An easy recipe for mini pumpkin pies made in a muffin pan. The perfect dessert for Thanksgiving!
Thanksgiving is next week and I’m wondering how in the world it’s already that time of year? It feels like just yesterday it was 100 degrees outside, but now I’m baking pies and cookies galore.
To be honest, this has been such a busy year for us and I’m ready for things to slow down a little. I have a post coming soon about what Josh and I have been up to all year and it’s pretty exciting. I can’t wait to share all the details with you!
In the meantime, can we talk about pie? If you’ve ever felt intimidated when it comes to making pies, these mini pumpkin pies are the perfect starting point.
These mini pies are made in a muffin pan, so you don’t have to worry about decorating the edges like a regular pie. The filling only takes about 5 minutes to mix together and all you have to do is pour it into the pie crusts, then bake them.
Plus, how cute would these be on your Thanksgiving table this year?
These adorable mini pumpkin pies start out with some pie crusts. You’ll need two pie crusts for this recipe, you either use store-bought pie crusts or you can use my homemade pie crust recipe.
You’ll also need a 3.5-inch cookie cutter to cut out circles for the pie crusts. If you don’t have a cookie cutter, then a cup or something similar will work just fine. Just be sure to measure whatever you’re using to cut the circles for your pie crusts and make sure it’s the correct size.
For the filling in these mini pies, you’ll be using some pumpkin puree, brown sugar, spices, an egg, and some evaporated milk. Once you mix up the filling, you’ll pour it evenly between all of the pie crusts. I suggest using a tablespoon to measure out the filling for each one, it should be about 2 tablespoons per pie.
Once you’ve prepared the pies, you’ll bake them for about 20 minutes. Since the pies need to cool and be refrigerated for a couple hours, I like to make these the night before I plan to serve them. Plus, I think they taste even better on the second day!
You can also leave the mini pumpkin pies plain or top them with some homemade whipped cream.
Baking Tips for Mini Pumpkin Pies
- You’ll need two pie crusts for this recipe, you can either use my homemade pie crust recipe (linked in the recipe below) or use store-bought. You can use any leftover pie crust you have to decorate the tops of the pies too!
- Be sure to use the correct size muffin pan for this recipe. These are mini pies but you’ll be using two regular 12-count muffin pans, not a mini muffin pan.
- Make sure to use the correct size cookie cutter to cut out the pie crusts. You’ll need a 3.5-inch cookie cutter if you don’t have one them a cup or something similar will work just fine.
- 2 pie crusts, homemade or store-bought
- ½ cup (100 grams) brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup (250g) pumpkin puree
- ¾ cup (180 ml) evaporated milk
- 1 egg, lightly beaten
- Preheat oven to 400°F.
- On a lightly floured surface, roll the pie crusts out to ⅛" thickness. Using a 3.5-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
- Place each circle of pie crust in 18 cavities of 2 standard 12-count muffin pans. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity. Transfer the muffin pans to the refrigerator while you make the filling.
- In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, and egg until fully combined.
- Remove the muffin pans with the pie crusts from the refrigerator. Spoon the pumpkin pie filling evenly between all 18 pie crusts in the muffin pans (about 2 tablespoons per pie crust).
- Bake at 400°F for 18-22 minutes or until the tops of the mini pumpkin pies look set. Remove from the oven and allow to cool on a wire rack for 1 hour, then cover tightly and transfer to the refrigerator to chill for at least 3 hours or overnight.
- Once chilled, carefully remove from the pans, serve, and enjoy!
To freeze: Store mini pumpkin pies in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator.
Adapted from my Pumpkin Pie Recipe
Even more mini pie recipes to try!