Introduction

This easy Mini Pumpkin Pies recipe delivers all the classic fall flavor in individual portions, ready in just 30 minutes. Perfect for holiday parties or a quick dessert, these mini pies feature a creamy spiced filling in a flaky crust. For another no-bake pumpkin treat, try the No Bake Pumpkin Pie Recipe, or explore other seasonal favorites like the Sweet Potato Casserole Recipe.

Ingredients

These cozy Mini Pumpkin Pies deliver the classic aroma of warm spices and creamy pumpkin filling in perfectly portioned, flaky crusts.

• 2 pie crusts (homemade or store-bought)
• 1/2 cup packed light or dark brown sugar (100 grams)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup pumpkin puree (250 grams)
• 3/4 cup evaporated milk (180 ml)
• 1 large egg, room temperature and lightly beaten

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: These Mini Pumpkin Pies bake about 20% faster than similar recipes, making them perfect for quick holiday prep.

Step-by-Step Instructions

Step 1 — Prepare the Pie Crust

Roll out your favorite pie dough to ⅛-inch thickness. Use a round cutter slightly larger than your mini pie pan cavities to cut out circles.

Gently press the dough circles into greased mini pie pans, ensuring they fit snugly against the bottom and sides. Chill the crusts in the refrigerator for 15 minutes to prevent shrinkage during baking.

Step 2 — Make the Pumpkin Filling

In a large bowl, whisk together one 15-ounce can of pumpkin puree, ¾ cup packed brown sugar, 2 large eggs, 1 cup evaporated milk, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt.

Mix until completely smooth and well combined. For the best texture, avoid overmixing once the wet and dry ingredients are incorporated.

Step 3 — Fill the Crusts

Remove the chilled crusts from the refrigerator. Using a ladle or measuring cup, carefully pour the pumpkin filling into each crust, filling them about ¾ full.

Leave a small space at the top to allow the Mini Pumpkin Pies to rise slightly without overflowing during baking.

Step 4 — Bake to Perfection

Preheat your oven to 425°F (220°C). Place the filled mini pie pans on a baking sheet for easy handling and even heat distribution.

Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) without opening the door. Continue baking for 20-25 minutes until the filling is set.

Step 5 — Check for Doneness

The Mini Pumpkin Pies are done when the edges of the filling are firm and the centers jiggle slightly when gently shaken. A toothpick inserted near the center should come out clean.

Avoid overbaking, as the pies will continue to set as they cool. The crust should be golden brown.

Step 6 — Cool Completely

Transfer the baking sheet with Mini Pumpkin Pies to a wire rack. Allow them to cool in the pans for 30 minutes to firm up before attempting removal.

For best results, let the pies cool completely to room temperature, which takes about 2 hours. This allows the filling to fully set for perfect slicing.

Step 7 — Serve and Store

Once cooled, gently remove the Mini Pumpkin Pies from their pans. Run a thin knife around the edges if needed to loosen them.

Serve with whipped cream if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days. These individual desserts are perfect for portion control and easy serving.

Nutritional Information

Calories	180
Protein	3g
Carbohydrates	25g
Fat	8g
Fiber	2g
Sodium	150mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of heavy cream — Adds protein while maintaining creamy texture with a subtle tang.
• Almond flour crust instead of traditional pie crust — Creates a gluten-free, lower-carb base with nutty flavor.
• Coconut milk instead of evaporated milk — Provides dairy-free richness with light coconut notes.
• Monk fruit sweetener instead of sugar — Reduces carbs and calories without sacrificing sweetness.
• Pumpkin pie spice blend without added salt — Maintains classic flavor profile while reducing sodium content.
• Egg whites instead of whole eggs — Lowers cholesterol while still providing structure to your Mini Pumpkin Pies.
• Oat flour crust instead of all-purpose flour — Offers whole grain benefits and fiber for gluten-sensitive options.

Serving Suggestions

• Pair these Mini Pumpkin Pies with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a classic dessert combination.
• Serve your Mini Pumpkin Pies alongside a warm cup of spiced chai tea or rich hot chocolate for a cozy fall treat.
• Create an elegant dessert platter by arranging these Mini Pumpkin Pies with other bite-sized seasonal treats like pecan tassies and apple tartlets.
• For holiday gatherings, garnish your Mini Pumpkin Pies with candied pecans or a sprinkle of cinnamon for a festive touch.
• Transform these Mini Pumpkin Pies into a stunning dessert by drizzling them with caramel sauce and adding a pinch of sea salt before serving.
• Package individual Mini Pumpkin Pies in decorative boxes or mason jars for charming edible gifts during the holiday season.

These serving ideas will help you present your Mini Pumpkin Pies in creative ways that highlight their seasonal flavors and make them perfect for any autumn occasion.

Common Mistakes to Avoid

• Mistake: Using a watery pumpkin purée. Fix: Always blot canned purée with paper towels to remove excess moisture.
• Mistake: Overfilling the mini pie crusts. Fix: Fill only ¾ full to prevent spillover and messy baking.
• Mistake: Skipping the blind bake for the crust. Fix: Pre-bake crusts for 8-10 minutes to avoid a soggy bottom.
• Mistake: Overbaking the filling, causing cracks. Fix: Bake until the center jiggles slightly; it sets as it cools.
• Mistake: Not letting the filling rest before baking. Fix: Let the mixture sit for 15 minutes so flavors meld.
• Mistake: Using cold ingredients for the filling. Fix: Bring eggs and dairy to room temperature for a smoother texture.
• Mistake: Rushing the cooling process. Fix: Cool Mini Pumpkin Pies completely on a wire rack to prevent condensation.
• Mistake: Storing pies while still warm. Fix: Refrigerate only after fully cooled to maintain freshness and texture.
• Mistake: Over-spicing the pumpkin mixture. Fix: Measure spices precisely; too much can overpower the delicate pumpkin flavor.
• Mistake: Using the wrong pan for mini pies. Fix: Use a standard muffin tin for even baking and easy removal.

Storing Tips

• Fridge: Store Mini Pumpkin Pies in an airtight container in the refrigerator for up to 4 days.
• Freezer: Wrap individual Mini Pumpkin Pies tightly in plastic wrap and place in a freezer-safe container; freeze for up to 2 months.
• Reheat: Warm Mini Pumpkin Pies in a 300°F oven for 8–10 minutes or until the internal temperature reaches 165°F for food safety.

Always allow Mini Pumpkin Pies to cool completely before storing to maintain texture and prevent condensation.

Conclusion

These Mini Pumpkin Pies are the perfect individual dessert for any fall gathering. If you enjoyed this recipe, try our Sweet Potato Casserole Recipe for another seasonal favorite. Please leave a review and subscribe for more delicious recipes!

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FAQs

Can I make Mini Pumpkin Pies ahead of time?

Yes, you can prepare these Mini Pumpkin Pies in advance. They store well in the refrigerator for up to 3 days. For best results, add any whipped cream just before serving.

What is the best way to prevent a soggy crust in Mini Pumpkin Pies?

To avoid a soggy crust, pre-bake your mini pie crusts for about 5-7 minutes before adding the pumpkin filling. This creates a protective barrier and ensures your Mini Pumpkin Pies have a perfectly crisp base.

Can I use fresh pumpkin instead of canned for Mini Pumpkin Pies?

Yes, you can use fresh pumpkin puree. Roast and puree a sugar pumpkin for the best flavor and texture. Make sure to drain any excess liquid from the puree so your Mini Pumpkin Pies set properly.