Simple Mini Pumpkin Pies
These adorable simple Mini Pumpkin Pies are the perfect treat! Each bite-sized pie is filled with a creamy pumpkin filling and wrapped in a flaky pie crust. They’re so easy to make and perfect for sharing with friends and family. Plus, they’re a great way to get your pumpkin spice fix without committing to a whole pie.
Fall is here, and that means it’s time for cozy sweaters, pumpkin spice everything, and, of course, delicious desserts. Today, I’m sharing a super simple recipe for Mini Pumpkin Pies that are perfect for sharing with friends and family. These little pies are packed with all the flavors of a classic pumpkin pie, but they’re even easier to make and perfect for individual servings.
These adorable Mini Pumpkin Pies are the perfect treat! Each bite-sized pie is filled with a creamy pumpkin filling and wrapped in a flaky pie crust. They’re so easy to make and perfect for sharing with friends and family. Plus, they’re a great way to get your pumpkin spice fix without committing to a whole pie.
- Why you’ll love this easy Mini Pumpkin Pies recipe:
- What tools do you need to make this pie recipe?
- What ingredients do you need to make these simple Mini Pumpkin Pies?
- How to make Mini Pumpkin Pies from scratch, you’ve got this!
- Top Tips for making Mini Pumpkin Pies
- Frequently asked questions
- Other simple baking recipes to try
- Simple Mini Pumpkin Pies Recipe
Why you’ll love this easy Mini Pumpkin Pies recipe:
- Simple: This recipe uses basic ingredients you probably already have in your pantry.
- Quick: You can have these mini pies baking in the oven in just 15 minutes.
- Cute: These adorable little pies are perfect for serving at parties or as a special treat for yourself.
What tools do you need to make this pie recipe?
- Toothpick
- 24-cup mini muffin pan
- Nonstick cooking spray
- Wide-mouth jar lid
- Large mixing bowl
RELATED: Classic Oatmeal Cookies with Raisins – these oatmeal raisin cookies are the epitome of simplicity. With just a handful of pantry staples, you can whip up a batch in no time.
What ingredients do you need to make these simple Mini Pumpkin Pies?
- Ready-to-bake pie crusts
- Pumpkin puree (not pumpkin pie filling)
- Evaporated milk
- Brown sugar
- Eggs
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Whipped cream (optional)
- Ground cinnamon (optional)
Be sure to check out the full ingredient list and printable recipe in the recipe card below.
How to make Mini Pumpkin Pies from scratch, you’ve got this!
- Preheat your oven to 425°F and spray your mini muffin pan with nonstick cooking spray.
- Cut pie crusts into circles using a wide-mouth jar lid.
- Press the pie circles into the muffin cups.
- In a large bowl, mix together the pumpkin pie filling ingredients.
- Divide the filling among the mini pie shells.
- Bake for 10 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 10-12 minutes.
- Let the pies cool for 10-15 minutes before removing them from the muffin tin.
- Top with whipped cream and ground cinnamon, if desired.
Make this simple Oatmeal Raisin Cookies recipe then check out my —- and more of my simple cookie recipes.
How to store leftovers of simple Mini Pumpkin Pies:
Store leftover Mini Pumpkin Pies in an airtight container in the refrigerator for up to 3 days.
Top Tips for making Mini Pumpkin Pies
- Use a good quality pie crust:
A flaky, buttery pie crust will make a big difference in the taste and texture of your mini pies. - Don’t overfill the pie shells:
Be careful not to overfill the pie shells, or the filling may overflow during baking. - Bake at the right temperature:
Make sure to bake the pies at the correct temperature (425°F for the first 10 minutes, then 350°F for the remaining 10-12 minutes) to ensure that the filling is cooked through. - Let the pies cool completely before serving:
This will help the filling set and prevent the pies from falling apart. - Get creative with toppings:
Top your mini pies with whipped cream, cinnamon, nutmeg, or even a dollop of vanilla ice cream.
Frequently asked questions
Can I use a different type of pie crust?
Absolutely! You can use store-bought or homemade pie crust.
Can I make these pies ahead of time?
Yes, you can make these pies a day or two in advance and store them in the refrigerator.
Can I freeze these pies?
Yes, you can freeze these pies for up to 3 months. Thaw them overnight in the refrigerator before serving.
Can I make these pies gluten-free?
Yes, you can use gluten-free pie crusts to make these pies gluten-free.
This easy-to-make baking recipe is perfect for any occasion. Whether you’re hosting a fall party or just looking for a delicious dessert to enjoy at home, these Mini Pumpkin Pies are sure to be a hit. So what are you waiting for? Get baking!
Other simple baking recipes to try
- Simple Cinnamon Rolls – Ready in Just Over 1 Hour! – Soft, doughy spirals infused with cinnamon and sugar, topped with a creamy glaze, are the epitome of indulgence. And guess what? You don’t have to be a pastry chef to whip up these delectable treats in your own kitchen!
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Simple Mini Pumpkin Pies Recipe
Ingredients
- 15- oz. package ready-to-bake pie crusts
- 15- oz. can pumpkin puree not pumpkin pie filling
- 12- oz. evaporated milk
- ¾ c. brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
Optional Toppings
- Whipped cream
- Ground cinnamon
Instructions
- Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!