they deliver a sophisticated, rich flavor that will impress everyone. From the spiced pumpkin filling to the flaky crust, every element works together to create a truly comforting and memorable dessert. We encourage you to try this recipe, customize it with your favorite toppings, and share these perfect fall treats with your loved ones. You will discover that these Mini Pumpkin Pies quickly become a cherished part of your autumn traditions.