There’s something undeniably cozy about pumpkin pie. The warm spices, the creamy filling, and the flaky crust make it a must-have for fall gatherings, especially Thanksgiving. But sometimes, a whole pie feels like too much—either because you want a small treat or because you’re hosting a crowd and want to offer a variety of desserts. That’s where these Mini Pumpkin Pies come in!

These little pumpkin pies pack all the classic flavors into perfectly portioned bites. They’re easy to make, fun to serve, and ideal for holiday parties or casual get-togethers. Plus, their adorable size makes them great for kids or for those who want a taste of pumpkin pie without committing to a full slice.

If you love the traditional flavors of pumpkin pie but want a more convenient, handheld version, this recipe is for you. Let’s get baking!

Why You’ll Love This Recipe

• Perfect for Parties: These mini pies are great for potlucks, Thanksgiving dinners, and holiday dessert tables.
• Easy to Make: No fancy skills required—just mix, pour, and bake!
• Handheld & Portable: No need for forks or plates, making them great for serving a crowd.
• Make-Ahead Friendly: You can prepare them in advance, so you have one less thing to worry about on a busy day.
• Same Classic Flavor: Even though they’re mini, they have all the rich, spiced goodness of a traditional pumpkin pie.

Ingredients You’ll Need

For the Crust:

• 1 package refrigerated pie crusts

For the Filling:

• ¾ cup pumpkin puree
• ¼ cup brown sugar, packed
• 1 large egg
• ¼ cup heavy cream
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• Pinch of salt

For Topping (Optional):

• Whipped cream
• Cinnamon for dusting

How to Make Mini Pumpkin Pies

Step 1: Prep Your Materials

Preheat your oven to 350°F (175°C) and lightly grease a muffin tin. This will help prevent the crust from sticking and make it easier to remove the mini pies later.

Step 2: Cut Out the Crusts

Roll out your refrigerated pie crusts on a lightly floured surface. Using a round cutter (or the rim of a glass), cut out circles that are slightly larger than the wells of your muffin tin. Gently press each dough circle into the muffin tin, making sure the dough fits snugly without stretching.

Step 3: Make the Pumpkin Filling

In a mixing bowl, whisk together the pumpkin puree, brown sugar, egg, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined. This will create a creamy, well-spiced filling.

Step 4: Fill the Pie Shells

Spoon the pumpkin mixture into each prepared crust, filling them about ¾ of the way full. Be careful not to overfill, as the filling will puff up slightly as it bakes.

Step 5: Bake

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the filling is set and the crust is golden brown. You’ll know they’re done when a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve

Allow the mini pies to cool in the pan for about 10 minutes, then gently remove them and transfer them to a wire rack to cool completely. Once cooled, top with a dollop of whipped cream and a sprinkle of cinnamon for extra flavor!

Helpful Tips

• Use a Muffin Tin for Perfect Mini Pies: A regular-sized muffin tin works best, but if you have a mini muffin tin, you can make even smaller bite-sized versions. Just adjust the baking time accordingly.
• Prevent a Soggy Crust: If you like an extra-crispy crust, blind bake the crusts for 5 minutes before adding the filling.
• Spice Adjustments: Love cinnamon? Feel free to add an extra pinch! You can also adjust the nutmeg and cloves to your taste.
• Chill Before Serving: These pies taste even better after chilling in the fridge for a couple of hours, as the flavors have time to meld together.
• Make-Ahead Option: Bake these pies a day in advance and store them in the fridge until you’re ready to serve.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 mini pies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• Pie Crust Alternatives: If you don’t have refrigerated pie crust, you can use graham cracker crusts or even phyllo dough for a different texture. Just be mindful that different crusts may require slight baking time adjustments.
• Make-Ahead Tips: These mini pies can be made up to 24 hours in advance and stored in the refrigerator until ready to serve.
• Best Served Chilled or Warm: While they taste delicious at room temperature, chilling them for a few hours enhances the flavors. If you prefer them warm, just heat them for a few seconds in the microwave.
• No Muffin Tin? No Problem! You can also make these in mini tart pans or ramekins if you don’t have a muffin tin. Just adjust the crust size accordingly.
• Gluten-Free Option: Use a gluten-free pie crust or swap it out for a gluten-free graham cracker crust.
• Topping Ideas: Besides whipped cream, try topping these mini pies with caramel drizzle, chopped nuts, or a sprinkle of powdered sugar for extra flavor.
• Crust Decoration: For a festive touch, use leftover pie dough to cut out tiny leaf or pumpkin shapes and place them on top before baking.

Storage Instructions

• Refrigerator: Store leftover mini pumpkin pies in an airtight container in the fridge for up to 4 days.
• Freezer: If you want to make them ahead, let the pies cool completely, then freeze them in a single layer. Once frozen, transfer them to an airtight container and freeze for up to 2 months. Thaw in the fridge overnight before serving.
• Reheating: Enjoy them chilled or warm them in the microwave for a few seconds for a fresh-out-of-the-oven taste.

Frequently Asked Questions

Can I Use Homemade Pie Crust?

Absolutely! If you prefer to make your own pie crust, go for it. A buttery, flaky homemade crust will take these mini pies to the next level.

Can I Use Pumpkin Pie Spice Instead of Individual Spices?

Yes! If you have pumpkin pie spice on hand, use about 1 teaspoon instead of the cinnamon, ginger, nutmeg, and cloves.

Can I Make These Dairy-Free?

Yes! Swap the heavy cream for full-fat coconut milk or a dairy-free alternative like almond milk.

How Do I Know When They’re Done?

The filling should be slightly puffed and set in the center. If you gently shake the muffin tin and the centers don’t jiggle too much, they’re ready!

Related Recipes

If you loved these Mini Pumpkin Pies, here are a few more fall desserts you might enjoy:

• Whole Wheat Pumpkin Muffins: A Cozy and Nutritious Fall Treat
• Best Ever Chocolate Chip Pumpkin Muffins
• Libby’s Pumpkin Muffins

Conclusion

Mini Pumpkin Pies are the perfect way to enjoy all the flavors of classic pumpkin pie in a fun, individual-sized treat. Whether you’re making them for a Thanksgiving feast, a cozy fall gathering, or just because you’re craving something sweet, these little pies will be a hit. With their flaky crust, creamy filling, and warm spices, they’re everything you love about pumpkin pie—just in a cuter, more convenient package!

So, grab your ingredients, preheat your oven, and get ready to enjoy the best bite-sized pumpkin pies ever. Happy baking!

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