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These mini pumpkin pies are the perfect little fall indulgence to bring to your next family gathering or to enjoy as a cozy afternoon treat. They capture that classic pumpkin pie flavor in a cute, handheld size that makes sharing simple and fun. The recipe balances ease and taste beautifully so you can whip them up without much fuss but with all the spice and sweetness everyone expects from pumpkin pie.
I first made these during the holiday season, and they quickly became the star at every gathering. I love how easy they are to customize with extra spices or toppings like whipped cream or pecans.
Ingredients
- Pumpkin puree: use pure pumpkin puree not pumpkin pie filling to control sweetness and flavor
- Ground cinnamon: essential for that warm, fragrant autumn taste
- Pie crusts: two 9inch crusts rolled thin for a tender, flaky base, choose high quality refrigerated dough for ease
- Vanilla extract: adds a subtle depth of flavor and rounds out the pumpkin spice
- Evaporated milk: gives the filling a creamy texture without heaviness
- Large egg: binds the filling and adds richness
- Salt: just a pinch enhances all the flavors without overpowering
- Nonstick cooking spray: helps release the mini pies easily and keeps your muffin pan clean
Instructions
- Searing the Oven:
- Heat the oven to 400 degrees Fahrenheit to prepare for baking. A hot oven ensures the crust crisps nicely.
- Preparing the Pan:
- Spray your standard sized muffin pan generously with nonstick cooking spray to make sure your mini pies will release cleanly after baking.
- Rolling and Cutting Dough:
- On a lightly floured surface, roll out the pie crusts to about one eighth of an inch thick. Use a round 3½inch cookie cutter to cut out 18 circles. Arrange each circle into the cups of the muffin pan, gently pressing the dough around the sides to form small pie shells. Place the pan in the refrigerator while you prepare the filling to keep the dough firm.
- Mixing Filling:
- In a large bowl, combine pumpkin puree, ground cinnamon, egg, evaporated milk, salt, brown sugar, and vanilla extract. Stir carefully until smooth and fully mixed. Avoid overmixing to prevent air bubbles which may cause cracks in the pies as they bake.
- Filling the Pies:
- Take the muffin pan out of the refrigerator and evenly divide the pumpkin filling among the crust lined cups.
- Baking:
- Place the muffin pan in the oven and bake the pies for 16 to 20 minutes. The crust should turn a beautiful golden brown, and the filling should look set but not dry.
- Cooling and Chilling:
- Cool the pies in the pan for one hour at room temperature. Then wrap the muffin pan tightly with plastic wrap and refrigerate for at least three hours to let the pies fully set.
- Serving:
- Carefully remove the chilled mini pies from the pan. Serve at room temperature or cold with your favorite topping like whipped cream, a sprinkle of cinnamon, or chopped nuts.
My favorite ingredient is definitely the ground cinnamon which really sets the tone of the entire pie. I remember making these mini pies with my kids one chilly afternoon, and watching the warm cinnamon scent fill the kitchen made the experience all the more special. Pumpkin puree is also a favorite because it brings such natural sweetness and nutrition without extra sugars.
Storage Tips
Store your mini pumpkin pies covered in the refrigerator for up to three days. If you want to keep them longer, freeze individual pies in airtight containers or wrap them tightly in plastic wrap and foil. Thaw in the fridge overnight and bring to room temperature before serving.
Ingredient Substitutions
You can swap evaporated milk for full fat coconut milk for a dairy free version that adds a subtle richness. Use maple syrup in place of brown sugar for a different kind of sweetness with fall vibes. Try adding a pinch of nutmeg or cloves along with cinnamon to elevate the spice profile.
Serving Suggestions
These mini pumpkin pies are lovely served with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. Toasted pecans or chopped crystallized ginger make great garnishes that add texture and flavor. They also pair wonderfully with a warm cup of spiced chai or coffee.
The care you put into these mini pumpkin pies will shine through in every bite. Their combination of a flaky crust and creamy spiced filling is the ultimate comfort food for fall and beyond.
Common Questions About Recipes
- → What type of pumpkin puree should I use?
Use pure pumpkin puree rather than pumpkin pie filling to control sweetness and spice levels precisely.
- → How can I ensure the crust stays crispy?
Pre-baking the pie crusts lightly before adding filling helps prevent sogginess and keeps the crust crisp.
- → Why should I chill the pies before serving?
Chilling sets the filling firmly, which makes slicing cleaner and enhances the flavors.
- → Can I add extra spices to the filling?
Yes, adding nutmeg, cloves, or ginger will provide an extra depth of fall flavors.
- → How long should I bake the pies?
Bake at 400°F for 16 to 20 minutes until the crust is golden and the filling is set.
- → Can these be prepared in advance?
Yes, make them a day ahead, store in the fridge, and bring to room temperature before serving.