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mini pumpkin pie with whipped cream swirl on top

Mini Pumpkin Pie


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 30 min
  • Cook Time: 35 min
  • Total Time: 1 hour 5 minutes
  • Yield: 18-24 mini pies 1x

Description

Mini pumpkin pie is just like a traditional pie, but so little you can eat it like a cookie. These adorable little desserts are easy to make too.


Scale

Ingredients

  • your favorite pie crust*
  • 1 cup brown sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoons allspice
  • 1 can pumpkin puree (16 ounce can)
  • 2/3 cup evaporated milk
  • 1 large egg
  • Sweetened whipped cream, optional

Instructions

  1. Preheat your oven to 375 degrees F.
  2. Roll out pie dough on a lightly floured surface until it’s about 1/4 inch thick.
  3. 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.
  4. 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.
  5. Trim off any excess dough with a sharp knife.
  6. Repeat with remaining dough and pans. 
  7. In a large mixing bowl, combine the brown sugar, flour, salt, cinnamon, allspice, and pumpkin puree. Stir to combine.
  8. Add the egg and mix well to combine.
  9. Stir in evaporated milk.
  10. Place all of the prepared mini pie shells on a baking sheet.
  11. Use a small measuring cup to pour the pumpkin mixture into prepared pie shells. Fill the shell 1/4 inch from the top.
  12. Bake for 30-35 minutes or until a knife inserted into the middle of a mini pie comes out clean.
  13. Allow the pies to cool for at least 30 minutes before removing them from the tart pan. You can serve these warm or at room temperature.
  14. 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 if you’d like). 

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 pipped out like icing, or you can just serve the whipped cream next to the pie and people can put a little on themselves. 
  • Category: dessert
  • Method: bake
  • Cuisine: American
Nutrition Information: YIELD: 16 SERVING SIZE: 1 mini pie
Amount Per Serving: Calories: 132.9 Fat: 4.3g Cholesterol: 11.6mg Sodium: 150.8mg Carbohydrates: 22.2g Sugars: 14.6g Protein: 2g Vitamin A: 130.1µg Vitamin C: 2.4mg

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