I like to switch things up for Thanksgiving dinner, so for this recipe, I turned a classic pumpkin pie into handheld, adorable mini pumpkin pies. While they are smaller in size, I never compromise on flavor, so these cute little guys have all the pumpkin spice flavor you know and love, with the added bonus of being much simpler and quicker to make than a regular-sized pie!
These individual pumpkin pies are basically foolproof. They come together with just a little prep and only need 25 minutes in the oven! Not only are they the perfect size and quick to put together, but they’re also an excellent make-ahead dessert — very convenient for the busy holiday season. For more Thanksgiving desserts you and your guests will love, try my flaky mini apple pies, recipe for sweet potato pie, or pumpkin cheesecake recipe.
What You Need to Make this Recipe
Pie crusts — store-bought or homemade pie crust will work.
Pumpkin — be sure to use canned pumpkin puree (not pumpkin pie filling!). Canned filling has other ingredients added to it, and this recipe just needs pure pumpkin.
Brown sugar — I use light brown sugar for rich, deep flavor. You could use dark brown sugar instead or granulated sugar if needed.
Milk — you need whole evaporated milk, which you’ll find in cans in the baking aisle. Don’t confuse it with condensed milk, which is sweetened and very thick. Evaporated milk adds richness and body to the pumpkin pie filling.
Egg — ensure that the egg is at room temperature before you start the recipe.
Spices — cinnamon, ginger, and nutmeg are classic pumpkin pie flavors that lend this recipe all the cozy autumnal vibes! You could swap it for 1 teaspoon of store-bought or homemade pumpkin pie spice if you like.
How to Make Mini Pumpkin Pies
1. Lightly flour your work surface and roll the pie crust to ⅛-inch thickness. Use a round 3½-inch round cookie cutter to cut circles for the mini pies.
2. Press each pie dough round into the wells of a regular 12-cup muffin pan. Use your fingers to nudge the dough up a bit if it’s looking a little shallow. Place the muffin tin in the refrigerator or freezer while you make the filling so the crusts firm up.
3. Combine the pumpkin, brown sugar, milk, egg, cinnamon, ginger, nutmeg, and salt in a large bowl.
4. Whisk until smooth.
5. Fill each mini pie crust about three-quarters full. Leave about ¼-inch of the crust exposed at the top. Bake in an oven preheated to 350°F for 25 minutes or until the pumpkin filling is just set and the edge of the crusts are golden brown. Let the pies cool in the pan for 15 minutes. Then transfer them to a wire rack and allow them to cool completely.
6. Top with sweetened whipped cream and a sprinkle of cinnamon and serve.
Pro Tips for Making this Recipe
- Roll the pie dough out thinner than you are used to! It should be closer to ⅛ inch than the standard ¼-inch thickness used for larger pies. You want a thin crust with lots of filling.
- Use a room temperature egg. Set the egg on the counter about 30 minutes before you start baking so it can come to room temperature, which will help it incorporate better with the other pie filling ingredients.
- Adjust the spices to your liking. Use more or less than the stated amounts of spices to suit your tastes.
- Add spices to the pie dough. If you’re making the pie crust from scratch, try adding ½ teaspoon of cinnamon or a few pinches of your favorite spices to the pie dough along with the flour.
- Get creative with toppings. Whipped cream is a classic topping (and my topping of choice), but you can always whip up a batch of meringue, then pipe beautiful dollops on top of the little pies and torch them for a marshmallowy finish.
Frequently Asked Questions
Yes! Canned pumpkin puree has one ingredient: pumpkin. Pumpkin pie filling has spices and other ingredients. For this recipe, you need canned pumpkin.
This easy mini pumpkin pie recipe is a great make-ahead dessert option because they hold up really well in the refrigerator. You can make them a day or two in advance and store them in an airtight container in the fridge. When I make these pumpkin pie bites in advance, I usually don’t add the whipped cream topping until I am just about to serve them, as whipped cream deflates and weeps over time.
Mini pumpkin pies take 25 minutes to bake at 350°F. However, this will depend on your oven. Check that the fillings are just set and the pie crust edges are golden.
Store leftover mini pies in an airtight container in the refrigerator for up to 3 days.
Yes, you can freeze the pies without the whipped cream topping. Once they cool completely, place them in a large freezer bag or freezer-safe container. If you need to store the pies in layers, separate them with parchment paper so they don’t stick together as they freeze. They are good in the freezer for up to 3 months. Thaw them overnight in the refrigerator.
If you love this recipe try these out!
If you’ve tried this mini pumpkin pies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Mini Pumpkin Pies
Equipment
- Rolling Pin
Ingredients
- 2 pie crusts (homemade or store-bought)
- 1 cup canned pumpkin puree (225g)
- ½ cup packed light brown sugar (110g)
- ⅓ cup milk (whole, evaporated milk) (80ml)
- 1 large egg room temperature
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F.
- On a lightly floured surface, roll the pie crust to ⅛-inch thickness.
- Use a round 3½-inch round cookie cutter to cut circles for the mini pies. Reroll the scraps if needed. Press each dough round into the wells of a 12-cup muffin pan. (If you think your crusts look a bit shallow, then use your fingers to work the crust upwards towards the top rim. Refrigerate or freeze while making the filling or until firm.
- In a large bowl, whisk together the pumpkin, brown sugar, milk, egg, cinnamon, ginger, nutmeg, and salt.
- Fill each mini pie crust about three-quarters full, making sure to leave about ¼-inch of the crust exposed at the top.
- Bake for 25 minutes or until the fillings are just set and the edge of the pie crusts are golden. Set aside to cool for 15 minutes in the pan. Remove and finish cooling on a wire rack. Serve with sweetened whipped cream and a sprinkle of cinnamon.
Notes
- Roll the pie dough out thinner than you are used to! It should be closer to ⅛ inch than the standard ¼-inch thickness used for larger pies. You want a thin crust with lots of filling.
- Use a room temperature egg. Set the egg on the counter about 30 minutes before you start baking so it can come to room temperature, which will help it incorporate better with the other pie filling ingredients.
- Adjust the spices to your liking. Use more or less than the stated amounts of spices to suit your tastes.
- Add spices to the pie dough. If you’re making the pie crust from scratch, try adding ½ teaspoon of cinnamon or a few pinches of your favorite spices to the pie dough along with the flour.
- Get creative with toppings. Whipped cream is a classic topping (and my topping of choice), but you can always whip up a batch of meringue, then pipe beautiful dollops on top of the little pies and torch them for a marshmallowy finish.
