Mini Pumpkin Pies
All the flavor of a classic homemade pumpkin pie, in the perfect bite-size portion – these Mini Pumpkin Pies are a fun spin on a Thanksgiving favorite!
Pumpkin Pie Bites
It isn’t Thanksgiving without pumpkin pie, but that doesn’t mean you can’t try something new this year!
These mini pumpkin pies are the perfect bite size portion, with all the classic flavor of a homemade pumpkin pie.
We used refrigerated pie crust dough to simplify the process, but the filling is real, homemade pumpkin pie filling from scratch. The result is a dessert that truly tastes homemade, infused with warm and cozy baking spices and the perfect creamy texture, without the fuss of a full-sized pie. Plus they look super cute on the dessert table!
For your convenience in recreating this recipe, I’ve included shop-able ad links for some of the products used; disclosure policy available here.
Ingredients
Here’s a look at the ingredients you’ll need to make this dish; I’ve included full ingredient amounts in the recipe card at the bottom of the post.
- “Unroll & Bake” Refrigerated Pie Crust (NOT a pre-made pie crust, but the dough)
- 100% pure pumpkin puree
- Large eggs
- Pure vanilla extract
- Brown sugar
- Cornstarch
- Pumpkin spice – You can use store-bought, or try our homemade pumpkin pie spice recipe!
- Ground cinnamon
- Salt
- Evaporated milk – This is a shelf-stable milk where about 60% of the water is removed so it is thick and condensed. However it is unweetened, so this is not the same product as sweetened condensed milk.
Helpful Kitchen Tools
Instructions
First Form The Crusts:
- Spread out the refrigerated pie dough on a lightly floured surface and use your round cookie cutter to cut out individual pieces of dough.
- Place one dough circle in each of the muffin pan cups, pressing into the bottom and sides, then crimp the edges around the top.
- Re-roll the dough scraps as needed so you can cut out more circles to make your crusts.
- Chill the pie crusts in the fridge while you prepare the filling.
To Make The Pumpkin Pie Filling:
- Add the pumpkin puree, eggs, vanilla extract and brown sugar to a medium mixing bowl, whisking until combined.
- Add the dry ingredients to the bowl of wet ingredients, mixing until incorporated.
- Slowly pour in the evaporated milk, whisking until smooth and creamy.
To Bake The Pies:
- Preheat oven to 375 degrees Fahrenheit and remove the muffin pan with chilled crusts from the refrigerator.
- Pour pumpkin filling into each mini pie crust, filling them to the top.
- Bake for 35 minutes, or until the edges of the crust are golden brown and the center of the pies are set.
Video Demo:
Prep Tips
- Yield – This recipe makes 12 mini pies.
- Toppings – Once the pies are completely cool, you can add your favorite pumpkin pie toppings. I love pumpkin pie with a dollop or Cool Whip and a sprinkle of cinnamon. You could also use real whipped cream. In the photos here, we used a toasted meringue. I’ve included instructions to make meringue in the recipe card below.
- Making the Meringue – The meringue will be done, when you pull the whisk attachment our and flip it over and the peak stays up. If you have a butane kitchen torch, you can lightly toast the tops of the meringue.
- Storage – Keep leftovers in an airtight container in the fridge for 3-4 days. I recommend waiting to add any toppings before you’re ready to serve.
More Pumpkin Desserts To Try:
- Pumpkin Magic Cake
- Fluffy Pumpkin Cookies with Cream Cheese Frosting
- Chocolate Pumpkin Sheet Cake
- Easy Pumpkin Roll
- Pumpkin Bread Pudding
- Gluten Free Pumpkin Chocolate Chip Muffins
- Iced Pumpkin Oatmeal Cookies
- Pumpkin French Toast
- Pumpkin Muddy Buddies
- The BEST Gluten Free Pumpkin Bread
- Pumpkin Cinnamon Rolls
- Pumpkin Pie Rice Krispie Treats
Mini Pumpkin Pie Recipe (Printable Recipe Card)
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Mini Pumpkin Pies
All the flavor of a classic homemade pumpkin pie, in the perfect bite-size portion – these Mini Pumpkin Pies are a fun spin on a Thanksgiving favorite!
Servings: 12 pies
Calories: 197kcal
Cost: $15
Equipment
- 3-inch circle cookie cutter
- Muffin Pan
- Mixing bowls
- Stand mixer if making meringue
- double boiler if making meringue
Ingredients
- 1 refrigerated pie crust
- 1 1/2 cups pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
For The Meringue Topping:
- 4 egg whites
- 1 cup white granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
Crust Directions:
- Spread out the refrigerated pie dough on a clean workspace. Use the cookie cutter to cut out circles of dough and place one inside each of the muffin pan cups.
- Press the dough down into the bottom and sides of the muffin cups and crimp the edges around the top.
- Re-roll the dough scraps as needed so you can cut out more circles to make your crusts.
- Chill the pie crusts in the fridge while you prepare the filling.
To Make The Pumpkin Pie Filling:
- Add the pumpkin puree, eggs, vanilla extract and brown sugar to a medium mixing bowl, whisking until combined.
- Mix in the cornstarch, pumpkin pie spice, cinnamon and salt, until the dry ingredients are incorporated.
- Slowly pour in the evaporated milk, whisking until smooth and creamy.
To Bake The Pies:
- Preheat oven to 375 degrees Fahrenheit and remove the muffin pan with chilled crusts from the refrigerator.
- Pour pumpkin filling into each mini pie crust, filling them to the top.
- Bake for 35 minutes, or until the edges of the crust are golden brown and the center of the pies are set.
- Once cool, remove pies from pan and add your favorite topping: cool whip, whipped cream, or you can make a toasted meringue like pictured here (instructions below)
To Make a Meringue Topping:
- Add the sugar, egg whites and cornstarch to a double boiler over medium-high heat. You’ll want about 2 inches of water in the bottom pan.
- Whisk until the sugar and cornstarch dissolve into the egg whites. The mixture will become thin and frothy when ready.
- Transfer the meringue mixture this to a stand mixer with a whisk attachment.
- Turn on high and let the mixture whip until it becomes thick, glossy and forms stiff peaks, or about 5-6 minutes.
- Transfer the meringue to a piping bag with a star tip.
- When the pies are completely cool, remove them from the pan and top each with a dollop of meringue.
Video
Notes
Nutrition information is provided as an estimate only.
Prep Tips:
- Meringue – If making meringue using the recipe above, you will know its ready when you pull the whisk attachment out of the mixer and flip it over and the meringue holds a stiff peak. If you have a kitchen torch, you can lightly toast the tops of the meringue like you would a marshmallow for a pretty caramel color and flavor.
- Storage – Keep leftover pies in an airtight container in the fridge for 3-4 days. I recommend waiting to add any toppings before you’re ready to serve.
Nutrition
Calories: 197kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 148mg | Potassium: 167mg | Fiber: 1g | Sugar: 25g | Vitamin A: 4832IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
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Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.
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