Enjoy these adorable mini pumpkin pies this fall and Thanksgiving season. Flaky buttery crust along with a silky pumpkin pie custard will satisfy any pumpkin lover's sweet tooth.
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I am a huge fan of pumpkin pie along with everyone else in my house. The sweet decadent custard with flavors of fall just melts in my mouth. And if that wasn't enough, the flaky buttery crust is mouthwatering too. I love that I can make this mini pumpkin pie recipe when I have a craving for all things pumpkin.
With just a few simple ingredients, these adorable mini pumpkin pies can be enjoyed in such a short time. I'm using a refrigerated pie crust to save on time, but you are welcome to use a homemade crust if you desire. The bake time and cool time is less than a traditional pie. They are freezer friendly so you can easily make up a few and enjoy them later.
In addition to having these on hand to enjoy, they are also great to have for Thanksgiving. Since I am using tarts as mini individual pie pans, everyone can have their own little dessert.
Just like my apple and pecan pies, these single serving desserts are perfect to serve in a small gathering. It is a great way to enjoy pumpkin this time of year!
Ingredients
- Pre-made pie crust- Refrigerated pie crust offer ease and convenience. If you like, you can use your own homemade pie crust too.
- Pumpkin puree- Canned pumpkin puree is the best to use. If you decide to use fresh, just blot it with a paper towel to remove any excess water. You might also need to add additional time to baking for the pies center to set properly.
- Sweetened condensed milk- Creates the thick custard consistency of the pie and adds sweetness since we are not using sugar. Not to be confused with evaporated milk.
- Pumpkin pie spice- Store bought is perfect to use. If you want to make your own, blend together cinnamon, clove, nutmeg and ginger.
- Vanilla extract- Adds that wonderful hint of vanilla flavoring to the pies.
- Egg yolk- Helps bind the filling together. Also, using a room temperature egg aids in the pie filling being set properly.
Scroll down to the recipe card for quantities used.
Instructions
Let's gather up our pie crust and mini pie pans along with a few pantry staples to make these mini pumpkin pies. Then, preheat the oven to 375°F and roll out the dough on a flat surface.
Use a circular object a little larger than the pie plate or tart pan to cut out two circles of dough. Place a circle in each pie pan.
Add pumpkin puree and condensed milk into a small mixing bowl.
Add pumpkin pie spice, egg yolk, and vanilla. Whisk until smooth.
Spread mixture over each crust. Bake until filling is set then top with optional baked dough shape.
Hint: I like to use my fall themed cookie cutters and cut out pumpkins and leaves from the leftover dough to decorate the tops of the pies. It adds a perfect touch to the pies that everyone adores.
Variations
Here are a few ways to customize these adorable mini pumpkin pies to your liking.
- Switch up the crust. Instead of using refrigerated pie crust or even a homemade crust, you can use a crushed graham cracker crust.
- Add some crunch. Top the pie with toasted pumpkin seeds or other toasted nuts such as pecans or walnuts.
- Add decorations. Using a cookie cutter in the shapes of leaves or pumpkins, take any leftover pie crust and bake these shapes to fit on top of the pie.
- Add to the filling. Turn this pie into a caramel pumpkin pie by adding caramel sauce to the filling. You can also add in chocolate or cream cheese to change the flavor profile.
- Add a topping. Pumpkin pie goes perfect with a dollop of whipped cream on top. You can also sprinkle extra pumpkin pie spice or cinnamon over the top.
- Change up the spices. If you don't have pumpkin pie spice on hand, you can make your own blend or use individual spices that are warm and cozy such as cinnamon, nutmeg, clove, allspice or cardamon.
- Go crustless. Another variation is to just leave the crust off completely and you will have a custard based only mini pumpkin pies. This can be a great option if you are opting for lower carb.
See this spicy version of this recipe on my website! (placeholder for in-content link)
Tips
Top tip: Grease the pie pans. This will make sure the crust does not bake to it and you will be able to remove the pies more easily.
- Use mini pie or tart pans. These can easily be found at most local stores. These individual pie pans are great to reuse but you can also use disposable ones for convenience.
- Roll dough out on flat surface. This helps make sure there are no rips in the crust and the pie filling will set well.
- Use a cookie cutter, or glass cup to cut circles that are slightly larger than the pie pans. This will make it, so the pie crusts are evenly fitted in the pans.
- Use fall themed cookie cutters. These can be used to make decorations such as leaves, pumpkins etc. that you can bake until browned then place on top of the finished pie after it is at room temperature.
- Pre-bake the crust. This helps to ensure that your crust is nice and crispy. Simply pre-bake the crust for about 5 minutes before adding in the filling.
- Chill before serving. Let chill at least 2 hours before serving. They taste amazing chilled and with a little whipped cream on top.
Serving suggestions
Serve these adorable miniature pumpkin pies either chilled or at room temperature. Before serving, top with a dollop of whipped cream and sprinkle a pinch of pumpkin pie spice over top. It can also be enjoyed alongside a scoop of vanilla ice cream.
Looking to enjoy a little dessert for an afternoon snack? These mini pumpkin pies go great with a glass of milk, iced coffee or even this vanilla bean frappuccino. These pies will satisfy any sweet tooth.
FAQs
Of course! You can make them up and store them overnight in the fridge until they are ready to bake. They can also be made ahead and frozen for up to 3 months.
Cracking can happen if the pies are overbaked, or the oven temperature is too high. Oven temperatures may vary so it is important to check on them frequently monitoring progress. This way they do not crack and the filling sets perfectly.
The tops of the pie will no longer be wet, and they will look set. The edges of the crust will be slightly golden brown.
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Recipe
Mini Pumpkin Pies
Ingredients
- 1 Premade pie crust dough
- ¼ cup Pumpkin puree
- ¼ cup Sweetened condensed milk
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 1 Egg yolk
Instructions
- Preheat the oven to 375°F.
- Roll the dough out on a flat surface, and use a cookie cutter or other circular object a little larger than the pie plate or tart pan to cut out two circles of dough.
- Optionally, you can use a fall themed cookie cutter to cut out two fall shapes from the dough to serve on top of the pies as a decoration.
- Press the dough circles into two well greased mini pie plates or tart pans.
- In a bowl, whisk together the pumpkin puree, pumpkin pie spice, egg yolk, vanilla and sweetened condensed milk until smooth.
- Spread the mixture into the pie plate or tart pans over the crust.
- Bake for 20-25 minutes until just slightly still jiggly in the very center.
- If choosing to use a dough shape decoration for your pie, bake those pieces until browned.
- Let the pies cool to room temperature, and then top with the dough decoration if using.
- Chill for 2 hours before serving.
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