Mini Pumpkin Pies
These Mini Pumpkin Pies are the perfect handheld fall dessert—featuring a flaky crust, creamy pumpkin filling, and cozy spices. Easy to bake, serve, and freeze, they’re a festive favorite for holidays and gatherings.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: Around 40 minutes
- Yield: 12 mini pies
- Category: Dessert, Fall Recipes, Thanksgiving
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 package refrigerated pie crusts (or homemade)
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ⅔ cup evaporated milk
- 1 teaspoon vanilla extract
- Optional toppings: whipped cream, cinnamon sugar, caramel drizzle
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a standard muffin tin.
- Roll out pie dough and cut circles about 3.5–4 inches wide. Press into muffin cups to form mini crusts.
- In a bowl, whisk pumpkin puree, brown sugar, granulated sugar, spices, salt, eggs, evaporated milk, and vanilla until smooth.
- Spoon filling into each crust (about ¾ full). Bake for 20–25 minutes until set.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Add whipped cream or other toppings before serving.
Notes
- You can use a mini muffin tin and reduce bake time to 12–15 minutes for bite-sized pies.
- Add a splash of maple syrup or bourbon to the filling for a flavor twist.
- For a no-roll option, use mini graham cracker crusts.
- Let pies cool completely before topping or freezing.
Nutrition
- Serving Size: 1 mini pie
Find it online: https://juliameals.com/mini-pumpkin-pies/
