Treat your holiday guests to their very own Mini Pumpkin Pie! No fighting over the last slice, and they can be made ahead of time!
Why We Love Mini Pumpkin Pies
- Everyone gets their own pie! Each bite has some crust (yum!) and whipped cream…my favorite!
- These pies are great to make the day before. You can easily make a double batch and bake them all at the same time for a larger crowd.
- Since the pie is fully contained in the crust, they’re totally grab-and-go for lunches or sitting on the porch with a cup of coffee.
Ingredients You’ll Need to Make Pumpkin Pie
PIE CRUST: We’re keeping it easy with a store-bought refrigerated pie crust. If you prefer, you can 100% use a homemade pie crust instead. Sometimes I like shortcuts when I’m cooking a big holiday meal.
PUMPKIN PIE FILLING: We’re keeping it classic with pumpkin puree, baking spices, sugar, eggs, and milk. If you can only find pumpkin pie filling at the store, grab it and skip everything else. It’s ready to go right out of the can.
WHIPPED CREAM: I adore homemade whipped cream. It’s really easy to make too. But my husband has to have Cool Whip on his pumpkin pie, so use whatever you prefer.
How to Make Mini Pumpkin PiesJump to Recipe
STEP 1 Roll out the pie crust and cut out pie dough discs. Reroll the dough and keep cutting out discs until you have 12. Then press the pie dough into the muffin tin cups and then chill the dough for 20 minutes.
STEP 2 Preheat the oven to 400 degrees F. Whisk together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, buttermilk, and eggs in a mixing bowl.
STEP 3 Spoon 1 tablespoon of pumpkin pie filling into each pie crust. Bake for 10 minutes at 400F and then turn the oven to 325 degrees F and bake for another 10 minutes.
STEP 4 Remove the pies from the oven and cool on a wire rack. Then chill in the fridge for at least 3 hours until the filling is set.
STEP 5 Ready to eat? Beat the heavy cream, powdered sugar, and vanilla in a mixing bowl until medium peaks form. Pipe the whipped cream onto the pies and sprinkle with a little pumpkin pie spice.
Tips & Tricks
- If you don’t have buttermilk, you can use regular milk or even half-and-half instead.
- I like to pipe on the whipped cream so it looks fancy, but you can just add a dollop with a spoon too.
- If you prefer your pies not to be chilled when eating, set them out on the counter about 1 hour before you plan to eat them. (And hope no one snags one as they walk past.)
- These pies will keep in an air thight container in the fridge for up to 4 days.
- Want to make this into a full-sized pie? Instead of cutting out smaller pie crusts, keep the dough whole and use it to line a pie dish. Make the filling, pour it in, and bake at 375 degrees F for about 50 minutes. You may need to protect the edges of the crust with foil half way to keep them from browing too much. Just keep an eye on it.
Mini Pumpkin Pies FAQ
Does pumpkin pie need to be refrigerated?
You should refrigerate your pie since it is a custard-based filling. The pies can be left out at room temperature, but long-term storage for leftovers or pre-made pies need to stay in the fridge until you’re ready to eat.
Can you freeze mini pumpkin pies?
You sure can! Bake the pies and cool them completely to room temperature. Then wrap them tightly in plastic wrap and pop them into a freezer food storage bag. I even wrap them in plastic wrap AND foil.
When you want a pie, pop it in the fridge overnight (or that morning) and it’ll be ready to enjoy after dinner.
Other Recipes You May like
- Pumpkin Hot Buttered Rum
- Pumpkin Bread Pudding
- No Bake Cream Cheese Pumpkin Pie
- Pumpkin Bread
- Pumpkin Fritters
- Sparkling Spiced Pumpkin Punch
Mini Pumpkin Pies
- 1 pie crust (store bought or homemade)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons buttermilk (or regular milk)
- 2 large eggs
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- 2 tablespoons powdered sugar
- ⅛ pumpkin pie spice for garnish
- Roll out the refrigerated pie crust and using a 3-inch round cookie cutter, cut out dough discs. Take the dough scraps and roll it out again. Keep cutting and re-rolling the dough until you have 12 discs.
- Place each disc into a cupcake pan and press it into the cavity. Once the dough is formed into the cups you can flute the edges, use a knife to decorate them, or leave the edge plain for a more rustic look. Place the muffin tin in the fridge to chill for 20 minutes.
- Preheat the oven to 400 degrees F.
- To a medium mixing bowl add the cinnamon, ginger, nutmeg, cloves, salt, pureed pumpkin, buttermilk, and eggs. Mix until well combined. Put 1 tablespoon of pumpkin filling into each mini pie crust.
- Bake for 10 minutes. Then turn the oven down the oven to 325 degrees F and bake for another 10 minutes.
- Remove the pies from the oven and allow them to cool on a wire rack. Then place in the refrigerator to chill until they are completely set, for a minimum of 3 hours.
- When you're about ready to serve, make the whipped cream. To a medium mixing bowl add the cream, vanilla. and powdered sugar and beat until stiff peaks have formed.
- Transfer the whipped cream to a piping bag (or a resealable bag with the corner snipped off) and pipe little dollops of cream onto each mini pumpkin pie. Dust the tops with a pinch of pumpkin pie spice.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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