Description
Mini Pumpkin Pies are the ultimate fall dessert — perfectly portioned, rich in warm spices, and incredibly easy to make. These quick, single-serve treats are ideal for any holiday spread, cozy night in, or family gathering. With a flaky crust and creamy pumpkin filling, they deliver classic flavor in a fun, handheld form. Perfect for those searching for easy dessert ideas, holiday baking, or quick Thanksgiving treats.
Ingredients
2 pie crusts
1 cup pumpkin puree
3/4 cup evaporated milk
2 large eggs
1/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Whipped cream for topping (optional)
Ground cinnamon for dusting (optional)
Instructions
1. Lightly grease a standard muffin tin with cooking spray or butter.
2. Roll out the pie dough and cut into 4-inch rounds using a cutter or glass.
3. Gently press each round into the muffin cups, letting the edges slightly rise above.
4. In a bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, and salt until smooth.
5. Spoon the filling into the crusts, nearly to the top without overflowing.
6. Bake at 350°F (175°C) for 22–28 minutes or until a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
8. Top with whipped cream and a dusting of cinnamon before serving (optional).
9. Refrigerate or freeze as needed following storage instructions.
Notes
Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and flavor.
Chill the crusts in the muffin tin before baking to help them keep their shape.
Allow pies to cool completely before topping with whipped cream to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 12g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg