Mini Pumpkin Pies Recipe

I absolutely love this Mini Pumpkin Pies Recipe because it captures all the cozy flavors of fall in a perfectly portioned, handheld pie. These little beauties are ideal for gatherings where everyone wants just a bite of pumpkin goodness without committing to a whole slice. Once you make them, you’ll find they disappear faster than you can say “pumpkin spice”!

When I first tried this Mini Pumpkin Pies Recipe, I was amazed at how simple it was to turn basic ingredients into something so festive and charming. The balance of spices and the creamy pumpkin filling wrapped in flaky crust makes it a fantastic treat any time of year, especially for holiday parties or casual weekend baking.

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Ingredients You’ll Need

All the ingredients blend effortlessly to create a luscious pumpkin filling wrapped in tender pie dough. I recommend using fresh or good quality canned pumpkin puree for the best flavor.

• Cooking spray or melted butter: For greasing your mini muffin tin so pies don’t stick and come out easily.
• Basic pie dough: Homemade or store-bought works fine; just roll it thin so the crust stays delicate but sturdy.
• All-purpose flour: For rolling out dough without sticking—light dusting is all you need.
• Pumpkin puree: Pure pumpkin, no added sugar or spices, to keep your filling smooth and natural.
• Sweetened condensed milk: This adds sweetness and creaminess that pairs perfectly with pumpkin’s earthiness.
• Large egg: Helps bind the filling and adds richness.
• Pure vanilla extract: Enhances the flavors and adds a lovely aromatic touch.
• Ground cinnamon: The star spice that gives pumpkin pie its unmistakable warmth.
• Ground ginger: Adds a subtle spicy kick that brightens the flavor.
• Kosher salt: Balances sweetness and boosts all other flavors.
• Ground nutmeg: Just a pinch for that classic pumpkin pie depth.
• Heavy whipping cream: Whipped for topping, giving those mini pies an elegant finishing touch.
• Milk chocolate bar (optional): Chilled and shaved on top for a little extra indulgence and pretty presentation.

Variations

One of the best things about this Mini Pumpkin Pies Recipe is how versatile it is — I love tweaking the spices or toppings depending on the season or my mood. Feel free to customize it to your taste and dietary needs.

• Spice swap: I sometimes add a pinch of cloves or allspice for a deeper fall flavor.
• Dairy-free option: Use coconut cream instead of heavy whipping cream and a dairy-free condensed milk alternative if needed.
• Crust variations: Swap the traditional pie dough for a graham cracker crust to give a sweeter, crunchier texture.
• Topping twists: Try toasted pecans or a drizzle of caramel sauce on top for extra indulgence.

How to Make Mini Pumpkin Pies Recipe

Step 1: Prep the Muffin Tin and Oven

Start by arranging the rack in the center of your oven and preheat it to 375°F. Then, grease your 24-cup mini muffin tin really well with cooking spray or melted butter. This step is key — it’ll help your tiny pies pop out cleanly later without any tears or stickiness.

Step 2: Roll and Cut the Dough

On a lightly floured surface, roll out your pie dough to about 1/8-inch thickness. You’ll want it thin enough to be delicate but thick enough to hold the filling. Use a 3-inch cutter to cut round circles; reroll scraps to get a full 24 in total. This part usually goes quick if you keep your surface lightly floured and don’t overwork the dough.

Step 3: Shape Dough in Muffin Tin and Chill

Press each dough round gently into the muffin cups, shaping it up the sides like a tiny pie shell. Then pop the tin into the fridge for about 15 minutes so the dough firms up and won’t shrink as it bakes. This little chill time makes a big difference for crust texture.

Step 4: Mix the Pumpkin Filling

In a large bowl, whisk together pumpkin puree, sweetened condensed milk, egg, vanilla extract, cinnamon, ginger, salt, and nutmeg until smooth and creamy. I always taste a little bit to check the spice balance here — feel free to adjust cinnamon or ginger to your liking before filling the pies.

Step 5: Fill the Mini Pies

Spoon or gently pour the filling into each dough cup, filling almost to the top. I use about a heaping tablespoon per pie, which gives them that satisfying little mound that bakes evenly without spilling over.

Step 6: Bake and Cool the Pies

Bake for 25 to 30 minutes until the centers are set and puff slightly with golden edges. You’ll notice the pies puff up in the oven but then deflate as they cool — that’s totally normal! Let them cool in the pan for 10 minutes, then carefully lift them out with a small offset spatula or spoon onto a wire rack to cool completely.

Step 7: Whip Cream and Garnish

Whip your heavy cream until soft peaks form, then dollop a little onto each mini pie. If you’re using, shave chilled milk chocolate over the top with a vegetable peeler and sprinkle a pinch of cinnamon for a beautiful and tasty finish. This step always feels extra special when I’m serving guests!

How to Serve Mini Pumpkin Pies Recipe

Garnishes

I’m a big fan of finishing these mini pies with a soft dollop of freshly whipped cream and a simple sprinkle of cinnamon. The whipped cream adds a dreamy lightness that pairs beautifully with the denser pumpkin filling. For a touch of decadence, a few chocolate shavings on top never hurt!

Side Dishes

These mini pies shine as a dessert on their own, but I love pairing them with a warm chai tea or a simple scoop of vanilla ice cream. For a seasonal touch, they’re great alongside a crisp green salad with a tangy vinaigrette — a little contrast to the richness makes the meal feel complete.

Creative Ways to Present

For gatherings, I like arranging the mini pies on a festive wooden board, surrounded by cinnamon sticks and tiny gourds for ambiance. Got a special occasion? Try placing each mini pie in a decorative paper liner or gift box to wow guests and make it easy for everyone to grab a treat.

Make Ahead and Storage

Storing Leftovers

I store any leftover mini pumpkin pies in an airtight container in the fridge. They keep well for up to 3 days, which is usually enough time because they get eaten fast! Make sure to add whipped cream just before serving, as it doesn’t hold well overnight.

Freezing

I’ve had good results freezing these pies before baking — just shape and fill them, then freeze on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding a few extra minutes to the bake time. Freezing after baking and cooling works too, but the crust can get a bit soggy.

Reheating

To reheat, I pop the pies in a 325°F oven for about 10 minutes until warmed through. Avoid the microwave if you can—it tends to make the crust chewy. Add fresh whipped cream after reheating for the best experience.

FAQs

Final Thoughts

Honestly, this Mini Pumpkin Pies Recipe has become one of my favorite go-to desserts when I want something that feels special but is surprisingly easy to pull off. They’re perfect for sharing, gifting, or just savoring alongside a hot cup of coffee on a crisp day. Give this recipe a try — I promise once you do, it will become a beloved staple in your baking rotation just like it is in mine.

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