Mini Pumpkin Pies – The Perfect Fall Dessert in Bite-Sized Form
1. Introduction
There’s something magical about pumpkin pie when autumn arrives — the scent of cinnamon, the velvety pumpkin filling, and the buttery crust that melts in your mouth. But sometimes, you don’t want to commit to a whole slice. That’s where Mini Pumpkin Pies come in. These adorable, individual-sized treats offer all the cozy flavor of a traditional pumpkin pie in a perfectly portioned package.
Whether you’re preparing dessert for a Thanksgiving feast, a cozy family dinner, or a fall-themed party, mini pumpkin pies are a crowd-pleaser. They’re portable, easy to serve, and require no slicing or messy plating. In this article, you’ll learn how to make them from scratch, tips for perfecting the crust, and fun variations to make them your own.
2. Ingredients Breakdown
Here’s what you’ll need to make these irresistible mini pumpkin pies:
- Pie Crusts (store-bought or homemade) – A buttery, flaky crust is essential. Store-bought is convenient, but homemade offers more flavor.
- Pumpkin Puree – Choose 100% pure pumpkin, not pumpkin pie filling, for full control over sweetness and spices.
- Brown Sugar – Adds depth and a caramel-like sweetness.
- Granulated Sugar – Balances flavors and sweetness.
- Eggs – Bind the filling together and add richness.
- Evaporated Milk – Creates that classic creamy pumpkin pie texture.
- Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves for warm, seasonal flavor.
- Vanilla Extract – Enhances the sweetness and spice profile.
- Whipped Cream (optional) – For topping before serving.
Substitution Tips:
- Use coconut milk for a dairy-free version.
- Swap brown sugar for maple syrup for a deeper, richer sweetness.
- Make it gluten-free by using a gluten-free pie crust.
3. Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a standard muffin tin lightly with cooking spray or butter.
Step 2: Roll and Cut the Dough
Roll out your pie crust on a lightly floured surface. Using a round cookie cutter (about 4 inches), cut circles of dough and press each one gently into the muffin tin cups.
Step 3: Make the Filling
In a large mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, evaporated milk, pumpkin pie spice, and vanilla extract until smooth.
Step 4: Fill the Crusts
Spoon the pumpkin filling into each crust-lined muffin cup, filling about ¾ full.
Step 5: Bake
Bake for 20–25 minutes, or until the filling is set and a toothpick inserted comes out clean.
Step 6: Cool
Let the pies cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Serve and Enjoy
Top with whipped cream or a sprinkle of cinnamon before serving.
4. Tips and Variations
- For extra creaminess: Add 2 tablespoons of cream cheese to the filling.
- Make ahead: Prepare the filling the night before and refrigerate; assemble and bake the next day.
- Decorative crusts: Use pie dough scraps to cut out small leaf shapes and place them on top before baking.
- Flavor twist: Try chai spice instead of pumpkin pie spice for a unique flavor.
5. Serving Suggestions
- With a dollop of whipped cream and a dash of cinnamon.
- Paired with hot apple cider or a pumpkin spice latte.
- Serve alongside other fall desserts like pecan bars or apple crisp for a dessert table.
6. Storage and Reheating Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap each pie individually and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm in a 300°F (150°C) oven for 10 minutes or microwave for 15–20 seconds.
7. Recipe Notes
- Best made with freshly opened pumpkin puree.
- For richer flavor, toast your pumpkin pie spice before adding.
- Can be prepped and frozen before baking for convenience.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Fat | 8g |
| Saturated Fat | 3g |
| Carbs | 25g |
| Sugar | 12g |
| Fiber | 2g |
| Protein | 4g |
| Sodium | 150mg |
| Cholesterol | 40mg |
| Calcium | 40mg |
| Iron | 1mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Dessert
Cuisine: American
Servings: 12 mini pies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
- 2 pie crusts
- 1 cup pumpkin puree
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup evaporated milk
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and grease muffin tin.
- Roll crust, cut into circles, and press into muffin cups.
- Whisk pumpkin puree, sugars, eggs, milk, spice, and vanilla.
- Fill crusts ¾ full with mixture.
- Bake 20–25 minutes until set.
- Cool and serve with whipped cream.
Notes: Can be frozen for later use.
🏷️ Diet Tags: Vegetarian, Nut-Free, Soy-Free
🌿 Health Benefits: Pumpkin is rich in vitamin A, fiber, and antioxidants, making this dessert both tasty and nutritious.
10. Conclusion
Mini Pumpkin Pies are a delightful way to enjoy the classic flavors of fall in a perfectly portioned dessert. Whether you serve them at a holiday gathering, gift them to friends, or make them just for yourself, they’re guaranteed to bring smiles. Give them a try, and don’t forget to share your results in the comments — your version might just inspire someone else’s holiday table.