Mini Pumpkin Pies

Mini Pumpkin Pies are an amazing bite-size version of the classic Fall dessert! The perfect one-bite treat for parties or even just for snacking!

We all know Fall means lots of Pumpkin Pie, the most iconic of the holiday season Desserts. However, if you’re having a less formal holiday gathering, you might want to opt for these no-fuss Mini Pumpkin Pies which are perfect for a party where people will be eating with their fingers (think football parties!)

Mini Pumpkin Pies on cutting board

MINI PUMPKIN PIE

Mini Pumpkin Pies are a rich, creamy dessert with all of the crisp, savory flavors of autumn. Top with a dash of whipped cream, and you’ve got the perfect mouthful of holiday dessert you can finish in two bites.

This version of Pumpkin Pie is super easy to prep and bake, and gives you perfect visually stunning little dessert bites perfect for family gatherings, Thanksgiving Dinners, or cozy get-togethers with friends.

Making Mini Pie Crusts:

  • Using a biscuit cutter, cut 3 1/2″ circles of pie crust dough. 
  • Spray the muffin tins with baking spray very well then add in the pie crust and make sure there are no air bubbles under the pie crust when you place them into the tin.
  • Push 3 ½ inch diameter circles of pie crust into a mini muffin tin and pour the Pumpkin Pie filling into the crusts.
  • Smooth the pumpkin filling with the back of a spoon and work out any bubbles before putting it into the oven and letting it cook.
  • Once the crust is crunchy and golden brown let them cool for just five minutes before carefully removing the pies.
  • Using a knife edge, remove the pies gently and let the them cool on a wire rack.

Top the mini pies with some delicious, Homemade Whipped Cream (or Homemade Cool Whip!) and a side of Homemade Vanilla Ice Cream.

MORE DELICIOUS PUMPKIN RECIPES:

HOW TO MAKE MINI PUMPKIN PIES

  • Preheat oven to 350 degrees.
  • Cut your pie crust into circles approximately 3 ½ inches in diameter.
  • Place the circles into a muffin tin, forming a pie crust cup in each muffin circle.
  • Whisk together filling ingredients then pour it into the mini pie crusts in the muffin tin.
  • Bake for 20-25 minutes.

Mini Pumpkin Pies in muffin tin

VARIATIONS ON PUMPKIN PIE

  • Toppings: When the pie is still warm from the oven, sprinkle brown sugar over the top. The heat of the pie filling will partially caramelize the sugar, giving you a delightfully crunchy, sweet flavor.
  • Spice: Add a teaspoon ground cloves to the pumpkin filling to give it an even bolder, richer flavor. The cloves have a delicious flavor that goes really well with ground cinnamon and pumpkin.
  • Gluten free: To make my recipe for classic Pumpkin Pie better for people with a gluten intolerance, all you need to do is select your pre-made pie crust carefully. Check the nutrition information for a list of ingredients and make sure that it only uses all-purpose flour substitutes, such as almond or buckwheat flour.
  • Pumpkin: If canned pumpkin puree is not for you, you can use fresh pumpkin puree (my recipe is foolproof!). Make sure you puree it down in a food processor until there are few to no lumps before mixing in the rest of the ingredients.

MORE HOLIDAY DESSERT RECIPES

HOW TO SERVE AND STORE:

  • Serve: Don’t leave your fresh Mini Pumpkin Pies out for longer than 2 hours. After the 2 hour mark they must be refrigerated or they can grow bacteria. Don’t leave them out overnight.
  • Store: Place your Mini Pumpkin Pies on a plate and cover with plastic wrap or aluminum foil and put them in the fridge.  They’ll be cool and delicious for about a week, after which you’ll probably want to throw them out.
  • Freeze: Always let Mini Pumpkin Pies cool down to room temperature before wrapping it up and storing it. If you seal it up in an airtight container, Mini Pumpkin Pies will stay good for about 2 months. To thaw, let a mini pie sit in the fridge for a few hours before bringing it out to room temperature again.

Mini Pumpkin Pies tall stack

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Mini Pumpkin Pies

Mini Pumpkin Pies are an amazing bite-size version of the classic Fall dessert! The perfect one-bite treat for parties or even just for snacking!
Yield 12 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 pie crust dough , rolled to 1/4" thickness
  • 15 ounces pumpkin puree
  • 3/4 cup sugar
  • 2 large eggs
  • 12 ounces evaporated milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg

Instructions

  • Preheat oven to 350 degrees.
  • Cut your pie crust into circles approximately 3 ½ inches in diameter.
  • Place the circles into a muffin tin, forming a pie crust cup in each muffin circle.
  • Whisk together pumpkin puree, sugar, eggs, evaporated milk, cinnamon, ginger, salt and nutmeg in a large bowl then pour it into the mini pie crusts in the muffin tin.
  • Bake for 20-25 minutes.

Nutrition

Calories: 144kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 124mg | Potassium: 118mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3373IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
Keyword: Mini Pumpkin Pies

Mini Pumpkin Pies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert โ€“ Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. These are exactly what I didn’t know I was looking for! They are perfect, I couldn’t get enough. Thank you so much for sharing this recipe!

  2. I think I might just prefer having these mini pumpkin pies. They are so easy to serve like this and just as good as a slice.

  3. These are adorable and are so so easy to make!! They were perfect for my kids — bite sized treats without being too overwhelming. Thank you for this recipe!

  4. The mini pumpkin pies look super cute, and it’s so much easier to make than the regular pie. Now I want to make all kind of mini pies with my muffin pan. ๐Ÿ™‚