Mini Pumpkin Pies 🎃🥧✨ Creamy, Spiced, and Perfectly Portable for Parties

These mini pies bring all the flavor of a full-sized pumpkin pie but in individual portions that are easy to serve and even easier to eat.

Great for holiday buffets, potlucks, or dessert tables where variety is key.

Ingredients (Makes 12 mini pies)

For the crust (or use 2 store-bought pie crusts)

  • 1¼ cups all-purpose flour
  • ½ tsp salt
  • 1 tbsp sugar
  • ½ cup (1 stick) cold unsalted butter, cubed
  • 3–5 tbsp ice water

For the filling

  • 1 (15 oz) can pure pumpkin purée
  • ¾ cup brown sugar (light or dark)
  • 2 large eggs
  • 1 cup heavy cream (or half-and-half)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 tsp vanilla extract

To serve

  • Whipped cream
  • Cinnamon or pumpkin pie spice for dusting

Instructions

Step 1: Make the crust

  • In a bowl, whisk together flour, salt, and sugar.
  • Cut in butter until mixture resembles coarse crumbs.
  • Add ice water gradually until dough comes together.
  • Shape into a disc, wrap, and chill for at least 1 hour.

Step 2: Prep mini pie shells

  • Preheat oven to 375°F (190°C).
  • Roll dough out and cut into 4-inch circles (a large biscuit cutter works well).
  • Press each circle into the wells of a greased muffin tin, letting edges slightly overhang.

Step 3: Make the filling

  • In a large bowl, whisk pumpkin, sugar, eggs, cream, spices, salt, and vanilla until smooth.

Step 4: Fill and bake

  • Divide filling evenly among crusts, about 2–3 tbsp each.
  • Bake 25–30 minutes, until centers are just set but slightly wobbly.
  • Let cool in the pan 10 minutes before transferring to a rack.

Step 5: Serve

  • Top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice.

Flavor Variations

  • Add 2 tbsp maple syrup for a richer sweetness
  • Use graham cracker crusts instead of pastry for a twist
  • Sprinkle crushed pecans on top before baking
  • Add a chocolate drizzle for contrast

Pro Tips

  • Chill crust before baking to prevent shrinkage
  • Bake on the lower oven rack for even crust browning
  • Don’t overfill — the custard will puff slightly as it bakes
  • Serve chilled or at room temperature for best flavor

Final Thoughts

Mini Pumpkin Pies are everything you love about the classic — creamy, spiced filling in a flaky crust — in a cute, shareable size. Perfect for guests, easy to make ahead, and endlessly adaptable for creative toppings.

Bake them small. Serve them all. 🎃🥧✨

🎃 All-Purpose Pumpkin Recipes 🎃

Fall in love with pumpkin all over again! From cozy pies and muffins to cheesecakes, cookies, and savory twists, this collection covers every craving. Whether you’re baking for the holidays or just want a taste of autumn, you’ll find the perfect recipe here.

Explore All Pumpkin Recipes → – Savory and sweet ways to enjoy pumpkin in every meal.

🥧 Classic Pumpkin Pies

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🍨 Creative Pumpkin Pies

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🍮 Pumpkin Puddings & Custards

See All Pudding & Custard Recipes → – Creamy, smooth pumpkin desserts.

🍞 Pumpkin Breads, Cupcakes & Scones

See All Bread, Cupcake & Scone Recipes → – Bakery-worthy fall treats.

🍰 Pumpkin Cheesecakes

See All Pumpkin Cheesecake Recipes → – Creamy cheesecake with pumpkin spice magic.

🍪 Pumpkin Cookies

See All Pumpkin Cookie Recipes → – Soft, chewy, and perfect for fall.

📏 Pumpkin Bars

See All Pumpkin Bar Recipes → – Shareable pumpkin squares for any gathering.

🧁 Pumpkin Muffin

See All Pumpkin Muffin Recipes → – Soft, warm, and full of spice.

🍰 Pumpkin Cakes

See All Pumpkin Cake Recipes → – From simple loaves to layered showstoppers.

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