Mini Pumpkin Pies Recipe

A batch of miniature pumpkin pies, one with a visible bite showing creamy filling.

4.80 from 25 votes

Made in a muffin tin, these Mini Pumpkin Pies have a creamy, cinnamon-spiced center and flaky crust that fits perfectly into autumn gatherings and seasonal treat trays.

Prep Time20

Cook Time20

Total Time40

Course: Pastries, Pies & Tarts

Cuisine: American

Diet: Vegetarian

Servings: mini pies

Calories: 39kcal

Author: Andrea

Ingredients

2 rounds pie dough store-bought or homemade
1 cup pumpkin puree
1/2 cup heavy cream
1 large egg
1/4 cup brown sugar
3 tbsp granulated sugar
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp kosher sea salt
½ teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray two mini muffin tins with baking spray. Set aside.
Roll out pie dough on a baking mat or lightly floured surface. Using a 3-inch diameter round cookie cutter or flower-shaped cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.
Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt, and vanilla.
Remove the tins from the refrigerator and fill each pie crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this). Tap the tins on the counter to create a smooth, even filling.
Place in the oven and bake for 18–22 minutes or until the crust begins to turn golden brown in color. Remove from the oven and allow to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
Top with whipped cream and a sprinkle of cinnamon, if desired. Serve room temperature or chilled.

Notes

STORE Mini Pumpkin Pie Bites in an airtight container in the refrigerator for up to 4–5 days. For longer storage, FREEZE cooled pies in a single layer until firm, then transfer to a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months.

To thaw, place in the refrigerator overnight before serving. To REHEAT, place them in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 5–8 minutes until warmed through. Avoid microwaving to help maintain the crust’s texture.

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