These mini pumpkin pies are perfect for any holiday gathering! They have all the delicious flavor of pumpkin pies in individual servings!
I love pumpkin pie. My husband does most of our Thanksgiving cooking and he always makes an extra pie so that we have it for a few more days after the holiday!
While big pumpkin pies are just fine for Thanksgiving dinner, I love to make individual desserts for parties, either at my home, or that we are attending.
They are easy to serve, easy to transport, easy to individualize if you have different varieties, and always a hit with kids ( and adults!)
So these mini pumpkin pies are perfect for any holiday gathering, they are fun-size and delicious!
Now I love my pumpkin pie with a nice dollop of whipped cream. Most of the time I buy Reddi-Wip but if you are a fan of homemade whipped cream I highly recommend Alton Brown’s simple recipe and instructions. It is a win for me every time!
I use refrigerated for these mini pumpkin pies but if you have a favorite pie crust recipe then you can, of course, use it. If you want to make pumpkin puree from scratch you can do that too! These can be as simple or as made from scratch as you’d like them to be.
I have a friend who does her whole Thanksgiving from scratch, and I admire her ability to do it all. I love a shortcut though!
This recipe makes 21 mini pumpkin pies so it’s enough to feed a crowd!
Here’s how you make these Mini Pumpkin Pies
15-oz. package ready-to-bake pie crusts
15-oz. can pumpkin puree (not pumpkin pie filling)
12-oz. evaporated milk
¾ c. brown sugar
2 large eggs
1 t. ground cinnamon
½ t. ground nutmeg
¼ t. ground cloves
First you want to preheat your oven to 425, and spray muffin tins with non-stick cooking spray.
Next use a 3 inch cookie or biscuit cutter (a wide mouth mason jar ring works too!) to cut circles out of your pie crust. You may have to re-roll the scraps but you should be able to get 21 circles.
Press the circles into the prepared muffin tins.
Next mix the rest of your ingredients together in a large mixing bowl until smooth.
Now divide the filling mixture into the pie crusts.
Pop them in the oven and bake for 10 minutes then reduce the temperature to 350 and continue to bake for another 10-15 minutes or until a toothpick comes out clean.
Once they’re finished allow them to cool for 10-15 minutes then remove from the muffin tins.
When you are ready to serve garnish them with whipped cream or cool whip and a sprinkle of cinnamon!
- 15-oz. package ready-to-bake pie crusts
- 15-oz. can pumpkin puree (not pumpkin pie filling)
- 12-oz. evaporated milk
- ¾ c. brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
1. Preheat oven to 425°F and spray a 24-cup
mini muffin pan with nonstick cooking spray. Set aside.
2. 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.
3. Mix pumpkin pie filling ingredients in a
large mixing bowl until smooth. Divide filling among the mini pie shells.
4. 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
5. Remove from oven and cool for 10-15
minutes before removing from muffin tin and topping with whipped cream. Garnish
with some ground cinnamon, if desired, and enjoy!
Nutrition Information:Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 165 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 23mg Sodium: 123mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 3g