Mini Pumpkin Pies Recipe – Easy & Delicious Fall Dessert Idea!

Ah, fall—the time for cozy sweaters, colorful leaves, and of course, pumpkin everything. If you’re anything like me, pumpkin pie is the dessert of the season, but sometimes you want something a little more bite-sized and fun. Enter these adorable Mini Pumpkin Pies! Perfect for Thanksgiving, fall gatherings, or even just a cozy night in, these mini pies are a delicious and easy way to celebrate the season without the hassle of a full-size pie.

With simple pantry ingredients, a few easy steps, and a dash of fall magic, you’ll have a batch of these mini pumpkin pies ready to share with loved ones—or keep all to yourself. Let’s dive into this cozy, beginner-friendly recipe that’s sure to be a hit at your next family gathering.

Recipe Info

Ingredients You’ll Need

• 1 package of refrigerated pie crusts (usually 2 crusts in a pack)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup heavy cream
• 1/4 cup brown sugar (packed)
• 1/4 cup white sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/8 tsp ground cloves

Step-By-Step Instructions

1. Preheat Your Oven
Set your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. Roll Out the Pie Crust
On a lightly floured surface, roll out the pie crusts. Use a round cookie cutter or the rim of a glass (about 3 inches wide) to cut out circles. You’ll need 12 circles for your mini pies.

3. Fit the Crusts into the Muffin Tin
Gently press each circle of pie dough into the muffin cups, making sure the dough comes up the sides. You might need to stretch it a bit to fit perfectly. Don’t worry about it being perfect—it’s the rustic vibe we’re going for!

4. Make the Pumpkin Filling
In a mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, white sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, salt, and cloves. Make sure everything is well combined and smooth.

5. Fill the Pie Crusts
Spoon the pumpkin mixture into each pie crust, filling them almost to the top (leaving a little space to prevent overflow).

6. Bake
Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the edges are golden brown and the centers are set (they should not jiggle when gently shaken).

7. Cool and Serve
Allow the mini pumpkin pies to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely. Serve as is, or top with a dollop of whipped cream or a sprinkle of cinnamon for extra cozy vibes!

Helpful Notes & Tips

• Crust Tips: If you don’t have a cookie cutter, you can always use a sharp knife to cut out your pie circles. Just be sure to keep them uniform so they bake evenly.
• No Muffin Tin? If you don’t have a muffin tin, you can also make these in a mini tart pan or even on a baking sheet with individual dough circles (though a muffin tin is ideal for structure).
• Storage: These mini pies keep well in an airtight container in the fridge for up to 3 days. You can also freeze them for up to a month—just make sure they’re wrapped tightly to prevent freezer burn.
• Customize Your Spice: Feel free to adjust the spices to your taste. If you prefer a more intense cinnamon flavor or a little extra ginger, go ahead and tweak it!

Recipe Variations

1. Nutty Twist: Add a handful of chopped pecans or walnuts to the filling for a nice crunch and nutty flavor.
2. Lighter Option: Swap the heavy cream for coconut cream or half-and-half for a lighter, dairy-free alternative.
3. Crust-Free: For a gluten-free version, use a pre-made gluten-free pie crust or make a simple crust with gluten-free flour and butter.

Serving Suggestions

These mini pumpkin pies are perfect on their own, but here are a few ideas to make them even more special:

• Whipped Cream: A dollop of homemade whipped cream or cinnamon whipped cream on top would be the perfect finishing touch.
• Ice Cream: Serve these with a scoop of vanilla or cinnamon ice cream for an indulgent treat.
• Pumpkin Spice Latte: Pair these pies with a warm pumpkin spice latte for the ultimate fall experience.

Conclusion

These Mini Pumpkin Pies are the perfect fall treat that’s sure to bring a cozy vibe to your kitchen. Whether you’re celebrating Thanksgiving, hosting a fall dinner, or just craving a little slice of autumn, these mini pies will be a hit with everyone who tries them. So go ahead, bake a batch, and share them with family or enjoy them as your own sweet treat. After all, what’s better than a mini pumpkin pie to make your day just a little bit sweeter?