Mini Pumpkin Pies Recipe

I absolutely love sharing this Mini Pumpkin Pies Recipe because it’s like having cozy fall flavors in perfectly portioned bites. Whether you’re hosting a Thanksgiving gathering or just craving a snack that’s sweet, spiced, and downright comforting, these little pies hit the spot every time. What I find special about this recipe is how effortless it is to make a batch of 24—plenty to go around or to freeze for later!

When I first tried this Mini Pumpkin Pies Recipe, I was amazed at how that creamy pumpkin filling paired with a flaky crust could taste so indulgent yet light. Plus, they’re incredibly fun to make with kids or friends since everyone loves decorating their own little pie with whipped cream and a sprinkle of cinnamon. You’ll find that these pies aren’t just delicious—they’re also super practical, quick to bake, and perfect for gifting or potlucks.

this …

Ingredients You’ll Need

The beauty of this Mini Pumpkin Pies Recipe is in the simple yet flavorful ingredients that work together to create that silky-smooth pumpkin filling balanced by a tender crust. Make sure your pumpkin puree is good quality—canned or homemade—because it’s the star of the filling. Also, using sweetened condensed milk gives the pies a creamy sweetness and helps keep the texture perfect without needing extra sugar.

• Cooking spray or melted butter: For greasing the muffin tin so the pies release easily after baking.
• Basic pie dough: Whether you make your own or buy pre-made, a flaky crust is essential here.
• All-purpose flour: Just a little for dusting your work surface to prevent sticking when rolling out the dough.
• Pumpkin puree: The heart of the filling—smooth and earthy, it brings warm autumn flavor.
• Sweetened condensed milk: Adds creaminess and sweetness without the need to measure extra sugar.
• Large egg: Helps the filling set perfectly while lending richness.
• Pure vanilla extract: A splash for that subtle warm note that enhances the spices.
• Ground cinnamon: Classic pumpkin spice with a comforting warmth, plus some extra for serving.
• Ground ginger: Adds a slight zing that cuts through the sweetness.
• Kosher salt: Just a pinch to balance flavors and heighten sweetness.
• Ground nutmeg: A little aromatic spice that gives depth.
• Heavy whipping cream: For whipping up fresh dollops of cream to finish the pies.
• Milk chocolate bar (optional): Chilled and shaved atop the pies for an extra decadent touch.

Variations

One of my favorite things about this Mini Pumpkin Pies Recipe is how easy it is to tweak to suit your mood or dietary needs. I often switch up the topping or add a little extra spice to the filling depending on the season or occasion. Don’t be afraid to play around—we all love a recipe that can be personalized!

• Dairy-Free Version: Use coconut cream instead of heavy whipping cream for topping and substitute a dairy-free pie dough to keep it all vegan-friendly. I tried this for a friend once, and it was a hit with no one missing dairy!
• Spice it Up: For a little extra warmth, add a pinch of ground clove or allspice to the filling. I once bumped up the cinnamon and ginger for a Thanksgiving potluck and got tons of compliments.
• Crust Alternatives: Swap out traditional pie dough for a graham cracker or ginger snap crust to add texture and a different flavor twist—especially fun during the holidays.
• Mini Tarts with Pecan Topping: Before baking, sprinkle chopped pecans mixed with a little brown sugar on top of the filling for an added crunch that my family gobbles up instantly.

How to Make Mini Pumpkin Pies Recipe

Step 1: Prep Your Oven and Muffin Tin

Start by setting your oven rack in the center and preheating it to 375°F (190°C). While the oven heats, spray the bottoms and sides of a 24-cup mini muffin tin with cooking spray or brush them with melted butter—this little extra step saved me so much time when removing the pies later on, trust me!

Step 2: Roll Out and Cut the Pie Dough

On a lightly floured surface, roll your pie dough out to about 1/8 inch thickness. The thinner dough means a nice, crisp crust but still tender enough to hold the filling. Use a 3-inch round cutter to cut out 24 circles—don’t worry if you don’t get exactly 24 the first time, just reroll the scraps and cut again. Getting perfectly even rounds helps your pies fit snugly in the muffin cups.

Step 3: Shape the Mini Pie Shells and Chill

Carefully transfer the dough circles to your prepared muffin tin, pushing them gently into the bottom and up the sides to form a little shell. I like to use my fingers here and sometimes a small spoon handle to help ease them without stretching the dough. Once all shells are in place, pop the tin into the fridge for about 15 minutes to firm up the dough—this helps keep the crust from shrinking when baking.

Step 4: Whisk the Pumpkin Filling

While the dough chills, combine pumpkin puree, sweetened condensed milk, egg, vanilla extract, cinnamon, ginger, salt, and nutmeg in a large bowl. Whisk everything together really well until the mixture is smooth and glossy—you want that silky texture to make the filling luscious and even. I often double-check my spices here to adjust the warmth to my liking.

Step 5: Fill the Mini Pie Shells

Spoon the pumpkin filling into each muffin cup almost all the way up the sides—about 1 heaped tablespoon per pie. I find using a small spoon or measuring tablespoon helps keep the filling consistent, which means they’ll bake evenly and look all uniform. It’s okay if some spill over a bit; just wipe away any drips to prevent burning.

Step 6: Bake and Cool

Bake the pies for 25 to 30 minutes, until the centers are set and puffed and the edges turn golden brown. You’ll notice the pies deflate slightly as they cool—this is totally normal and part of the charm! Let them cool in the pan for 10 minutes before using a small offset spatula or spoon to gently remove them. Then, transfer the mini pies to a wire rack and let them come to room temperature completely.

Step 7: Whip Cream and Decorate

Whip the heavy cream in a large bowl until soft peaks form, then dollop a bit on each pie right before serving. I love placing the dollop slightly off-center, especially if I’m adding a sprinkle of cinnamon or fresh chocolate shavings. Speaking of chocolate, shaving a chilled milk chocolate bar on top adds a lovely, delicate sweetness and a bit of flair—definitely optional but so worth it!

How to Serve Mini Pumpkin Pies Recipe

Garnishes

I usually go for a classic dollop of softly whipped cream sprinkled with a little ground cinnamon on these mini pumpkin pies—it adds just the right amount of cool, creamy contrast to the warm, spiced filling. If I’m feeling fancy, I shave some milk chocolate on top or even add a small candied pecan. These simple garnishes make them look stunning and taste irresistible every time.

Side Dishes

When I serve these Mini Pumpkin Pies Recipe for dessert, I like to pair them with a light cup of coffee or spiced tea to balance the sweetness. For a bigger meal, a fresh arugula salad or roasted veggies make a nice, refreshing contrast if these pies follow a hearty dinner. They also shine as a sweet treat alongside a scoop of vanilla ice cream for an extra special touch.

Creative Ways to Present

For a festive party, I love arranging these mini pies on a wooden cake stand with fall-themed decorations like small pumpkins and autumn leaves. You can also serve each pie in a cute little cupcake liner for neatness and added charm. When gifting, stack them carefully in a pretty box with parchment between the layers—it makes an impressive homemade present that everyone enjoys.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover mini pumpkin pies in an airtight container in the fridge. They stay delicious for 3 to 4 days, and I recommend adding the whipped cream topping fresh before serving to keep things looking pretty and tasting fresh. These pies hold up well, making them a convenient dessert option any time you want a quick sweet bite.

Freezing

I’ve frozen these pies successfully both before and after baking. If freezing unbaked, cover them tightly and bake straight from frozen—just add a few extra minutes to the bake time. For baked pies, wrap individually in plastic wrap and then place them in an airtight container or freezer bag; they keep well up to 2 months. Thaw them overnight in the fridge before serving for best texture.

Reheating

To reheat mini pumpkin pies, I gently warm them in a low 300°F oven for about 10 minutes—just enough to warm them without drying out the crust. Avoid microwaving if you want to keep that flaky texture intact. Add fresh whipped cream right after reheating, and you’ll have a dessert that tastes like it was just baked.

FAQs

Final Thoughts

Honestly, this Mini Pumpkin Pies Recipe is one of those recipes I keep coming back to when I want a little indulgence that feels special but isn’t complicated. They’re small, sweet, and packed with cozy flavors that bring a bit of autumn warmth any time of year. I hope you enjoy making and sharing them as much as I do—they’re a delightful treat that’s sure to make your kitchen (and guests) very happy!

Print