Mini Pumpkin Pies

top down view of homemade pumpkin mini 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!

Course Dessert

Cuisine American

Keyword pie, pumpkin, pumpkin pie

Prep Time 20

Cook Time 35

Total Time 55

Servings pies

Calories 197kcal

Author Stacey aka the Soccer Mom

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