Mini Pumpkin Pies – Cooking Classy

Fun and festive Mini Pumpkin Pies! Made simple with flaky store-bought pie crust, canned pumpkin puree, and rich sweetened condensed milk. And of course they also include an ideal amount of those traditional warm pumpkin pie spices we crave.

These mini pumpkin pies are an exciting modern day twist on a nostalgic holiday classic! They are baked in a standard size muffin pan instead of as a whole pie. They are easy to make, faster to bake, and they’re a tasty treat for people of all ages.

Their flavor is pleasantly pumpkin-y, deliciously sweet, and swirled with seasonal spice. And they have the best blend of textures with a crisp, flakey crust and a velvety, rich custard pie filling.

They are easy to serve and completely fitting for parties. And aren’t most desserts just more enjoyable and charming when served in a mini individual serving size? They even seem fancier too.

With their smaller size plan on two of these per person, or even three for a Thanksgiving or other holiday feast. And as always take those classic pumpkin pie flavors up a notch by serving them with a generous swirl of billowy sweetened whipped cream atop.

Mini Pumpkin Pie Recipe Ingredients

• Pie crust: I recommend using store-bought refrigerated pie crust for this recipe because it can be rolled quite thin and will bake through quickly without creating a soggy crust that homemade might yield.
• Canned pumpkin: Don’t use pumpkin pie filling just plain canned pumpkin. Homemade fresh pumpkin puree will work as well, if however it’s excessively watery then strain it a bit first.
• Sweetened condensed milk: The great thing about using this is it gives the pie filling a great texture. Plus it’s two ingredients in one, evaporated milk and sugar (and for some reason it does taste better than use the two ingredients separately).
• Eggs: Eggs will help bind the ingredients in the pumpkin pie filling for a custard that sets. They are a key ingredient.
• Spices: Cinnamon, nutmeg, ginger and cloves are used here. Alternatively you can just use 2 tsp pumpkin pie spice if preferred.
• Salt: This will keep the pie from tasting flat.
• Sweetened whipped cream: This is a must in my opinion, it always pairs beautifully with the flavors of pumpkin pie and adds a delicious creaminess.
  

How to Make Mini Pumpkin Pies

Heat oven, prepare pan: Adjust oven rack to lower 1/3 of the oven. Preheat oven to 375 degrees. Spray 20 wells of cupcake pans with non-stick cooking spray (dark cupcake pans work best if you have them for more golden brown crust).

Make the pumpkin pie filling: In a mixing bowl whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, cloves and salt until well combined. Rap bowl against counter to remove large air bubbles and set aside.

Cut crusts into rounds: Roll each pie crust out slightly thinner to about a 12-inch round. Cut into 3 1/2-inch rounds using a round cookie cutter.

Transfer rounds to prepared muffin pans and press pie crust into bottom and sides of muffin wells.

Gather scraps and re-roll thinly, cut more rounds from dough. You should be able to get 20.

Optional tip: With leftover scraps from here you can cut mini leaf or star shapes, spray with cookie spray and dust with cinnamon sugar then place those on the tops of the muffin pans between mini pies.

How Long to Bake Mini Pumpkin Pies

Bake til set: Bake the mini pies in preheated oven until set through to the center, about 18 to 22 minutes.

How to tell when they are done? They should no longer jiggle, and a toothpick inserted should come out without wet runny batter. The center should appear puffed and set, they will likely even crackle (but will deflate upon cooling).

Cool and transfer: Transfer to a wire rack and cool in pan 20 minutes. Use an offset spatula to slide pies out, then cool completely on wire rack.

Garnish: Top with sweetened whipped cream and garnish with a pie crust decoration if using. Store pies in the fridge.

Frequently Asked Questions for Mini Pumpkin Pies

Can You Make These Ahead of Time?

As with a traditional pumpkin pie these mini pumpkin pies can be made ahead of time and stored for several days. Just note that the crust texture is the best they day they are made, it’s nicely crisp and flaky the first day and will soften over time.

What is the Best Way to Store Them?

Let the mini pies cool completely then transfer and store in an airtight container in the fridge.

Mini pumpkin pies can keep in the fridge for up to 3 days.

Can They Be Frozen?

These mini pies can be frozen for up to 3 months. Thaw in the fridge overnight before serving.

What About Using Graham Cracker Crust?

These can also be made with mini graham cracker pie crusts. Just use the pre-made Keebler mini graham cracker crusts and increase bake time by about 5 minutes. Just note you won’t get quite as many.

Is there an Alternative to a Round Cookie Cutter?

You can use a large mason jar lid ring in place of a cookie cutter to cut out the rounds of the pie crusts as these are about 3.4 inches, so they make a decent tool replacement.

More Ways to Make Pumpkin Pie