The Best Mini Pumpkin Pies

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Craving the cozy flavor of pumpkin pie but not ready to commit to a whole slice? Mini Pumpkin Pies are your perfect answer. These bite-sized versions capture all the warmth and spiced richness of the classic dessert, wrapped in a buttery crust that’s just the right amount of flaky and golden.

Whether you’re planning a Thanksgiving feast, looking for a portable dessert for gatherings, or just want a sweet treat without the fuss, these Mini Pumpkin Pies deliver all the flavor with a lot less effort. They bake faster, serve easier, and look absolutely adorable topped with a swirl of whipped cream and a dusting of cinnamon.

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Preparation Phase & Tools to Use

Before you dive into baking, a few essential tools will help you pull off the perfect mini pies:

• Mini Muffin Pan: This is key for shaping the mini pies. It ensures consistent sizing and even baking.
• Round Cookie Cutter or Glass Rim: To cut the pie dough into circles that fit perfectly in each muffin slot.
• Mixing Bowls: You’ll need a couple of these to mix the pumpkin filling and prepare the crust.
• Hand Whisk or Electric Mixer: For smooth blending of the filling ingredients.
• Measuring Cups & Spoons: Precision matters when baking, so accurate measurements are a must.
• Cooling Rack: Essential to allow the pies to cool evenly and avoid soggy bottoms.

Each of these tools plays a role in achieving the ideal balance of a crisp crust and creamy, spiced filling. Take a moment to prep your workstation before you begin, and the whole process becomes seamless.

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Ingredients for the Best Mini Pumpkin Pies

Each ingredient in this recipe plays a specific role in delivering that classic, cozy pumpkin pie experience:

• Refrigerated Pie Crust: A time-saver that still offers flaky, buttery results. Easy to shape and perfect for mini desserts.
• Pumpkin Puree: The heart of the pie. Smooth and rich, it delivers that unmistakable autumn flavor.
• Evaporated Milk: Adds creaminess without watering down the filling, creating a luscious, custardy texture.
• Granulated Sugar: Balances the spices and enhances the natural sweetness of the pumpkin.
• Brown Sugar: Adds a subtle molasses note and deepens the flavor.
• Eggs: Crucial for structure, they bind the filling and help it set while baking.
• Pumpkin Pie Spice: A fragrant blend of cinnamon, nutmeg, ginger, and cloves that gives the pies their signature warmth.
• Vanilla Extract: Adds a mellow depth that ties all the flavors together.
• Salt: Just a pinch elevates the sweetness and spices by contrast.

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How To Make the Best Mini Pumpkin Pies

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Unroll the refrigerated pie crusts and use a round cookie cutter or glass to cut out circles that fit into your mini muffin pan. Gently press each circle into the bottom and up the sides of the muffin cups.

Step 2: Mix the Pumpkin Filling

In a medium mixing bowl, combine pumpkin puree, evaporated milk, both sugars, eggs, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth and fully incorporated.

Step 3: Fill the Crusts

Spoon the pumpkin filling into each prepared crust, filling about three-quarters full. Don’t overfill, as the filling will puff slightly while baking.

Step 4: Bake to Perfection

Place the pan in the preheated oven and bake for 22-25 minutes, or until the centers are just set and the edges of the crust are lightly golden.

Step 5: Cool and Decorate

Allow the mini pies to cool in the pan for 10 minutes before transferring them to a wire rack. Once fully cooled, top with whipped cream and a light dusting of cinnamon for a classic finish.

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How to Serve and Store Mini Pumpkin Pies

These Mini Pumpkin Pies are best served once fully cooled, either at room temperature or slightly chilled. A swirl of freshly whipped cream or a dollop of vanilla bean ice cream adds an elegant finishing touch. They make a delightful dessert table display and are easy to grab and go, making them ideal for parties and potlucks.

For storing, place the pies in an airtight container and refrigerate. They stay fresh for up to 4 days. You can also freeze them for up to a month—just let them thaw overnight in the fridge before serving. If you want to warm them up, a quick reheat in the oven at 300°F for 5-7 minutes will do the trick without making the crust soggy.

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Frequently Asked Questions

How do I keep the crust from getting soggy?

Pre-baking the crust isn’t necessary with mini pies, but be sure to cool them on a rack and not in the pan to avoid moisture build-up. Also, don’t overfill them with too much pumpkin mixture.

Can I use fresh pumpkin instead of canned puree?

Yes, you can! Just roast and puree your pumpkin until smooth. Make sure to strain out excess moisture so the filling isn’t watery.

What’s the best way to make them ahead of time?

You can make the filling a day ahead and store it in the fridge. Bake the pies the day you plan to serve them, then chill or bring to room temperature as needed.

Can I make these gluten-free?

Absolutely. Use a gluten-free pie crust or make your own with almond or oat flour-based dough. The filling is naturally gluten-free.

Do I need to blind-bake the crusts?

Nope! Since the bake time is relatively short and the filling isn’t overly wet, the crust will bake up nicely without blind-baking.

How do I know when they’re done?

Give the pies a gentle jiggle—they should be set with just a slight wobble in the center. They will firm up as they cool.

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Want More Mini Dessert Ideas?

If you’re into cute, portion-friendly desserts like these Mini Pumpkin Pies, you’ll definitely want to check out a few other sweet bites from my kitchen. The No-Bake Mini Banana Cream Pies are creamy and refreshing with a tropical twist. For a cheesecake variation, the Cheesecake Deviled Strawberries blend tangy filling with juicy berries.

Craving a bit of warm spice? The Cinnamon Donut Bread Recipe gives you a loaf-style dessert perfect for slicing and sharing. And for chocolate lovers, don’t miss the Decadent Chocolate S’mores Cupcakes with a gooey marshmallow center that’s just irresistible.

These are all easy to make, eye-catching, and perfect for serving at your next gathering or gifting during the holidays.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you use homemade crust? Did you add a twist to the spice blend? Leave a comment below and let me know what worked best for you.

For more mini dessert inspiration and seasonal treats, follow me on Pinterest at LadyPlate Pinterest and see what I’m sharing daily!

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