Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Pumpkin Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 87 reviews
  • Author: Sophia
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Yield: 24 mini pies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Pumpkin Pies are perfect bite-sized autumn treats featuring a flaky homemade pie crust filled with a smooth, spiced pumpkin custard. Baked to golden perfection and topped with whipped cream, cinnamon, and optional chocolate shavings, they are an ideal festive dessert for gatherings or cozy nights in.


Ingredients

Scale

Crust

  • Cooking spray or melted butter, for muffin tin
  • 1 batch basic pie dough
  • All-purpose flour, for surface

Filling

  • 1 1/3 cups (300 g) pumpkin puree
  • 1 cup (235 ml) sweetened condensed milk
  • 1 large egg
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp ground cinnamon, plus more for serving
  • 1/2 tsp ground ginger
  • 1/4 tsp kosher salt
  • 1/8 tsp ground nutmeg

Topping

  • 3/4 cup (175 ml) heavy whipping cream
  • Milk chocolate bar, chilled, for serving (optional)


Instructions

  1. Prepare the oven and muffin tin: Arrange an oven rack in the center position and preheat the oven to 375°F (190°C). Spray the bottoms and sides of a 24-cup mini muffin tin with cooking spray or brush with melted butter to prevent sticking.
  2. Roll out the pie dough: On a lightly floured surface, roll out the basic pie dough to about 1/8-inch thick. Use a 3-inch round cutter to cut out 24 circles. Re-roll the scraps carefully to cut additional rounds as needed.
  3. Fit dough into muffin cups: Transfer each dough round into the prepared mini muffin cups, pressing gently to line the bottom and sides. Chill the dough-lined tin in the refrigerator for about 15 minutes to firm up the crust.
  4. Make the pumpkin filling: In a large bowl, whisk together pumpkin puree, sweetened condensed milk, egg, vanilla extract, cinnamon, ground ginger, kosher salt, and nutmeg until the mixture is smooth and thoroughly combined.
  5. Fill muffin cups: Spoon the pumpkin filling into each dough-lined muffin cup, filling nearly to the top (about 1 heaping tablespoon per cup) to ensure a nice dome once baked.
  6. Bake the mini pies: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the centers are set and slightly puffed and the edges of the crust turn golden brown. Remove from oven and allow pies to cool in the pan for 10 minutes; they will deflate as they cool.
  7. Remove and cool completely: Use a small offset spatula or spoon to gently lift the mini pies out of the muffin tin. Transfer them to a wire rack and let them cool completely before topping.
  8. Prepare the whipped cream topping: Whip the heavy cream in a large bowl until soft peaks form. Top each cooled pie with a dollop of whipped cream, placing it off-center if pies have any decoration.
  9. Garnish and serve: Optionally, shave milk chocolate over the whipped cream using a vegetable peeler for a decorative touch. Sprinkle a pinch of ground cinnamon on top to finish. Serve immediately or refrigerate until ready to enjoy.

Notes

  • Using a chilled pie dough and refrigerating the dough-lined muffin tin helps prevent shrinking during baking.
  • Sweetened condensed milk adds richness and sweetness; do not substitute with evaporated milk.
  • For a more intense spice flavor, adjust the cinnamon, ginger, and nutmeg to your preference.
  • Allow pies to cool completely before topping with whipped cream to prevent it from melting.
  • Mini pies can be stored covered in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 180
  • Sugar: 14g
  • Sodium: 140mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg