Go Back
Mini pumpkin pies are a delightful twist on a classic favorite, perfect for any fall gathering or holiday celebration. These bite-sized confections encapsulate the rich flavors of the season, making them a beloved treat among dessert lovers. Their spiced, velvety filling and flaky, buttery crust come together to create a dessert that is both comforting and festive. As the autumn leaves begin to fall and the air turns crisp, mini pumpkin pies serve as a delicious reminder of the warmth and joy of the season.

Mini Pumpkin Pies

Mini pumpkin pies are the perfect bite-sized treat for fall gatherings and holiday celebrations. Bursting with the rich flavors of pumpkin, spices, and a buttery crust, these delightful desserts are sure to impress your guests. Easy to make, they offer individual servings that eliminate the mess of slicing. Whether you’re hosting a cozy get-together or indulging at home, these mini delights capture the warm essence of autumn in every delicious bite.
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) pure pumpkin puree

3/4 cup brown sugar

1/2 cup heavy cream

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 teaspoon vanilla extract

1 package of refrigerated pie crusts (2 crusts)

Whipped cream (for serving)

Optional: finely chopped pecans or walnuts for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C).

    Prepare Pie Crusts: Roll out the refrigerated pie crusts on a lightly floured surface. Using a 4-inch round cutter or a glass, cut out circles. You should have enough for around 12 mini pies. Gently press the circles into the cups of a muffin tin to form pie shells.

      Make the Filling: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, heavy cream, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract until smooth and well combined.

        Fill the Crusts: Carefully pour the pumpkin filling into each mini pie crust, filling them about 3/4 full to allow for rising.

          Bake the Pies: Place the muffin tin in the preheated oven and bake for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 10-15 minutes, or until the filling is set and a toothpick inserted comes out clean.

            Cool and Serve: Remove the mini pumpkin pies from the oven and let them cool in the muffin tin for about 10 minutes. Then carefully transfer them to a wire rack to cool completely.

              Garnish: Serve the mini pumpkin pies chilled or at room temperature, topped with a dollop of whipped cream. For extra crunch and flavor, sprinkle with finely chopped pecans or walnuts if desired.

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 servings