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These adorable mini pumpkin pies are fun for Thanksgiving or a fall themed party. These are easy and quick to make and fun to eat!
One of my 7 year old son’s favorite desserts is pumpkin pie. A few years ago, his kindergarten class had a “harvest party” and kids could bring their favorite foods to share. I decided to make a batch of mini pumpkin pies for him to bring, and they were a huge hit! I had other moms texting me asking for the recipe and they couldn’t believe how easy it was! I adapted this from my Easy Pumpkin Pie recipe that we make every year.
Mini Pumpkin Pie Ingredients
- Pie Crusts – store bought or homemade – either is fine! Make sure you have enough for TWO 9 inch pies. Each crust will make 6 mini pie crusts.
- Pumpkin Puree – This recipe uses canned pumpkin because it is consistent and easy. I generally prefer the Libby brand for consistency. You can use homemade pumpkin puree if you prefer.
- Brown Sugar – since this recipe doesn’t use sweetened condensed milk, we need this to sweeten the pie – it also adds a subtle molasses flavor.
- Half-and-Half – Makes the pie smooth and creamy. Half-and-half is an American dairy product that is half milk and half heavy cream.
- Eggs – Help the custard set and add richness.
- Vanilla extract – adds and extra pop of flavor.
- Spices – Cinnamon, ginger, nutmeg, and clove make that classic pumpkin pie spice.
- Salt – balances the sweetness.
Pie Crust for Mini Pies
I’ll be honest – I usually use store bought crust for these. But if you have a favorite pie crust recipe, feel free to use that! You will need enough crust for TWO 9 inch pies. One round of pie dough will make about 6 mini pie crusts with a little left over.
- If using homemade dough, roll it to 1/4 inch thickness. Store bought crust will usually already be the correct thickness.
- Use a round cutter that is about 3 and 3/4 inches in diameter to cut the crust into 6 mini rounds. You can even use an upside down glass if it is the right size. (I used an English muffin ring actually!)
- Repeat with the second crust.
- Carefully fit each round into the muffin tin cups, gently pressing the bottom and sides to make sure there are no air pockets.
- Dock the bottom of the crusts with a fork a few times.
- Fill with pumpkin pie filling – there is no need to par bake the crust for these mini pumpkin pies!
How to make decorative pie crust toppers
I made these cute pie crust cookie toppers because I had some extra crust leftover – it is optional but makes these mini pumpkin pies extra cute! I used pie crust punchers that I have had for years, THESE are a newer version of what I have.
- Use mini cookie cutters or pie crust punchers to cut pie dough into shapes.
- Brush with a little milk or half and half and sprinkle a mix of sugar and cinnamon on top.
- Bake at 350 degrees F for about 10 minutes – or until pie crust shapes are golden brown.
- Allow to cool completely before placing on top of a cooled pie. Pie crust cookies can be stored in an air tight container for 1-2 days.
Can these mini pumpkin pies be made ahead of time?
Yes! I almost always make my pumpkin pies (regular sized and mini!) the day before serving. I prefer them chilled, so after cooling completely, store in an airtight container in the fridge. I would recommend not topping them with anything (toppers or whipped cream) until right before serving or they may get soggy.
How long to bake mini pumpkin Pies in the oven?
These mini pies that are made in regular sized muffin tins take 25-30 minutes in the oven at 350 degrees F. If you use a mini muffin tin, the baking time will be less, I would start checking them at 12 minutes.
Equipment needed for mini pumpkin pies
- You will need a 12 cup muffin tin – THIS is my favorite.
- It is optional, but pie punchers like THESE allow you to make cute decorative toppers for the pies.
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Mini Pumpkin Pies
Equipment
Ingredients
- 2 pie crusts for 9 inch pie store bought or homemade
Pumpkin Pie Filling
- 12 ounces canned pumpkin puree
- 1/2 cup half and half Can sub heavy cream or half whole milk and half heavy cream
- 1 large eggs
- 1/3 cup brown sugar packed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- pinch ground clove
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, mix together all ingredients for pumpkin pie filling. Chill mixture in the fridge while preparing the pie crust.
- Roll out pie dough to 1/4 inch -if using store bought sheets of pie dough there is no need to roll it out. Use a round cookie cutter that is about 3 and 3/4 inches in diameter, cut the dough into circles. Be careful to fit them together as closely as possibly so you can get at least 6 circles out of each sheet of pie dough. save the scraps if you would like to use them to make decorative toppers.
- Carefully fit each circle into the muffin tin cavities, gently pressing into the bottom and sides to make sure there are no air pockets. Use a fork to prick holes in the bottom of the mini pie crusts.
- Use a spoon to carefully fill the mini pies with filling, leaving about a 1/4 inch space between the filling and top of the crust.
- Bake at 350 degrees F for 25-30 minutes, or until filling as set and crust is turning golden.
- Allow to cool, then remove from pan. Can be served right away or stored in the fridge for 1-2 days. If desired, you can make pie crust cutouts to decorate the tops of the pies, see instructions below. Serve with whipped cream!
Pie Crust cookie toppers
- Using the leftover scraps of the pie crust, use small cookie cutters or decorative crust cutters to cut out shapes. Brush with a little milk, then sprinkle with cinnamon sugar. Bake at 350 degrees for about 10 minutes, or until golden brown. Allow them to cool completely before placing them on top of the cooled pies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
