Description
Mini Pumpkin Pies are a cozy, bite-sized twist on a holiday classic. With warm spices, rich pumpkin filling, and a golden, flaky crust, these mini desserts are perfect for your next gathering or a festive family treat. They’re quick to bake, easy to prep ahead, and ideal for anyone looking for easy recipes, holiday dessert ideas, or bite-sized food ideas. Whether for Thanksgiving, Friendsgiving, or a weekend indulgence, they’re the sweet spot between tradition and convenience.
Ingredients
1 package refrigerated pie crusts
1 cup pumpkin puree
1/3 cup brown sugar
2 large eggs
2/3 cup evaporated milk
1 teaspoon vanilla extract
1 1/4 teaspoons pumpkin pie spice
whipped cream, for topping
ground cinnamon, for dusting
Instructions
1. Preheat oven to 350°F and lightly grease a standard muffin tin.
2. Roll out pie crusts and cut circles large enough to fit into muffin tin cups. Press into each well to form mini crusts.
3. In a bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, vanilla extract, and pumpkin pie spice until smooth.
4. Spoon the pumpkin mixture evenly into each crust.
5. Bake for 20–25 minutes or until the centers are set and a toothpick comes out clean.
6. Let pies cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
7. Top each mini pie with whipped cream and a dash of cinnamon before serving.
Notes
Let the mini pies cool completely before topping with whipped cream to prevent melting.
You can make these a day ahead and refrigerate, then garnish before serving for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 11g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: mini pumpkin pies, holiday desserts, easy pie recipes