Mini Pumpkin Pies Recipe

If you’re anything like me, there’s something just irresistibly charming about a perfectly baked mini pumpkin pie. These tiny treats pack all the cozy flavors of fall into little bite-sized delights that are perfect for sharing or sneaking a few extras when no one’s looking. I absolutely love this Mini Pumpkin Pies Recipe because it’s straightforward yet delivers that classic creamy pumpkin filling with a buttery, flaky crust that just melts in your mouth.

What makes this recipe truly special is how versatile and approachable it is. Whether you’re preparing for a holiday gathering, a cozy weekend treat, or just craving a pumpkin dessert without the fuss of a full-sized pie, these mini pies hit the spot. Trust me, once you try them, you’ll find yourself making this Mini Pumpkin Pies Recipe again and again — your friends and family will go crazy for them, and you’ll love how easily they come together.

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Ingredients You’ll Need

The magic of this Mini Pumpkin Pies Recipe really comes from simple, classic ingredients that work beautifully together. You can find everything easily at the supermarket, and the key is quality pumpkin puree — not the pre-sweetened pie filling— for that authentic flavor.

• Pie crusts: Use either homemade or store-bought for convenience, just make sure they’re good quality and well chilled.
• Brown sugar: Adds a rich sweetness and depth that plain sugar can’t quite match.
• Granulated sugar: Balances sweetness and keeps the filling from becoming too dense.
• Pumpkin pie spice: This blend is essential to achieving that warm, fragrant pumpkin flavor we all love.
• Salt: A pinch enhances all the other flavors, don’t skip it.
• Canned pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling — this lets you control the sweetness and spice.
• Evaporated milk: This adds creaminess without extra sweetness, crucial for that smooth filling texture.
• Large egg: Helps the filling set perfectly while keeping it tender.
• Vanilla extract: A little extra warmth and sweetness to round out the spices.
• Homemade whipped cream: Optional, but trust me — it takes the finished pies to the next level.

Variations

One of the best things about this Mini Pumpkin Pies Recipe is how easy it is to make your own. I love experimenting by adding different spices or toppings to suit our mood or the occasion. You can tailor these mini pies to your liking without changing a thing about the base recipe.

• Spiced Up: I like to add a pinch of cinnamon or even a dash of nutmeg to my pumpkin pie spice mix for extra warmth.
• Vegan-Friendly: Swap out the egg for a flaxseed egg and use a vegan pie crust if you’re avoiding animal products.
• Extra Crunch: Sometimes I sprinkle chopped pecans or walnuts on top for a lovely texture contrast.
• Sweet Twist: Drizzle a little caramel sauce over the whipped cream for an indulgent touch when serving.

How to Make Mini Pumpkin Pies Recipe

Step 1: Prepare Your Pie Crust Circles

Start by preheating your oven to 400°F — this ensures a nice crispy crust. Roll out your pie crusts on a lightly floured surface until they’re about 1/8-inch thick. Using a 3 1/2-inch cookie cutter or a sturdy cup, cut out 18 circles. Don’t toss those scraps! Re-roll them gently to cut out more circles, so you can fill the muffin pans completely. Press each circle snugly into the muffin pan cups and pop the pans into the fridge while you prepare your filling. Chilling the dough helps keep the crust from shrinking during baking, which I learned the hard way the first time I made these.

Step 2: Whisk Together Your Flavorful Pumpkin Filling

In a medium bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt until combined. Then add in the pumpkin puree, evaporated milk, lightly beaten egg, and vanilla extract. Whisk everything thoroughly—it should be smooth with no lumps. This is where the magic happens, so take a minute to enjoy how those cozy fall scents start filling your kitchen.

Step 3: Fill and Bake Your Mini Pies

Take your muffin pans out of the fridge, and evenly spoon about 2 tablespoons of pumpkin filling into each crust. Don’t overfill – these little pies puff up slightly as they bake. Then pop the pans in the oven and bake for 16 to 20 minutes until the tops are set and the crusts are lightly browned. Keep an eye on them after 15 minutes, as ovens vary and you want that crust golden but not burnt. It took me a few tries to get the timing right, and now I’m confident that slight golden glow is the cue to pull them out.

Step 4: Cool, Chill, and Serve

Once baked, let the mini pies cool on a wire rack for about 30 minutes before gently removing them from the muffin pans. Then transfer them back to the rack and chill for at least 3 hours or overnight in the fridge. Chilling helps the filling set properly, making them easier to handle and richer in flavor. When you’re ready, serve them chilled or at room temperature with a big dollop of homemade whipped cream on top — this is my favorite way!

How to Serve Mini Pumpkin Pies Recipe

Garnishes

When it comes to garnishes, I keep it classic with a generous swirl of homemade whipped cream and a light dusting of cinnamon or nutmeg on top. For a festive touch, sometimes I add a sprinkle of finely chopped toasted pecans. The creamy topping balances the spices and adds that inviting, fluffy finish every pumpkin pie needs.

Side Dishes

These mini pumpkin pies are quite the star on their own, but I love pairing them with spiced apple cider or a warm cup of coffee. If serving as part of a fall dessert spread, they complement salted caramel ice cream or vanilla bean panna cotta beautifully for a well-rounded sweet finale.

Creative Ways to Present

For holiday parties, I like to serve these mini pies on a wooden platter with fall leaves and small pumpkins around for decoration — it’s a simple but stunning arrangement. You can also tie colorful ribbons around the muffin cups before removing the pies for a charming gift presentation. Mini pie pops on sticks are another fun way to enjoy these at family gatherings or potlucks!

Make Ahead and Storage

Storing Leftovers

I store leftover mini pumpkin pies in an airtight container in the fridge, and they keep beautifully for up to 4 days. One time I made these ahead for a potluck and they still tasted fresh and moist days later — perfect for busy schedules!

Freezing

Yes, you can freeze mini pumpkin pies! I wrap each pie individually in plastic wrap and then place them in a freezer-safe bag. When I’m ready to enjoy, I thaw them overnight in the fridge — they reheat nicely without losing flavor or texture.

Reheating

To reheat, I gently warm the pies in a 325°F oven for about 10 minutes, which refreshes the crust’s crispness and warms the filling without drying it out. Avoid microwaving if you want to keep the crust flaky — it just doesn’t have the same texture.

FAQs

Final Thoughts

I can’t recommend this Mini Pumpkin Pies Recipe enough — it’s one of those feel-good, soul-warming desserts that bring comfort and smiles every time. I remember the first time I baked them for a friend’s gathering; they disappeared so fast I had to make a second batch! Whether you’re a pumpkin pie traditionalist or just looking for a fun way to celebrate the season, these mini pies will become your go-to. So roll up your sleeves, grab that pie crust, and enjoy the cozy goodness—it’s like fall on a plate, one mini pie at a time.

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