Mini pumpkin pies

These mini pumpkin pies are everything people love about classic pumpkin pie, just scaled down into sweet, personal-sized treats. They’re creamy, gently spiced, and baked in small portions that feel special without being fussy. I like how they fit easily into real life—easy to serve, simple to store, and great when you want dessert without slicing and plating. Mini pumpkin pies are especially comforting on chilly evenings, during family dinners, or when you’re baking ahead for busy days. I usually mix the filling while the oven warms, and by the time the kitchen smells cozy, dessert is already halfway done.

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Why You Will Love This Recipe

This recipe is all about comfort without extra work. The filling is smooth and warmly spiced, the crust stays tender, and the small size makes them feel thoughtful and inviting. They’re weeknight-friendly because they bake faster than a full pie and don’t require careful slicing. They’re also freezer-friendly, which means you can make them ahead and enjoy later with almost no effort. These mini pumpkin pie treats are great for sharing, easy on the budget, and flexible enough to fit whatever you already have in your kitchen. They’re cozy, crowd-pleasing, and simple enough to come back to again and again.

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Ingredients

Tip: Use plain canned pumpkin purée, not pumpkin pie filling, for the best flavor and texture.

  • Pumpkin purée – 1 cup
  • Heavy cream – ¾ cup
  • Brown sugar – ½ cup
  • Eggs – 2 large
  • Vanilla extract – 1 teaspoon
  • Ground cinnamon – 1 teaspoon
  • Ground ginger – ½ teaspoon
  • Ground nutmeg – ¼ teaspoon
  • Salt – ¼ teaspoon
  • Mini pie crusts or prepared dough – 6 small shells
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Instructions

Step 1: Preparation
Preheat the oven and place the mini crusts on a baking tray. Let them sit at room temperature while you mix the filling, so the dough feels soft, not stiff, when it goes into the oven.

Step 2: Main Cooking Process
In a bowl, whisk the pumpkin purée with sugar and spices until smooth. The mixture should look glossy and smell warm and slightly sweet, with no visible spice clumps remaining.

See also  Pumpkin Chocolate Chip Cookies

Step 3: Combining Ingredients
Add the eggs, cream, and vanilla, stirring gently until the filling turns silky and evenly colored. Pour slowly into each crust, filling just below the edge to avoid spills while baking.

Step 4: Finishing & Final Simmer
Bake until the centers look set but still softly jiggle when nudged. Cool them on the tray so the filling firms up as the tops settle and turn slightly matte.

Why This Recipe Works for Busy Days

These pies are made in small portions, which means faster baking and easier planning. You can prepare them ahead, store them neatly, and serve when needed without extra steps. They’re ideal for Pinterest cooks who like saving recipes now and baking later, knowing everything will still turn out cozy and familiar.

Tips & Tricks

  • Let the filling rest for a minute before pouring it into the crusts. This helps air bubbles settle, which keeps the tops smooth and prevents cracks as they bake. Rushing this step often leads to uneven textures.
  • Don’t overbake. If the centers look completely firm in the oven, they’ll likely be dry once cooled. A slight wobble is a good sign and sets perfectly as they rest.
  • Place the baking tray on the middle rack. Too close to the top can darken the crust edges too fast, while the bottom rack may leave the centers undercooked.
  • Cool the pies fully before storing. Putting them away warm traps steam, which can soften the crust and make the filling weepy by the next day.

Variations

Meaty Version
For a savory-sweet twist, add finely crumbled cooked turkey bacon on the bottom of each crust before pouring in the filling. It adds a subtle smoky note that pairs well with the spices without overpowering the pumpkin flavor.

Vegetarian Option
This recipe is already vegetarian, but you can make it dairy-free by using full-fat coconut milk instead of cream. It adds a gentle richness and keeps the filling smooth and satisfying.

See also  pumpkin recipe dessert

Ingredient Swap
Swap brown sugar with maple syrup for a softer sweetness. Reduce the cream slightly so the filling stays thick, and expect a lighter color with a mild caramel note.

Flavor or Herb Boost
Add a pinch of ground cloves or allspice for deeper warmth. Keep it minimal so the pumpkin remains the star, and the flavor feels cozy rather than sharp.

Serving Suggestions

  • Simple Family Dessert
    Serve slightly warm with a spoonful of whipped cream. Place them on a large plate in the center of the table so everyone can grab one easily after dinner.
  • Cozy Weekend Treat
    Pair with hot tea or coffee on a cool afternoon. Their small size makes them feel special without needing a full dessert spread.
  • Holiday-Style Platter
    Arrange the pies on a wooden board with cinnamon sticks and napkins for a relaxed, inviting look that feels homemade and welcoming.
  • After-Dinner Sweet Bite
    Serve chilled straight from the fridge when you want something light but comforting, especially after heavier meals.

Storage Instructions

  • Fridge Storage
    Store cooled pies in an airtight container in the refrigerator for up to four days. Keep them in a single layer so the tops stay smooth and the crust doesn’t absorb moisture.
  • Reheating
    Warm individual pies in the oven for a few minutes until just heated through. Avoid microwaving too long, as it can soften the crust and overheat the filling.
  • Freezing
    Wrap each pie tightly and freeze for up to one month. Thaw overnight in the fridge to keep the texture creamy and prevent condensation.
  • Make-Ahead Tips
    Bake a day or two early and store chilled. The flavor settles nicely, making them even better when served later.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Rest Time: 20 minutes
  • Total Time: 1 hour

Nutrition Information

Each mini pie contains approximately 180–220 calories, with 4–6 grams of protein depending on ingredients used. They also provide vitamin A from pumpkin and small amounts of calcium from dairy. Values are estimates and may vary based on portion size and specific products.

See also  Pumpkin Cake

FAQs

Yes, they store well in the fridge for several days.

It was likely overbaked or cooled too quickly.

Yes, they work perfectly and save time.

They may need more cooling time to fully set.

Up to four days when stored properly.

Conclusion

These mini pumpkin pies are the kind of recipe you’ll come back to when you want something comforting, familiar, and easy to share. They’re flexible enough to adjust, simple enough to repeat, and small enough to fit into everyday life without stress. Whether you bake them ahead or enjoy them fresh, they bring that warm, cozy feeling people crave this time of year. Feel free to tweak the spices or serving style to suit your home. Mini pumpkin pies are meant to be enjoyed casually, one sweet bite at a time.

Mini pumpkin pies Save
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Mini pumpkin pies

Recipe by Tasty VaultCourse: Pumpkin Recipes
Servings

6

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

300

kcal

Soft, creamy pumpkin filling baked in small crusts for an easy, cozy dessert. These little pies are simple to make and perfect for sharing or storing for later.

Ingredients

  • 1 cup pumpkin purée

  • ¾ cup heavy cream

  • ½ cup brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • 6 mini pie crusts

Directions

  • Preheat the oven and place mini crusts on a baking tray.
  • In a bowl, mix pumpkin, sugar, spices, and salt until smooth.
  • Add eggs, cream, and vanilla. Stir gently until combined.
  • Pour filling into crusts, leaving a small space at the top.
  • Bake until centers are set but slightly soft.
  • Cool before serving or storing.

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