Mini Pumpkin Pies Recipe

I absolutely love how these Mini Pumpkin Pies turn out—each bite is like a tiny celebration of fall flavors wrapped in a flaky crust. They’re perfect for when you want a classic pumpkin pie taste but in a cute, individual size that’s easy to serve at parties or holiday gatherings. I discovered this Mini Pumpkin Pies Recipe years ago, and it quickly became a staple whenever I want to impress guests without fussing over slicing a big pie.

You’ll find that these little pies are surprisingly easy to make, especially because the filling is super smooth and creamy thanks to sweetened condensed milk, which adds just the right amount of sweetness and richness. Plus, the spices are balanced so well—it’s not over-the-top, just that cozy pumpkin spice vibe you crave. Trust me, once you make this Mini Pumpkin Pies Recipe, you’ll want to keep it in your seasonal dessert rotation.

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Ingredients You’ll Need

Each ingredient here plays a key role in nailing that classic pumpkin pie flavor, while helping these mini versions bake evenly and taste just like grandma’s but in a fun, bite-sized form. I recommend using fresh pumpkin puree if you can find it, but canned works great too!

• Cooking spray or melted butter: For greasing the mini muffin tin so pies pop out easily without breaking.
• Basic pie dough: Homemade or store-bought, just make sure it’s chilled and rolled thin for a tender crust.
• All-purpose flour: Used for dusting your surface so the dough doesn’t stick when rolling out.
• Pumpkin puree: The star of the filling; use pure pumpkin, not pumpkin pie filling, for best results.
• Sweetened condensed milk: Adds creamy sweetness and helps the filling set perfectly.
• Large egg: Binds the filling ingredients and helps them bake into a smooth custard.
• Pure vanilla extract: Deepens the flavor and adds warmth.
• Ground cinnamon: Signature spice that gives pumpkin pie its cozy aroma.
• Ground ginger: Adds a subtle zing that keeps the flavor balanced.
• Kosher salt: Just a pinch enhances all the other spices and sweetness.
• Ground nutmeg: Classic spice that finishes off that autumnal flavor profile.
• Heavy whipping cream: Whipped to soft peaks, it makes a light topping that pairs perfectly with the rich pies.
• Milk chocolate bar (optional): Chilling and shaving this onto the tops adds a touch of sweetness and fancy flair.

Variations

I’ve tried switching up this Mini Pumpkin Pies Recipe a few ways depending on the occasion or who I’m serving them to—you really can make the base your own and still get that classic pumpkin pie magic. Don’t be afraid to experiment a bit!

• Gluten-Free Crust: Once, I swapped the basic pie dough with a gluten-free version; it held up well and was a hit with my gluten-sensitive friends.
• Spice Adjustments: If you prefer a spicier pie, adding a pinch of cloves or extra cinnamon works great. I like dialing back the ginger for a sweeter note.
• Dairy-Free Option: Use coconut cream whipped topping instead of heavy cream—it’s delicious and keeps the topping light.
• Nut Topping: Toasted pecans or walnuts sprinkled on top add a bit of crunch and are a crowd-pleaser.

How to Make Mini Pumpkin Pies Recipe

Step 1: Prep Your Oven and Muffin Tin

Start by arranging your oven rack in the center and preheat it to 375°F. I always spray my 24-cup mini muffin tin thoroughly with cooking spray or brush it with melted butter—this simple step means your mini pies come out cleanly without sticking.

Step 2: Roll and Cut Your Pie Dough

Grab your pie dough and lightly flour your work surface. Roll it out to about 1/8-inch thickness—I found this thickness strikes the perfect balance between sturdy crust and tender bites. Using a 3-inch cutter (a glass or small bowl works too), cut out rounds. Don’t toss your scraps! Reroll them gently to get all 24 pieces you need.

Step 3: Line and Chill Your Crusts

Press each dough round gently into the bottom and up the sides of your mini muffin cups. Chill the pan for about 15 minutes so the dough firms up—this helps the crust bake evenly and hold shape during baking.

Step 4: Mix Your Filling

While the dough chills, whisk together pumpkin puree, sweetened condensed milk, egg, vanilla, cinnamon, ginger, salt, and nutmeg in a large bowl. I like to whisk until smooth so there’s no graininess—this gives that signature velvety texture.

Step 5: Fill and Bake

Spoon the filling into each crust, filling nearly to the top—about one heaping tablespoon. Bake for 25 to 30 minutes until the edges are golden and the centers puff up and look set. Don’t worry if they deflate a bit as they cool—that’s totally normal.

Step 6: Cool and Remove

After baking, let the mini pies cool in the pan for 10 minutes before gently removing them with a small offset spatula or spoon. Transfer to a wire rack to cool completely—cooling fully lets the filling firm up nicely without being weepy.

Step 7: Whip and Top

Whip your heavy cream to soft peaks, then add a dollop atop each mini pie just before serving. If you want to get fancy, shave some chilled milk chocolate over the whipped cream using a vegetable peeler—this is my favorite finishing touch that makes these pies look totally irresistible. A sprinkle of cinnamon on top ties it all together perfectly.

How to Serve Mini Pumpkin Pies Recipe

Garnishes

I’m a big fan of topping these mini pies with softly whipped cream because it lightens the rich filling and adds a creamy contrast. If you want to impress guests, try shaving a bit of milk chocolate over the cream—it melts slightly on contact and looks so pretty. A small sprinkle of cinnamon or even a tiny dusting of powdered sugar adds that final, inviting touch.

Side Dishes

These mini pumpkin pies pair beautifully with spiced apple cider or a warm cup of chai tea for a cozy fall vibe. I’ve also served them alongside a scoop of vanilla ice cream for an indulgent twist that everyone loves. If it’s brunch, sliced fresh fruit or a simple green salad balances the sweetness nicely.

Creative Ways to Present

For holiday parties, I like plating the pies on a rustic wooden board decorated with cinnamon sticks, mini pumpkins, and fall leaves—makes for such a festive display. Another favorite is placing each mini pie in a cupcake liner before topping to keep it neat and perfect for grab-and-go events. You can even pipe whipped cream into pretty swirls to add elegance when entertaining.

Make Ahead and Storage

Storing Leftovers

Leftover mini pumpkin pies keep best covered in the fridge. I usually store them in an airtight container lined with parchment paper between layers to keep the crust from getting soggy. They stay delicious for up to 3 days, though honestly, they rarely last that long in my house!

Freezing

Yes, you can freeze these mini pies! I wrap each one individually in plastic wrap to keep them from drying out, then pop them in a freezer bag. When I’m ready to enjoy, I let them thaw overnight in the fridge. The crust and filling hold up surprisingly well after freezing.

Reheating

To reheat, I warm mini pumpkin pies in a 325°F oven for about 8–10 minutes to refresh that flaky crust and warm the filling slightly. Avoid microwaving if possible—it tends to make the crust soggy. Adding fresh whipped cream after reheating brings them back to life perfectly.

FAQs

Final Thoughts

Making these Mini Pumpkin Pies has become one of my favorite kitchen rituals come fall, and I genuinely think you’ll love how easy and rewarding this recipe is. They bring all the cozy pumpkin pie goodness in a fun, bite-sized package that’s perfect for sharing or indulging solo. Give this Mini Pumpkin Pies Recipe a try—it’s such a crowd-pleaser, and I can’t wait to hear how they turn out for you!

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