Mini Pumpkin Pies Recipe

I absolutely love mini treats, especially when they’re as cozy and festive as these Mini Pumpkin Pies! There’s something truly magical about having a batch of these little pies ready to go—whether it’s for a holiday gathering, a special brunch, or just an everyday moment when you need a scoop of comfort. This Mini Pumpkin Pies Recipe captures all the warmth and spice of traditional pumpkin pie but in cute, handheld portions that everyone can enjoy.

When I first tried making these, I was amazed at how simple the process was, and how quickly they disappeared once out of the oven! You’ll find that this recipe is perfect for sharing and makes those pumpkin flavors sing with just the right balance of sweetness and spice. Plus, they’re surprisingly easy to customize and present, so you can turn these little beauties into a real centerpiece for any cozy occasion.

this Recipe

Ingredients You’ll Need

Every ingredient in this Mini Pumpkin Pies Recipe has a job, creating that silky, spicy filling and a golden flaky crust that holds it all together. I usually opt for real pumpkin puree—not the pie filling—to control the spices myself, and trust me, it makes all the difference.

• Cooking spray or melted butter: Helps you easily release the mini pies from the muffin tin and adds a bit of buttery flavor to the crust edges.
• Basic pie dough: You want a dough that’s flaky and not too sweet; homemade or store-bought both work fine.
• All-purpose flour: For dusting your counter when rolling out dough, so it doesn’t stick.
• Pumpkin puree: The star of the filling—choose canned 100% pumpkin or homemade puree.
• Sweetened condensed milk: Adds richness and sweetness without needing extra sugar.
• Large egg: Binds the filling and gives it that custardy texture.
• Pure vanilla extract: Brings out the sweet and warm flavors in the pumpkin:
• Ground cinnamon: Essential for that classic pumpkin spice taste.
• Ground ginger: Gives a subtle spicy kick that balances the sweetness.
• Kosher salt: Just a pinch enhances all the flavors.
• Ground nutmeg: A little goes a long way in adding warmth and depth.
• Heavy whipping cream: For whipped cream topping that’s light and fluffy—totally optional but highly recommended!
• Milk chocolate bar (optional): Chilling and shaving it atop the pies adds a fun, chocolatey touch.

Variations

I’ve played around with a few tweaks on this Mini Pumpkin Pies Recipe depending on the occasion or what I have on hand. It’s really flexible, so don’t be shy about making it your own!

• Use a graham cracker crust: Once, I swapped the pie dough for a quick graham cracker base, and my family absolutely loved the extra crunch.
• Dairy-free version: I’ve replaced heavy cream with coconut cream for whipped topping when catering to dairy-free friends, and it worked beautifully.
• Spice it up: For a little heat, try adding a pinch of ground cloves or cayenne to the filling — it makes the flavor more complex and exciting.
• Mini pecan pumpkin pies: Adding chopped pecans on top just before baking gives a lovely nutty twist.

How to Make Mini Pumpkin Pies Recipe

Step 1: Prep Your Oven and Pan

Start by arranging a rack in the center of your oven and preheating it to 375°F. While the oven heats, give your 24-cup mini muffin tin a good spray with cooking oil or a brush of melted butter to ensure those tiny pies release smoothly later on.

Step 2: Roll and Cut the Dough

Lightly flour your work surface and roll your pie dough out to about 1/8-inch thickness. Use a 3-inch round cutter to cut out 24 dough circles. Don’t toss those scraps — reroll them to get as many rounds as possible. This step is where I find patience pays off because thin but sturdy dough makes a huge difference in how the crust bakes.

Step 3: Form the Mini Crusts

Place each dough circle into your prepared muffin tin, pressing gently into the bottom and up the sides. Pop the tin into the fridge for about 15 minutes to let the dough firm up — this helps the crust keep its shape instead of shrinking during baking.

Step 4: Mix the Filling

In a large bowl, whisk together pumpkin puree, sweetened condensed milk, egg, vanilla extract, cinnamon, ginger, salt, and nutmeg until smooth and fully combined. I like to give it a good whisk to make sure the flavors meld evenly — no clumps here!

Step 5: Fill and Bake

Spoon the pumpkin filling into each crust-lined cup, filling just about to the top (roughly a heaped tablespoon per pie). Bake for 25 to 30 minutes until the centers look set and slightly puffed, and the crust edges turn golden. Let them cool in the pan for 10 minutes — they will deflate a bit, which is totally normal. Then, carefully lift the pies out with a small spatula or spoon and let cool completely on a wire rack.

Step 6: Whip and Top

Whip your heavy cream to soft peaks in a large bowl. When the pies are cool, add a dollop of whipped cream to each, placing it slightly off-center if you want to save space for decoration. If you’re feeling extra fancy, shave some chilled milk chocolate on top with a vegetable peeler, then finish with a light sprinkle of cinnamon. I swear, this last step makes a world of difference!

How to Serve Mini Pumpkin Pies Recipe

Garnishes

I love topping these pies with freshly whipped cream and a sprinkle of cinnamon for that cozy vibe. The chocolate shavings are my favorite little touch—they add a subtle richness and make each mini pie feel extra special. Sometimes, I’ll also dust a bit of powdered sugar or add a tiny dollop of maple syrup drizzle for sweetness.

Side Dishes

These mini delights go wonderfully with hot beverages like chai tea, spiced latte, or even a simple cup of coffee. For brunch, I like pairing them with fresh fruit salad or a light green salad to balance the richness. They’re also perfect alongside a scoop of vanilla ice cream for a lovely dessert finish.

Creative Ways to Present

For holiday parties, I’ve arranged these Mini Pumpkin Pies Recipe on tiered dessert stands, adding autumn leaves and mini pumpkins for a festive look. Another fun idea is to wrap a little parchment collar around each pie for a rustic feel if you’re gifting them. When hosting, placing them in small cupcake liners adds color and keeps things neat.

Make Ahead and Storage

Storing Leftovers

I usually store leftover mini pies in an airtight container in the fridge. They hold up well for 3-4 days, but I recommend adding the whipped cream topping fresh each time you serve them to keep things from getting soggy or weepy.

Freezing

I’ve frozen these mini pies once fully baked (without whipped cream), wrapped tightly in plastic wrap and then foil. They freeze nicely up to 2 months. When ready to enjoy, I thaw them overnight in the fridge — they taste just as good as fresh!

Reheating

To reheat, I pop the pies in a 325°F oven for about 10 minutes to warm through without drying out. Avoid microwaving because it can make the crust soggy. Then, I add fresh whipped cream and any garnishes before serving.

FAQs

Final Thoughts

This Mini Pumpkin Pies Recipe quickly became a favorite in my home because it delivers the comforting pumpkin spice vibes without the fuss of a big pie. I love how easy they are to make, how pretty they look, and how much joy they bring at any gathering. If you’re craving a cozy dessert that’s just the right size for sharing (or not!), give this recipe a go—you won’t regret it. Trust me, your oven will thank you for bringing these little bites of autumn happiness to life.

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