Mini Pumpkin Pies: Bite-Sized Fall Delights

As the leaves turn and the air cools, nothing says autumn quite like the warm, spiced flavors of pumpkin pie. These Mini Pumpkin Pies are a delightful twist on the classic dessert, perfect for parties, gatherings, or simply satisfying your pumpkin cravings in a bite-sized form. With a flaky crust, creamy pumpkin filling, and a dollop of whipped cream, these mini pies offer all the comfort of traditional pumpkin pie in a fun and portable package.

Ingredients

Pie Crust:

• 2 9-inch unbaked pie crusts, homemade or store-bought

Pumpkin Filling:

• 1/3 cup brown sugar
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 3/4 cup evaporated milk
• 1 large egg, lightly beaten
• 1/2 teaspoon vanilla extract

Topping:

• Homemade whipped cream, for topping

Directions

1. Prepare the Pie Crust

Preheat your oven to 400°F (200°C).

On a lightly floured surface, roll out the pie crusts to about 1/8-inch thickness. Using a 3 1/2-inch cookie cutter or a cup, cut out 18 circles from the dough. If needed, re-roll any scraps of dough to cut out additional circles.

Place each circle of pie crust into the slots of two standard 12-count muffin pans (you’ll be using 18 slots in total). Gently press the dough down and around the sides to fit snugly into each cavity. Transfer the muffin pans to the refrigerator to keep the dough chilled while you prepare the filling.

2. Make the Pumpkin Filling

In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt until well combined. Add the pumpkin puree, evaporated milk, lightly beaten egg, and vanilla extract. Whisk the mixture until it’s smooth and fully combined.

3. Assemble the Mini Pies

Remove the muffin pans from the refrigerator. Evenly distribute the pumpkin pie filling between all 18 pie crusts in the muffin pans, adding about 2 tablespoons of filling to each crust.

4. Bake the Mini Pumpkin Pies

Place the muffin pans in the preheated oven and bake for 16-20 minutes, or until the tops of the mini pumpkin pies are set and the crusts are lightly golden brown. Keep a close eye on them towards the end of the baking time to prevent over-browning.

5. Cool and Chill

Once baked, remove the pans from the oven and allow the mini pies to cool on a wire rack for 30 minutes. Carefully remove the mini pies from the muffin pans and place them back on the wire rack to cool completely.

Once cooled, transfer the mini pies to an airtight container and refrigerate for at least 3 hours or overnight. This chilling time helps the flavors to meld and the pies to set properly.

6. Serve and Enjoy

Serve the mini pumpkin pies chilled or at room temperature. For an extra touch of indulgence, top each pie with a dollop of homemade whipped cream just before serving. These bite-sized treats are perfect for sharing—or keeping all to yourself!

Serving Information

• Prep Time: 25 minutes
• Cooking Time: 20 minutes
• Total Time: 45 minutes
• Calories: 120 kcal per mini pie
• Servings: 18 mini pies

Tips for Perfect Mini Pumpkin Pies

• Use Cold Dough: Keeping the pie crust dough cold helps achieve a flaky texture, so be sure to chill the muffin pans while preparing the filling.
• Customize Your Spice: If you like your pumpkin pie extra spiced, feel free to add a pinch more pumpkin pie spice or even a dash of ground ginger or cloves.
• Add a Crunch: For some added texture, consider sprinkling crushed graham crackers or nuts over the whipped cream topping.

Conclusion

These Mini Pumpkin Pies are the perfect way to enjoy the beloved flavors of fall in a convenient, handheld form. They’re ideal for holiday gatherings, potlucks, or simply as a cozy dessert to enjoy at home. Easy to make and utterly delicious, these mini pies will surely become a staple in your seasonal baking lineup. Enjoy the rich, spiced pumpkin flavor, complemented by the creamy whipped cream topping, in every delightful bite.

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