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Mini Pumpkin Pie is everything you love about the traditional favorite in an adorable, miniature form. They are a quick, easy, and fun option for Thanksgiving dessert.
If you are looking for a fall or Thanksgiving dessert that your kids can make, enter mini pumpkin pies. They are so fun to make and delicious as well.
Add these adorable little pies to a Thanksgiving dessert board along with pumpkin cupcakes, pumpkin whoopie pies, and some pumpkin pie spice spritz cookies.
Table of Contents
Why You’ll Love This Recipe
- So easy to make that it’s a good recipe for kids to make or help with.
- They look fancy but only take minimal work.
- Perfect dessert when you have a houseful of guests for Thanksgiving.
Recipe Ingredients
- Your favorite pie crust: Both homemade and store-bought pie crust works with this recipe.
- Brown sugar
- All-purpose flour
- Salt
- Cinnamon and allspice
- Pumpkin puree: Make sure to use pumpkin puree not pumpkin pie filling.
- Evaporated milk
- Egg
- Sweetened whipped cream: Optional for topping the tiny pies.
See the recipe card below for full information on ingredients and quantities.
How to Make Mini Pumpkin Pies
Step #1. Roll out the pie crust, cut a circle slightly larger than the mini tart pans, and press the dough inside each pan.
Step #2. Combine the brown sugar, flour, salt, cinnamon, allspice, and pumpkin puree by stirring in a large bowl.
Step #3. Add the egg and mix well to combine. And then stir in the evaporated milk.
Step #4. Fill each mini tart pan with the pumpkin mixture about ¼ inch from the top and bake at 375 for 30 to 35 minutes. Once fully cooled, top with a dollop of whipped cream.
Recipe FAQs
Yes! You can make the entire batch of mini pumpkin pies the day before and then refrigerate them. You can also make the pie crust and freeze it until you are ready to use it.
Use a gluten-free pie crust and one-to-one gluten-free flour blend (like Bob’s Red Mill or King Arthur Baking Company) in place of the all-purpose flour in the pie filling.
Typically, pumpkin pie is served cold or at room temperature. However, you can serve these how you like. They are delicious at any temperature.
The sweet spot is 30-35 minutes. You want the crust to be a nice golden color. If the crust is pale, leave them in the oven a little longer. The pie filling will also be set when they are done baking and not runny.
Expert Tips
- You can make homemade pie crust or buy it from the store depending on how much time you have.
- If you use a store-bought pie crust, be sure to get the kid that is rolled up, not the ones that are already shaped in a pie pan.
- For the pumpkin pie filling, you can replace the cinnamon and allspice with 1 tablespoon of pumpkin pie spice.
- Mini pumpkins pies can be served warm, at room temperature, or cold.
- If you have a second pie crust, you can roll it out and cut miniature leaves and add as a garnish on top of the whipped cream. Bake them on a cookie sheet at 350 degrees for about 20 to 25 minutes or until golden brown.
More Fall Recipes to Consider
Cornbread Recipes
Southern-Style Cornbread Dressing (With Make-Ahead Tips)
Appetizer Recipes
Fresh Cranberry Salsa Recipe | Sweet & Spicy Holiday Dish
Pies, Crisps & Tarts
Healthy Pumpkin Pie Recipe
Pies, Crisps & Tarts
Homemade Coconut Cream Pie
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Mini Pumpkin Pie
Ingredients
- your favorite pie crust, homemade or store-bought
- 1 cup brown sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 can pumpkin puree, (16 ounce can)
- 2/3 cup evaporated milk
- 1 large egg
- sweetened whipped cream, optional
Instructions
- Preheat your oven to 375 degrees F.
- Roll out pie dough on a lightly floured surface until it’s about 1/4 inch thick.
- Cut out circles slightly larger than your mini pie pans. I do this by placing a pan upside down on top of the dough and cutting it 1/2 inch wider all around the pan.
- Flip the pan over and place the dough inside of the pan. Line the pie pans with pie crust pushing dough into all the corners and bends.
- Trim off any excess dough with a sharp knife.
- Repeat with remaining dough and pans.
- In a large mixing bowl, combine the brown sugar, flour, salt, cinnamon, allspice, and pumpkin puree. Stir to combine.
- Add the egg and mix well to combine.
- Stir in the evaporated milk.
- Place all of the prepared mini pie shells on a baking sheet.
- Use a small measuring cup to pour the pumpkin mixture into prepared pie shells. Fill each shell 1/4 inch from the top.
- Bake for 30-35 minutes or until a knife inserted into the middle of a mini pie comes out clean.
- Allow the pies to cool for at least 30 minutes before removing them from the tart pans. You can serve these warm or at room temperature.
- Serve with a swirl of whipped cream on top if you'd like (you can put the whipped cream in a pastry bag with a large piping tip and pipe it onto the mini pies).
Notes
- You’ll need one pie crust (a single pie crust) for this recipe. You can make your favorite pie crust recipe from scratch or buy a pre-made pie crust from the store that comes rolled up (don’t get the kind that’s already shaped in a pie pan).
- This is my favorite pie crust recipe, it’s easy to make and easy to work with.
- You can use a tablespoon of pumpkin pie spice in place of the cinnamon and all spice if you prefer.
- These are the mini pie pans or tart pans that I used. They are fun to have around and my kids often make little things in them while I’m baking.
- You can use canned whipped cream, homemade whipped cream piped out like icing, or you can just serve the whipped cream next to the pie and people can put a little on themselves.
