Mini Pumpkin Pies

Hey There, Pie Lover! Let’s Bake Mini Pumpkin Magic Together 🎃✨

Picture this: It’s a crisp autumn afternoon, golden leaves are swirling outside, and your kitchen smells like cinnamon-kissed dreams. You’ve got friends popping over tonight, or maybe it’s just you, your coziest sweater, and a serious craving for pumpkin pie. But instead of wrestling with a giant pie tin, imagine pulling out a tray of adorable, flaky mini pumpkin pies—each one a perfect two-bite celebration of fall. No fork required, just pure handheld joy. That’s exactly what we’re whipping up today!

I’m Harper (your kitchen bestie, remember?), and I LIVE for recipes that turn “Oh, baking is so intimidating!” into “Wait, I MADE these?!” These mini pumpkin pies? They’re my secret weapon for holiday parties, Friendsgiving steals-the-show moments, and yes—those glorious “I deserve a treat” Tuesday nights. They’ve got that classic velvety pumpkin filling spiced just right, nestled in a buttery crust that shatters delicately when you bite in. And the best part? We’re making a double batch (because sharing is caring… mostly 😉). So tie on your favorite apron, grab that wooden spoon, and let’s create some mini magic!

P.S. Feeling skeptical because past pie attempts felt like high-stakes kitchen surgery? Breathe. This recipe is forgiving, fun, and full of my favorite “keep-it-easy” hacks. Ready? Let’s sizzle… or rather, let’s bake!

That Time I Almost Burned Down Thanksgiving (But Got Pie Instead!) 🚒🥧

Okay, dramatic headline—but hear me out! My love affair with pumpkin pie started… disastrously. Picture 22-year-old Harper, hosting her first Friendsgiving. I decided to go BIG with a from-scratch, artfully-lattice-topped pumpkin pie. Cue the overconfidence! I got distracted chatting, the oven started smoking, and suddenly my beautiful pie looked like a charcoal briquette. Panic! My brilliant solution? I scraped out the salvageable filling, mashed it into store-bought graham cracker cups, and broiled it for 5 minutes. Ta-da—proto-mini pies! They were lumpy, slightly singed around the edges… and my friends DEVOURED them. One buddy even said, “These are better than regular pie! You can eat, like, five without guilt!” (His math was questionable, but his spirit was right).

That messy kitchen miracle taught me two things: 1) Mini desserts are inherently joyful and shareable, and 2) Sometimes the best recipes are born from beautiful mistakes. These mini pumpkin pies are the polished, perfected (and non-fire-hazard!) version of that day. They carry that same spirit of improvisation and fun—no pressure, just deliciousness.

Your Mini Pie Toolbox: What You’ll Need 🛒

Here’s your double-batch grocery list! Pro tip: Set everything out on the counter before you start. We call this “mise en place” in chef-speak (aka “look at me being fancy”), but really, it just saves you from frantically digging for vanilla while holding an egg! Makes ~24 mini pies.

• 4 (9-inch) unbaked pie crusts (homemade or store-bought): No shame in the store-bought game! I love the refrigerated rolled kind. Chef Insight: If using homemade, a crust with a bit of vinegar stays extra flaky.
• ⅔ cup brown sugar: Deep molasses flavor = cozy vibes. Sub Tip: Swap dark brown for light if you prefer milder sweetness.
• 4 tbsp granulated sugar: Balances the brown sugar’s richness. Perfect harmony!
• 3 tsp pumpkin pie spice: The autumnal hug! Chef Hack: Make your own: Mix 1.5 tsp cinnamon + 1 tsp ginger + 0.5 tsp nutmeg + 0.5 tsp cloves.
• ½ tsp salt: Secret weapon! It makes all the flavors pop. Use fine sea salt.
• 2 cups canned pumpkin purée (NOT pumpkin pie filling!): Libby’s is my ride-or-die. Critical Note: Filling has sugar/spices already—we want blank canvas purée!
• 1 ½ cups evaporated milk: Creates that luxuriously creamy texture. Sub Tip: Whole milk or half-and-half work in a pinch, but filling will be slightly less firm.
• 2 large eggs, lightly beaten: The glue that holds our pie dreams together! Room temp blends smoother.
• 1 tsp vanilla extract: A warm, floral note that elevates the spice. Pure extract only—imitation tastes sad here.
• Homemade whipped cream, for topping: Non-negotiable crown jewel! See my easy method in the steps.

Let’s Build Some Mini Masterpieces: Step-by-Step! 👩‍🍳

Prep Time: 20 mins | Bake Time: 30 mins | Total Time: ~50 mins

1. Preheat Oven & Prep Pans: Crank that oven to 375°F (190°C). Now, generously grease two standard 12-cup muffin tins with butter or non-stick spray. Harper’s Hack: For *easy* removal, cut 24 small parchment paper squares and press one into the bottom of each cup after greasing. Lifesaver!
2. Shape Those Cute Crusts: Unroll your pie dough. Using a 3.5-inch round cutter (or a glass/jar of similar size!), cut circles. Re-roll scraps as needed. Gently press each circle into a muffin cup, letting the edges ruffle up slightly. Pro Tip: Don’t stretch the dough—just nudge it in. Stretched dough shrinks! Prick the bottoms lightly with a fork. Pop the pans in the fridge while you make filling (keeps crusts cold = flakier!).
3. Whip Up the Filling: In a large bowl, whisk together brown sugar, granulated sugar, pumpkin pie spice, and salt. No lumps! Add the pumpkin purée, evaporated milk, beaten eggs, and vanilla. Whisk like you mean it until silky smooth. Chef Secret: Strain this through a fine-mesh sieve if you want ultra-velvety filling! (Optional but fancy).
4. Fill & Bake to Golden Perfection: Pull crusts from fridge. Using a ladle or measuring cup with a spout, fill each crust ¾ full. DO NOT OVERFILL! They puff slightly as they bake. Bake for 25-30 minutes. You’ll know they’re done when the filling looks set (no jiggle in the center!) and the crust edges are a beautiful golden brown. Watch Closely: Ovens vary! Start checking at 22 mins.
5. Cool Like a Pro: This is CRUCIAL. Let the pies cool completely in the muffin tins on a wire rack (about 1-2 hours). Rushing this = crumbly carnage. Harper’s Trick: Once barely warm, run a thin butter knife around each edge to loosen. They’ll pop out easier when cool.
6. Whipped Cream Glory: While pies cool, make magic: Beat 1 cup cold heavy cream + 2 tbsp powdered sugar + ½ tsp vanilla until soft peaks form. Dollop generously! Fun Twist: Add a pinch of cinnamon or bourbon to the cream!

Showtime! How to Serve Your Mini Pies 🎭

Presentation is half the fun! Arrange these cuties on a rustic wooden board or a vintage cake stand for serious charm. Right before serving, crown each pie with a generous swirl of your homemade whipped cream. Feeling extra? A tiny sprinkle of cinnamon, a single toasted pecan half, or a delicate drizzle of salted caramel takes them over the top. Offer them at room temperature—the flavors sing best! These are perfect for grazing tables, dessert buffets, or boxed up as the sweetest edible party favors.

Mix It Up! 5 Fun Twists on the Classic 🍁

• Gingersnap Crust: Swap pie crust for crushed gingersnaps mixed with melted butter (press into cups!). Adds a spicy zing!
• Bourbon Maple: Replace 2 tbsp evaporated milk with bourbon and swap granulated sugar for pure maple syrup. Adulting, deliciously.
• Dairy-Free Delight: Use coconut milk (full-fat canned) instead of evaporated milk and your favorite vegan pie crust. Top with coconut whipped cream.
• Chocolate Swirl: Before baking, dollop ½ tsp melted chocolate onto each filled cup and swirl gently with a toothpick. Pumpkin + chocolate = underrated duo!
• Pecan Praline Topping: Skip whipped cream! Top cooled pies with chopped toasted pecans tossed in melted butter and brown sugar (broil for 1 min CAREFULLY!).

Harper’s Pie-Perfecting Notes & Stories 🤓

This recipe has been my trusty sidekick for 8 Thanksgivings running! The biggest evolution? Embracing the double batch. The first time I made a single batch for a party? They vanished in 10 minutes flat, and I got serious side-eye from my BFF who arrived late. Lesson learned! Now, I always double it—some for now, some to freeze (unbaked crusts + filling in the cups, wrap the whole tray tightly in plastic, then foil. Bake frozen, adding 5-8 mins!).

A funny fail-turned-win: One year I ran out of muffin tins and baked some filling in little ramekins without crust (“pumpkin pudding!”). My husband declared it his new favorite. So if your crust cracks or you’re gluten-free? Just grease the cups well and pour in the filling solo. Bake as directed. Still divine! Remember, cooking’s about joy, not perfection. If a mini pie crumbles? That’s your chef’s treat right there. 😉

Your Mini Pie Questions, Solved! ❓

Q: My filling cracked! What did I do wrong?

A: Don’t panic! Tiny cracks happen, usually from slight overbaking or cooling too fast. It’s purely cosmetic—whipped cream covers a multitude of sins! Next time, try reducing oven temp by 25°F and ensure they cool slowly in the turned-off oven with the door cracked for 10 mins before moving to the rack.

Q: Can I make these ahead?

A: Absolutely! Bake and cool completely. Store UNTOPPED in an airtight container in the fridge for 2 days, or freeze for up to 1 month (thaw in fridge). Add whipped cream just before serving. You can also prep the unbaked crusts in the muffin tins (covered) and the filling (separate) in the fridge 1 day ahead—assemble and bake fresh!

Q: Help! My mini pies are stuck in the pan!

A: Been there! First, ensure you greased well AND used parchment squares if possible. Once completely cool, gently run a thin, flexible knife or offset spatula around each one. If still stuck, place the bottom of the muffin tin over a burner on LOW heat for *just* 10-15 seconds to slightly warm the metal. Usually does the trick!

Q: Is fresh pumpkin okay instead of canned?

A: You can, but canned is actually more reliable! Fresh pumpkin has more water content, which can lead to soggy crusts or weeping filling. If you’re determined, roast sugar pie pumpkin until very soft, drain WELL in a fine strainer (even pressing out liquid!), and measure 2 cups packed puree.

Mini Pumpkin Pies

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• Author: Harper Callahan
• Total Time: 55 mins

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Description

These Mini Pumpkin Pies are the perfect handheld treat—flaky crust, creamy spiced filling, and topped with whipped cream for a festive bite that’s ideal for Thanksgiving, parties, or cozy nights in!

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Ingredients

For the Crust:

• 2 (9-inch) unbaked pie crusts (homemade or store-bought)

For the Filling:

• 1 (15 oz) can pumpkin purée (not pie filling)

• ⅓ cup brown sugar

• 2 tbsp granulated sugar

• 1½ tsp pumpkin pie spice

• ¼ tsp salt

• ¾ cup evaporated milk

• 1 large egg

• ½ tsp vanilla extract

For the Topping:

• 1 cup whipped cream

• Cinnamon or caramel drizzle (optional)

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Instructions

1. Prep the Crusts

1. Preheat oven to 375°F (190°C).

2. Cut pie dough into 24 small circles (use a 3-inch cutter or glass).

3. Press circles into greased muffin tins, crimping edges. Chill 10 mins.

2. Make the Filling

1. Whisk pumpkin, sugars, spice, salt, milk, egg, and vanilla until smooth.

2. Pour into crusts, filling ¾ full.

3. Bake & Cool

1. Bake 25-30 mins until set.

2. Cool completely before removing from pans.

4. Serve & Enjoy!

• Top with whipped cream and a dusting of cinnamon.

Notes

✅ Use cold pie dough for flaky crusts.
✅ Don’t overfill—pies puff while baking!
✅ Freeze unbaked for easy make-ahead.

• Prep Time: 25 min
• Cook Time: 30 mins

Nutrition

• Calories: 90 kcal per serving
• Fat: 4g
• Carbohydrates: 12g
• Protein: 1g

Nutritional Nibbles (Per Mini Pie) 🥧

Calories: ~140 | Sugar: 12g | Fat: 7g | Carbs: 18g | Protein: 2g
(Note: Includes crust and filling; whipped cream adds ~15-20 calories per tbsp.) 

Final Thoughts: More Than Just a Pie

These mini pumpkin pies are edible nostalgia—a tribute to autumn’s golden light, to the laughter of shared meals, and to the beauty of imperfection. They remind us that some of life’s sweetest moments come in small packages (and that even kitchen disasters can become legendary recipes).

When you pull these from the oven, you’re not just baking dessert. You’re crafting:

• Connection: Nothing breaks the ice like passing a tray of mini pies.

• Confidence: Mastering these builds kitchen courage for bigger projects.

• Comfort: That first bite of spiced pumpkin? It’s a hug for the soul.

So here’s my challenge: Bake a batch with someone you love. Let your kid press the crusts into the tins. Share stories with a friend while whisking the filling. Wrap extras in parchment and sneak them to your neighbor. Because the true magic of these pies isn’t in their perfect swirls or Instagram-worthy tops—it’s in the joy they spark, one tiny, buttery, cinnamon-scented bite at a time.