Mini Pumpkin Pies Classic

These mini pumpkin pies capture everything you love about classic pumpkin pie in adorable bite-sized servings. Rich with cozy spices and creamy pumpkin filling, tucked inside golden flaky pastry, these are always a hit for holiday gatherings or just a chilly autumn night. No rolling out a huge crust or tricky slicing needed—just easy assembly, effortless baking, and irresistible fall flavor in every tender bite.

I started baking these during Thanksgiving when I wanted a simple dessert to please a crowd. They quickly became our go-to for every fall gathering from movie nights to Halloween and Christmas. Now my nieces beg to help decorate them every year.

Ingredients

• Refrigerated pie crusts: for buttery flaky texture and convenience look for crusts that feel firm and not overly greasy for the best bite
• Pumpkin puree: not pumpkin pie filling for a rich earthy base use traditional canned pumpkin or homemade puree from sugar pumpkins for deep flavor
• Evaporated milk: brings creamy smoothness to the filling pick a can with only milk on the ingredients
• Large egg: helps set the filling and keeps the mini pies tender choose the freshest eggs possible for best results
• Granulated sugar and light brown sugar: create just-right sweetness brown sugar adds a hint of caramel flavor
• Pumpkin pie spice and ground cinnamon: bring classic warm autumn notes pick a fragrant spice blend for the fullest taste
• Vanilla extract: ties everything together with a mellow sweetness go for pure vanilla when you can
• Salt: to balance flavors just a sprinkle sharpens the sweetness
• Whipped cream and ground cinnamon or pumpkin pie spice for topping: adds a creamy light finish to contrast the spiced filling

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to three hundred fifty degrees Fahrenheit. Spray a mini muffin pan liberally so nothing sticks. This step is key for easy removal later.

Soften Pie Crust:

Let the refrigerated pie crusts sit at room temperature for about ten to fifteen minutes. This makes them easier to roll without cracking.

Mix the Filling:

In a large mixing bowl combine pumpkin puree evaporated milk egg sugars spices vanilla and salt. Beat thoroughly until the mixture is smooth and even. Scrape the bowl as you go to make sure all ingredients are fully integrated.

Shape the Crusts:

Unroll the pie crusts on a lightly floured counter. Cut out circles using a two and a half to three inch cutter. Each circle should fit neatly into a mini muffin cup with enough to reach the sides. Reroll scraps to get extra rounds as needed.

Fill the Crusts:

Gently press each circle into the muffin tin. Use your fingers or a rounded spoon to make sure the dough covers the bottom and slightly up the sides. Spoon a rounded tablespoon of pumpkin filling into each one leaving space at the top so the filling does not overflow when baking.

Bake the Pies:

Slide the pan onto the middle rack and bake for about twenty to twenty two minutes. The crust should turn golden and the filling will puff but then settle as it cools.

Cool and Remove:

Let the mini pies rest in the pan for five to ten minutes. Loosen with a thin butter knife if needed and move to a wire rack until completely cool.

Top and Serve:

Add a swirl of whipped cream and a sprinkle of cinnamon or pumpkin pie spice just before serving for an extra festive touch.

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I always look forward to the rich scent of pumpkin and cinnamon swirling through the house while these bake. The little ones in my family love helping scoop the filling and pile on whipped cream—it always turns into a messy fun memory.

Storage Tips

Store leftover mini pumpkin pies in an airtight container in the fridge for up to three days. For longer storage freeze the pies first on a baking sheet then transfer to a freezer-safe bag or container and freeze up to two months. Thaw overnight in the fridge before serving and add toppings just before enjoying.

Ingredient Substitutions

Heavy cream or half and half can replace evaporated milk for a slightly different texture. Non-dairy alternatives like coconut or oat milk work too for a unique flavor. Try swapping brown sugar for maple syrup to add deeper sweetness. If you do not have pumpkin pie spice use a combo of cinnamon ginger nutmeg and clove. Homemade pumpkin puree works well but make sure it is not too watery.

Serving Suggestions

These are perfect for buffets holiday dessert tables or autumn brunch spreads. Serve on a big platter with extra whipped cream bowls. For a playful twist add a drizzle of caramel or melted chocolate or even a scattering of chopped pecans on top. Kids love dusting extra cinnamon right at the table.

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Cultural and Holiday Context

Mini pumpkin pies make a modern twist on the traditional Thanksgiving dessert beloved across North America. By baking in small cups everyone gets their own—and no one has to fight over the last slice. They are equally popular at potlucks Friendsgiving parties or anytime pumpkin is in season.

Frequently Asked Questions About the Recipe

→ Can I substitute evaporated milk in the filling?

Yes, options like heavy cream, half-and-half, or coconut milk work well but may alter flavor and texture. Non-dairy milks like almond or oat can be used with noticeable changes.

→ Is it possible to add extra spices or flavors?

Absolutely! Try nutmeg, allspice, cardamom, vanilla extract, maple syrup, or a splash of bourbon to personalize the filling’s warmth and depth.

→ Can these mini pies be prepared ahead of time?

Yes, making them the night before allows the filling to set and flavors to meld. Chill covered in the fridge and add whipped cream just before serving.

→ What pumpkin puree is recommended?

Small sugar baby pumpkins work well for homemade puree; keep in mind homemade puree may be thinner. This version uses canned pumpkin puree for consistency.

→ How do I know when the mini pies are done?

The filling should be set around the edges but still slightly jiggly in the center. Overbaking can cause cracks, so watch closely near the end.

→ Can I change the crust or toppings?

Yes, swap traditional crust for ginger snap or Biscoff cookies, or try toppings like chopped pecans, streusel, melted chocolate, or salted caramel sauce for variety.