Put a little twist on your favorite autumn dessert with this fun and delicious recipe for mini pumpkin pies. The same great creamy taste as a regular pie but in perfect bite-sized portions.
Over the river and through the woods…
It’s that time of year for everything pumpkin, and what better way to enjoy it than with your very own mini bite-sized pumpkin pie?
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These tiny versions of the traditional pumpkin pie will wow your guests with great flavor. You’ll love serving them because of how easy they are. No pie cutting turns these tiny treats into a guests-can-help-themselves-while-the-hostess-sits-down-for-a-minute dessert. If you’ve ever hosted Thanksgiving dinner then you know what I mean! Finding time to enjoy a minute for yourself can be tough. Am I right?!
Mini Pumpkin Pies Bites
It’s a pretty simple process to whip these little mini pies up.
You will need to have a mini muffin pan to make them individualized in size. This is the one I use. It is no-frills and non-stick. I have tried the silicone ones before without any luck.
Ingredients:
15 oz. package ready-to-bake pie crusts
15 oz. can pumpkin puree (not pumpkin pie filling)
12 oz. evaporated milk
¾ cup brown sugar
2 large eggs
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp pumpkin pie spice
Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
Place in the preheated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
Homemade Maple Whipped Cream
- Beat one pint of heavy whipping cream in a large bowl with a hand mixer, until it doubles in size.
- Add two tablespoons of maple syrup and continue beating until light and fluffy.
- Cover and refrigerate until ready to use.
Make these mini pumpkin pies of time. They will keep up to 4 days in an airtight container in the refrigerator.
Don’t miss my other fall desserts:
Pumpkin Mousse with Maple Whipped Cream
Pumpkin Dump Cake
Cinnamon Apple Crisp
These single-serving-sized mini pumpkin pies will be a big hit this fall. No pie cutting is required! I know you’ll find these bite-size pies are a huge crowd-pleaser.
Did you try these mini pumpkin pies? Let me know how they turned out in the comments below!
Mini Pumpkin Pies
Ingredients
- 15 oz ready to make pie crust
- 15 oz pumpkin puree (not pumpkin pie filling)
- 12 oz evaporated milk
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp pumpkin pie spice
Optional Topping
- whipped cream
- ground cinnamon
Instructions
- Preheat oven to 425°F and spray a 24 cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tin. Top with whipped cream and garnish with some ground cinnamon, if desired.