Feastical

Your New Favorite Fall Bite: Mini Pumpkin Pies!

Hey friends, Beau here from Feastical! 🍂 Picture this: crisp autumn air, that cozy sweater you’ve been waiting all year to wear, and the scent of cinnamon and nutmeg swirling through your kitchen. Now imagine capturing all that magic in a single, adorable bite-sized treat. That’s exactly what these Mini Pumpkin Pies are all about! Forget wrestling with a giant pie slice – we’re making all the nostalgic flavor of grandma’s pumpkin pie portable, shareable, and downright irresistible. Perfect for Thanksgiving dessert boards, Friendsgiving potlucks, or just treating yourself on a Tuesday (because why wait for a holiday?). I’ve tweaked this recipe over years of fall baking marathons to deliver the creamiest filling, the flakiest crust, and zero fuss. Whether you’re a pie pro or a pastry newbie, you’ve got this. So tie on that apron, cue up your favorite playlist, and let’s turn your kitchen into a pumpkin spice paradise!

Why mini pies? Well, besides being stupidly cute (seriously, watch guests’ eyes light up when they see these!), they solve every pumpkin pie lover’s dilemma: crust-to-filling ratio. Every bite is perfectly balanced – no sad, fork-squished crust here! Plus, they bake faster than a whole pie, meaning you’re just 45 minutes away from spiced-scented bliss. I designed this as a double batch intentionally – trust me, you’ll want extras for sneaking, gifting, or freezing for emergencies (like sudden pie cravings at midnight). Ready to make your home smell like a fall fairytale? Let’s roll!

Pie Pressure & Grandma’s Grace Notes

Confession time: my first attempt at pumpkin pie was… a disaster. I was 12, determined to impress my extended family at Thanksgiving. I misread “teaspoon” as “tablespoon” for cloves. One bite and my uncle’s eyes watered like he’d chopped onions! My grandma, bless her, swooped in with warm milk and a lesson I’ve never forgotten: “Pumpkin pie is like a hug – it should be warm, comforting, and never overwhelming.” She showed me how to balance spices so they sing together, not scream. That’s why in this recipe, we’re using my “sweet spot” spice blend – enough to taste the autumn magic, but gentle enough for even spice-wary kiddos. Every time I make these minis, I think of her tapping my nose with a flour-dusted finger saying, “Taste as you go, Beau. Your tongue knows best.” Now I’m passing that wisdom to you. No tear-inducing pies here, promise – just pure, cozy deliciousness.

Gathering Your Pumpkin Pie Posse

Here’s your grocery lineup! Pro tip: set everything out before starting – we call this mise en place (fancy for “get organized!” 😉). Makes the process smoother than whipped cream.

• 4 unbaked 9-inch pie crusts – Homemade is lovely (try my buttery crust recipe), but store-bought works great! Thaw frozen ones overnight. Insider Hack: Avoid dough labeled “shortcrust” – it’s too crumbly for minis.
• ⅔ cup brown sugar + 4 tbsp granulated sugar – Brown sugar adds deep molasses notes; white sugar balances it. Out of brown? Use all white + 1 tbsp maple syrup.
• 3 tsp pumpkin pie spice – The MVP! Make your own: mix 1½ tsp cinnamon + ¾ tsp ginger + ½ tsp nutmeg + ¼ tsp cloves. Chef’s Whisper: Freshly grated nutmeg? Game-changer.
• ½ tsp salt – Enhances all flavors. Use sea salt for a subtle crunch.
• 2 cups canned pumpkin puree – NOT pie filling! Look for “100% pure pumpkin.” Libby’s is my go-to. Pro Tip: Give the can a good stir before measuring – it separates!
• 1½ cups evaporated milk – Creates that luscious custard texture. Whole milk works in a pinch, but filling will be slightly less creamy.
• 2 large eggs, lightly beaten – Room temp eggs blend smoother. Forgot to set them out? Submerge in warm water for 5 mins.
• 1 tsp vanilla extract – The flavor booster! Use pure vanilla, not imitation.
• Whipped cream – The crowning glory! Homemade is dreamy (see Serving Suggestions), but canned works too.

Why double the batch? Because 12 minis disappear like magic! Freeze extras unbaked – future-you will send thank-you notes.

Let’s Bake Some Mini Magic!

Ready? Channel your inner pie artist! Here’s your foolproof roadmap:

1. Preheat & Prep: Fire up your oven to 375°F (190°C). Grease two 12-cup muffin tins generously with butter or non-stick spray. Cold metal = sticky crust disasters! Beau’s Hack: Place tins in the oven as it preheats for 2 minutes – warm tins help crusts crisp.
2. Crust Couture: Roll pie dough to ⅛-inch thickness. Use a 3.5-inch round cutter (a wide-mouth jar lid works!). Reroll scraps. Gently press rounds into muffin cups. Don’t stretch! Stretched dough shrinks. Let edges overhang – we’ll trim later. Chill crusts 10 mins (prevents slumping).
3. Filling Symphony: In a large bowl, whisk brown sugar, granulated sugar, pumpkin spice, and salt. Add pumpkin puree – whisk until smooth like a latte. Gradually whisk in evaporated milk (no lumps!), then eggs and vanilla. Secret Weapon: Strain mixture through a sieve! Silkiest. Filling. Ever.
4. Fill ‘Er Up: Pour filling into a measuring cup with a spout (less mess!). Fill each crust ¾ full. Do not overfill! They puff slightly while baking. Sprinkle crust edges with coarse sugar for sparkle (optional but pretty!).
5. Bake to Perfection: Bake 20-25 minutes. Rotate pans halfway. They’re done when filling jiggles slightly like Jell-O in the center, and crusts are golden. Watch closely at 20 mins! Overbaking = cracks.
6. Cool Like a Pro: Cool pies IN pans on wire racks for 10 minutes (they’re fragile when hot!). Then, run a thin knife around edges and gently lift out with a fork. Cool completely before topping – warm pies melt whipped cream into sad puddles!

Hot Tip: If crusts brown too fast, tent loosely with foil. If filling bubbles, oven’s too hot – check calibration!

Showtime for Your Mini Masterpieces!

Presentation matters, folks! Arrange pies on a rustic wooden board or tiered stand. Top each with a generous dollop of bourbon whipped cream (whip 1 cup cold cream + 2 tbsp powdered sugar + 1 tbsp bourbon until soft peaks form). Garnish with a tiny cinnamon stick, toasted pecans, or a sprinkle of extra pumpkin spice. Serving at a party? Set up a DIY topping bar with caramel drizzle, chopped candied ginger, and chocolate shavings! Pair with hot apple cider or spiked coffee. These minis shine brightest at room temperature – flavor pops when they’re not fridge-cold!

Mix It Up, Make It Yours!

Craving a twist? Try these crowd-pleasers:

• Gingersnap Crust: Swap pie crust for crushed gingersnap cookies mixed with melted butter (press into cups). Adds spicy warmth!
• Maple Bourbon Bliss: Replace 2 tbsp evaporated milk with bourbon + use maple syrup instead of granulated sugar.
• Dairy-Free Delight: Use coconut milk instead of evaporated milk + vegan pie crust. Top with coconut whipped cream.
• Chocolate Swirl: Fold ¼ cup melted chocolate into half the filling. Swirl with plain filling in cups before baking.
• Pumpkin Cheesecake Minis: Reduce pumpkin to 1 cup + add 8 oz softened cream cheese to the filling mixture.

Beau’s Behind-the-Scenes Scoop

These minis have been through some glow-ups! My first version used phyllo cups – tasty but shattered like glass. Then I tried pre-baking crusts… hello, shrunken dough caves! The “press raw dough into warm tins” method was my eureka moment. A funny fail? Once I used sweetened condensed milk instead of evaporated – cloyingly sweet hockey pucks! My dog wouldn’t even eat them. Lesson learned: labels matter! Over the years, I’ve added the straining step (lump-free filling is non-negotiable) and the bourbon whipped cream (because adulthood). These now travel to every fall gathering I attend – they’re requested more than my famous chili! Pro tip: Bake a test pie first. Fill one cup, bake it, and tweak spices/sweetness to YOUR taste. You’re the boss of your pie universe!

Your Pie Problems, Solved!

Q: Help! My filling cracked. What went wrong?
A: Likely overbaking or oven too hot. Pumpkin filling continues to set as it cools. Pull pies when the center still has a slight jiggle. Also, avoid overmixing after adding eggs – it incorporates too much air.

Q: Can I make these ahead? How do I store them?
A: Absolutely! Unbaked filled crusts freeze beautifully for 3 months (wrap tins tightly in plastic + foil). Bake frozen – add 5-8 mins. Baked pies keep covered in the fridge 3 days. Freeze baked pies (without cream) 1 month. Thaw overnight in the fridge. Always add whipped cream fresh!

Q: My crusts shrank! How do I prevent that?
A: Three culprits: 1) Overworking the dough (handle it minimally!), 2) Not chilling before baking, or 3) Stretching dough into cups. Press gently and chill! If it still happens, patch gaps with leftover dough before filling.

Q: Can I use fresh pumpkin?
A: Yes, but roast it first! Cube sugar pumpkin, toss with oil, roast at 400°F until tender (25-30 mins). Puree until smooth, then strain in a cheesecloth overnight to remove excess water. Use 2 cups. Canned is more consistent though!

Mini Pumpkin Pies

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

All the fall flavor of a classic pie, tucked into a perfect, poppable bite.

Move over giant slices—these Mini Pumpkin Pies pack that creamy, spiced magic into buttery, flaky crusts you can hold in one hand (while sipping cider in the other). With a smooth, velvety filling and just the right hint of cinnamon and clove, these minis are a dream for gatherings, dessert boards, or cozy solo indulgence. Bonus? They bake in under 30 minutes and freeze like a charm.

---

Ingredients

Scale 1x2x3x

• 4 unbaked 9-inch pie crusts

• ⅔ cup brown sugar

• 4 tbsp granulated sugar

• 3 tsp pumpkin pie spice

• ½ tsp salt

• 2 cups pumpkin purée (not pie filling)

• 1½ cups evaporated milk

• 2 large eggs, lightly beaten

• 1 tsp vanilla extract

• Whipped cream (for topping)

---

Instructions

• Prep Oven & Tins: Preheat to 375°F (190°C). Grease two 12-cup muffin tins well.

• Cut & Chill Crusts: Roll dough to ⅛” thick. Cut 3.5″ rounds, press gently into muffin cups. Chill 10 mins.

• Mix Filling: Whisk sugars, spice, and salt. Add pumpkin, then milk, eggs, and vanilla. Strain for extra-smooth filling.

• Fill & Bake: Fill crusts ¾ full. Bake 20–25 mins until centers jiggle slightly. Cool 10 mins in pan, then remove gently.

• Top & Serve: Once cool, add whipped cream and a sprinkle of spice or chopped nuts.

Notes

• Make a gingersnap crust for extra spice.

• Add bourbon to whipped cream for grown-up flair.

• Freeze unbaked pies up to 3 months—bake from frozen with 5–8 extra mins.

• Top with caramel drizzle or candied ginger for party wow.

Nutrition

• Calories: 130 Cal Per Pie
• Sugar: 9g
• Fat: 6g
• Carbohydrates: 17g
• Protein: 2g

Nutritional Nibbles (Per Mini Pie)

Calories: 130 | Carbs: 17g | Fat: 6g | Sugar: 9g | Protein: 2g
Note: Values include crust and filling. Whipped cream adds ~15-20 calories per tbsp.

Final Thoughts

These mini pumpkin pies aren’t just desserts—they’re bite-sized celebrations of autumn. Whether you’re a seasoned baker or a first-time pie-maker, this recipe is designed to build confidence and create memories. The spices will warm your kitchen, the process will spark joy, and the results will earn you rave reviews.

So go ahead: embrace the mess, taste as you go, and share generously. After all, the best part of fall isn’t just the flavors—it’s the people you share them with. Now, who’s ready for seconds?