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Mini Pumpkin Pies (Small Batch) Recipe

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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.

Ingredients

Scale

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

Find it online: https://topreci.com/mini-pumpkin-pies-small-batch-recipe/