Mini Pumpkin Pies Recipe
Learn how to make mini pumpkin pies with an easy pumpkin pie filling, flaky pie dough, and a dollop of whipped cream. They are perfect for entertaining!
Servings: 48 mini pies
Equipment
- 1M Star Tip (Optional for a decorative whipped cream garnish)
Ingredients
- Pie Crust Recipe (double the recipe) or store-bought
- 1 1/2 cups (367.5 g) pumpkin puree or 1 (15-ounce) can pumpkin puree
- 3/4 cup (160 g) brown sugar packed
- 1/4 teaspoon (0.65 g) kosher salt
- 1 1/2 teaspoons (3 g) pumpkin pie spice
- 1/2 cup (113.5 g) half and half whole milk or heavy cream
- 2 large (100 g) eggs room temperature
- 1 teaspoon (5 g) vanilla extract
- 1/4 cup (56.5 g) butter melted
- whipped cream for garnish (optional)
Instructions
- Preheat oven to 375º F. Brush a mini muffin pan with cake goop or spray with nonstick spray. Cut circles in pie crust with a 2 1/2 - inch cookie cutter. Press into prepared muffin pan. Set aside.
- Mix pumpkin pie filling and spoon into pie crust. Bake until the center is set and the crust is slightly browned, about 20 minutes.
- Remove from the oven and allow to cool completely. Top each with whipped cream, if desired.
Notes
Recipe Notes:
- Pie Crust. If using my homemade pie crust recipe, double the recipe.
- Pumpkin Puree. If using homemade or organic canned pumpkin puree, be sure to strain to remove excess liquids for a creamy pie filling.
- Pumpkin Pie Spice. You can use my homemade recipe or your favorite store-bought or substitute the same amount of ground cinnamon.
- Regular Muffin Pan - If using a regular-sized muffin pan, cut the pastry into 3 1/2-inch circles and increase the baking time to about 30 minutes. Makes about 16 pies.
- Cake Goop. I use my homemade pan release (aka cake goop)
- Make Ahead: Prepare the pie crust and the pumpkin pie filling and store in the refrigerator up to two days in advance. Follow the recipe as instructed when ready to bake.
- Storage: Refrigerate any leftover mini pumpkin pies for 3 to 4 days and freeze for up to 1 month.
- Gluten-Free: Use gluten-free flour to make your homemade pie crust or choose a gluten-free store-bought pie crust.
Nutrition
Calories: 31kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 26mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 1241IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 0.2mg
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