
Yields:
24
Prep Time:
25 mins
Total Time:
50 mins
A classic pumpkin pie is a standard at Thanksgiving dinner, but what to do when there are more diners than slices? Or, what if you're more of a crust-lover than filling? Enter these adorable mini pumpkin pies that rethink the ratio of crust to filling in the most adorable, snack-able package. These little pies are perfect for people who want just a little treat after the big meal, or if you'd prefer a smattering of desserts, since honestly who can choose between pumpkin and pecan?
No baking experience? No problem. These super-easy pumpkin pies are not just cute, but incredibly easy to make too. Read on for our top tips for making these mini pies:
How do I make mini pies?
Just like in our full-size Thanksgiving pies, while you can make pie dough yourself, store-bought pie dough works just as well. You'll fill the cups with a simple stir-together filling, then finish them off with a dollop of whipped cream and a shaving of milk chocolate for an elegant, bite-size treat. If you have pumpkin pie spice on hand, skip the cinnamon, ground ginger, and nutmeg and use 1 1/2 teaspoons pumpkin pie spice in the filling instead.
Can you freeze mini pumpkin pies?
If you want to freeze these pies, let them cool completely, then freeze them on a baking sheet until solid. Transfer to an airtight container once frozen and defrost at room temperature to eat.
P.S. The filling and pie dough should be just right for 24 mini pies, but if you end up with some of each leftover, refrigerate both until the first batch of pies has cooled, then bake the remaining dough and filling in the same muffin tin.
Made this? Let us know how it went in the comments below!
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Ingredients
Cooking spray or melted butter, for muffin tin
- 1
batch basic pie dough
All-purpose flour, for surface
- 1 1/3 cups
(300 g.) pumpkin puree
- 1 cup
(235 ml.) sweetened condensed milk
- 1
large egg
- 1 1/2 tsp.
pure vanilla extract
- 1 tsp.
ground cinnamon, plus more for serving
- 1/2 tsp.
ground ginger
- 1/4 tsp.
kosher salt
- 1/8 tsp.
ground nutmeg
- 3/4 cup
(175 ml.) heavy whipping cream
Milk chocolate bar, chilled, for serving (optional)
Directions
- Step 1Arrange a rack in center of oven; preheat to 375°. Spray bottoms and sides of a 24-cup mini muffin tin with cooking spray or brush with butter.
- Step 2On a lightly floured surface, roll pie dough to about 1/8" thick. Cut out rounds using a 3" cutter. Reroll scraps and cut more rounds as needed until you have 24.
- Step 3Transfer rounds to prepared muffin tin, pressing dough into bottom and up sides. Refrigerate until dough is firm, about 15 minutes.
- Step 4Meanwhile, in a large bowl, whisk pumpkin puree, condensed milk, egg, vanilla, cinnamon, ginger, salt, and nutmeg until smooth and well combined.
- Step 5Spoon filling into prepared muffin cups to reach almost all the way up the sides (about 1 heaped tablespoon), or pour in filling.
- Step 6Bake pies until center is set and puffed and edges are golden, 25 to 30 minutes. Let cool in pan 10 minutes (pies will deflate as they cool). Using a small offset spatula or a spoon, gently remove pies from tin and transfer to a wire rack. Let cool completely.
- Step 7In a large bowl, whip cream to soft peaks. Top pies with a dollop of whipped cream. (Place off-center if pies have decoration.) Shave chocolate on top of pies with a vegetable peeler, if using. Sprinkle with cinnamon.
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