These mini pumpkin pies are easy to make pies made in a muffin pan. They have a flaky pie crust, a really creamy pumpkin pie full of spices, and are topped with homemade whipped cream.
These mini pumpkin pies are perfect for an easier Thanksgiving dessert that comes in individual serving sizes. They are a more casual serving option than classics like pumpkin cheesecake that need to be sliced and served, but they have the full flavor and special fall feeling of pumpkin pie! When people can wander by and grab one you can be sure there won't be any leftovers!
Here is why mini pumpkin pies are so good
These mini pumpkin pies are a perfect way to impress your guests with their own personal pumpkin pies!
- Full pumpkin pie flavor: These mini pumpkin pies taste just like a full sized pumpkin pie full of pumpkin seasonings!
- Easy recipe: These pumpkin pies are much easier to make than a full sized pumpkin pie. They are much more forgiving and don't crack or get soggy bottoms.
- Easy to serve: These mini pumpkin pies do not need to be sliced and are super easy to serve to your guests. You can even pass them around on a cookie plate if you want!
- Flaky crust: These mini pie crusts are just as flaky and delicious as a full sized one, but actually easier to get baked perfectly! They don't have the same risks of a soggy bottom.
These individual serve pumpkin pies are the perfect alternative for an easier and more convenient pumpkin pie! They are as convenient as pumpkin pie cookies, but keep the classic pumpkin pie form!
Tips for making single serve pumpkin pies
Here are my tips, so yours turns out like this recipe!
- You can use a store-bought pie dough or make your own. I used store-bought because I wanted to test this as an easy recipe for Thanksgiving. Your own can be even better though!
- Use a 3.5 inch diameter cookie cutter to fit the dough circles perfectly in the muffin pan.
- When placing them in the pan make sure you use your hands to press it evenly against the edges and is even, not off-center and without air underneath.
- The pie crust should fill the muffin cups ¾ths up the sides.
- When scooping the pie batter, use a medium cookie scoop (about 2.5 TBSP) to fill the crust ¾ths full. Do not fill the muffin cup ¾ths full as that will reach the top of your pie crust and overfill.
- When baking the pies they will puff up and shrink slightly.
- Let the pies sit in the hot pan for 30 minutes after baking. This will let them fully set so you can easily get them out of the pan. I recommend using a fork or offset spatula to reach underneath the pies to lift them without breaking the crust.
How to decorate the pies
This recipe uses homemade whipped cream. It tastes the best and is preferred, but you can always use Cool Whip or similar for an easier option as well.
To make the mini pumpkins to decorate you want to use a really small pumpkin cookie cutter or substitute a preferred shape. I rerolled the pie dough scraps and cut out about 18 mini pumpkins so I could pick my favorites.
Place the mini pumpkins on a cookie sheet with parchment paper. You will want to add an egg wash and sprinkle some coarse sugar on top. If you do not have coarse sugar then regular granulated can be used.
I use a spoon to create a dollop of whipped cream to place on top of the pie. I do not cover the entire pie so it is a cute dollop on top, and the mini pumpkin is placed on top of that.
Mini Pumpkin Pie FAQ's
Can I make these ahead of time?
Yes! You can make these up to 3-4 days ahead of time. I suggest making these one day ahead. Although fresh is always best!
How can I tell when they are done baking?
The edges around the pie will be set. When they are underbaked they will still be shiny and a bit jiggly on top. When they are done baking they will look more dull. The pie will begin to crack a little and become wrinkly. This will be covered with the whipped cream.
Do I need an egg wash for the pies?
No, these pies do not have any pie dough on top or lattice. Without a top facing dough layer an egg wash is not needed for this recipe. You will want an egg wash on the decorative pumpkins if you choose to include them.
How can I store these small pumpkin pies?
The pumpkin pies can be stored in an airtight container in the refrigerator for up to 5 days.
The little pies can be frozen before decorating. Place them in an airtight container in the freezer for up to 30 days.
For more Thanksgiving dessert recipes, check out my
- Pumpkin Cheesecake
- Pecan Pie Cheesecake
- Apple Pie Cheesecake
- Reese's Peanut Butter Cup Pie
- Pecan Pie Cake
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Mini Pumpkin Pies
Ingredients
Pumpkin Pie
- 2 sheets Pie Dough I did store bought crust
- 15 oz Pumpkin puree one whole can
- ⅔ cup White granulated sugar
- 2 tablespoon Brown sugar light or dark packed
- ¾ cup Heavy cream room temperature
- 1 Large egg room temperature
- 1 teaspoon Pure vanilla extract
- ¼ teaspoon Salt
- 2 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- ¼ teaspoon Ground nutmeg
Whipped Cream
- 1 cup Heavy cream
- 2 tablespoon Powdered sugar
- 1 teaspoon Pure vanilla extract
Instructions
Pumpkin Pies
- Preheat the oven to 400℉. Spray a 12-cup muffin pan with baking spray. Set aside.
- Roll one sheet at a time of the pie dough on a lightly floured surface. Use a 3 ½-inch diameter cookie cutter to cut 12 circles out of the dough. I will only reroll out pie dough for any decoration you want to do.2 sheets Pie Dough
- Place one circle into the muffin pan. Use your finger to press the bottoms and sides into the pan. Do this for the rest. Place the pan in the fridge to chill while you make the pie filling.
- In a medium bowl, add the pumpkin puree, sugar, brown sugar, heavy cream, egg, vanilla, salt, cinnamon, pumpkin pie spice, and nutmeg. Use a whisk to mix together.15 oz Pumpkin puree, ⅔ cup White granulated sugar, 2 tablespoon Brown sugar, ¾ cup Heavy cream, 1 Large egg, 1 teaspoon Pure vanilla extract, ¼ teaspoon Salt, 2 teaspoon Ground cinnamon, 1 teaspoon Pumpkin pie spice, ¼ teaspoon Ground nutmeg
- Use a cookie scoop (about 2 ½ tablespoons) to scoop the pie batter into the pan. Fill this about a little over ¾ full (compared to the pie crust not the muffin pan) You will want to fill these up because once they bake they will puff up, but will sink a little after it cools.
- Bake for 17-20 minutes. Bake until the pie looks set and the edges of the pie crust looks lightly golden.
- Let the pies sit in the hot pan for 30 minutes before using a knife to pop them out of the pan. Let them cool on a cooling rack completely.
- Once cool, place in an airtight container for at least 2 hours to chill. They have a better and stronger flavor when cold.
- For any extra decoration on top: Preheat the oven to 350F. Line a cookie sheet with parchment paper. Roll out the pie dough on a lightly floured surface and use a small cookie cutter to cut shapes out. I did one per pie. Place on a cookie sheet spread out. Mix an egg and 1 teaspoon of water together and use a pastry brush to brush the top of the pie. Sprinkle coarse sugar on top. Bake for about 10 minutes until they are lightly golden brown.
Whipped Cream
- This part is optional if you wanted to just get store bought whipped cream. Homemade whipped cream always tastes better though!
- In a metal bowl, using a mixer with a whisk attachment, add heavy cream, powdered sugar, and vanilla. Beat on high speed until medium peaks form.1 cup Heavy cream, 2 tablespoon Powdered sugar, 1 teaspoon Pure vanilla extract
- Spoon the whipped cream on top of the cold pies. Top with any decoration you would like.
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