Mini pumpkin pies are the perfectly sized dessert that is made just for you! You can indulge in just one or have a few! Either way, they are so delicious that everyone will be asking for the recipe!
If you love classic pumpkin pie then this dessert is for you! And individual servings make this perfect to bring as a dessert to any potluck. If you like this then you should definitely try Mini Cheesecakes, Mini Cherry Pies, and this delicious Mini Key Lime Pie!
Mini Pumpkin Pies
Why is it that anything small just tastes more delicious? Not only do these mini pumpkin pies look so cute in such a small for but they taste exactly like classic pumpkin pie. And because you don’t have to cut out a slice, you can eat more than one and no one even has to know! The flaky crust is perfect for the creamy filling. It is the perfect dessert to kick of pumpkin season!
I love a good pumpkin pie but sometimes, I don’t want the commitment of an entire pie. That’s what makes this one so awesome! I can make these mini pumpkin pies ahead of time and store them to have the perfect individual late-night snack all week long. There are so many pumpkin treats this time of year and so it’s hard to pick which ones to make! I love this one because it’s not something that you see all the time and it is SOO good! You have to try it!
Ingredients in Mini Pumpkin Pies
You are going to be shocked to find out how easy these mini pumpkin pies are to make! If you stock up on pumpkin puree like me then you probably already have everything that you need to make these! See the recipe card below for a list of exact ingredient measurements.
- Pie crusts: You can use either store bought or homemade pie crust!
- Granulated sugar: I use this to sweeten up the pumpkin flavor.
- Cinnamon: Is the recipe even pumpkin if you don’t combine it with cinnamon??
- Salt: This will enhance the flavors of all of the other ingredients.
- Ground ginger and ground cloves: This brings in that earthy, fall flavoring.
- Eggs: I like to use eggs that are at room temperature. This helps them mix in better!
- Canned pumpkin: Make sure that you get pumpkin puree and not pumpkin pie filling! The puree doesn’t have any added ingredients to it so you will make it have flavor by adding in these spices.
- Evaporated milk: I use this to mix all of the ingredients together.
- Whipped cream: Use a dollop of this for topping!
Let’s Bake Some Pies!
This recipe only takes about 30 minutes from start to finish, including baking time! These mini pumpkin pies are so yummy and your whole family will go crazy over them!
- Preheat, roll and chill: Preheat the oven to 400°. Roll the pie crust thin, to about ⅛ inch thick, and cut into 12 3 ½ inch circles. Press the dough circles into the cavities of a muffin tin and place in the fridge to chill.
- Combine and whisk: In a large bowl combine the sugar, cinnamon, salt, ginger and cloves. Add in the eggs, pumpkin and evaporated milk. Whisk until fully combined.
- Fill and bake: Remove the muffin pan from the fridge and carefully ladle pumpkin filling into the crusts, about 3 tablespoons. Bake for 16-20 minutes, until the filling is set and the crust is starting to brown.
- Cool and top with cream: Allow the pies to cool completely before removing gently from the muffin pan. If they are sticking, carefully run a knife around the edge of the crust to loosen them from the pan. Serve with whipped cream.
Tips For Making Mini Pumpkin Pies
Pumpkin pie is iconic with its fall flavors! This recipe is no exception and is so easy that you will come back to it again and again! Here are a few tips to use while making this simple dessert.
- Pie crust: I love homemade pie crust, but using store-bought crust is a great shortcut when you find yourself short on time.
- Roll the crust thin: When making mini pies, you have to roll the crust out a little extra…even if they’re pre-rolled, pre-made crusts. Otherwise, the crust will be too thick. Nott only will the crust not fully bake, but the crust-to-filling ratio will be off.
- Don’t overbake: Pumpkin pie filling is technically a custard and will split if it is overbaked. To avoid this, make sure that you don’t overbake your mini pies. To know when they are done, the filling will be set but still be a little wobbly.
Making Ahead and Storing Leftovers
Pumpkin pie is a classic dessert and one of the best parts about it is how well it holds up as leftovers! You can make this ahead and store it or if you are lucky enough to have some leftover, eat it as a late-night snack! Yum!
- Make ahead and freeze: Make your mini pumpkin pies and let them cool completely. Once they have cooled then place them in a ziplock bag or airtight container (make sure to label it with the date!). When you are ready to eat it, thaw overnight in the refrigerator before serving. Frozen mini pumpkin pies can last 1 month in the freezer!
- Make ahead and refrigerate: Mini pumpkin pies can be made about 1-2 days ahead of time. Once baked and cooled, completely wrap your pumpkin pies tightly with plastic wrap. Place in the refrigerator until ready to serve.
- Ready to serve: When ready to serve, take your pumpkin pie out of the refrigerator for about 15 minutes or eat it a little cold immediately.
More Pumpkin Desserts to Try!
Desserts
Pumpkin Spice Sheet Cake
Breakfast
Pumpkin Spice Pancakes
Desserts
Grandma’s Famous Pumpkin Pie
Mini Pumpkin Pies
Ingredients
- 2 homemade pie crusts or Pre-made pie crusts
- ¾ Cup Granulated Sugar
- 1 Teaspoon Cinnamon
- ½ Teaspoon Salt
- ½ Teaspoon Ground Ginger
- ¼ Teaspoon Ground Cloves
- 2 large eggs slightly beaten
- 1 (15 ounces) can Canned Pumpkin
- 1 (12 ounces) can Evaporated Milk
- Whipped Cream for topping
Instructions
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Preheat the oven to 400°. Roll the pie crust thin, to about ⅛ inch thick, and cut into 12 3 ½ inch circles. Press the dough circles into the cavities of a muffin tin and place them in the fridge to chill.
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In a large bowl combine the sugar, cinnamon, salt, ginger, and cloves. Add in the eggs, pumpkin, and evaporated milk. Whisk until fully combined.
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Remove the muffin pan from the fridge and carefully ladle pumpkin filling into the crusts, about 3 tablespoons. Bake for 16-20 minutes, until the filling, is set and the crust is starting to brown.
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Allow the pies to cool completely before removing gently them from the muffin pan. If they are sticking, carefully run a knife around the edge of the crust to loosen them from the pan. Serve with whipped cream.
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