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As the leaves turn golden and the air becomes crisp, the delightful aroma of pumpkin spice fills homes across the country. Mini pumpkin pies are the quintessential dessert to celebrate the fall season, encapsulating the warmth and nostalgia of autumn gatherings. These charming little treats not only deliver a burst of flavor but also showcase the beauty of bite-sized desserts, making them perfect for parties, Thanksgiving feasts, or simply a cozy night in.

Mini Pumpkin Pies

Celebrate the fall season with delightful mini pumpkin pies that are perfect for any occasion. These adorable treats bring warmth and nostalgia with each buttery, flaky bite filled with creamy pumpkin goodness and a blend of aromatic spices. Easy to make and ideal for holiday gatherings or cozy nights in, mini pumpkin pies are a must-try recipe for bakers of all levels. Gather your ingredients and get ready to impress family and friends with this delicious dessert!

Ingredients
  

1 cup canned pumpkin puree

3/4 cup sweetened condensed milk

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon salt

1 package (1 sheet) refrigerated pie crusts (store-bought or homemade)

Whipped cream (for serving, optional)

Ground cinnamon (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Pie Crusts: Roll out the pie crusts and use a round cutter (about 3 inches in diameter) to cut out circles. Gently press these circles into the wells of a standard muffin tin to form mini pie shells.

      Make the Pumpkin Filling: In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, egg, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk together until the mixture is smooth and well combined.

        Fill the Crusts: Spoon the pumpkin filling into each mini crust, filling them about three-quarters full to allow for rising.

          Bake: Place the muffin tin in the preheated oven and bake for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 10-15 minutes, or until the filling is set and a toothpick inserted comes out clean.

            Cool: Allow the mini pumpkin pies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

              Serve: Serve the mini pies warm or at room temperature, topped with a dollop of whipped cream and a sprinkle of ground cinnamon if desired.

                Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 12 servings