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    Home » Recipes » Desserts » Pies » Mini Pumpkin Pies

    Mini Pumpkin Pies

    Published: November 21, 2017 · Modified: Oct 18, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These quick and easy mini pumpkin pies have a flakey butter crust and delicious creamy pumpkin filling with notes of brown sugar and your favorite fall spices. They whip up in just a few minutes, bake up perfectly in your muffin pan, and are a perfect bite sized dessert for your thanksgiving table.    

    Mini pumpkin pies topped with whipped cream on a marble counter.
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    Mini pumpkin pies in a golden baking pan.
    Mini pumpkin pies on a porcelain serving dish.
    Mini pumpkin pies topped with whipped cream.
    Mini pumpkin pies on a marble counter.
    Freshly baked Mini pumpkin pies in a baking tin.
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    Three mini pumpkin pies on a small plate.
    Three mini pumpkin pies on a blue and white plate.
    Three mini pumpkin pies topped with whipped cream on a small plate.
    Three mini pumpkin pies on a porcelain plate.
    Three mini pumpkin pies with whipped cream on a plate.
    Five mini pumpkin pies on a marble counter.
    Mini pumpkin pies on porcelain serving ware.
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    A mini pumpkin pie on a plate with a bite taken out.
    A mini pumpkin pie with a bite taken out.
    A mini pumpkin pie on a white plate.
    A mini pumpkin pie with whipped cream on a white plate.
    A mini pumpkin pie on a blue and white plate.
    Mini pumpkin pies on porcelain tray
    A mini pumpkin pie topped with a dollop of whipped cream on a porcelain plate.
    Homemade mini pumpkin pies on porcelain serving ware.
    A mini pumpkin pie topped with a dollop of whipped cream on a blue and white plate.

    If you love pie but wish they were a bit easier then give my mini pumpkin pies a try! They’re basically foolproof, beyond delicious, and everyone will love them so you might want to make a double batch.

    What You’ll Need for This Recipe

    Ingredients for making mini pumpkin pies on a marble counter.

    Pie Dough: I’m using my favorite butter crust recipe but you can use two rounds of frozen pie dough if you’d like.

    Pumpkin Puree: Just a reminder that you are using pure pumpkin not pumpkin pie filling. I find that Libbys is smoother than store brands.

    How to Make Mini Pumpkin Pies

    Pie dough getting cut into circles and placed in muffin tin wells.

    1. Preheat oven to 350F. Roll the chilled pastry dough out to about 1/8 of an inch then cut cut 3.5-4 inch circles. You can definitely use a glass or small bowl to cut the circles if you don’t have round cookie cutters.

    2. Press the rounds of pie dough into the wells of a muffin tin. Use your thumb to nudge the dough up a bit if it’s looking a little low.

    Pumpkin pie filling getting mixed together in a glass bowl.

    3. Add the pumpkin pure, brown sugar, spices, egg, vanilla, and cream to a large bowl. You can add more spices if you’d like.

    4. Mix together until combined. You don’t want to introduce too much air into the mixture as the filling will expand and crack during the bake so be gentle.

    Pumpkin pie filling getting transferred into pastry cups before baking then topped with whipped cream after.

    5. Fill each pie about 3/4 the way up. It’s best to leave a quarter inch of crust exposed so the pies have a neat appearance and release easily.

    6. Bake at 350F for about 25 minutes or until the centers are set and the crust is golden. Top with dollops of whipped cream and a sprinkle of cinnamon when cooled. I used an 869 tip for these but a spoonful of whipped cream on top will taste just as good.

    Mini pumpkin pies in a golden muffin tin just out of the oven.

    Pro Tips for this Recipe

    • Roll that pie dough out thinner than you are used to! It should be closer to 1/8 an inch than the standard 1/4 inch thickness. These are mini pies and you want a thin crust with lots of filling.
    • Feel free to adjust the spice profile/level to your liking.
    • Sub in a few tablespoons of water for vodka. The vodka will burn off during baking but help your dough come together without activating the gluten.
    • Try adding a half teaspoon of cinnamon and a few pinches of your favorite spices to the pie dough along with the flour if you’re making it from scratch.
    • Whipped cream is a classic topping but you can always whip up a batch of meringue, pipe beautiful dollops and torch them for a marshmallowy finish.
    • These keep really well in the fridge so go ahead and make them a day or two in advance!

    A mini pumpkin pie on a plate with a bite taken out.

    Frequently Asked Questions

    Can you use fresh pumpkins to make this?

    If you’d like to use fresh pumpkins it’s totally doable! Just choose a pumpkin meant to be eaten like a sugar or pie pumpkin. The large ones you buy for carving have no flavor.

    Can you make these in advance?

    Definitely! They keep well in the refrigerator for up to three days and you can freeze them, without the whipped cream topping, for up to three months. Just wrap well and and store in a freezer bag.

    What other flavors can I add to the filling?

    Try a few tablespoons of maple syrup, bourbon, or rum. You can add a teaspoon or two or orange zest or some of your favorite spices like cardamom, allspice and cloves.

    Can I cut the pie dough without a cookie cutter? 

    Yes! Find a glass or bowl that can cut 3.5-4 Inch circles and you’re good to go! If your circle cutter is too small then just roll the dough out a bit more after you’ve cut it to make the circles bigger.

    If you love this recipe try these out!

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      Pecan Pie Recipe

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    If you’ve tried this Mini Pumpkin Pie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

    A mini pumpkin pie on a small blue and white plate.
    Print
    5 from 12 votes

    Mini Pumpkin Pies

    Personal pumpkin pies topped with a dollop of whipped cream!
    Course Dessert
    Cuisine American
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 12 pies
    Calories 170kcal
    Author John Kanell

    Equipment

    • Large bowl
    • Rolling Pin
    • Muffin tin

    Ingredients

    • 1 pie crust I used my butter crust recipe but frozen pie dough works too.
    • 1 cup can pumpkin puree
    • ½ cup brown sugar lightly packed
    • ½ tsp ground cinnamon
    • ¼ tsp ground ginger
    • ¼ tsp ground nutmeg
    • 1/4 tsp kosher salt
    • 1 egg room temperature, large
    • 1/2 cup heavy cream 120mL

    Instructions

    • Heat the oven to 350 degrees. Remove your chilled pie dough and let it sit on the counter for about 5 minutes to soften slightly. Roll our on a floured surface to about 1/8 an inch thick.
    • Use a round 3.5-4 inch cookie cutter to cut circles for the mini pies. Re-roll scraps if needed.
      Mini Pumpkin Pies
    • Press cut dough into wells of your muffin tin. If you think you crusts look a bit shallow then use your fingers to work the crust upwards so you can add more filling later.
      Mini Pumpkin Pies
    • In a large bowl, whisk together the pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, egg, cream, and vanilla.
      Pumpkin Pie
    • Fill each mini pie about 3/4 the way up, you want to leave about a 1/4 inch of crust exposed.
    • Bake for about 25 minutes, until the filling is just set and the edge of the pie crust s golden.
    • Set aside to cool completely.
    • Serve with the whipped cream and a sprinkle of cinnamon.

    Notes

    • Try adding strips of parchment paper in the wells of the muffin tin before adding the dough. These will act as handles making t easy to remove the mini pies after baking.
    • Roll that pie dough out thinner than you are used to! It should be closer to 1/8 an inch than the standard 1/4 inch thickness. These are min pies and you want a thin crust with lots of filling.
    • If it's a Cold day then try warming the pie filling in a pot over medium low heat before adding to the pie shells. Make sure to stir constantly. Doing this will help the pies bake faster and more evenly. 
    • Feel free to adjust the spice profile/level to your liking.
    • Sub in a few tablespoons of water for vodka. The vodka will burn off during baking but help your dough come together without activating the gluten.
    • Try adding a half teaspoon of cinnamon and a few pinches of your favorite spices to the pie dough along with the flour if you're making it from scratch.
    • Whipped cream is a classic topping but you can always whip up a batch of meringue, pipe beautiful dollops and torch them for a marshmallowy finish.
    • These keep really well in the fridge so go ahead and make them a day or two in advance!

    Nutrition

    Serving: 1g | Calories: 170kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 115mg | Potassium: 29mg | Sugar: 9g | Vitamin A: 750IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.7mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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