Experience the delightful power of fall with our Mini Pumpkin Pie recipe. These bite-sized wonders are a positively delicious way to elevate your fall gatherings.

As the leaves turn shades of gold and crimson and the air takes on that unmistakable crispness, there’s no denying that fall is upon us. And with fall comes the irresistible allure of pumpkin spice in everything! If you’re like me, you look forward to this time of year when the aroma of cinnamon, nutmeg, and cloves fills the kitchen. One of my favorite fall treats to bake and share with loved ones is mini pumpkin pies. These bite-sized delights encapsulate all the warmth and comfort of autumn, making them a must-have dessert at any gathering.

Why We Love Mini Pumpkin Pie

  • Adorable Presentation: Mini pumpkin pies are irresistibly cute. Their petite size makes them perfect for parties, potlucks, or indulging in a single-serving dessert.
  • Flavor Explosion: These tiny pies pack a punch of pumpkin spice flavor. Each bite is a delightful explosion of cinnamon, nutmeg, and pumpkin goodness.
  • Perfect Portion Control: If you struggle with portion control, mini pumpkin pies are your savior. Enjoy the flavors of fall without overindulging.
  • Customization Galore: You can get creative with your toppings. The possibilities are endless, whether it’s whipped cream, caramel drizzle, or a sprinkle of toasted pecans.
  • Easy to Share: Sharing is caring, and mini pumpkin pies are the ultimate treat to share with family and friends, spreading the season’s warmth.

Ingredients needed for mini pumpkin pie

For the Crust:

  • all-purpose flour: This is the main dry ingredient for the pie crust. It provides structure and texture.
  • salt: Salt enhances the flavor of the crust by balancing the sweetness of the filling.
  • unsalted butter Cold butter is essential for a flaky crust. Cubing it makes it easier to incorporate into the flour mixture.
  • ice water: Ice water helps bind the crust ingredients together. Using cold water is crucial to prevent the butter from melting and maintain a flaky texture.

For the Filling:

  • pure pumpkin puree: Pumpkin puree is the star ingredient, providing a rich, earthy flavor and creamy consistency to the filling. You can use canned or homemade.
  • ground cinnamon: Ground cinnamon adds warm, aromatic notes to the filling, creating that classic pumpkin pie flavor.
  • ground nutmeg: Ground nutmeg contributes a slightly sweet and nutty aroma to the filling, enhancing its overall complexity.
  • ground cloves: Ground cloves offer a hint of spiciness and depth to the pie, complementing the sweetness of the other ingredients.
  • salt: Salt is essential for balancing the flavors and enhancing the overall taste of the pie.
  • eggs: Eggs serve as binders and add richness to the filling, helping it set during baking.
  • granulated sugar: Granulated sugar provides sweetness, complementing the spices and pumpkin flavor.
  • evaporated milk: Evaporated milk gives the filling a smooth, creamy texture, and its richness adds to the lusciousness of the pie.
pumpkin pie filling

How to Make Mini Pumpkin Pie

  • Prepare the Crust: In a food processor, combine the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and pulse until the dough starts to come together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Make the Filling: In a large bowl, whisk together the pumpkin puree, cinnamon, nutmeg, cloves, and salt. In another bowl, beat the eggs and sugar until well combined. Gradually add the egg mixture to the pumpkin mixture, stirring until smooth. Finally, whisk in the evaporated milk.
  • Prep the Mini Pies: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and use a round cookie cutter to cut out circles that fit into your mini pie tins. Gently press the dough into the tins.
  • Fill and Bake: Pour the pumpkin filling into each mini pie crust, leaving a little space at the top. Bake for 20-25 minutes, or until the pies are set, with a slight jiggle in the center.
  • Cool and Serve: Allow the mini pumpkin pies to cool in the tins for about 10 minutes, then transfer them to a wire rack to cool completely. Serve with your favorite toppings.
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Tips and Suggestions

  • If you don’t have a mini pie tin, you can use a full-size muffin tin; they won’t be as mini but still smaller than a slice of pie.
  • For a beautiful finish, brush the pie crusts with a beaten egg before baking.
  • Customize your mini pies with toppings like whipped cream, chopped pecans, or a drizzle of maple syrup.
  • To save time, you can use store-bought pie crusts and canned pumpkin puree or already prepared home pumpkin puree.
mini pumpkin pie with maple syrup drizzle

Variations

  • Pecan Mini Pumpkin Pies: Add a handful of chopped pecans to the filling for a delightful crunch.
  • Gingersnap Crust Mini Pumpkin Pies: Swap out the regular pie crust for a gingersnap cookie crust for a spicier twist.
  • Mini Pumpkin Cheesecakes: Add a cream cheese layer to the filling for a rich and creamy variation.
  • Mini Vegan Pumpkin Pies: Use a vegan pie crust and substitute the eggs with a plant-based alternative for a vegan-friendly version.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?

Yes, you can, but be sure to cook and puree the fresh pumpkin until it’s smooth. I like to make homemade pumpkin puree and store it for when I need fresh pumpkin puree, but for convenience, canned is nice.

Can I make these mini pies ahead of time?

Absolutely! They can be made a day in advance and stored in the fridge.

What if I don’t have evaporated milk?

You can substitute it with an equal amount of whole milk or half-and-half.

How do I store leftover mini pumpkin pies?

Cover and refrigerate them for up to 3 days. Enjoy them cold or reheat briefly in the oven.

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tiannaskitchen professional food photo of mini pumpkin pies mad 2eaadf59 8c35 4efd af61 f01ae683bf50

Easy Mini Pumpkin Pie

Experience the delightful power of fall with our Mini Pumpkin Pie recipe. These bite-size wonders are a positively delicious way to elevate your fall gatherings.
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 250 kcal

Equipment

  • 1 mini tart pan with 12 or more spots for mini pies

Ingredients
  

For the crust:

  • 1-1/2 cups all-purpose flour
  • ½ tsp salt
  • ½ cup butter cold and cubed
  • 4-6 tbsp ice water

For the filling:

  • 1 can pure pumpkin puree or fresh pumpkin puree not pumpkin pie filling
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp salt
  • 2 large eggs
  • 1 cup sugar
  • 1 cup evaporated milk

Instructions
 

  • Prepare the Crust: In a food processor, combine the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and pulse until the dough starts to come together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Make the Filling: In a large bowl, whisk together the pumpkin puree, cinnamon, nutmeg, cloves, and salt. In another bowl, beat the eggs and sugar until well combined. Gradually add the egg mixture to the pumpkin mixture, stirring until smooth. Finally, whisk in the evaporated milk.
  • Prep the Mini Pies: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and use a round cookie cutter to cut out circles that fit into your mini pie tins. Gently press the dough into the tins.
  • Fill and Bake: Pour the pumpkin filling into each mini pie crust, leaving a little space at the top. Bake for 20-25 minutes, or until the pies are set, with a slight jiggle in the center.
  • Cool and Serve: Allow the mini pumpkin pies to cool in the tins for about 10 minutes, then transfer them to a wire rack to cool completely. Serve with your favorite toppings.
Keyword fall dessert, mini pumpkin pie, pumpkin pie recipe
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