Get ready to pumpkin spice up your life with this mini pumpkin pies recipe! These bite-sized cuties are like a taste of fall in every bite. Whip 'em up for cozy gatherings or portion controlled dessert.
Why you'll love this recipe
What's possible cuter than mini pumpkin pies?
Pumpkin pie is a classic dessert, and these mini versions offer a charming twist on a beloved tradition. Just like muffin tin meatloaf, kids love that they're mini portions baked in a muffin pan just their size.
I love them because they're easy to share. Mini pies mean you don't have to commit to just one dessert. Because really, it's so hard to have just one at the Thanksgiving celebration. We have to save room in October and November for pumpkin snack cake, air fryer apple crisp and old fashioned chocolate pie.
Let's also make a case for loving these because of, well - efficiency. Because this recipe makes many pumpkin pies for one, they don't need to be sliced into pieces. They cook faster than traditional pumpkin pie, too!
So really, I feel like I can rest my case. There's no excuse not to make this fall dessert.
Ingredients
Ingredients in this pie are pretty easy to find.
I'm almost willing to bet us small town folks could even pull this dessert recipe off with a trip to the Dollar General. Never underestimate the problems a trip to that store will solve.
- Pre-made pie crust: Okay, just like we use in Mom's apple slab pie and my mixed berry galette, we're incorporating ready to bake, store bought pie crusts. If you want to show off and make a pie crust from scratch, well....you do you, and we can still be friends. I'm making my mini pumpkin pies with Pillsbury pie crust.
- pumpkin puree - we are looking for 100% pure pumpkin here, which is different than pumpkin pie filling. If you buy extra you can use it to make a pumpkin custard pie.
- evaporated milk - this ingredient serves a few purposes in these mini pumpkin pies. Its creaminess makes the filling rich and silky. It also acts as a binding agent, pulling and holding everything together. Oh, and you know that beautiful golden color that tops your pumpkin pie? It's thanks to evaporated milk, too! It has just enough natural sugar to help caramelize and brown these little pies as they bake.
- Fall themed spices: Cinnamon, nutmeg and cloves, to be exact! If you have pumpkin pie spice, you can certainly use that, but why not throw together what we already have?
Grab some whipped cream to top it all off, or make your own to top these little mini pumpkin pies.
How to make this mini pumpkin pie recipe
Before we get started, set the dough out to prepare according to the package instructions.
Generally, you remove the pie dough from the fridge in advance to avoid any cracks in the cold crust.
Step 1: Use a wide mouth jar lid to make circles to insert in our muffin tin pan.
Alternatively, you can use little glass food prep bowls. You may have these on hand if you've made my homemade uncrustables.
Regardless of which form you use, you'll cut the pie crust into little circles.
Piece together scraps, taking care to not overwork the dough, until you have a total of 21 cups ready to fill.
Step 2: Grease a muffin pan. Push gently to the bottom and gently work the dough up the sides.
Step 3: In a large bowl, whisk together the pumpkin pie filling ingredients.
Bake in a pre-heated oven, then reduce the temperature and finish cooking until the filling is set.
Step 4: Ladle the pie filling into the wells of the muffin pan, taking care not to overfill.
Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350°F and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
Step 5: When done baking, let cool for at least 15-20 minutes. Run a butter knife around the edge of each cup to make sure the crust is released.
Remove using a spatula, or gently invert onto a cooling rack and then place the mini pumpkin pies upright.
Cool completely, then serve topped with whipped cream.
Pro Tip
If you leave the corner muffin tin open, you'll have an easy way to grip the pan when taking it out of the oven.
Variations
Oooh I had to think long and hard, because it's so hard to beat regular pumpkin pie! But don't worry, I am through with some switch-ups for you.
Graham Cracker Crust: Create a sweet and crunchy base with graham crackers mixed with butter and sugar. Tip: they sell these pre-made at the grocery store. You're welcome. You could also make a regular pumpkin pie in graham cracker crust.
Mini sweet potato pies: switch out the pumpkin puree for mashed sweet potato.
Maple Whipped Cream: it's easy to make this enhanced whipped cream and is a tasty way to incorporate more fall flavors. If all else fails, hand over a spray can of whipped cream and everyone will be happy.
Use a mini muffin pan to make even smaller, tart sized pumpkin pies.
Recipe FAQS
Look for those telltale signs: the crust edges turning a beautiful light brown, and the filling bubbling with delight.
You can also test with by inserting a butter knife into the center and see if it comes out runny or set. Cover it with some whipped cream later and no one will be the wiser!
Pumpkin custard pies need to chill completely before serving, so plan accordingly. Let them cool at room temperature for about 30 minutes, then 2 hours hours of chill time in the fridge should do the trick.
If you tried this mini pumpkin pie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more? Be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.
Mini Pumpkin Pies Recipe
Equipment
- Rolling Pin
Ingredients
- 15 ounce package ready-to-bake pie crusts
- 15 ounce can pumpkin puree not pumpkin pie filling
- 12 ounce evaporated milk
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Toppings: Whipped cream and ground cinnamon if desired
Instructions
- Preheat oven to 425°F and spray a muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells, taking care not to overfill each muffin tin.
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 12-14 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tins. Chill before serving and top with whipped cream.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
