Adorable Mini Pumpkin Pies Recipe: Tiny Autumn Delights

Tucked away in my grandmother’s cherished recipe collection, these adorable mini pumpkin pies capture autumn’s warmth and nostalgia.

Delicate pastry shells cradle a velvety filling that whispers memories of cozy kitchen gatherings.

Seasonal spices dance through each bite, promising a delightful sensory experience.

Compact and charming, these miniature desserts blend simplicity with elegance effortlessly.

Small portions mean you can savor multiple flavors without feeling overwhelmed.

Their petite size makes them perfect for holiday parties or intimate gatherings.

Let these mini pumpkin pies become your new favorite seasonal indulgence.

Adorable Mini Pumpkin Pies Everyone Loves to Bake

• Conquer Bite-Sized Dessert: Perfect mini pumpkin pies transform traditional holiday baking into adorable individual servings that everyone can enjoy without cutting a single slice.
• Simplify Baking Process: Using pre-made pie crusts and a standard muffin tin makes creating these delightful treats super quick and beginner-friendly, reducing kitchen stress.
• Crowd-Pleasing Presentation: Guests will love these cute personal-sized pies that offer all the classic pumpkin pie flavor in a compact, shareable format perfect for gatherings and potlucks.
• Customize with Ease: Top with whipped cream, sprinkle with cinnamon, or add a caramel drizzle to make these mini pies uniquely yours and match any taste preference.

Ingredients Checklist for Adorable Mini Pumpkin Pies

• Pie Crusts: Thin, rolled-out dough that forms the base of these adorable mini pies.

• Pumpkin Puree: Smooth, rich vegetable base that provides the classic pumpkin pie flavor.
• Evaporated Milk: Creamy dairy product that adds richness and smooth texture to the filling.
• Egg: Binding ingredient that helps set the pie filling and create a smooth consistency.

• Brown Sugar, Granulated Sugar: Sweet ingredients that provide depth and balanced sweetness to the pie filling.
• Pumpkin Pie Spice: Warm blend of spices that gives traditional pumpkin pie its signature flavor.
• Salt: Enhances and balances the overall sweetness of the pie.

• Vanilla: Adds a subtle, aromatic flavor to complement the pumpkin and spices.
• Whipped Cream: Light, fluffy topping that adds a creamy contrast to the mini pies.

Instructions for Crafting Adorable Mini Pumpkin Pies

Step 1: Craft Perfect Pie Bases

Warm up your oven to a toasty 400°F.

Gently roll out your pie crusts until they’re delicately thin, about 1/8-inch thick.

Grab a 3.5-inch circular cutter and create 18 beautiful pie base circles.

Nestle these tender circles into a standard muffin tin, making sure they sit snugly.

Pop the tin into the refrigerator to keep the crusts cool and firm while you prepare the magical filling.

Step 2: Whip Up Luscious Pumpkin Filling

• Brown sugar
• Granulated sugar
• Pumpkin pie spice
• Salt

• Pumpkin puree
• Evaporated milk
• Egg
• Vanilla extract

Blend everything until the mixture transforms into a silky smooth symphony of autumn flavors.

Step 3: Create Mini Pie Wonders

Carefully spoon about 2 tablespoons of the pumpkin filling into each delicate pie crust.

Watch as they start to look like miniature works of art.

Step 4: Bake To Golden Perfection

Slide the muffin tin into the preheated oven.

Bake for 16-20 minutes, watching for the magical moment when the tops set and the crusts turn a gorgeous golden brown.

Step 5: Let Pies Rest And Cool

Once baked, allow the mini pies to relax in the muffin tin for 30 minutes.

Then gently transfer them to a wire rack to cool completely, letting their flavors settle and intensify.

Step 6: Chill And Develop Flavor

Place the cooled pies in an airtight container.

Refrigerate for at least 3 hours or overnight, allowing the flavors to mingle and develop a rich, deep taste.

Step 7: Serve With Spectacular Finish

Crown each mini pie with a fluffy dollop of whipped cream.

Serve them chilled or at room temperature, ready to delight everyone who takes a bite.

Best Tips for Perfect Mini Pumpkin Pies Every Time

• Roll pie crusts thin and chill before filling to ensure a crisp, flaky base that won't get mushy.
• Use a tablespoon to distribute exactly 2 tablespoons of filling into each mini pie crust for consistent results.
• Experiment with homemade pumpkin pie spice by mixing cinnamon, ginger, nutmeg, and cloves for a more vibrant flavor profile.
• Check pies at 16 minutes to avoid overcooking, as mini pies brown faster than traditional large pies.
• These mini pies can be prepared up to 2 days in advance and stored in the refrigerator, making them perfect for holiday gatherings.

Creative Flavor Variations for Mini Pumpkin Pies Fans

• Gluten-Free Pumpkin Tartlets: Replace traditional pie crust with almond flour or gluten-free graham cracker crust for celiac-friendly mini pies.
• Vegan Pumpkin Bites: Swap eggs and evaporated milk with coconut milk and flax egg substitute, using plant-based pie crust for dairy-free option.
• Keto Pumpkin Mini Cups: Use almond flour or coconut flour crust, replace sugar with stevia or erythritol, and incorporate cream cheese for low-carb version.
• Spiced Maple Pumpkin Treats: Substitute brown sugar with pure maple syrup and add extra warming spices like cardamom or ginger for enhanced flavor profile.

How to Present Mini Pumpkin Pies at Gatherings

• Creamy Whipped Topping Delight: Add a generous dollop of homemade whipped cream on each mini pie for an extra luxurious touch.
• Spiced Sprinkle Sensation: Dust the tops with a light sprinkle of cinnamon or pumpkin pie spice for added warmth and visual appeal.
• Caramel Drizzle Magic: Drizzle warm caramel sauce over the mini pies just before serving to create a decadent dessert experience.
• Nutty Crunch Garnish: Sprinkle chopped pecans or toasted pumpkin seeds on top for a delightful textural contrast and nutty flavor.

Storing Mini Pumpkin Pies to Keep Them Fresh

• Store mini pumpkin pies in an airtight container, layered between parchment paper. Keep refrigerated for up to 4 days. Ensure container is sealed tightly to prevent moisture and preserve freshness.
• Wrap individual pies in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Label with date for easy tracking.
• Remove frozen pies from freezer and let thaw in refrigerator overnight. Avoid room temperature thawing to maintain texture and prevent soggy crust.
• Warm pies in preheated oven at 300F for 5-7 minutes. Use a baking sheet and cover loosely with aluminum foil to prevent over-browning. Serve immediately after reheating for best taste and texture.

FAQs

• Are mini pumpkin pies difficult to make?

Not at all! These mini pies are surprisingly easy. With basic baking skills and simple ingredients, anyone can create these adorable desserts in less than an hour.

• Can I use homemade pie crust instead of store-bought?

Absolutely! Homemade pie crust works perfectly. Just ensure it’s rolled thin and cut into 3.5-inch circles to fit the muffin tin properly.

• How do I prevent my mini pies from sticking to the pan?

Lightly grease the muffin tin before placing the pie crusts. This helps ensure easy removal and keeps your mini pies looking beautiful when you take them out.

Adorable Mini Pumpkin Pies Recipe

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4.7 from 31 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Festive mini pumpkin pies bring autumn’s warmth to your dessert table, combining classic fall flavors with bite-sized charm. Sweet spices and creamy pumpkin nestled in buttery crusts invite holiday celebrations, promising delightful moments of seasonal comfort.

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Ingredients

Scale 1x2x3x

Pumpkin

• 1 cup canned pumpkin puree (not pumpkin pie filling)

Sugars and Spices

• 1/3 cup brown sugar
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Liquid and Binding Ingredients

• 3/4 cup evaporated milk (180 milliliters)
• 1 large egg (lightly beaten)

Pie Crust

• 2 unbaked 9-inch pie crusts (store-bought or homemade)

Topping

• Whipped cream (for topping)

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Instructions

1. Prepare the oven by heating to 400°F. Using a rolling pin, flatten pie crusts to a thin 1/8-inch thickness on a lightly floured surface.
2. Cut 18 precise circles using a 3.5-inch round cutter, carefully pressing each into the cavities of a standard muffin tin. Refrigerate the prepared crusts to maintain their shape while crafting the filling.
3. Create the pumpkin mixture by whisking together brown sugar, granulated sugar, pumpkin pie spice, and salt in a medium mixing bowl. Incorporate pumpkin puree, evaporated milk, egg, and vanilla extract, stirring until the mixture achieves a silky, uniform consistency.
4. Distribute the pumpkin filling evenly among the chilled pie crusts, adding approximately 2 tablespoons to each mini pie shell.
5. Transfer the muffin tin to the preheated oven and bake for 16-20 minutes. Look for golden-brown crust edges and set filling surfaces as indicators of doneness.
6. Remove from oven and allow pies to rest in the muffin tin for 30 minutes, enabling them to stabilize and cool gradually.
7. Carefully transfer mini pies to a wire cooling rack, letting them reach complete room temperature.
8. Refrigerate the pies in a sealed container for a minimum of 3 hours or overnight to enhance flavor and texture.
9. Before serving, crown each mini pie with a dollop of whipped cream. Enjoy chilled or at ambient temperature for a delightful dessert experience.

Notes

• Ensure pie crusts are rolled evenly to guarantee uniform thickness and consistent baking for perfect mini pies.
• Chill crusts before filling to prevent shrinkage and maintain crisp, flaky texture during baking.
• Use fresh pumpkin pie spice for maximum flavor intensity and aromatic warmth in your mini desserts.
• Try dairy-free alternatives like coconut milk or almond milk for lactose-intolerant guests without compromising taste.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 153 kcal
• Sugar: 7 g
• Sodium: 162 mg
• Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 32 mg