Mini Pumpkin Pies Recipe
If you’re searching for a charming, bite-sized dessert that captures all the cozy flavors of fall, look no further than Mini Pumpkin Pies. These delightful treats combine the nostalgic taste of pumpkin spice with the sweet crunch of a crumbly topping, wrapped in buttery pie crusts made just the right size for sharing (or sneaking a few more!). Whether you’re hosting a holiday gathering or simply craving a homemade seasonal indulgence, Mini Pumpkin Pies bring warmth and joy to every bite.
Ingredients You’ll Need
Creating these delicious Mini Pumpkin Pies starts with a handful of simple, quality ingredients that work together to deliver perfect balance in texture and flavor. From the creamy pumpkin filling to the crisp, buttery crust and the sweet crumbly topping, each element is essential to making these pies truly irresistible.
- Pie crust: A flaky, buttery foundation that holds all the filling and topping in place beautifully.
- Butter: Used both in the filling and topping to add richness, moisture, and help create that delectably tender texture.
- Light brown sugar: Adds a subtle molasses depth, enhancing the warm, earthy pumpkin spices.
- Granulated sugar: Balances sweetness and helps create a slight crispness in the topping.
- Ground cinnamon, nutmeg, and cloves: Classic spices that infuse the filling with the unmistakable pumpkin pie aroma and flavor.
- Pumpkin puree: The heart of the filling, providing creamy, velvety texture and rich color.
- Flour: A little goes into the filling for thickening and more in the topping to create crumbly clumps.
- Sweetened condensed milk: Brings sweetness and smooth creaminess to the filling without adding extra liquids.
- Egg: Helps bind the filling ingredients together for that perfect pumpkin pie custard consistency.
- Salt: Enhances flavors and balances the sweetness throughout the pies.
- All-purpose flour: Used in the dough and topping to provide structure without toughness.
How to Make Mini Pumpkin Pies
Step 1: Prepare the Pie Crust
Begin by rolling out your pie crust dough on a lightly floured surface until it’s about a quarter-inch thick. Using a 5-inch cookie cutter, press out twelve neat circles, then gently fit these into the sections of a muffin pan to form your miniature pie shells. Pop the pan into the refrigerator for 20 minutes to chill—this step is key for maintaining flakiness during baking.
Step 2: Make the Pumpkin Filling
In a medium saucepan over medium heat, melt 4 tablespoons of butter. To this buttery base, add the brown sugars, granulated sugar, cinnamon, nutmeg, cloves, pumpkin puree, sweetened condensed milk, melted butter, egg, and flour. Whisk continuously until the mixture starts bubbling gently, then reduce the heat to the lowest setting and keep stirring until the filling thickens to a rich, spreadable consistency. Remove from heat and set aside. This luscious filling is what makes each Mini Pumpkin Pie so wonderfully comforting.
Step 3: Prepare the Crumbly Topping
While the filling cools slightly, mix together the sugars, cinnamon, and salt in a medium bowl. Pour in warm melted butter and stir until everything combines. Then sprinkle in the flour and mix with a fork until you see moist clumps forming—these little crumbs will add a perfect crunchy contrast atop your pies.
Step 4: Assemble and Bake
Using a tablespoon, generously spoon the pumpkin filling into each chilled tart shell, filling it almost to the top. Next, evenly crumble the prepared topping over each filled crust. Bake everything at 350°F (180°C) for 25 to 30 minutes until the crust turns golden brown and the topping looks irresistibly crisp. Allow the Mini Pumpkin Pies to cool to room temperature before serving for the best results.
How to Serve Mini Pumpkin Pies
Garnishes
Mini Pumpkin Pies are delightful on their own, but a dollop of fresh whipped cream or a sprinkle of powdered sugar takes them up a notch in elegance and flavor. For a seasonal touch, try topping them with toasted pecans or a pinch of cinnamon for extra warmth and crunch that pairs beautifully with the pumpkin filling.
Side Dishes
These tiny pies make a lovely companion to steaming mugs of hot cider or spice-laden chai tea. For a heartier spread, consider serving alongside vanilla ice cream or a scoop of creamy mascarpone to balance the spices and add luscious creaminess to every bite.
Creative Ways to Present
Arrange your Mini Pumpkin Pies on a rustic wooden board surrounded by autumn leaves or miniature gourds for a charming seasonal centerpiece. Alternatively, serve them in decorative cupcake liners or on elegant dessert plates topped with edible flowers for a festive party presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any Mini Pumpkin Pies left after the party (which is very possible!), store them in an airtight container in the refrigerator. They’ll keep their flavor and texture for up to three days, making it easy to enjoy your favorite fall dessert at a leisurely pace.
Freezing
Mini Pumpkin Pies also freeze beautifully. Once cooled completely, wrap each pie individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to two months without losing their delicious taste or texture. When you’re ready to enjoy, thaw them overnight in the fridge.
Reheating
To reheat, pop the pies in an oven preheated to 325°F (160°C) for about 10 to 15 minutes, just until warmed through. Avoid microwaving if possible to keep the crust crisp and the topping delightfully crumbly.
FAQs
Can I use homemade pie crust for Mini Pumpkin Pies?
Absolutely! Homemade pie crust often adds a wonderful flaky texture and buttery flavor, making your Mini Pumpkin Pies extra special. Just be sure to chill the dough before cutting and baking.
What can I substitute if I don’t have sweetened condensed milk?
If you don’t have sweetened condensed milk on hand, you can substitute a mixture of evaporated milk and sugar, but the texture and sweetness may vary slightly. For best results, stick to the original ingredient.
Are Mini Pumpkin Pies suitable for freezing before or after baking?
It’s best to bake the pies first and then freeze them fully cooled. Freezing unbaked pies may affect the dough’s texture and filling consistency.
Can I make Mini Pumpkin Pies dairy-free?
Yes! Substitute butter with a plant-based margarine and use a dairy-free sweetened condensed milk alternative. Make sure your pie crust is also dairy-free.
How long does it take to prepare and bake Mini Pumpkin Pies?
From start to finish, expect about 45 minutes to an hour including preparation and baking time. The hands-on steps are quick, and baking time is fairly standard for mini pies.
Final Thoughts
There’s something truly magical about Mini Pumpkin Pies—a perfect blend of comfort, nostalgia, and bite-sized joy that makes every occasion feel a little cozier and sweeter. If you love pumpkin spice and crave a dessert that feels homemade with love, these pies are bound to become a new favorite. Give them a try and enjoy sharing the warmth with friends and family!
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Mini Pumpkin Pies Recipe
- Total Time: 50 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
These Mini Pumpkin Pies are a delightful twist on the classic fall dessert, featuring a rich and creamy pumpkin filling spiced with cinnamon, nutmeg, and cloves, topped with a crumbly cinnamon-sugar streusel. Perfectly portioned in a muffin tin, they offer a convenient, delicious treat for any occasion or holiday gathering.
Ingredients
Pie Crust
- 1 Pie Crust
Filling
- 4 tablespoons butter
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup pumpkin puree
- 1 tablespoon flour
- ½ cup sweetened condensed milk
- 1 egg
Topping
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup butter (melted)
- 1 cup all-purpose flour
Instructions
- Roll Out the Crust: Roll out the pie crust dough on a lightly floured surface to about ¼ inch thickness to prepare for cutting into circles.
- Cut and Line Muffin Pan: Using a 5-inch cookie cutter, press out twelve circles from the dough and line twelve sections of a muffin pan with these dough discs.
- Chill the Dough: Place the lined muffin pan in the refrigerator and chill the dough-lined cups for an additional 20 minutes to help the crust hold its shape while baking.
- Preheat Oven: Preheat your oven to 350°F (180°C) to get ready for baking the pies.
- Prepare the Filling: In a medium saucepan over medium heat, melt the butter. Add the light brown sugar, granulated sugar, cinnamon, nutmeg, ground cloves, pumpkin puree, sweetened condensed milk, melted butter, egg, and flour. Whisk continuously until the mixture begins to bubble.
- Thicken the Filling: Reduce the heat to low and continue stirring until the filling thickens and reaches a spreadable consistency. Remove from the heat and set aside to cool slightly.
- Prepare the Topping: In a medium mixing bowl, combine brown sugar, granulated sugar, cinnamon, and salt. Add the warm melted butter and stir well to combine. Add the all-purpose flour and mix with a fork until the mixture forms moist clumps resembling a crumbly topping.
- Fill the Tart Shells: Spoon a heaping tablespoon of the pumpkin filling into each chilled tart shell within the muffin pan.
- Add the Topping: Evenly crumble the prepared topping over the filling in each tart shell, ensuring each mini pie is well covered.
- Bake the Mini Pies: Bake the assembled mini pumpkin pies in the preheated oven for 25-30 minutes, or until the crust is golden brown and the topping is set.
- Cool Before Serving: Remove the muffin pan from the oven and allow the pies to cool completely to room temperature before serving to enhance flavor and texture.
Notes
- Ensure the pumpkin puree is 100% pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
- Chilling the dough before baking helps prevent shrinking while baking and keeps the tart shells crisp.
- Use a 5-inch cookie cutter or similar sized round cutter to achieve uniform mini pies that fit nicely in a standard muffin tin.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, substitute butter with a plant-based margarine and use a dairy-free pie crust and condensed milk alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (approximate)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mini pumpkin pies, pumpkin dessert, fall dessert, Thanksgiving dessert, pumpkin pie bites, mini tarts, baked pumpkin pies
