These adorable mini pumpkin pies begin with a flakey homemade crust that’s filled with a rich pumpkin puree spiced with cinnamon, cloves, and ginger and lastly topped with a dollop of fresh whipped cream for that special touch.
Why this recipe works
Everything is sweeter in miniature form, especially homemade pumpkin pie with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice. When a whole slice of pie is a bit much to muster after a large meal of turkey and casseroles, these mini pumpkin pies make the perfect little individual serving that you can eat in two bites.
These are great for Friendsgiving, Thanksgiving, and whenever else you’re craving a bite of warm spiced pumpkin pie. You’ll probably also love our mini apple pies while we’re on the subject of miniature cutie pies.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
DOUGH – We’ve provided a recipe for light and flakey homemade pie dough for you to use, but if you want to save time you can easily replace it with about 2 store-bought pie discs, the kind you find in a tube in the refrigerator section. I recommend trying your hand at the homemade dough though! Keeping the butter and water extra cold will yield the flakiest crust. I like to cut up the butter into cubes before beginning and then keep it in the refrigerator while I measure out the other ingredients.
FILLING – You can substitute 3⁄4 teaspoon pumpkin pie spice for the cinnamon, ginger, and cloves in the recipe if desired. You will not end up using a full can of pumpkin puree or evaporated milk.
How to Make Mini Pumpkin Pies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In the bowl of a food processor, mix together the flour and 3⁄4 teaspoon salt. Add the cubes of cold butter. Pulse several times until the butter is broken up into small pea-size pieces and is mixed throughout the flour. Slowly drizzle the ice water into the flour mixture while pulsing the food processor, just the until the mixture begins to pull together.
- Turn the crumbly dough out onto a large piece of plastic wrap and gather the dough into one mound with your hands. Wrap the dough in the plastic wrap and pat to form a disc. Chill the dough in the refrigerator for at least 30 minutes before proceeding with the recipe.
- Preheat the oven to 375°F. Spray mini muffin tins with nonstick cooking spray and set aside.
- Roll out pie crust (working with 1⁄2 the recipe at a time) on a lightly floured surface or on parchment paper/plastic wrap. Use a 2 1⁄2” biscuit cutter to make rounds from the pie crust. Gather the leftover scraps of crust, reroll, and continue cutting out small rounds.
- Press each round into the mini muffin tins, ensuring that it is pressed all the way to the bottom of the cavity and reaches to the top of the sides – it does not need to rise up over the sides, but a bit above the top to allow for shrinking.
- In a large mixing bowl, combine the pumpkin pie filling ingredients. Whisk to combine completely.
- Spoon one tablespoon of pumpkin pie filling into each mini crust.
- Bake for 18-20 minutes, until the pies are set.
- Cool mini pumpkin pies before removing from the muffin tin.
- Whip heavy cream and powdered sugar until stiff peaks form. Pipe or dollop on top of the pumpkin pies just before serving and sprinkle with a dash of cinnamon (or pumpkin pie spice.)
Frequently Asked Questions & Expert Tips
Yes, you can make them in a muffin pan. Cut the dough into discs into 3 1/2 inch circles and increase the bake time to closer to 30 minutes, checking for doneness when the filling has set and the crust has lightly browned.
These mini pumpkin pies should be stored in an air-tight container kept in the refrigerator for 4-5 days.
Yes, you can freeze these mini pumpkin pies. To do so, allow them to completely cool off then store them in an air-tight container with parchment paper in between layers for 2-3 months.
Yes, absolutely. You can prepare and bake the mini pies a day in advance and store them covered with an air-tight lid in the refrigerator. Hold off on the whipped cream topping until you are ready to serve.
Serving Suggestions
Serve warm or chilled, whichever way you enjoy your pumpkin pie the most. Though I’m partial to whipped cream and think it ties the pies together, you can certainly serve them as-is and they’ll be just as tasty. Sprinkle the top of the whipped cream with either pumpkin pie spice or a dash of cinnamon if desired. Enjoy!
More Pumpkin Recipes
- Pumpkin Roll
- Pumpkin Cake
- Pumpkin Pie Dip
- Pumpkin Hand Pies
- Pumpkin Spice Donuts
- No Bake Pumpkin Cheesecake
- Mini Pumpkin Cheesecake
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Mini Pumpkin Pies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Pie Crust
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- 1 cup unsalted butter cold, cut into cubes
- ⅓ cup ice cold water
Filling
- 1 cup pure pumpkin puree
- ¾ cup evaporated milk
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- ¼ teaspoon salt
- 1 large egg
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground ginger
Whipped Cream
- 1 cup heavy cream
- 3 Tablespoons powdered sugar
Things You’ll Need
- 2 1/2 inch biscuit cutter or similar shaped object such as the bottom of a cup
- Hand mixer for making the whipped cream
Before You Begin
- Keeping the butter and water extra cold will yield the flakiest crust.
- You will not use a full can of pumpkin puree or evaporated milk.
- You can substitute 3⁄4 teaspoon pumpkin pie spice for the cinnamon, ginger, and cloves in the recipe.
- The pies will puff up as they finish baking in the oven, but will recede after cooling. Be sure they are completely cool before topping with whipped cream or the heat will melt the whipped cream. You can top with squirt whipped cream if you don’t want to whip your own.
Instructions
- In the bowl of a food processor, mix together the flour and 3⁄4 teaspoon salt. Add the cubes of cold butter. Pulse several times until the butter is broken up into small pea-size pieces and is mixed throughout the flour. Slowly drizzle the ice water into the flour mixture while pulsing the food processor, just the until the mixture begins to pull together.
- Turn the crumbly dough out onto a large piece of plastic wrap and gather the dough into one mound with your hands. Wrap the dough in the plastic wrap and pat to form a disc. Chill the dough in the refrigerator for at least 30 minutes before proceeding with the recipe.
- Preheat the oven to 375°F. Spray mini muffin tins with nonstick cooking spray and set aside.
- Roll out pie crust (working with 1⁄2 the recipe at a time) on a lightly floured surface or on parchment paper/plastic wrap. Use a 2 1⁄2” biscuit cutter to make rounds from the pie crust. Gather the leftover scraps of crust, reroll, and continue cutting out small rounds.
- Press each round into the mini muffin tins, ensuring that it is pressed all the way to the bottom of the cavity and reaches to the top of the sides – it does not need to rise up over the sides, but a bit above the top to allow for shrinking.
- In a large mixing bowl, combine the pumpkin pie filling ingredients. Whisk to combine completely.
- Spoon one tablespoon of pumpkin pie filling into each mini crust.
- Bake for 18-20 minutes, until the pies are set.
- Cool mini pumpkin pies before removing from the muffin tin.
- Whip heavy cream and powdered sugar until stiff peaks form. Pipe or dollop on top of the pumpkin pies just before serving and sprinkle with a dash of cinnamon (or pumpkin pie spice.)
Nutrition
Amanda Davis
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Terri Freeze says
I cant wait to try the mini pumpkin bites