The Best Mini Pumpkin Pies

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Golden, flaky crusts hugging rich and creamy pumpkin filling—these Mini Pumpkin Pies are the perfect bite-sized version of a classic fall dessert. Whether you’re hosting a festive gathering or looking for a portion-controlled treat, these little delights deliver big flavor in a small package. Topped with a swirl of whipped cream and a dusting of cinnamon, they’re as beautiful as they are delicious.

Their individual size makes them ideal for parties, potlucks, or a cozy night in. No need to slice and serve—just grab and enjoy! With the comforting blend of pumpkin puree, warming spices, and sweetened condensed milk, every bite wraps you in the cozy flavors of autumn.

Why You’ll Love This Mini Pumpkin Pies Recipe

• Perfectly portioned for serving
• Easier and quicker than making a full pie
• Great make-ahead dessert for the holidays
• Kid-friendly and ideal for sharing
• Elegant enough for special occasions, simple enough for everyday baking

Preparation Phase & Tools to Use

To make the best mini pumpkin pies, having the right tools makes all the difference. Start with a standard muffin tin—this is crucial for shaping and baking the mini pies to perfection. Use a round cookie cutter or a glass to cut the pie crusts into circles that fit neatly into each muffin cup.

A mixing bowl and a whisk are essential for combining the filling ingredients until smooth and lump-free. A measuring cup with a spout or a small ladle makes pouring the filling into the crusts much easier and cleaner. Lastly, a cooling rack helps your pies cool evenly after baking without becoming soggy on the bottom.

Preparation Tips

For a smooth process, let your pie dough come slightly to room temperature before rolling it out—this helps it become more pliable and easier to work with. Don’t overfill the crusts; leave a bit of space at the top so the filling doesn’t overflow while baking. Pre-baking the crusts for a few minutes (blind baking) can help keep the bottoms crisp. Let the pies cool completely before topping with whipped cream to prevent melting. If making ahead, store them in an airtight container in the fridge and add toppings just before serving.

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Ingredients for The Best Mini Pumpkin Pies

• 1 package (14 oz) refrigerated pie crusts (or homemade if preferred)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup sweetened condensed milk
• 1/4 cup brown sugar, packed
• 1 large egg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• Whipped cream (optional, for topping)
• Ground cinnamon (optional, for garnish)

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Step 1: Prepare the Pie Crusts

Unroll the pie crusts on a lightly floured surface. Using a 3.5-4 inch round cookie cutter or glass, cut out circles from the dough. Gently press each circle into the wells of a greased standard muffin tin, ensuring the crusts are evenly shaped and extend slightly above the edges. Re-roll scraps as needed to make additional crusts. You should get about 12 mini pie shells.

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Step 2: Preheat and Blind Bake

Preheat your oven to 375°F (190°C). To prevent soggy bottoms, you can blind bake the crusts: prick the bottoms with a fork and bake the empty crusts for 5 minutes. Remove and set aside to cool slightly.

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Step 3: Make the Pumpkin Filling

In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, brown sugar, egg, spices (cinnamon, nutmeg, ginger, cloves), and salt. Mix until the batter is smooth and creamy, with no lumps remaining.

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Step 4: Fill the Mini Pie Shells

Using a spoon or a measuring cup with a spout, fill each pre-baked crust about 3/4 full with the pumpkin mixture. Do not overfill, as the filling will puff slightly while baking.

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Step 5: Bake to Perfection

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. The crusts should be golden and crisp.

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Step 6: Cool and Serve

Let the mini pumpkin pies cool in the tin for about 10 minutes. Then, carefully remove them and transfer to a wire rack to cool completely. Once cooled, top with whipped cream and a sprinkle of cinnamon, if desired. Serve chilled or at room temperature.

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Notes

Mini pumpkin pies are an excellent option when you want all the flavor of a traditional pumpkin pie in a convenient, shareable size. You can easily double the batch if you’re hosting a crowd. For a richer flavor, try roasting your own pumpkin puree, though canned works perfectly for a quicker prep. If using homemade crust, ensure it’s chilled before cutting and pressing into the tin to maintain its structure while baking. These pies taste even better the next day, making them a great make-ahead dessert.

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Watch Out for These Mistakes While Cooking

• Overfilling the crusts: This leads to spillage and uneven baking.
• Skipping blind baking: Results in soggy crust bottoms.
• Underbaking: Ensure the center is fully set before removing from the oven.
• Not cooling completely: Warm pies topped with cream will melt and lose presentation.
• Using pumpkin pie filling instead of puree: The filling already contains sugar and spices and will throw off the recipe balance.

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Storage Instructions

Once baked and cooled, mini pumpkin pies should be stored in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days. If stacking, place parchment or wax paper between layers to prevent sticking. To freeze, wrap each pie individually in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before serving.

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Estimated Nutrition (per pie)

• Calories: 170
• Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 125mg
• Carbohydrates: 23g
• Fiber: 1g
• Sugar: 12g
• Protein: 3g

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Frequently Asked Questions

Can I make these mini pumpkin pies ahead of time?

Yes! They store well in the fridge for up to 4 days and can even be frozen for longer storage.

Can I use a different crust like graham cracker or gluten-free?

Absolutely. Just press the alternative crust into the muffin tin cups and bake slightly before filling.

Can I substitute evaporated milk for sweetened condensed milk?

No, they are not interchangeable in this recipe as the condensed milk provides both sweetness and creaminess.

Do I need to blind bake the crusts?

It’s not required but highly recommended to avoid soggy bottoms and achieve crisp crusts.

What’s the best way to remove pies from the muffin tin?

Let them cool slightly first, then gently run a butter knife around the edges to lift them out.

Can I use mini tart pans instead of a muffin tin?

Yes, mini tart pans with removable bottoms work well and give a more elegant presentation.

Is it okay to serve them warm?

They can be served warm, but they hold their shape and flavor better when fully cooled or chilled.

How do I prevent cracks in the filling?

Avoid overbaking and allow the pies to cool gradually. A water bath isn’t necessary but can help if your oven tends to run hot.

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Conclusion

The Best Mini Pumpkin Pies are everything you love about fall desserts in a fun, compact form. Easy to prepare and even easier to serve, they’re a seasonal staple that adds charm to any occasion. With a buttery crust, velvety filling, and just the right amount of spice, these mini treats are destined to be a repeat favorite on your dessert table.

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