Mini Pumpkin Pies (Small Batch) Recipe

Introduction

These Mini Pumpkin Pies are perfect for a small Thanksgiving gathering or when you crave a cozy fall dessert. With a flaky pie crust and rich pumpkin filling, they offer all the classic flavors of pumpkin pie in a delightful bite-sized form. Topped with optional whipped cream, they’re sure to impress and satisfy.

Ingredients

• 125 grams pie dough (or one single 9-inch pie crust)
• 1 cup pumpkin puree (canned or homemade, pure pumpkin, not pie filling)
• 2/3 cup condensed milk
• 1/4 cup brown sugar
• 1 teaspoon pumpkin spice blend
• 1/4 teaspoon salt
• 1 large egg
• Whipped cream (optional, for topping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together pumpkin puree, condensed milk, brown sugar, pumpkin spice blend, and salt. Add the egg and whisk until the mixture is smooth and even. Set aside.
2. Step 2: Roll out the pie dough to about ⅛-inch thickness into a large circle. Use a 3.5-inch round cookie cutter (or the rim of the pumpkin puree can) to cut out 9 circles.
3. Step 3: Gently press each pie dough circle into the cavities of a standard 12-cup muffin pan, fitting them snugly without stretching. The dough should reach about halfway up the sides. Use a fork to pleat the edges of the crust.
4. Step 4: Spoon about 1.5 tablespoons of pumpkin filling into each crust, filling it about ¾ of the way up. If desired, add small shapes cut from extra dough on top as garnish.
5. Step 5: Bake in the preheated oven for 20 minutes, or until the crust is lightly golden and the filling is set. Remove from the oven and let cool at room temperature for at least 20 minutes before removing from the pan.

Tips & Variations

• To avoid cracks in the pumpkin filling, turn off the oven 5 minutes early and leave the pies inside for 15 minutes to cool slowly.
• Serve warm or cold topped with whipped cream and a sprinkle of pumpkin spice or cinnamon.
• Use pie crust scraps to cut out decorative shapes like leaves for a festive touch.
• If you have leftover pumpkin puree, try recipes like Small Batch Chocolate Chip Pumpkin Bread or Pumpkin Cinnamon Rolls.

Storage

Allow the mini pumpkin pies to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy chilled. Add whipped cream topping just before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices that will change the flavor and texture of the pies. Use pure pumpkin puree to achieve the best results.

How do I prevent the pumpkin filling from cracking?

To reduce cracking, avoid sudden temperature changes by turning off the oven 5 minutes before baking time ends and letting the pies cool inside the oven for 15 minutes. This gradual cooling helps the filling set smoothly.

Mini Pumpkin Pies (Small Batch) Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

These Small Batch Mini Pumpkin Pies feature a flaky pie crust filled with a smooth, spiced pumpkin mixture, baked until golden and set. Perfectly portioned for a small Thanksgiving crowd, they can be served warm or cold with a dollop of whipped cream, making a delightful seasonal dessert.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 9 mini pumpkin pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 125 grams pie dough (or one single 9-inch pie crust, preferably a flaky puff pastry dough)

Filling

• 1 cup pumpkin puree (canned or homemade, pure pumpkin, not pumpkin pie filling)
• 2/3 cup sweetened condensed milk
• 1/4 cup brown sugar
• 1 teaspoon pumpkin spice blend
• 1/4 teaspoon salt
• 1 large egg

Topping (optional)

• Whipped cream
• Additional pumpkin spice blend or cinnamon for sprinkling

Instructions

1. Make the Pumpkin Pie Filling: In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, brown sugar, pumpkin spice blend, and salt until well combined. Add the egg and whisk again until the mixture is smooth and evenly blended. Set aside.
2. Roll Out the Pie Dough: Roll the pie dough into a large circle about 1/8-inch thick on a lightly floured surface. Use a 3.5-inch round cookie cutter or the rim of a pumpkin puree can to cut out nine circles. Save any dough scraps for optional decorative shapes.
3. Shape the Pie Crusts in Muffin Pan: Gently press each pie dough circle into the cups of a standard 12-cup muffin pan so the dough lines the cup cavity, covering about half the height of each cup. Avoid stretching the dough to keep the thickness even. Use a fork to pleat or crimp the edges of the crust for a decorative touch.
4. Assemble the Pies: Spoon about 1.5 tablespoons of pumpkin filling into each crust-lined muffin cup, filling them approximately three-quarters full. Add small decorative shapes cut from dough scraps on top if desired.
5. Bake the Mini Pies: Preheat the oven to 375°F (190°C). Place the muffin pan in the oven and bake for 20 minutes until the crust edges turn lightly golden and the pumpkin filling is set but not jiggly. Remove from oven and let the pies rest at room temperature for at least 20 minutes.
6. Cool Slowly to Prevent Cracking (Optional): To avoid cracks on the pumpkin filling, turn off the oven 5 minutes before time and leave the muffin pan inside for 15 more minutes to cool gradually.
7. Serve and Store: Carefully remove the mini pies from the muffin pan. Serve warm or cold with a dollop of whipped cream and a sprinkle of pumpkin spice or cinnamon if desired. Store cooled pies in an airtight container in the refrigerator for up to 3 days.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, for best flavor and consistency.
• Don’t overfill the crusts to prevent spilling and cracking during baking.
• Letting pies rest after baking helps the filling set and cool properly.
• Slow cooling helps prevent cracks on the pumpkin filling surface.
• Serve with cinnamon whipped cream or plain for extra indulgence.
• Store leftovers refrigerated and consume within 3 days for freshness.

Keywords: mini pumpkin pies, small batch pumpkin pie, Thanksgiving dessert, pumpkin pie recipe, mini pies