Food

Easy Mini Pumpkin Pie Recipe


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Mini pumpkin pies are the superbly sized dessert that’s made only for you! You can take pleasure in only one or have just a few! Either means, they’re so scrumptious that everybody shall be asking for the recipe!

If you’re keen on basic pumpkin pie then this dessert is for you! And particular person servings make this good to deliver as a dessert to any potluck. If you want this then you must undoubtedly attempt Mini Cheesecakes, Mini Cherry Pies, and this scrumptious Mini Key Lime Pie!

A mini pumpkin pie with a bite taken out of it.

Mini Pumpkin Pies

Why is it that something small simply tastes extra scrumptious? Not solely do these mini pumpkin pies look so cute in such a small for however they style precisely like basic pumpkin pie. And since you don’t have to chop out a slice, you’ll be able to eat multiple and nobody even has to know! The flaky crust is ideal for the creamy filling. It is the right dessert to kick of pumpkin season!

I like a superb pumpkin pie however generally, I don’t need the dedication of a whole pie. That’s what makes this one so superior! I could make these mini pumpkin pies forward of time and retailer them to have the right particular person late-night snack all week lengthy. There are so many pumpkin treats this time of 12 months and so it’s exhausting to choose which of them to make! I like this one as a result of it’s not one thing that you simply see on a regular basis and it’s SOO good! You must attempt it!

Ingredients in Mini Pumpkin Pies

You are going to be shocked to learn the way simple these mini pumpkin pies are to make! If you replenish on pumpkin puree like me then you definately in all probability have already got every little thing that you should make these! See the recipe card beneath for an inventory of tangible ingredient measurements.

  • Pie crusts: You can use both retailer purchased or homemade pie crust!
  • Granulated sugar: I take advantage of this to sweeten up the pumpkin taste.
  • Cinnamon: Is the recipe even pumpkin if you happen to don’t mix it with cinnamon??
  • Salt: This will improve the flavors of all the different elements.
  • Ground ginger and floor cloves: This brings in that earthy, fall flavoring.
  • Eggs: I like to make use of eggs which are at room temperature. This helps them combine in higher!
  • Canned pumpkin: Make positive that you simply get pumpkin puree and never pumpkin pie filling! The puree doesn’t have any added elements to it so you’ll make it have taste by including in these spices.
  • Evaporated milk: I take advantage of this to combine all the elements collectively.
  • Whipped cream: Use a dollop of this for topping!

Let’s Bake Some Pies!

This recipe solely takes about half-hour from begin to end, together with baking time! These mini pumpkin pies are so yummy and your complete household will go loopy over them!

  1. Preheat, roll and chill: Preheat the oven to 400°. Roll the pie crust skinny, to about ⅛ inch thick, and reduce into 12 3 ½ inch circles. Press the dough circles into the cavities of a muffin tin and place within the fridge to relax.
  2. Combine and whisk: In a big bowl mix the sugar, cinnamon, salt, ginger and cloves. Add within the eggs, pumpkin and evaporated milk. Whisk till totally mixed.
  3. Fill and bake: Remove the muffin pan from the fridge and punctiliously ladle pumpkin filling into the crusts, about 3 tablespoons. Bake for 16-20 minutes, till the filling is ready and the crust is beginning to brown.
  4. Cool and high with cream: Allow the pies to chill fully earlier than eradicating gently from the muffin pan. If they’re sticking, rigorously run a knife across the fringe of the crust to loosen them from the pan. Serve with whipped cream.
6 pictures showing step by step baking instructions.

Tips For Making Mini Pumpkin Pies

Pumpkin pie is iconic with its fall flavors! This recipe is not any exception and is very easy that you’ll come again to it repeatedly! Here are just a few ideas to make use of whereas making this easy dessert.

  • Pie crust: I like homemade pie crust, however utilizing store-bought crust is a good shortcut when you end up quick on time.
  • Roll the crust skinny: When making mini pies, you need to roll the crust out a bit additional…even when they’re pre-rolled, pre-made crusts. Otherwise, the crust shall be too thick. Nott solely will the crust not totally bake, however the crust-to-filling ratio shall be off.
  • Don’t overbake: Pumpkin pie filling is technically a custard and can break up whether it is overbaked. To keep away from this, just be sure you don’t overbake your mini pies. To know when they’re completed, the filling shall be set however nonetheless be a bit wobbly.

Mini pumpkin pies.

Making Ahead and Storing Leftovers

Pumpkin pie is a basic dessert and the most effective elements about it’s how effectively it holds up as leftovers! You could make this forward and retailer it or if you’re fortunate sufficient to have some leftover, eat it as a late-night snack! Yum!

  • Make forward and freeze: Make your mini pumpkin pies and allow them to cool fully. Once they’ve cooled then place them in a ziplock bag or hermetic container (ensure that to label it with the date!). When you might be able to eat it, thaw in a single day within the fridge earlier than serving. Frozen mini pumpkin pies can final 1 month within the freezer!
  • Make forward and refrigerate: Mini pumpkin pies will be made about 1-2 days forward of time. Once baked and cooled, fully wrap your pumpkin pies tightly with plastic wrap. Place within the fridge till able to serve.
  • Ready to serve: When able to serve, take your pumpkin pie out of the fridge for about quarter-hour or eat it a bit chilly instantly.

A zoomed in picture of a mini pumpkin pie.


  • Preheat the oven to 400°. Roll the pie crust skinny, to about ⅛ inch thick, and reduce into 12 3 ½ inch circles. Press the dough circles into the cavities of a muffin tin and place them within the fridge to relax.
  • In a big bowl mix the sugar, cinnamon, salt, ginger, and cloves. Add within the eggs, pumpkin, and evaporated milk. Whisk till totally mixed.

  • Remove the muffin pan from the fridge and punctiliously ladle pumpkin filling into the crusts, about 3 tablespoons. Bake for 16-20 minutes, till the filling, is ready and the crust is beginning to brown.

  • Allow the pies to chill fully earlier than eradicating gently them from the muffin pan. If they’re sticking, rigorously run a knife across the fringe of the crust to loosen them from the pan. Serve with whipped cream.



Serves: 12

Calories191kcal (10%)Carbohydrates27g (9%)Protein3g (6%)Fat8g (12%)Saturated Fat3g (15%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat1gCholesterol31mg (10%)Sodium225mg (9%)Potassium42mg (1%)Fiber1g (4%)Sugar13g (14%)Vitamin A59IU (1%)Vitamin C1mg (1%)Calcium13mg (1%)Iron1mg (6%)

All dietary information relies on third celebration calculations and is barely an estimate. Each recipe and dietary worth will differ relying on the manufacturers you utilize, measuring strategies and portion sizes per family.

Course Dessert

Cuisine American

Keyword mini pumpkin pies, pie, Pumpkin Pie



Source Link – therecipecritic.com

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