There’s something undeniably charming about bite-sized desserts, and that’s exactly why I adore this Mini Pumpkin Pies Recipe. These little pies pack all the comforting warmth of traditional pumpkin pie but in a perfectly portable size. Whether you’re serving at a holiday party, a cozy family gathering, or just craving a sweet treat, these mini pies hit the spot every time.
When I first tried this Mini Pumpkin Pies Recipe, I was pleasantly surprised by how easy it was to make something that looks so impressive. The flaky crust paired with that creamy pumpkin filling really makes it special. Plus, making mini pies means you get just enough pumpkin goodness without feeling overwhelmed by a whole slice — which I think is perfect for sharing and leftover-proofing!
Why You’ll Love This Recipe
- Perfect Portion Size: These mini pies give you all the pumpkin pie flavor with less guilt and more fun-sized servings.
- Simple Ingredients: You likely have everything in your pantry — pumpkin puree, spices, and pie dough come together fast.
- Great for Entertaining: These are crowd-pleasers that are easy to serve and hard to resist at any party or holiday meal.
- Customizable Toppings: Whipped cream and chocolate shavings elevate the look and taste effortlessly.
Ingredients You’ll Need
The beauty of this Mini Pumpkin Pies Recipe is in how these simple, classic ingredients meld together for a cozy, comforting dessert. Using a basic pie dough helps keep things straightforward, and the pumpkin filling is rich thanks to sweetened condensed milk and aromatic spices.
- Cooking spray or melted butter: Great for greasing the mini muffin pan to get those pies out cleanly without sticking.
- Basic pie dough: I always choose a buttery, flaky crust — you can make your own or use store-bought to save time.
- All-purpose flour: Just a little dusting for rolling out the dough so it doesn’t stick to the surface.
- Pumpkin puree: Use pure pumpkin for the best flavor, not pumpkin pie filling which is already sweetened and spiced.
- Sweetened condensed milk: This adds creaminess and sweetness without needing extra sugar.
- Large egg: Helps bind the filling and gives it a custard-like texture.
- Pure vanilla extract: Always worth buying good-quality for that warm aroma.
- Ground cinnamon: Classic spice for pumpkin pie flavor, plus a little extra for garnish.
- Ground ginger: Adds a subtle zing that balances the sweetness.
- Kosher salt: A pinch enhances all the flavors.
- Ground nutmeg: Just a whisper because it’s strong but essential for authentic taste.
- Heavy whipping cream: To whip up fresh topping that makes the pies feel extra indulgent.
- Milk chocolate bar (optional): I like to shave this over the whipped cream for a little decadent touch.
Variations
One of the things I love about this Mini Pumpkin Pies Recipe is how easy it is to make your own version. Feel free to tweak the filling spices or switch up the toppings — it’s all about what you and your guests enjoy best!
- Spice it up: I once added a touch of ground cloves and allspice — it gave the pies a deeper fall flavor that my family couldn’t stop talking about.
- Crust options: Try using a graham cracker crust for a different texture and a bit of extra sweetness.
- Dairy-free twist: Use coconut cream instead of heavy cream for topping to keep it dairy-free and just as luscious.
- Chocolate lovers: Mix mini chocolate chips into the pumpkin filling before baking for surprise pockets of melty chocolate.
How to Make Mini Pumpkin Pies Recipe
Step 1: Prep Your Oven and Mini Muffin Tin
Start by placing your oven rack in the center and preheating to 375°F. I always spray my 24-cup mini muffin tin with cooking spray or brush it with melted butter — this helps the pies come out easily and keeps that crust pristine.
Step 2: Roll Out the Pie Dough and Cut Rounds
On a lightly floured surface, roll your pie dough out to about 1/8-inch thickness. Using a 3-inch round cutter, cut out 24 rounds. Don’t worry if you need to reroll the scraps; that’s totally normal. I find rolling the dough just once or twice keeps it flaky without overworking.
Step 3: Press Dough Into Muffin Tin and Chill
Press each dough round into a muffin cup, pushing gently so it goes up the sides but not too thin. Pop the tray into the fridge for about 15 minutes until the dough feels firm — this step helps the crust hold its shape and bake evenly without shrinking.
Step 4: Mix the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, vanilla extract, cinnamon, ginger, salt, and nutmeg until smooth and well combined. I like to taste the filling (just a tiny bit) to make sure the spices are balanced before baking.
Step 5: Fill the Pie Cups
Spoon about 1 heaping tablespoon of filling into each muffin cup, filling almost all the way up the sides. It might seem like a lot, but these pies bake down and puff up slightly.
Step 6: Bake and Cool
Bake the pies for 25 to 30 minutes until the centers are set and puffed, and the edges turn a beautiful golden brown. Let them cool in the pan for 10 minutes — they’ll deflate some, which is totally normal. Then, use a small offset spatula or spoon to carefully lift and transfer them to a wire rack to cool completely.
Step 7: Whip Cream and Garnish
Whip your heavy cream to soft peaks and top each mini pie with a dollop. I like to place the whipped cream slightly off-center if there’s decoration on the pie tops. For a finishing touch, shave some chilled milk chocolate over the whipped cream and sprinkle a little extra cinnamon. Trust me, it takes these pies from cute to showstopper.
Pro Tips for Making Mini Pumpkin Pies Recipe
- Chill Your Dough Properly: Always refrigerate the dough in the muffin tin before baking to prevent shrinkage and soggy crust.
- Don’t Overfill: Filling the cups almost to the top is enough — overfilling can cause spillage and uneven baking.
- Watch the Bake Time: Keep an eye on the pies around 25 minutes; centers should be set but slightly jiggly to ensure moistness.
- Use Offset Spatula: This tool makes removing your mini pies from the tin a breeze and keeps their delicate crust intact.
How to Serve Mini Pumpkin Pies Recipe
Garnishes
I always go for a generous dollop of freshly whipped cream right before serving because it adds that creamy contrast to the spiced pumpkin. Then, I shave some milk chocolate over the top — it’s my secret weapon to turning mini pies into something truly decadent. A quick sprinkle of extra cinnamon completes the look and gives a subtle boost of spice aroma.
Side Dishes
When serving these mini pumpkin pies, I love pairing them with a warm cup of chai tea or a creamy latte — the spice combos are perfect together. They also go surprisingly well alongside a simple vanilla ice cream scoop or even a small plate of fresh berries to brighten the palate.
Creative Ways to Present
For holiday parties, I like to show these off on a tiered dessert tray — it makes them look festive and inviting. Another idea I’ve tried is placing each pie in a mini cupcake liner with a colored ruffle which instantly ups the cuteness factor. You could also serve each on small decorative plates with a drizzle of caramel or chocolate sauce for a fancy touch.
Make Ahead and Storage
Storing Leftovers
Leftover mini pumpkin pies keep beautifully covered in an airtight container in the fridge for up to 3 days. I recommend adding whipped cream just before serving again — it won’t hold well in the fridge and can get watery.
Freezing
I’ve frozen these pies unwhipped for up to 2 months wrapped tightly in plastic wrap and placed in a freezer bag. When you’re ready to eat, thaw in the fridge overnight and add fresh whipped cream on top. Freezing keeps the crust from becoming soggy if done right!
Reheating
To reheat leftovers, I pop the pies in a 325°F oven for about 8-10 minutes to warm through without drying them out. Avoid microwaving if you want to keep the crust crisp. After warming, add your whipped cream garnish and enjoy.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree rather than canned pumpkin pie filling. The pie filling already has added sugar and spices, which can throw off the balance of flavors and texture when combined with the condensed milk and additional spices in this Mini Pumpkin Pies Recipe.
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Can I make these pies gluten-free?
Absolutely! Just swap the basic pie dough for a gluten-free pie crust recipe or store-bought gluten-free dough. Make sure the crust is sturdy enough to hold the filling since gluten-free options can sometimes be more delicate.
- How do I prevent the crust from getting soggy?
Chilling the dough in the muffin tin before baking helps maintain its shape and prevents sogginess. Also, avoid overfilling the pies and bake them until the edges are golden and firm for a crispier crust.
- Can I prepare these Mini Pumpkin Pies Recipe in advance?
Yes! You can prepare the pies through the baking step, then store them in the fridge. Add whipped cream and garnish just before serving to keep everything fresh and delicious.
Final Thoughts
This Mini Pumpkin Pies Recipe quickly became a favorite in my kitchen because it combines simplicity with that cozy, nostalgic pumpkin pie flavor everyone loves. I always feel a little proud when I bring these out at gatherings — they look fancy but are so easy to make. You’re definitely going to enjoy how approachable and delicious these mini pies are. Give them a try on your next cozy day in, and I bet they’ll become your new go-to dessert!
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Mini Pumpkin Pies Recipe
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 mins
- Yield: 24 mini pumpkin pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightful Mini Pumpkin Pies featuring a flaky homemade pie dough crust filled with a spiced pumpkin custard, baked to golden perfection and topped with whipped cream and optional chocolate shavings. Perfect for fall gatherings and holiday celebrations.
Ingredients
Pie Crust
- Cooking spray or melted butter, for muffin tin
- 1 batch basic pie dough
- All-purpose flour, for surface
Filling
- 1 1/3 cups (300 g) pumpkin puree
- 1 cup (235 ml) sweetened condensed milk
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1 tsp ground cinnamon, plus more for serving
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 1/8 tsp ground nutmeg
Topping
- 3/4 cup (175 ml) heavy whipping cream
- Milk chocolate bar, chilled, for serving (optional)
Instructions
- Prepare the Oven and Muffin Tin: Arrange a rack in the center of the oven and preheat to 375°F (190°C). Spray the bottoms and sides of a 24-cup mini muffin tin with cooking spray or brush with melted butter to prevent sticking.
- Roll Out Pie Dough: On a lightly floured surface, roll your pie dough to about 1/8 inch thickness. Using a 3-inch cutter, cut out 24 rounds. Reroll any scraps and continue cutting until you have the required rounds.
- Fit Dough into Muffin Tin: Transfer each dough round to the prepared muffin tin, pressing gently into the bottom and up the sides to fit snugly. Refrigerate the dough-lined tin until the dough is firm, approximately 15 minutes, to help maintain shape during baking.
- Prepare the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, vanilla extract, ground cinnamon, ground ginger, kosher salt, and ground nutmeg until the mixture is smooth and well combined.
- Fill the Pie Shells: Spoon the filling into each pie dough cup, filling almost all the way to the top, about one heaping tablespoon per cup. Ensure not to overfill to avoid spilling during baking.
- Bake the Mini Pies: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the centers are set and slightly puffed and the edges of the crust turn golden brown. Remove from oven and let the pies cool in the pan for 10 minutes, noting that they will deflate slightly as they cool.
- Cool and Remove from Tin: Using a small offset spatula or spoon, gently lift each mini pie out of the muffin tin. Transfer to a wire rack and allow them to cool completely before serving to achieve the best texture.
- Prepare the Whipped Cream and Garnish: In a large bowl, whip the heavy cream to soft peaks. Top each cooled pie with a dollop of whipped cream. If desired, shave the chilled milk chocolate bar over the tops using a vegetable peeler. Finally, sprinkle a pinch of cinnamon on each pie for an extra touch of warmth and aroma.
Notes
- Use basic pie dough for a flaky and buttery crust; store-bought crust can be substituted if needed.
- Ensure pumpkin puree is smooth for an even filling texture.
- Chilling dough before baking helps prevent shrinking and keeps crusts crisp.
- Allowing pies to cool completely before topping with whipped cream ensures cream doesn’t melt.
- Chocolate shavings are optional but add a lovely contrast in flavor and presentation.
- These mini pies can be stored in the refrigerator for up to 3 days, covered.
Nutrition
- Serving Size: 1 mini pumpkin pie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
