Hello there, fellow food lovers! It’s Ava from RecipesOfDay, and I’m so excited to share one of my ultimate fall favorites with you: mini pumpkin pies! These adorable little treats are the perfect way to celebrate the season, whether you’re hosting a Halloween party or simply craving a taste of autumn. Honestly, nothing beats the aroma of pumpkin spice filling baking in the oven. With a buttery, flaky crust and a creamy, spiced filling, these mini pumpkin pies are irresistible.
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I remember the first time I made these, it was for a Thanksgiving potluck. They were such a hit that I’ve been making them every fall ever since! They are perfect as pumpkin pie bites, a delightful halloween dessert, or simply because you love fall dessert pies.
Why You Will Love This mini pumpkin pies Recipe
These mini pumpkin pies are a guaranteed crowd pleaser. They’re perfectly portioned, so everyone gets their own little slice of autumnal heaven. Plus, they’re so easy to make! Forget about struggling with a full sized pie crust, these are quick and simple.
I love baking up a batch of these on a chilly afternoon. The warm spices fill the house with the most wonderful aroma, and a warm pie feels right at home with a cup of tea or coffee. They are amazing with whipped cream or a scoop of vanilla ice cream! Looking for other fall treats? Why not try our Oreo Krispies 3 for a fun twist on a classic, or our Oreo Krispies for the original!
Ingredients Needed for This mini pumpkin pies Recipe
Here’s what you’ll need to whip up a batch of these delicious fall dessert pies.
For the Crust:
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3-5 tablespoons ice water
For the Filling:
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
How to Make This mini pumpkin pies Recipe
Okay, let’s get baking! Here are the simple steps to create these delightful pumpkin pie bites.
- 1. Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- 2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- 3. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4. Prepare the Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt until smooth.
- 5. Assemble the Pies: Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness.
- 6. Use a cookie cutter or knife to cut out circles slightly larger than the muffin tin cups. Gently press the dough circles into the muffin tin cups.
- 7. Pour the pumpkin filling into each crust lined muffin tin cup, filling each about 3/4 full.
- 8. Bake: Bake for 18-22 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean.
- 9. Cool: Let the mini pumpkin pies cool completely in the muffin tin before removing them. Transfer to a wire rack to cool completely.
How to Serve This mini pumpkin pies Recipe
These mini pumpkin pies are perfect on their own, but they’re even better with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or nutmeg adds a nice finishing touch.
For a festive fall presentation, arrange the mini pies on a platter and garnish with fresh cranberries and a sprig of rosemary. They make a beautiful addition to any holiday dessert table. Alternatively, these are ideal with some delicious Tasty Finger Food Mini Jalapeno Popper Egg Rolls for the perfect halloween dessert party!
How to Store This mini pumpkin pies Recipe
To maintain the freshness of your mini pumpkin pies, proper storage is key.
Refrigeration: Store leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. They taste amazing chilled!
Freezing: For longer storage, you can freeze the mini pies. Wrap each pie individually in plastic wrap, then place them in a freezer safe bag or container. They can be frozen for up to 2 months.
Reheating: To reheat, thaw the frozen pies in the refrigerator overnight. You can then warm them slightly in a preheated oven at 300°F (150°C) for about 5-10 minutes, or enjoy them cold.
Tips to Make This mini pumpkin pies Recipe
Here are a few tips to help you achieve pumpkin pie perfection for these halloween dessert pies.
- Ingredient Swaps: If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.
- Success Tip: Make sure your butter is very cold when making the crust. This will ensure a flaky, tender crust.
- Common Mistake to Avoid: Overmixing the dough can result in a tough crust. Mix the dough just until it comes together.
- Pro Tip: Dock the crusts with a fork before adding the filling to prevent them from puffing up during baking.
Helpful Notes for This mini pumpkin pies Recipe
A few extra details to keep in mind while baking.
- Pumpkin Puree vs. Pumpkin Pie Filling: Ensure you’re using pumpkin puree, not pumpkin pie filling, as the latter already contains spices and sugar.
- Equipment Recommendations: Using a mini muffin tin makes these perfectly portioned. If you don’t have one, you can use a regular muffin tin, but the baking time may need to be adjusted.
Variation of This mini pumpkin pies Recipe
Want to change it up slightly? Here are some fun variations on the classic recipe.
- Seasonal Twists: Add a dash of maple syrup to the filling for a maple pumpkin flavor.
- Optional Versions: Top the mini pies with a streusel topping made from flour, butter, and brown sugar for added texture and sweetness.
- Creative Modifications: Drizzle the baked pies with chocolate ganache for a decadent treat. We’re on Pinterest! Follow us on Pinterest to discover endless recipe inspiration!
What makes mini pumpkin pies so popular?
Mini pumpkin pies are popular because they’re cute, convenient, and perfectly portioned. Their individual size makes them ideal for parties and gatherings, offering a single-serving treat that avoids the mess of slicing a larger pie.
How do I prevent my mini pumpkin pie crust from getting soggy?
To prevent a soggy crust, blind bake the mini pie crusts before adding the filling. You can also brush the bottom of the crust with melted chocolate or an egg wash to create a moisture barrier.
Can I make mini pumpkin pies ahead of time?
Yes, mini pumpkin pies can be made ahead of time. They can be stored in the refrigerator for up to 3 days. Let them cool completely before covering and refrigerating to maintain their texture and flavor.
Conclusion
I hope you enjoy making these delightful mini pumpkin pies as much as I do! They are the perfect treat for any fall gathering, and they’re sure to be a hit with family and friends. Now, grab your apron, gather your ingredients, and get ready to create some memories in the kitchen. These mini pumpkin pies and their enchanting flavors are ready to fill your home and heart with the joy of autumn flavors.. Happy baking!
Mini Pumpkin Pies: Easiest Recipe for Perfect Fall Bites
- Total Time: 1 hour 45 minutes
- Yield: 24 servings 1x
Description
These mini pumpkin pies are the perfect fall treat! With a buttery crust and a creamy, spiced filling, they’re easy to make and even easier to enjoy.
Ingredients
- For the Crust:
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3 5 tablespoons ice water
- For the Filling:
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- 1. Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- 2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- 3. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4. Prepare the Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt until smooth.
- 5. Assemble the Pies: Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness.
- 6. Use a cookie cutter or knife to cut out circles slightly larger than the muffin tin cups. Gently press the dough circles into the muffin tin cups.
- 7. Pour the pumpkin filling into each crust lined muffin tin cup, filling each about 3/4 full.
- 8. Bake: Bake for 18 22 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean.
- 9. Cool: Let the mini pumpkin pies cool completely in the muffin tin before removing them. Transfer to a wire rack to cool completely.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
