Delicious Homemade Mini Pumpkin Pies: Your Perfect Fall Dessert Recipe
Prepare to delight your taste buds with these absolutely adorable Mini Pumpkin Pies, a quintessential fall dessert that brings warmth and joy to any occasion. Each miniature pie starts with a tender, flaky homemade crust, meticulously prepared to achieve that perfect buttery texture. This golden crust cradles a luscious, creamy pumpkin filling, generously spiced with the aromatic blend of cinnamon, cloves, and ginger, evoking the cozy flavors of autumn. To crown these individual masterpieces, a generous dollop of freshly whipped cream adds a cloud-like finish, making every bite an unforgettable experience. Whether you’re hosting a holiday gathering or simply craving a sweet seasonal treat, these mini pumpkin pies are sure to become a cherished recipe in your collection.
Why These Mini Pumpkin Pies Are a Must-Make
There’s something undeniably charming about miniature desserts, and these homemade mini pumpkin pies are no exception. They encapsulate all the beloved flavors of a traditional pumpkin pie into a delightful, perfectly portioned treat. Unlike a full-sized pie where slicing can sometimes be cumbersome, these individual servings are incredibly convenient and elegant, making them ideal for any festive spread or casual get-together.
This recipe truly shines for several reasons. Firstly, it offers a fantastic solution for portion control, especially after a hearty holiday meal featuring turkey and an array of comforting casseroles. Instead of struggling with a large slice of pie, guests can effortlessly enjoy a two-bite morsel of warm, spiced pumpkin goodness. This makes them perfect for occasions like Friendsgiving, Thanksgiving feasts, or any time you’re in the mood for a cozy, autumnal dessert.
Beyond their practicality, these mini pumpkin pies are also a feast for the eyes. Their petite size and beautiful presentation, especially when topped with a swirl of fresh whipped cream and a dusting of cinnamon or pumpkin pie spice, make them an instant crowd-pleaser. They add a touch of sophistication to your dessert table and are guaranteed to impress. If you’re a fan of charming miniature treats, you might also adore our mini apple pies, which offer a similar individual dessert experience.
Essential Ingredients for Your Mini Pumpkin Pies
Crafting these delectable mini pumpkin pies requires a careful selection of fresh, high-quality ingredients for both the crust and the filling. While the complete list with precise measurements and detailed instructions can be found in the printable recipe card at the conclusion of this article, here’s a general overview to help you gather your supplies. The key to a truly outstanding pie lies in starting with the best possible components, from the flour and butter for that irresistibly flaky crust to the rich pumpkin puree and aromatic spices that define the filling.
You’ll need common baking staples like all-purpose flour, salt, and cold unsalted butter for the pastry, along with ice water to bind it perfectly. For the signature pumpkin filling, ensure you have pure pumpkin puree (not pumpkin pie mix), evaporated milk, both granulated and light brown sugar for balanced sweetness, another pinch of salt, a large egg, and a blend of ground cinnamon, cloves, and ginger. And, of course, for that luxurious topping, heavy whipping cream and powdered sugar are essential for homemade whipped cream. Having these ingredients ready will ensure a smooth and enjoyable baking process.
Detailed Ingredient Information & Smart Substitutions
Understanding your ingredients is key to baking success. Here’s a closer look at the components of these mini pumpkin pies, along with helpful tips and substitution ideas to ensure your baking experience is as smooth as your finished dessert.
PIE DOUGH: Our recipe features a fantastic homemade pie dough that promises a light, tender, and irresistibly flaky crust. While making dough from scratch can seem daunting, it’s incredibly rewarding and truly elevates the final product. For those seeking a shortcut, you can certainly opt for convenience by using approximately two store-bought pie crust discs, typically found pre-rolled in the refrigerated section of your grocery store. However, we highly encourage you to try the homemade version! The secret to a perfectly flaky crust lies in keeping your butter and water extremely cold. I always recommend cutting the unsalted butter into small cubes and chilling it thoroughly in the refrigerator while you gather and measure your other ingredients. This ensures the butter doesn’t melt into the flour too quickly, creating those wonderful pockets of steam that result in a beautiful flaky texture.
PUMPKIN FILLING: The heart of these mini pies is a rich and creamy pumpkin filling. For the spices, our recipe calls for individual ground cinnamon, cloves, and ginger, which allows for precise flavor control. If you prefer, you can easily substitute the combined amount of these spices with 3/4 teaspoon of pre-mixed pumpkin pie spice for a quicker option. It’s important to use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. A common question is about quantities: you will find that this recipe utilizes only a portion of a standard can of pumpkin puree and evaporated milk, so don’t be surprised if you have some leftovers from the cans.
WHIPPED CREAM: Freshly whipped cream is the ideal topping, providing a light contrast to the rich pumpkin. Ensure your heavy whipping cream is very cold before whipping for the best results. For a subtle sweetness, powdered sugar (confectioners’ sugar) is used, which dissolves smoothly and helps stabilize the cream. If you’re short on time or prefer, canned whipped topping can be used, though homemade always offers superior flavor and texture.
How to Make Perfect Mini Pumpkin Pies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In the bowl of a food processor, combine the all-purpose flour and 3⁄4 teaspoon of salt. Add the pre-chilled, cubed cold butter. Pulse the food processor in short bursts several times until the butter is expertly broken up into small, pea-sized pieces, evenly distributed throughout the flour mixture. Next, with the food processor running, slowly and steadily drizzle in the ice water. Continue pulsing just until the mixture begins to come together and forms a crumbly dough.
- Carefully turn the crumbly dough out onto a large piece of plastic wrap. Gently gather the dough into a single mound using your hands. Wrap the dough securely in the plastic wrap and gently pat it to form a flat disc. This disc of dough should then be chilled in the refrigerator for at least 30 minutes, allowing it to firm up before you proceed with the next steps of the recipe.
- Preheat your oven to 375°F (190°C). Prepare your mini muffin tins by spraying them thoroughly with nonstick cooking spray, ensuring every cavity is coated. Set the prepared tins aside while you work on the crust.
- On a lightly floured surface or between two sheets of parchment paper/plastic wrap, roll out the chilled pie crust. It’s often easier to work with half of the dough recipe at a time. Use a 2 1⁄2” biscuit cutter to cut out numerous rounds from the rolled dough. Gather any leftover scraps of crust, gently reroll them, and continue cutting out additional small rounds until all dough is used.
- Carefully press each individual dough round into the prepared mini muffin tins. Ensure that the dough is pressed firmly all the way to the bottom of each cavity and that it extends to the top edge of the sides. It doesn’t need to rise over the sides, but a slight height above the cavity rim is helpful to account for any shrinking during baking.
- In a large mixing bowl, combine all the ingredients specified for the pumpkin pie filling. Use a whisk to thoroughly combine everything until the mixture is completely smooth and well-incorporated.
- Using a tablespoon, carefully spoon one tablespoon of the prepared pumpkin pie filling into each mini pie crust nestled in the muffin tins. Be careful not to overfill, as the filling will expand slightly during baking.
- Place the muffin tins into the preheated oven and bake for 18-20 minutes. The pies are done when the filling is set, meaning it no longer jiggles significantly in the center when gently shaken, and the crusts are lightly golden.
- Once baked, remove the mini pumpkin pies from the oven and allow them to cool completely in the muffin tin before attempting to remove them. This cooling period is crucial for the pies to set fully and prevent breakage.
- For the crowning touch, whip the heavy cream and powdered sugar together until stiff peaks form, indicating a perfect, airy consistency. Just before serving, either pipe or dollop a generous amount of this fresh whipped cream on top of each cooled pumpkin pie. Finish with a delicate sprinkle of cinnamon or pumpkin pie spice, if desired, for an extra aromatic flourish.
Frequently Asked Questions & Expert Tips
Absolutely! While these are designed for mini muffin tins, you can easily adapt the recipe for a standard-sized muffin pan. You’ll need to cut your pie dough into larger 3 1/2 inch circles to adequately fit the muffin cavities. Keep in mind that a larger pie will require a longer baking time. Adjust your oven time to approximately 30 minutes, but always monitor for doneness. Look for a set filling that doesn’t jiggle too much in the center, and a beautiful golden-brown crust.
To maintain their freshness and flavor, these delightful mini pumpkin pies should be stored in an airtight container. Place them in the refrigerator, where they will remain delicious for approximately 4 to 5 days. For best results, add the whipped cream topping just before serving, as it can soften and weep when refrigerated for extended periods.
Yes, these mini pumpkin pies are perfect for freezing, making them an excellent make-ahead dessert option. Once baked, allow the pies to cool completely to room temperature. Then, arrange them in an airtight freezer-safe container, using layers of parchment paper between pies to prevent sticking. They can be frozen for up to 2 to 3 months. When you’re ready to enjoy them, thaw them in the refrigerator overnight or at room temperature for a few hours before topping with fresh whipped cream and serving.
Certainly! Preparing these mini pumpkin pies ahead of time is a fantastic way to streamline your holiday baking or party preparations. You can bake the pies a full day in advance. After they’ve cooled completely, store them in an airtight container with a lid in the refrigerator. The key tip here is to absolutely hold off on adding the whipped cream topping until just before you plan to serve them. This prevents the cream from deflating or becoming watery, ensuring each pie looks and tastes its absolute best.
Delightful Ways to Serve Your Mini Pumpkin Pies
These charming mini pumpkin pies are incredibly versatile and can be enjoyed in various ways, catering to your personal preference. Whether you prefer them warm and comforting straight from a gentle reheating, or cool and refreshing from the refrigerator, they are equally delicious. Many find the slightly chilled version perfect after a substantial meal, while others adore the subtle warmth that enhances the spices.
While I am particularly fond of a generous dollop of freshly whipped cream – believing it perfectly complements and ties the flavors of the pie together – these individual treats are certainly delightful served simply as-is. Their rich filling and flaky crust are more than enough to satisfy. However, for an extra touch of elegance and flavor, consider sprinkling the whipped cream with an additional dash of ground cinnamon or a pinch of pumpkin pie spice just before presenting them. For those who enjoy a little extra decadence, a drizzle of caramel sauce or a scoop of vanilla bean ice cream could also elevate the experience. Enjoy these perfect bites of autumn bliss!
More Irresistible Pumpkin Recipes to Try
If you’re a true pumpkin enthusiast, your culinary adventure doesn’t have to end with these mini pies. Pumpkin is a wonderfully versatile ingredient that lends itself beautifully to a wide array of sweet and savory dishes. Explore more delicious ways to incorporate this festive squash into your cooking and baking with these tempting recipes:
- Classic Pumpkin Roll
- Moist Pumpkin Cake
- Creamy Pumpkin Pie Dip
- Flavorful Pumpkin Hand Pies
- Homemade Pumpkin Spice Donuts
- No-Bake Pumpkin Cheesecake
- Delightful Mini Pumpkin Cheesecakes
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Mini Pumpkin Pies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Pie Crust
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- 1 cup unsalted butter cold, cut into cubes
- ⅓ cup ice cold water
Filling
- 1 cup pure pumpkin puree
- ¾ cup evaporated milk
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- ¼ teaspoon salt
- 1 large egg
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground ginger
Whipped Cream
- 1 cup heavy whipping cream
- 3 Tablespoons powdered sugar
Things You’ll Need
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Mini muffin tin
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Food processor
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Rolling pin
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2 1/2 inch biscuit cutter or similar shaped object such as the bottom of a cup
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Hand mixer for making the whipped cream
Before You Begin
- Keeping the butter and water extra cold will yield the flakiest crust.
- You will not use a full can of pumpkin puree or evaporated milk.
- You can substitute 3⁄4 teaspoon pumpkin pie spice for the cinnamon, ginger, and cloves in the recipe.
- The pies will puff up as they finish baking in the oven, but will recede after cooling. Be sure they are completely cool before topping with whipped cream or the heat will melt the whipped cream. You can top with squirt whipped cream if you don’t want to whip your own.
Instructions
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In the bowl of a food processor, mix together the flour and 3⁄4 teaspoon salt. Add the cubes of cold butter. Pulse several times until the butter is broken up into small pea-size pieces and is mixed throughout the flour. Slowly drizzle the ice water into the flour mixture while pulsing the food processor, just the until the mixture begins to pull together.
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Turn the crumbly dough out onto a large piece of plastic wrap and gather the dough into one mound with your hands. Wrap the dough in the plastic wrap and pat to form a disc. Chill the dough in the refrigerator for at least 30 minutes before proceeding with the recipe.
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Preheat the oven to 375°F. Spray mini muffin tins with nonstick cooking spray and set aside.
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Roll out pie crust (working with 1⁄2 the recipe at a time) on a lightly floured surface or on parchment paper/plastic wrap. Use a 2 1⁄2” biscuit cutter to make rounds from the pie crust. Gather the leftover scraps of crust, reroll, and continue cutting out small rounds.
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Press each round into the mini muffin tins, ensuring that it is pressed all the way to the bottom of the cavity and reaches to the top of the sides – it does not need to rise up over the sides, but a bit above the top to allow for shrinking.
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In a large mixing bowl, combine the pumpkin pie filling ingredients. Whisk to combine completely.
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Spoon one tablespoon of pumpkin pie filling into each mini crust.
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Bake for 18-20 minutes, until the pies are set.
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Cool mini pumpkin pies before removing from the muffin tin.
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Whip heavy cream and powdered sugar until stiff peaks form. Pipe or dollop on top of the pumpkin pies just before serving and sprinkle with a dash of cinnamon (or pumpkin pie spice.)
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.