Description
Mini Pumpkin Pies are bite-sized versions of the classic fall dessert. With a flaky crust and creamy pumpkin filling, they’re perfect for parties, Thanksgiving gatherings, or anytime you want a sweet seasonal treat in a perfectly portioned size.
Ingredients
Scale
- Crust:
- 2 9-inch unbaked pie crusts (store-bought or homemade)
- Filling:
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup evaporated milk
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- Toppings (optional):
- Homemade whipped cream
- Chocolate shavings or drizzle
- Chopped pecans or walnuts
- Coconut cream (non-dairy option)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Crusts: On a lightly floured surface, roll out the pie crusts to 1/8-inch thickness. Use a 3 1/2-inch round cutter to cut out 18 circles. Re-roll scraps as needed.
- Fit into Muffin Pans: Gently press each dough circle into a standard 12-count muffin tin slot. Chill in the fridge while preparing the filling.
- Make Filling: In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt. Then add pumpkin puree, evaporated milk, beaten egg, and vanilla extract. Whisk until smooth.
- Fill the Crusts: Retrieve the muffin pans and spoon approximately 2 tablespoons of filling into each crust.
- Bake: Bake for 16–20 minutes, or until the crust is golden and the filling is set but slightly puffed.
- Cool: Allow the mini pies to cool in the muffin pan on a wire rack for 30 minutes.
- Chill: Carefully remove the pies from the muffin pans and chill in the refrigerator for at least 3 hours, preferably overnight.
- Serve: Top with whipped cream or your favorite toppings and serve chilled or at room temperature.
Notes
- No Pumpkin Pie Spice? Use equal parts cinnamon and nutmeg, with a pinch of ginger and cloves.
- Dairy-Free Option: Substitute evaporated milk with coconut milk or a non-dairy alternative.
- Crust Alternative: Use a graham cracker crust for a quicker, crunchier base.
- Make Ahead: These pies store well in the fridge for 3–4 days, making them a great make-ahead dessert.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: mini pumpkin pies, fall dessert, Thanksgiving treats, pumpkin pie bites, muffin tin pie recipe