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

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