Easy Homemade Mini Pumpkin Pies
Easy homemade mini pumpkin pies are a great recipe for the fall, or as we all like to call it, pumpkin season.
The pumpkin pie filling features warm fall spices all whipped up and baked inside of a little mini premade pie shell. The individual pies are super easy to make and will have everyone lining up to get some of the handheld treats.
Mini Classic Pumpkin Pies
We all love classic pumpkin pie around this time of year. And the little pies make it easier to load them up and take them to a party.
But the little pumpkin pies are nice and delicious enough to serve after Christmas or Thanksgiving dinner.
You can use the store-bought mini pies or make a homemade pie crust and a round cookie cutter to get started.
Reasons I Love Mini Pumpkin Pies
- Adorable presentation – it’s fun to be able to add the mini pies to a dessert table, especially around the holiday season. They are so cute and petite, and everyone loves the way they look. They almost give off a vintage feel.
- Portion control – the adorable mini pumpkin pies are perfect for still having your dessert but not eating it in large chunks. But let’s be honest here, I don’t really know what portion control is so, I am eating a lot of them.
- Enhanced crust-to-filling ratio – the crust is an important part of any pie, and mini pumpkin pies offer the perfect crust-to-filling ratio. With more crust per bite, you’ll enjoy the flaky, buttery goodness that goes along with the sweet and warm pumpkin filling.
- You can create a versatile dessert – try the pumpkin dessert with different spices for a different flavor. You can also experiment with different crusts, such as graham crackers, chocolate, or even gingerbread, to give your mini pies a unique twist. Try drizzling some caramel over the top or add some pecans.
Ingredients For Mini Pumpkin Pies
- 1 box of refrigerated mini pie crusts
- White sugar
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Salt
- Pumpkin puree (make sure it’s pure pumpkin puree and not pumpkin pie filling).
- Buttermilk
- Eggs
- Whipped topping
- Pumpkin pie spice to sprinkle
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Step-By-Step Instructions For Mini Pumpkin Pies
- Gather your ingredients for the pies. I used store-bought mini pie crusts.
- Preheat the oven to 400 degrees and gently unroll the pie crust and pull the pre-cut crusts apart.
- Press the crusts into spaces in a muffin pan. I used a regular-sized muffin tin and NOT a mini muffin tin.
- In a medium bowl, combine the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and buttermilk. Whisk until smooth.
- Measure out one heaping tablespoon’s worth of pumpkin mix into each crust. Bake in a preheated oven for 10 minutes. After 10 minutes, turn down the heat to 325 degrees and bake for another 6-8 minutes or until the edges of the crust are golden brown and the center is set.
- Remove from the oven and allow the pies to cool. Once they are a little cooler, you can place them on a wire rack to cool quicker if you have one.
When ready to serve, squirt a dollop of canned whipped cream on each mini pie and follow up with a sprinkle of pumpkin spice or a sprinkle of cinnamon.
Variations for Mini Pumpkin Pies
- Maple Cinnamon Mini Pumpkin Pies – add some maple syrup to the batter and get a deeper flavor for the sweet treat.
- Gingerbread Mini Pumpkin Pies – use some crushed gingerbread cookies and butter for the pie crusts.
- Chocolate Swirl Mini Pumpkin Pies – drizzle some chocolate sauce over the mini pumpkin pies for a unique flavor combo.
- Apple Cider Glazed Mini Pumpkin Pies – create a tangy glaze by reducing apple cider with a bit of sugar and brushing it over the baked mini pumpkin pies. The apple cider adds a delightful tang and complements the pumpkin flavor.
More Delicious Dessert Recipes
Fall is the perfect time to break out the pumpkin recipes, including pumpkin pound cake or pumpkin cheesecake bars. And, of course, if you love pumpkin pie, you can always make the full-size pie, as well.
It’s also fun to make pecan recipes such as air fryer candied pecans, which are super easy, and a southern favorite, praline pecans.
Little tarts, such as pecan tarts, are another fun way to share the holiday spirit with bite-sized treats.
Mini Pumpkin Pie Recipe
You won’t find an easier and more delicious recipe for mini pumpkin pies. The individual pies, which are just mini versions of traditional pumpkin pie, are perfect for any holiday dessert table or just for snacks.
And everyone will be begging for more.
Easy Homemade Mini Pumpkin Pies
Ingredients
- 1 box refrigerated mini pie crusts
- ¼ cup of sugar
- 1 teaspoon of cinnamon
- ¼ teaspoon of ginger
- ¼ teaspoon of nutmeg
- ⅛ teaspoon of cloves
- ⅛ teaspoon of salt
- ⅔ cups of pumpkin puree
- 2 Tablespoons of buttermilk
- 2 eggs
- 1 can of whipped topping
- Pumpkin pie spice to sprinkle
Instructions
- Preheat the oven to 400 degrees and gently unroll the pie crust and pull the pre-cut crusts apart.
- Press the crusts into spaces in an ungreased muffin pan.
- In a medium bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and buttermilk. Whisk until smooth.
- Measure out one heaping tablespoon’s worth of pumpkin mix into each crust.
- Bake in preheated oven for 10 minutes.
- After 10 minutes, turn down the heat to 325 degrees and bake for another 6-8 minutes or until the edges are golden brown and the center is set.
- Remove from the oven and allow the pies to cool. Once they are a little cooler, you can place them on a cooling rack if you have one.
- Add some whipped cream on top. Sprinkle some pumpkin pie spice on top and serve.
