Mini Pumpkin Pies

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These Mini Pumpkin Pies are the perfect bite sized version of the most classic Thanksgiving dessert, pumpkin pie. They've got the best buttery and flakey pie crust, with a creamy, and spiced pumpkin pie filling. No slicing required, and they look so cute on a dessert table!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: mini pies, mini pumpkin pies, Pumpkin Pie, thanksgiving dessert

Servings: mini pies

Calories: 129kcal

Ingredients

For the Pies:

1 Pie Crust

For the Pumpkin Filling:

1 cup Pumpkin Puree (pure pumpkin)
1/2 cup Brown Sugar
1/2 cup Evaporated Milk
1 Egg
1 tsp Ground Cinnamon
1/2 tsp Pumpkin Pie Spice
1/4 tsp Salt

For Garnishing the Pies:

whipped cream
ground cinnamon
12 mini pie crust toppers

Instructions

For the Pies:

Preheat the oven to 375 degrees Fahrenheit. Grease a regular muffin pan.
Roll the pie crusts out on a lightly floured counter top. 1 Pie Crust
Cut 3.5 to 4 inch circles out of the pie crust with a round cookie cutter, or the top of a jar. Roll the circles out slightly to make them about 4 to 4.5 inches in size.
Place each circle into the opening of a greased muffin pan. Press down into the bottom of the pan. Place pan into the fridge until needed.

For the Pumpkin Filling:

Combine all the ingredients for the pumpkin pie filling in a medium bowl. Stir them together until combined, and smooth. 1 cup Pumpkin Puree, 1/2 cup Brown Sugar, 1/2 cup Evaporated Milk, 1 Egg, 1 tsp Ground Cinnamon, 1/2 tsp Pumpkin Pie Spice , 1/4 tsp Salt
Scoop a couple spoonfuls of the pumpkin filling into the prepared pie crusts, filling them evenly, about 3/4 of the way full each.
Place the pan in the oven and bake for 25 to 30 minutes, or until the crust is golden brown and the filling is set in the middle.
Remove the pan from the oven and let the pies cool completely in the pan.

For Garnishing the Pies:

Pipe whipped cream on top of each pie. Add a sprinkle of cinnamon, and a pie crust topper to look extra cute. Enjoy! whipped cream, ground cinnamon, 12 mini pie crust toppers

Notes

Cookie Cutter: Use a 3.5 inch cookie cutter, or a large mason jar lid, or large glass that is the same size.
Don't Overfill: The filling puffs up slightly as it bakes, so leave a little space for it to grow so you can still see the golden crust on the edges.
Mini Muffin Pan: Instead of a full sized muffin pan you can make the pies even more bite sized. Cut the crusts into 2.5 inch rounds, and bake for 18 to 25 minutes.
Double the Recipe: The recipe as is makes 12 mini pies. Double or triple the recipe for a crowd.
Toppings: Whipped cream is a classic, and a must add topping for pumpkin pie (I think). You can always add some chocolate shavings, caramel sauce, or Also try a meringue topping instead, just torch it a little after piping it on top.

Nutrition