Pumpkin pie is a beloved classic, especially during the fall and winter seasons. Its warm, spiced aroma and creamy texture evoke feelings of comfort and celebration. But what if you could transform this traditional favorite into a delightful, portable treat? Mini Pumpkin Pies are the answer! These adorable, bite-sized desserts pack all the flavor and nostalgia of a full-sized pumpkin pie into a perfectly portioned size thatās great for sharing or indulging on the go. Made conveniently in a muffin tin, these mini pies are as easy to prepare as they are to enjoy.
PrintMini Pumpkin Pies
Mini Pumpkin Pies that are pure autumn magic! šš Perfectly spiced, perfectly bite-sizedāthese little treats are a fall must-have.Ā #MiniPumpkinPies #FallFlavors #AutumnTreats #PiePerfection #BiteSizedBliss #PumpkinSpiceLove #ThanksgivingDessert #SweetAndSpicy #HomemadeGoodness #FallFavorites
- Total Time: 50 minutes
- Yield: 9 pies 1x
Ingredients
- 1 pie crust (homemade or from a package containing 2 crusts)
- 1 cup (244g) pumpkin puree
- 5 ounces sweetened condensed milk (approximately half a 14-ounce can or 180g)
- 1 large egg
- Ā½ teaspoon salt
- 1 teaspoon pumpkin pie spice (or substitute with a blend of cinnamon, nutmeg, allspice, and ginger as detailed below)
Instructions
-
Preheat Your Oven
Begin by preheating your oven to 350Ā°F (175Ā°C). Proper preheating ensures even baking and a golden crust. -
Prepare the Pie Crust
Roll out your pie crust on a clean, flat surface. Use a 4-inch round cookie cutter, jar lid, or glass to cut out circles. If needed, gather the scraps and re-roll the dough to cut additional circles. You should end up with 8-9 circles of dough. -
Prepare the Muffin Tin
Spray a regular-sized cupcake pan with nonstick cooking spray. Gently press each circle of dough into the individual cavities, ensuring the edges come slightly up the sides to form a mini crust. -
Make the Pumpkin Filling
In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, salt, and pumpkin pie spice. This mixture should be smooth and well-combined, with no streaks of egg or spice visible. -
Fill the Crusts
Divide the pumpkin mixture evenly among the prepared pie crusts. Be careful not to overfill to avoid spillage during baking. -
Bake
Place the muffin tin in the preheated oven and bake for 25-35 minutes. The mini pies are ready when the centers are set and no longer jiggle, and the edges of the crusts are golden brown. -
Cool Completely
Once baked, allow the mini pies to cool completely in the pan. Use a butter knife to gently loosen and lift each pie from the tin. -
Store and Enjoy
Store your mini pumpkin pies in an airtight container in the refrigerator for up to three days. For longer storage, freeze them for up to a month. Simply thaw in the fridge before serving.
Notes
-
Chocolate Pumpkin Pies
Add a layer of melted chocolate at the bottom of each crust before pouring in the pumpkin filling. -
Maple-Pecan Topping
Sprinkle a mixture of chopped pecans and a drizzle of maple syrup over the pies before baking for a nutty twist. -
Pumpkin Cream Cheese Pies
Swirl a spoonful of sweetened cream cheese into the pumpkin mixture for a marbled effect. -
Savory Pumpkin Bites
Omit the sweetened condensed milk and spices, and add shredded cheese, sage, and a pinch of nutmeg for a savory appetizer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Whether youāre hosting a holiday dinner, looking for a festive snack, or simply craving the essence of pumpkin pie, these mini versions are sure to impress. Plus, theyāre versatile enough to customize with toppings like whipped cream, caramel drizzle, or a sprinkle of cinnamon sugar. Letās dive into how you can create these irresistible treats!
Ingredients for Mini Pumpkin Pies
Before starting, gather all the ingredients to ensure a smooth baking experience. Hereās what youāll need:
- 1 pie crust (homemade or from a package containing 2 crusts)
- 1 cup (244g) pumpkin puree
- 5 ounces sweetened condensed milk (approximately half a 14-ounce can or 180g)
- 1 large egg
- Ā½ teaspoon salt
- 1 teaspoon pumpkin pie spice (or substitute with a blend of cinnamon, nutmeg, allspice, and ginger as detailed below)
Step-by-Step Instructions
- Preheat Your Oven
Begin by preheating your oven to 350Ā°F (175Ā°C). Proper preheating ensures even baking and a golden crust. - Prepare the Pie Crust
Roll out your pie crust on a clean, flat surface. Use a 4-inch round cookie cutter, jar lid, or glass to cut out circles. If needed, gather the scraps and re-roll the dough to cut additional circles. You should end up with 8-9 circles of dough. - Prepare the Muffin Tin
Spray a regular-sized cupcake pan with nonstick cooking spray. Gently press each circle of dough into the individual cavities, ensuring the edges come slightly up the sides to form a mini crust. - Make the Pumpkin Filling
In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, salt, and pumpkin pie spice. This mixture should be smooth and well-combined, with no streaks of egg or spice visible. - Fill the Crusts
Divide the pumpkin mixture evenly among the prepared pie crusts. Be careful not to overfill to avoid spillage during baking. - Bake
Place the muffin tin in the preheated oven and bake for 25-35 minutes. The mini pies are ready when the centers are set and no longer jiggle, and the edges of the crusts are golden brown. - Cool Completely
Once baked, allow the mini pies to cool completely in the pan. Use a butter knife to gently loosen and lift each pie from the tin. - Store and Enjoy
Store your mini pumpkin pies in an airtight container in the refrigerator for up to three days. For longer storage, freeze them for up to a month. Simply thaw in the fridge before serving.
Exploring the Flavors
Mini Pumpkin Pies offer a delightful blend of creamy, spiced filling encased in a buttery crust. The pumpkin puree delivers a smooth and earthy base, while the sweetened condensed milk adds a luscious sweetness and velvety texture. The pumpkin pie spiceāa combination of cinnamon, nutmeg, ginger, and allspiceācreates that iconic warmth and festive aroma.
The crust provides a tender, flaky contrast to the creamy filling, making each bite a harmonious balance of textures and flavors. Add a dollop of whipped cream on top, and you have a dessert thatās as visually charming as it is delicious.
Tips and Tricks for Success
- Doubling the Recipe
If youāre entertaining a crowd, double the recipe to use the entire can of sweetened condensed milk and two pie crusts. This way, youāll get approximately 18 mini pies without extra effort. - Customizing the Spice Blend
If you donāt have pumpkin pie spice on hand, create your own blend using:- Ā½ teaspoon cinnamon
- Ā¼ teaspoon nutmeg
- ā teaspoon allspice
- ā
teaspoon ginger
This homemade mix adds a personalized touch to your pies.
- Crust Alternatives
For a gluten-free option, use a gluten-free pie crust or even a crushed gingersnap or graham cracker crust pressed into the muffin tin. - Toppings
Enhance your mini pies with creative toppings:- Whipped cream and a sprinkle of cinnamon
- A drizzle of caramel or maple syrup
- Chopped pecans for added crunch
- Serving Suggestions
Serve these pies slightly chilled or at room temperature. Pair them with a cup of coffee, hot cider, or spiced tea for a cozy fall treat.
Variations
Mini Pumpkin Pies are versatile and can be adapted to suit various preferences. Here are some ideas to switch things up:
- Chocolate Pumpkin Pies
Add a layer of melted chocolate at the bottom of each crust before pouring in the pumpkin filling. - Maple-Pecan Topping
Sprinkle a mixture of chopped pecans and a drizzle of maple syrup over the pies before baking for a nutty twist. - Pumpkin Cream Cheese Pies
Swirl a spoonful of sweetened cream cheese into the pumpkin mixture for a marbled effect. - Savory Pumpkin Bites
Omit the sweetened condensed milk and spices, and add shredded cheese, sage, and a pinch of nutmeg for a savory appetizer.
Conclusion
Mini Pumpkin Pies are a delightful spin on a classic dessert. Their individual portions make them perfect for gatherings, potlucks, or simply indulging in a seasonal treat. With their rich, creamy filling and buttery crust, theyāre sure to become a favorite in your fall recipe collection.
The best part? This recipe is simple enough for beginners yet impressive enough for seasoned bakers. So grab your muffin tin, roll out some pie crust, and let the flavors of fall fill your kitchen. These Mini Pumpkin Pies are sure to bring smiles to everyone who tastes them!