Mini Pumpkin Pies Treat

These mini pumpkin pies bring the cozy flavors of fall to your table in perfectly portioned treats everyone can enjoy. They are ideal for holiday gatherings or just a sweet way to celebrate the season with friends and family.

I remember making these once for a family get together, and they disappeared so fast that I had to make a double batch the next time. The balance of spices and creamy pumpkin filling is simply irresistible.

Ingredients

• Pumpkin puree: One cup use pure pumpkin puree not pre spiced pie filling for control over sweetness and spice
• Ground cinnamon: Two teaspoons gives warm and aromatic flavor essential to pumpkin desserts
• Pie crusts: Two nineinch pie crusts flaky and buttery crust is the base for these mini pies choose refrigerated dough for convenience and consistency
• Vanilla extract: One teaspoon adds depth and enhances sweetness
• Evaporated milk: Three quarters cup makes the filling creamy without being too heavy
• Egg: One large egg binds the filling together giving a smooth texture
• Salt: Quarter teaspoon balances the sweetness and brings out flavors
• Nonstick cooking spray: Keeps the muffin pan greased so pies release easily

Instructions

Preheat oven:

Preheat the oven to 400 degrees Fahrenheit.

Prepare pan:

Spray the muffin pan thoroughly with nonstick cooking spray to prevent sticking and help pies keep their shape.

Roll and cut crusts:

On a lightly floured surface roll the pie crusts out to about one eighth inch thick for a delicate tender shell. Using a three and a half inch round cookie cutter cut out 18 circles fit each into the muffin pan and gently press the dough around the sides so it forms little crust cups Chill the crusts in the refrigerator while preparing the filling to keep them firm and prevent shrinking when baking.

Make filling:

In a large bowl combine the pumpkin puree ground cinnamon egg evaporated milk salt brown sugar and vanilla extract. Mix just until smooth and well combined taking care not to overbeat to avoid air bubbles that can cause cracks.

Fill crusts:

Remove the muffin pan from the fridge and evenly divide the filling among the pie crusts filling each almost to the top.

Bake:

Bake in the preheated oven for 16 to 20 minutes or until the crusts turn golden and the filling sets with a slight jiggle in the center.

Cool and chill:

Cool the mini pies on a wire rack for one hour To fully develop flavor and texture cover the pan with plastic wrap and refrigerate the pies for at least three hours.

Unmold and serve:

After chilling gently remove each pie from the pan Serve cold or bring to room temperature with your favorite toppings such as whipped cream or a sprinkle of cinnamon.

I love pumpkin puree for its natural sweetness and vibrant color. Growing up my grandma always made a big pumpkin pie for Thanksgiving but switching to these mini versions adds so much fun and convenience especially for gatherings where everyone likes a taste of everything. It’s also a moment I cherish remembering her kitchen filled with anticipation and warmth.

Storage Tips

Store these mini pumpkin pies in an airtight container in the refrigerator for up to three days. They keep their texture and flavor beautifully chilled. If you want to enjoy them later you can warm them slightly in the oven to bring back the fresh baked feeling but avoid microwaving as it can make the crust soggy.

Ingredient Substitutions

If you do not have evaporated milk use an equal amount of whole milk or half and half for a creamier filling. You can also swap the pie crust for store bought graham cracker crusts pressed into the muffin pan for a different texture and flavor profile. For a spiced twist add a pinch of freshly grated nutmeg or ground ginger.

Serving Suggestions

Top the cooled pies with a dollop of whipped cream a sprinkle of toasted pecans or a drizzle of caramel sauce for an extra special touch. They pair perfectly with a hot cup of tea or coffee for a cozy autumn afternoon snack.

These mini pumpkin pies are a cozy shareable dessert perfect for holiday gatherings. Make them a day ahead for best flavor.

Your Recipe Questions Answered

→ What type of pumpkin should I use?

Use pure pumpkin purée, not pumpkin pie filling, to control sweetness and spice perfectly.

→ How can I ensure a crisp crust?

Pre-baking the crusts lightly before adding filling helps keep them golden and prevents sogginess.

→ Why is chilling important before serving?

Chilling allows the filling to set, making slicing cleaner and enhancing flavors.

→ Can I add extra spices to the filling?

Yes, add nutmeg, cloves, or ginger to deepen the fall spice flavor.

→ How long do these keep in the fridge?

Store them refrigerated for up to one day; bring to room temperature before serving.