Mini Pumpkin Pies
These fun, festive, bite-sized, mini pumpkin pies are loaded with fall spices, topped with homemade whipped cream, and are so delicious.
These little mini pumpkin pies are the perfect Thanksgiving or Christmas dessert, especially if you need to feed a crowd. I made this easy mini pumpkin pies recipe that I found on Natasha’s Kitchen, using store bought crust and a muffin pan. I topped these tasty mini pies with homemade whipped cream and they turned out so cute & delicious.
Mini Pumpkin Pies
Pie Ingredients:
- 1 box of store bought pie crusts (2 crusts total)
- 1 (15 oz) can of pumpkin puree
- 3/4 cup evaporated milk (6 oz)
- 1 large whole egg + 1 large egg yolk
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 1/2 tsp vanilla extract
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Whipped Cream:
- 1 cup cold heavy whipping cream
- 2-3 tbsp powdered sugar, to taste
- 1/2 tsp vanilla extract
How to Make Mini Pumpkin Pies
Preheat the oven to 350 degrees. Coat 12-count muffin tin with cooking spray.
Prepare the crusts by unrolling the pie doughs and cut 12 circles using a 3 1/2″ biscuit cutter or the lid of a large-mouthed mason jar.
Place the dough rounds inside each cup of the prepared baking tin, by molding the dough to the bottoms and sides of the muffin cups.
Prepare the filling by beating the pumpkin puree, evaporated milk, whole egg, extra egg yolk, brown sugar, white sugar, vanilla, cinnamon, cloves, nutmeg, and salt with a hand mixer in a large bowl until creamy and smooth.
Divide the pumpkin filling between muffin cups.
Bake the pies by placing them in the oven to back for 30-35 minutes, or until the tops of the crusts are golden brown. Remove from the oven to cool in the muffin tin for 10 minutes before transferring them to a wire rack to finish cooling. Side Note: I used a butterknife to remove the pies from the tin.
Make the whipped cream by beating the very cold heavy whipping cream, powdered sugar, and vanilla together in a cold bowl until thick and creamy, about 3 minutes. Side Note: I place the heavy cream and bowl in the freezer for a few minutes prior to making the whipped cream, which helps the cream thicken.
To serve, spoon a dollop of whipped cream on each pie right before serving, then sprinkle them with a dash of cinnamon, if desired. Enjoy.
Equipment
- 3 1/2" Biscuit Cutter
Ingredients
Pie Ingredients:
- 1 box of store bought pie crusts 2 crusts total
- 1 15 oz can of pumpkin puree
- ¾ cup evaporated milk 6 oz
- 1 large whole egg + 1 large egg yolk
- ½ cup packed brown sugar
- ¼ cup white sugar
- 1 ½ tsp vanilla extract
- 1 ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
Whipped Cream:
- 1 cup cold heavy whipping cream
- 2-3 tbsp powdered sugar to taste
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Coat 12-count muffin tin with cooking spray.
- Prepare the crusts by unrolling the pie doughs and cut 12 circles using a 3 1/2" biscuit cutter or the lid of a large-mouthed mason jar.
- Place the dough rounds inside each cup of the prepared baking tin, by molding the dough to the bottoms and sides of the muffin cups.
- Prepare the filling by beating the pumpkin puree, evaporated milk, whole egg, extra egg yolk, brown sugar, white sugar, vanilla, cinnamon, cloves, nutmeg, and salt with a hand mixer in a large bowl until creamy and smooth.
- Divide the pumpkin filling between muffin cups.
- Bake the pies by placing them in the oven to back for 30-35 minutes, or until the tops of the crusts are golden brown.
- Remove from the oven to cool in the muffin tin for 10 minutes before transferring them to a wire rack to finish cooling. Side Note: I used a butterknife to remove the pies from the tin.
- Make the whipped cream by beating the very cold heavy whipping cream, powdered sugar, and vanilla together in a cold bowl until thick and creamy, about 3 minutes. Side Note: I place the heavy cream and bowl in the freezer for a few minutes prior to making the whipped cream, which helps the cream thicken.
- To serve, spoon a dollop of whipped cream on each pie right before serving, then sprinkle them with a dash of cinnamon, if desired. Enjoy.
They turned out really well and mini muffin version is also ideal for portion control.
they look cute and will surely be a crowd pleaser.
Loved your recipes and how you presented them
Great find on the recipe from Natasha’s Kitchen, and nicely executed! I’m sure your guests will love these.”
thanks for your post