Mini Pumpkin Pies

Mini Pumpkin Pies are the perfect bite-sized holiday dessert! Made in a muffin tin with refrigerated pie crust and pumpkin puree, these easy mini pies have a flaky crust, spiced filling, and a dollop of whipped cream on top. Perfect for Thanksgiving or fall parties!

Ingredients

• Refrigerated Pie Crust
• White Granulated Sugar
• Ground Cinnamon
• Pumpkin Pie Spice
• Ground Ginger
• Ground Cloves
• Salt
• Large Egg
• Pumpkin Puree
• Evaporated Milk
• Heavy Whipping Cream
• Powdered Sugar
• Pure Vanilla Extract

How to Make Mini Pumpkin Pies

Mini Pumpkin Pies

• Preheat the oven to 350℉. Lightly grease a regular-sized muffin pan with nonstick cooking spray.

• Roll out refrigerated pie crust and use a 3½” or 4″ circle cookie cutter to cut circles out of the crust. Roll out any scraps remaining to continue cutting out more circles. I was able to get all 12 circles with one pie crust using my 3½” cookie cutter.
• Press each pie crust circle into a muffin cup, molding it to the bottom and sides. Smooth out or flatten any overlapping edges.

• Mix sugar, cinnamon, pumpkin pie spice, ginger, cloves, and salt in a bowl. Add egg and pumpkin puree to the bowl and mix. Slowly add evaporated milk.
• Fill each pie crust with pumpkin filling almost to the top of the crust edges.
• Bake in the oven for 30-35 minutes, until set.

• Let the pies cool in the pan for 15 minutes, then run a butter knife around the edges to loosen. Fully cool before topping with whipped cream.

Whipped Cream

• In a bowl, add heavy whipping cream and beat with a hand mixer on high speed until stiff peaks form. Add powdered sugar and vanilla, mix until combined. Keep whipped cream refrigerated until ready for topping.
• Fill an icing bag with a star attachment with whipped cream and pipe it on top of each pie. Serve pies chilled or at room temperature.

Helpful Tips

• Don't overfill. Fill each crust about ¾ full - the pumpkin mixture puffs slightly as it bakes, then settles as it cools.
• Cool completely before removing. Let the pies cool in the tin for 15 minutes, then loosen edges gently with a butter knife. Removing too soon can cause cracks or breakage.
• Add whipped cream right before serving. Top them just before serving so the whipped cream stays fluffy and doesn't melt into the pie.
• Make-ahead friendly. Bake a day in advance and refrigerate. They taste delicious chilled or at room temperature - perfect for holiday prep!
• Refrigerate leftovers. While they can be served chilled or at room temperature, they need to be stored in an airtight container in the refrigerator to keep for up to 4 days.

Recommended Recipes

• 3-Layer Pumpkin Pie Dip
• Apple Pie Cookies
• Lemon Meringue Pie Cookies
• Minny's Chocolate Pie
• Pecan Tassies
• Pumpkin Spice Cookies
• Pumpkin Hand Pies
• Pumpkin Pie Bars
• Sheet Pan Libby's Pumpkin Bars