If you’re looking for a delightful treat that combines the warm flavors of fall with the convenience of bite-sized indulgence, this Mini Pumpkin Pies Recipe is your new best friend. Each mini pie delivers a perfectly spiced, creamy pumpkin filling nestled in a tender crust, making them ideal for holiday gatherings, cozy evenings, or anytime you need a sweet pick-me-up. These little pies pack all the charm and comfort of traditional pumpkin pie but in a fun, perfectly portable package that’s sure to impress your guests and satisfy your sweet tooth without a fuss.
Ingredients You’ll Need
Creating these mini pumpkin pies is easier than you might think because each ingredient plays a crucial role in building a rich and balanced flavor profile. From the buttery crust to the luscious pumpkin filling, these essentials come together beautifully to guarantee an irresistible dessert.
- Refrigerated pie crust or low-carb crust alternative: Provides a flaky, buttery base that crisps up perfectly in mini form.
- Pumpkin puree: The star of the show, this gives the filling its smooth texture and vibrant orange hue.
- Heavy cream: Adds a luscious richness and creamy mouthfeel that makes the filling decadent.
- Brown sugar substitute: Sweetens the filling without overpowering the spices, perfect for keeping carbs low.
- Egg: Helps bind the filling together for that custardy consistency.
- Pumpkin pie spice: Brings warmth and depth with cinnamon, nutmeg, and allspice—signature fall flavors.
- Vanilla extract: Rounds out the spices with a subtle sweetness and aromatic touch.
How to Make Mini Pumpkin Pies Recipe
Step 1: Prepare the Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C) so it’s ready to go once your pies are assembled. Lightly grease your mini muffin tin to ensure the pies release easily after baking and maintain their cute shape.
Step 2: Cut and Press the Crust
Using a small round cutter, cut circles from your refrigerated pie crust or low-carb alternative. Press each circle gently but firmly into the muffin tin cavities, making sure to form a neat little shell that will hold the filling perfectly.
Step 3: Whisk Together the Filling
In a mixing bowl, whisk pumpkin puree, heavy cream, brown sugar substitute, egg, pumpkin pie spice, and vanilla extract until completely smooth. This blend ensures that every spoonful is rich, flavorful, and perfectly spiced.
Step 4: Fill and Bake
Pour the pumpkin filling evenly into each crust-lined muffin cup, filling about three-quarters full to leave room for the filling to set without overflowing. Bake in the preheated oven for 18 to 20 minutes or until the filling is just firm around the edges but still slightly jiggly in the center.
Step 5: Cool and Remove
Allow your mini pumpkin pies to cool completely in the tin before carefully removing them. This resting time lets the filling set up beautifully and makes handling much easier.
How to Serve Mini Pumpkin Pies Recipe
Garnishes
Top your mini pumpkin pies with a dollop of sugar-free whipped cream for classic elegance and a creamy contrast. A light sprinkle of cinnamon or a few toasted pecans add wonderful texture and hint of nuttiness that complements the pumpkin spice perfectly.
Side Dishes
These bite-sized pies pair beautifully with a cup of hot coffee or spiced chai, elevating any snack time or dessert moment. For holiday dinners, serve alongside a fresh fruit compote or simple vanilla ice cream to create a crowd-pleasing spread everyone will love.
Creative Ways to Present
Arrange mini pumpkin pies on a festive platter dusted with cinnamon sugar or placed atop autumn leaves for a charming, seasonal presentation. You can also serve them in mini cupcake liners for easy individual portions at parties or holiday buffets.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare), store them in an airtight container in the refrigerator. They will keep fresh for up to three days, allowing you to enjoy a sweet treat anytime without the hassle of baking again.
Freezing
Mini pumpkin pies freeze beautifully. Wrap each pie individually in plastic wrap and place them in a freezer-safe bag or container. Frozen pies will maintain their flavor and texture for up to one month — perfect for preparing in advance for holiday celebrations.
Reheating
To enjoy refrigerated or frozen mini pumpkin pies warm, simply microwave for about 20 seconds or heat in a preheated 300°F (150°C) oven for 5 to 10 minutes. This helps revive the lusciousness of the filling and crispness of the crust.
FAQs
Can I use homemade pie crust instead of store-bought?
Absolutely! Homemade pie crust adds a wonderful rustic touch and you can customize the ingredients to your liking. Just roll it out thinly and cut small circles for your mini pies.
Is it possible to make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream or any dairy-free cream alternative, and use a dairy-free crust to keep it suitable for those avoiding dairy.
How do I ensure the crust doesn’t get soggy?
Make sure to press the crust firmly into the muffin tin and bake immediately after filling. Pre-baking the crust for a few minutes before filling also helps keep it crisp.
Can I make crustless mini pumpkin pies?
Definitely! For a low-carb twist, just pour the filling directly into the muffin tin, and bake. The texture will be more like a baked custard but still full of pumpkin pie flavor.
How many mini pies does this recipe yield?
This recipe makes approximately 24 adorable mini pumpkin pies, perfect for sharing or for a large gathering.
Final Thoughts
I cannot recommend this Mini Pumpkin Pies Recipe enough if you’re craving a cozy, festive dessert that’s both cute and delicious. These pies bring the comforting flavors of pumpkin pie into a fun, bite-sized form that anyone will adore. They’re simple to make, taste fantastic, and perfect for spreading warmth and joy at any celebration. Give this recipe a try — your friends and family will be asking for seconds in no time!
Print
Mini Pumpkin Pies Recipe
- Total Time: 30 minutes
- Yield: 24 mini pies
- Diet: Low Carb
Description
These Mini Pumpkin Pies are bite-sized delights featuring a rich, spiced pumpkin filling nestled in a flaky pie crust. Perfectly portioned for holidays, parties, or anytime you crave a festive, comforting dessert without the hassle. They’re easy to make and can be tailored for low-carb diets, making them a crowd-pleasing treat for all.
Ingredients
Crust
- 1 refrigerated pie crust or low-carb crust alternative
Filling
- 1 cup pumpkin puree
- ½ cup heavy cream
- ¼ cup brown sugar substitute
- 1 egg
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mini pies perfectly.
- Prepare Crust: Cut small circles from the refrigerated pie crust and gently press each into the cups of a mini muffin tin to form the pie shells.
- Make Filling: In a bowl, whisk together the pumpkin puree, heavy cream, brown sugar substitute, egg, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined.
- Fill Crusts: Spoon the pumpkin filling evenly into each prepared crust in the muffin tins, filling them nearly to the top.
- Bake: Place the muffin tin in the oven and bake the mini pies for 18 to 20 minutes, or until the filling is set and the crusts are lightly golden.
- Cool: Remove the pies from the oven and allow them to cool completely before carefully removing them from the muffin tin and serving.
Notes
- Top with sugar-free whipped cream for an extra festive touch.
- For a lower-carb option, the pies can be made crustless by omitting the crust entirely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
