Description
Mini pumpkin pies bring fall flavors to your fingertips. These individual treats are quicker to bake, easy to serve, and blend creamy pumpkin spice filling with buttery, flaky crust. With a hint of Southern tradition and modern spice twists, they’re perfect for holidays, potlucks, or cozy nights in.
Ingredients
1 1/2 cups canned pumpkin puree
1/2 cup brown sugar
2 large eggs
1 cup evaporated milk
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Homemade pie dough (or 2 store-bought rounds), cut into 3″ circles
Optional toppings: whipped cream, crushed pecans, or cinnamon sugar
Instructions
1. Preheat oven to 375°F (190°C).
2. Lightly grease a 12-cup muffin tin.
3. Roll pie dough and cut into 3″ rounds; press into muffin cups.
4. Whisk pumpkin puree, sugar, eggs, spices, and milk until smooth.
5. Spoon filling into crusts, 3/4 full.
6. Bake 28–32 minutes, until set and toothpick comes out clean.
7. Cool 10 minutes in tin, then transfer to wire rack.
8. Optional: Top with whipped cream, maple syrup, or pecans.
Notes
Pre-bake crusts for 5 minutes to avoid soggy bottoms.
Add cardamom or white pepper for a twist.
Try gingersnap or pecan shortbread crusts.
Store in fridge for 5 days or freeze for up to 2 months.
Reheat at 300°F for 8–12 minutes.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 13g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mini pumpkin pies, fall desserts, individual pies, Thanksgiving treat