Mini Pumpkin Pies

These mini pumpkin pies are so easy to make and are full of pumpkin flavor! The perfect mini dessert for Thanksgiving, this warm spiced pumpkin pie filling is smooth and delicious on top of the crumbly pie crust. A perfect festive single serves dessert great for kids, holiday dessert and sharing at parties.

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Why You Will Love This Recipe

• Super fun to make with the family.
• Uses store bought tart shells or pie crusts for easy preparation.
• Single serve pumpkin pies make great appetizers, desserts, or party treats during the holidays.
• A great dessert when you don’t want a full pumpkin pie.

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What are Mini Pumpkin Pies?

Just like the classic homemade original, but in a fun mini size, great for sharing, parties, and festive potlucks. With a creamy pumpkin filling flavored with warm autumnal spices is a crispy buttery tart shell or pie crust. These mini homemade pies can be decorated or served as is with a generous dollop of whipped cream. Perfect for Thanksgiving celebrations and holiday parties.

What Do I Need To Make Mini Pumpkin Pies?

This recipe uses simple ingredients you can find at almost any grocery store!

• Ready-to-use tart shells, graham cracker crumb crusts, or mini pie crusts – Use whatever type of crust you prefer, if you are feeling fancy you can even make your own!
• Egg
• Canned pumpkin – canned pumpkin tends to lead to a smoother filling than fresh pumpkin but if you want to use a fresh pumpkin instead make sure you puree it very fine.
• Sweetened condensed milk – makes the filling so creamy with a hint of sweetness, make sure you get sweetened condensed milk not unsweetened.
• Half-and-half – adds to the creaminess of the filling, feel free to use heavy cream instead of half-and-half
• Ground cinnamon
• Pumpkin pie spice

Pumpkin Pie Variations

• Change the crust – There is nothing wrong with a traditional buttery pie crust but using a graham cracker crust or a low carb almond flour crust can be just as delicious.
• More spices – There are lots of different warm autumnal spices that can be used in a pumpkin pie. Cloves, nutmeg, cardamom, and allspice to name a few.
• Add toppings – Topping your pumpkin pie with whipped cream, merengue, or ice cream can take this indulgent dessert to the next level.

Mini Pumpkin Pie Pro Tips

• Heat the oven temperature to 400°F before adding the pies but don’t forget to drop the temperature once you add them to the oven. This ensures that the oven is nice and hot when you add the pies and avoids any temperature swings caused by opening the door and adding cold pies to the oven.
• Use a baking sheet under the mini pie crusts to make it easier to get them out of the oven.
• No need to use an electric mixer for this recipe, just gently mix everything by hand.
• The pie filling will expand a bit while baking but will sink back down as the pies cool. You can safely fill these to the top of the crust!
• Remove from the oven then the center is just set and still a bit jiggly. It will firm up as it cools. Overbaking will cause the pies to crack.

Leftovers, storage, and Freezing Tips

Allow leftover pie to cool completely before storage. Place in an airtight container and place in the fridge for up to 3 days.

For longer term storage wrap the pies individually with tin foil or plastic wrap, place in a resealable freezer bag and freeze for up to 2 months.

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FAQs

Mini Pumpkin Pies

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

These mini pumpkin pies are so easy to make and are full of pumpkin flavor! The perfect mini dessert for Thanksgiving, this warm spiced pumpkin pie filling is smooth and delicious on top of the crumbly pie crust. A perfect festive single serve dessert for holiday meals and parties.

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Ingredients 

• 10 ready-to-use tart shells or mini pie crusts
• 1 egg
• 1-1/2 cups canned pumpkin
• 1/2 cup sweetened condensed milk
• 1/4 cup half-and-half
• 1 tsp . ground cinnamon
• 2 tsp . pumpkin pie spice

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Instructions

• Preheat the oven to 400°F.
• In a large bowl, combine the egg, pumpkin, condensed milk, cream, ground cinnamon, and pumpkin spice until smooth.
  
• Place the pie crusts on a baking sheet and spoon the filling mixture into each one to fill them.
  
• Place in the oven and drop the oven temperature to 350°F. Bake for 30-35 minutes until the center of the filling is set.
  
• Serve with whipped cream or dusted with additional cinnamon.