Mini Pumpkin Pies Recipe

Introduction

These Mini Pumpkin Pies are a delightful twist on a classic favorite, made perfectly sized for individual servings. With a flaky pie crust and a warm, creamy, spiced pumpkin filling, they are quick, easy, and perfect for sharing or enjoying on your own.

Ingredients

• 1 (14.1 oz) box refrigerated pie dough (should have 2 (9 inch) crusts)
• 1 (15 oz) can pumpkin purée
• 1 (14 oz) can condensed milk
• 2 large eggs
• 1/2 tablespoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• Cool whip for serving

Instructions

1. Step 1: Preheat your oven to 350 degrees F and spray a standard 12-slot nonstick muffin tin with cooking spray. Set aside.
2. Step 2: Roll out the two pie crusts side by side on a clean surface.
3. Step 3: Use a 4.5-inch round cookie cutter to cut out 4 circles from each crust (8 total rounds).
4. Step 4: Combine the remaining dough pieces, roll it out again, and cut 4 more rounds. You should have 12 pie crust rounds in total.
5. Step 5: Gently press one round into each muffin slot until all 12 are lined with dough. Set aside.
6. Step 6: In a large bowl, whisk together pumpkin purée, condensed milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
7. Step 7: Evenly fill each pie crust with the pumpkin mixture. Using a cookie scoop makes this easy.
8. Step 8: Bake in the preheated oven for 30-40 minutes, or until the filling is set and no longer jiggly.
9. Step 9: Allow pies to cool completely before removing them from the tin.
10. Step 10: Serve with a dollop of cool whip and enjoy!

Tips & Variations

• For extra flavor, add a pinch of ground allspice or a dash of maple syrup to the pumpkin filling.
• You can substitute the refrigerated pie dough with homemade crust for a more buttery and flaky texture.
• To make these gluten-free, use a gluten-free pie crust available at many stores.
• Use whipped cream or a scoop of vanilla ice cream instead of cool whip for serving.

Storage

Store the mini pumpkin pies in an airtight container in the refrigerator for 3-4 days. If freezing, wrap them tightly and freeze for up to 4-5 months. When ready to eat, thaw in the refrigerator and reheat in the oven until warmed through for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini pies ahead of time?

Yes, you can prepare the pies a day ahead and store them refrigerated. Just add the cool whip or other toppings right before serving.

Can I use fresh pumpkin instead of canned pumpkin purée?

You can use fresh pumpkin purée, but be sure to cook and puree the pumpkin first. Canned pumpkin provides consistent texture and flavor, making it more convenient for this recipe.

Mini Pumpkin Pies Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

These Mini Pumpkin Pies are a classic dessert made personal-sized for easy serving and portion control. Featuring a flaky pie crust filled with a warm, creamy, and spiced pumpkin filling, they are quick and simple to prepare, perfect for fall or Thanksgiving celebrations.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 mini pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 (14.1 oz) box refrigerated pie dough (should have 2 (9 inch) crusts)

Pumpkin Filling

• 1 (15 oz) can pumpkin purée
• 1 (14 oz) can condensed milk
• 2 large eggs
• 1/2 tablespoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt

Serving

• Cool whip

Instructions

1. Prepare Oven and Muffin Tin: Preheat your oven to 350 degrees F and spray a standard 12-slot non-stick muffin tin with cooking spray. Set it aside for later.
2. Cut Pie Dough: Roll out the two pie crusts side by side on a clean surface. Use a 4.5-inch round cookie cutter to cut 4 circles from each crust, totaling 8 rounds. Combine the leftover dough, roll it out again, and cut 4 more rounds to make 12 pie crust circles in total.
3. Line Muffin Tin: Gently press one pie crust round into each muffin slot, shaping it to form the mini pie shells. Repeat for all 12 slots and set the tin aside.
4. Mix Filling: In a large mixing bowl, whisk together the pumpkin purée, condensed milk, eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until smooth and fully combined.
5. Fill Pies: Evenly distribute the pumpkin filling into each pie crust shell. Using a cookie scoop helps to fill accurately and evenly.
6. Bake: Place the filled muffin tin in the preheated oven and bake for 30 to 40 minutes, or until the filling is set and no longer jiggly in the center.
7. Cool: Allow the mini pumpkin pies to cool completely in the pan to set properly.
8. Store and Serve: Store the pies in an airtight container in the refrigerator until ready to serve. Serve chilled topped with cool whip and enjoy!

Notes

• These pies may have a slight condensation when cooled or stored in the refrigerator, but this does not affect their texture or flavor.
• Store refrigerated for 3-4 days or freeze for 4-5 months. To reheat, thaw in the refrigerator and warm in the oven.
• The recipe uses common fall spices such as cinnamon, ginger, nutmeg, and cloves, enhancing the classic pumpkin pie flavor.

Keywords: fall, mini pumpkin pies, thanksgiving dessert, pumpkin, personal-sized pies, autumn dessert