Go Back
–+ servings
Mini Pumpkin Pies pinterest

Mini Pumpkin Pies

These adorable Mini Pumpkin Pies deliver all the cozy fall flavors you crave in perfect individual portions. Ideal for gatherings where guests prefer sampling multiple desserts, these individual pumpkin tarts offer personalized servings that eliminate messy cutting and serving of traditional pies.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 mini pies
Calories 235 kcal

Equipment

  • Muffin Tin
  • 3.5-inch Round Cookie Cutter
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

For the Crust

  • 2 refrigerated pie crusts or homemade equivalent
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cinnamon

For the Filling

  • 1 can pumpkin puree 15 oz, not pumpkin pie filling
  • 3/4 cup sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt

For the Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • cinnamon or nutmeg for sprinkling, optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with cooking spray or butter.
  • Unroll your refrigerated pie crusts onto a lightly floured surface. Mix the tablespoon of sugar and ½ teaspoon cinnamon in a small bowl, then sprinkle evenly over the crusts.
  • Using a 3.5-inch round cookie cutter or drinking glass, cut out 12 circles from the dough.
  • Gently press each dough circle into the muffin cups, ensuring they're centered and pressed evenly against the bottom and sides. For a decorative touch, use your fingers or a fork to crimp the edges of each mini crust.
  • In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, pumpkin pie spice, and salt until completely smooth and well combined.
  • Using a spoon or small measuring cup, carefully pour the pumpkin filling into each crust, filling them about ¾ full (approximately 2-3 tablespoons per cup).
  • Place the muffin tin on the center rack of your preheated oven and bake for 20-25 minutes. You'll know they're done when the centers are just set with a slight jiggle and the edges of the crust are golden brown.
  • Allow the mini pies to cool in the muffin tin for 10 minutes, then carefully remove them to a wire rack to cool completely (about 20 more minutes).
  • While the pies cool, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
  • Once the mini pies are completely cool, top each with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg if desired.

Notes

For dairy-free needs: Replace condensed milk with coconut condensed milk and use coconut cream instead of heavy whipping cream
For gluten-free needs: Use your favorite gluten-free pie crust
These mini pies can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
Add the whipped cream topping just before serving rather than during storage for best results.

Nutrition

Calories: 235kcalCarbohydrates: 25gProtein: 4gFat: 14gSaturated Fat: 7gSodium: 190mgFiber: 1gSugar: 15g
Keyword Pumpkin Pie, Mini Pies, Fall Dessert, Thanksgiving, Holiday Dessert
Tried this recipe?Let us know how it was!