Mini Pumpkin Pies: A Delightful Treat for Any Occasion

Mini Pumpkin Pies with whip cream on white plate.

Are you looking for a cute and delicious treat that’s perfect for parties? Look no further! Mini pumpkin pies are the answer. These personal-sized hand-held pies not only look adorable but are also incredibly easy to make. With just a few simple ingredients and a quick prep time, you can have these delightful pies ready in as little as 5 minutes.

Recipe Tips to Ensure Perfect Mini Pumpkin Pies

  • If you don’t have a 5-inch cookie cutter round, no worries! You can simply trace around a mason jar lid for the perfect size.
  • Want to make bite-sized versions? Use a smaller 2.5-3.0-inch cookie cutter round and a mini muffin pan.
  • When working with pre-made pie crust, it’s best to slightly chill it beforehand. This makes it easier to handle and shape.
  • Before cutting all the crusts, it’s advisable to test one pie-crust button first to ensure the right diameter. The crust should come right to the top of the well of the pan.
  • You can make these mini pumpkin pies a day ahead and refrigerate them. Chilled pumpkin pie is absolute perfection!

Ingredients You’ll Need

  • 1 piece refrigerated pie crust (2 crusts in a box) or homemade crust
  • 15 oz pumpkin puree (not pumpkin pie filling) from a 15 oz can
  • 2 eggs
  • 1 can sweetened condensed milk (14 oz)
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon salt
  • whipped cream for topping (optional)

How to Make Mini Pumpkin Pies

  1. Preheat your oven to 425°F. Spray a 12-cup muffin tin with non-stick spray.
  2. Cut as many 5-inch circles as possible out of each pie crust using a round cutter, bowl, or glass. Fit the circles into each muffin tin, crimping over the sides as necessary. Reroll the scraps if needed to get 12 crusts.
  3. In a bowl or a 4-cup glass measuring cup, whisk together the pumpkin puree, pumpkin pie spice, sweetened condensed milk, eggs, and salt.
  4. Pour the pumpkin mixture into each crust, ensuring not to fill to the top so that the pumpkin spills over the sides of the crust.
  5. Bake at 425°F for 15 minutes, then lower the heat to 350°F and bake for another 20-25 minutes until a knife or toothpick inserted in the middle comes out clean.
  6. Allow the pies to cool in the pan for at least 30 minutes, then gently pop them out. Top with whipped cream and a sprinkle of cinnamon, if desired.

Note: If you don’t have pumpkin pie spice, you can easily make your own by combining 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon ground cloves. Likewise, you can make fresh whipped cream by shaking heavy whipping cream, sugar, and pure vanilla extract in a mason jar for two minutes.

Is there a difference between canned pumpkin and canned pumpkin pie filling?
The answer is yes. Canned pumpkin is simply pure pumpkin without any added spices, while canned pumpkin pie filling includes a mixture of spices and additives. For our mini pumpkin pies, we recommend using canned pumpkin (pure pumpkin) to retain the authentic pumpkin flavor.

Can I make these mini pumpkin pies ahead of time?
Absolutely! You can make them ahead of time, but be sure to refrigerate them for no more than a couple of days. Hold off on adding the whipped cream and cinnamon sprinkle until you’re ready to serve to ensure freshness.

Can I freeze these mini pumpkin pies?
Yes, you can! Just like muffins, you can freeze them by placing them in Ziploc or food storage bags and removing as much air as possible. They can be frozen for up to 3 months. Remember to leave out the whipped cream and cinnamon sprinkle when freezing. Thaw the pies in the refrigerator the day before serving.

Explore the Mason Jar Lid Version
If you’re looking for a unique twist on mini pumpkin pies, you can try making them inside a mason jar lid. Check out the video below to see how it’s done!

With their irresistible flavor and adorable appearance, these mini pumpkin pies are sure to be a hit with your guests. Give them a try and experience the joy of bite-sized pumpkin goodness.