Go Back
–+ servings
Mini Pumpkin Pies

Mini Pumpkin Pies: Irresistibly Simple Fall Treats

These Mini Pumpkin Pies are delightful bite-sized desserts that capture the essence of fall, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 135
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Refrigerated Pie Crust This saves time and ensures a flaky base.
For the Filling
  • 1/2 cup White Granulated Sugar Can substitute with brown sugar for a richer flavor.
  • 1 teaspoon Ground Cinnamon Feel free to use allspice if preferred.
  • 1 teaspoon Pumpkin Pie Spice Essential for fall flavors.
  • 1/2 teaspoon Ground Ginger Fresh ginger is a fantastic alternative.
  • 1/4 teaspoon Ground Cloves Can reduce for a more subtle flavor.
  • 1 pinch Salt Balances sweetness.
  • 1 large Egg A flax egg works great for a vegan option.
  • 1 cup Pumpkin Puree Make sure it’s pure pumpkin.
  • 1/2 cup Evaporated Milk Coconut milk is a lovely dairy-free substitute.
For the Topping
  • 1 cup Heavy Whipping Cream Coconut cream is an excellent vegan alternative.
  • 2 tablespoons Powdered Sugar Regular sugar can also be used if ground finely.
  • 1 teaspoon Pure Vanilla Extract Consider vanilla bean paste for richer flavor.

Equipment

  • Muffin pan
  • mixing bowl
  • whisk
  • Rolling Pin

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease the muffin pan.
  2. Roll out the refrigerated pie crust and cut circles for the muffin cups.
  3. Combine the filling ingredients in a bowl and mix until smooth.
  4. Gradually add the evaporated milk to the pumpkin mixture.
  5. Fill the crusts with the pumpkin filling.
  6. Bake for 30 to 35 minutes and check for doneness.
  7. Allow the pies to cool for about 15 minutes before removing from the pan.
  8. Whip the cream and sweeten with powdered sugar and vanilla.
  9. Top each mini pumpkin pie with whipped cream and serve.

Nutrition

Serving: 1pieCalories: 135kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 60mgPotassium: 75mgFiber: 1gSugar: 7gVitamin A: 2500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store leftover mini pumpkin pies covered in the refrigerator for up to 3 days. They taste great chilled.

Tried this recipe?

Let us know how it was!