Fall’s Coziest Pumpkin Pies Recipe: Homemade Autumn Magic

Mini pumpkin pies embody the warmth and nostalgia of autumn’s culinary delights.

Compact yet bursting with rich, velvety flavors, these petite desserts change traditional holiday baking into an irresistible experience.

Their delicate proportions make them ideal for gatherings, parties, or quiet moments of indulgence.

Crafted with tender pastry and aromatic spices, each miniature pie delivers a concentrated burst of seasonal comfort.

The small format allows for effortless serving and ensures everyone gets a perfect portion.

Intricate details and careful preparation elevate these tiny treats from simple desserts to memorable culinary moments.

Savor Mini Pumpkin Pies with These Complementary Sweets

• Brew Warming Cinnamon Chai: Complement the mini pumpkin pies with a spicy, creamy chai tea that echoes the warm pumpkin pie spices, creating a cozy autumn flavor harmony.
• Pair Rich Bourbon Cream: Enjoy a smooth bourbon with subtle vanilla notes that beautifully enhances the pie's sweet pumpkin profile and balances the dessert's delicate texture.
• Serve Caramel Vanilla Latte: Match the mini pies with a creamy vanilla latte drizzled with caramel, which brings out the pie's subtle sweetness and provides a luxurious complementary experience.
• Sip Spiced Apple Cider: Choose a warm, slightly tangy apple cider with hints of cinnamon that perfectly matches the pumpkin pie's seasonal warmth and spice undertones.

Spice Things Up with Unique Mini Pumpkin Pie Twists

• Nutty Harvest Bites: Enhance the pumpkin mixture by folding in chopped pecans or walnuts for added crunch and depth of flavor.
• Spiced Caramel Mini Pies: Drizzle homemade caramel sauce over the cooled pies and sprinkle with extra cinnamon for a rich, indulgent touch.
• Maple Cream Topped Minis: Replace whipped cream with a maple-infused cream topping, creating a sweet and seasonal garnish that complements the pumpkin's warmth.
• Chocolate Swirl Pumpkin Treats: Marble dark chocolate into the pumpkin filling before baking, adding a luxurious chocolate undertone to the classic recipe.

Mini Pumpkin Pies: Perfectly Sized for Fall Flavor

• Craft Adorable Mini Desserts: These bite-sized pumpkin pies transform classic holiday flavors into perfectly portioned, cute individual treats that are irresistible at gatherings and parties.
• Simplify Baking Process: Using muffin tins makes creating these mini pies incredibly easy, eliminating complex shaping techniques and reducing potential baking mistakes for home cooks of all skill levels.
• Enjoy Seasonal Comfort: Packed with warm pumpkin pie spices and smooth pumpkin puree, these mini desserts deliver cozy autumn flavors in a compact, elegant format that satisfies sweet cravings without overwhelming richness.

What Goes Into Mini Pumpkin Pies?

• Pie Crusts: Tender, flaky base for mini pies, pre-made refrigerated crusts work well for convenience.

• Pumpkin Puree: Smooth, rich pumpkin foundation that provides authentic fall flavor and creamy texture.
• Evaporated Milk: Adds richness and helps create a smooth, creamy filling without being too heavy.
• Egg: Helps bind the filling and provides structure to the pie.

• Brown Sugar, Granulated Sugar: Balanced sweetness with caramel undertones from brown sugar.
• Pumpkin Pie Spice: Classic blend of warm spices that gives traditional pumpkin pie flavor.
• Salt: Enhances overall flavor and balances sweetness.
• Vanilla: Adds depth and rounds out the warm spice flavors.

• Whipped Cream: Light, airy topping that complements the rich pumpkin pie flavor.

Step-by-Step Guide to Crafting the Best Mini Pumpkin Pies

Step 1: Warm Up the Oven

Fire up your oven to a toasty 400°F (200°C), getting ready for some baking magic.

Step 2: Prepare the Pie Crusts

Roll out pie crusts until they’re paper-thin (about 1/8-inch thick). Grab a 3 1/2-inch cookie cutter and create 18 perfect little circles with precision.

Step 3: Shape the Crusts

Gently nestle these delicate crust circles into 18 slots of two 12-count muffin pans. Press them softly to fit snugly, then slide the pans into the refrigerator while you whip up the filling.

Step 4: Create the Pumpkin Filling

• Brown sugar
• Granulated sugar
• Pumpkin pie spice
• Salt
• Pumpkin puree
• Evaporated milk
• Egg
• Vanilla

Whisk everything until smooth and creamy.

Step 5: Fill the Crusts

Carefully pour the pumpkin mixture into each prepared crust, distributing evenly.

Step 6: Bake to Perfection

Slide the pans into the preheated oven and bake for 16-20 minutes. Watch for golden-brown crusts and a set filling.

Step 7: Cool and Chill

Let the mini pies rest on a wire rack for 30 minutes. Then transfer to the refrigerator and chill for at least 3 hours to firm up.

Step 8: Serve and Enjoy

Serve these adorable treats chilled or at room temperature. Top with a dollop of whipped cream if you’re feeling extra indulgent.

Pro Tips for a Flawless Mini Pumpkin Pie Every Time

• Prep Perfectly: Roll pie crusts slightly thinner than 1/8-inch for extra crispy, delicate mini pies that won't become soggy.
• Prevent Overflow: Use a light hand when filling muffin cups to avoid spilling pumpkin mixture onto the pan, which can burn and create mess.
• Chill for Success: Refrigerating the crusts before adding filling helps maintain their shape and creates a flakier texture during baking.
• Check for Doneness: Watch for subtle golden edges and a slightly firm center to ensure your mini pies are perfectly baked without overbrowning.
• Make Ahead Magic: These mini pies can be prepared up to two days in advance, making them ideal for holiday gatherings or make-ahead desserts.

Keeping Mini Pumpkin Pies Fresh: A Storing Guide

• Refrigerate in an Airtight Container: Transfer mini pumpkin pies to a sealed container with a tight-fitting lid. Stack them carefully between layers of parchment paper to prevent sticking. These delightful treats will stay fresh in the refrigerator for up to 4 days.
• Freezing Option: Wrap each mini pie individually in plastic wrap, then place them in a freezer-safe container. Frozen mini pumpkin pies can last up to 2 months. Thaw overnight in the refrigerator before serving for the best texture and flavor.
• Gentle Reheating: Warm refrigerated mini pies in the oven at 325°F for 5-7 minutes to restore their crispy crust. Avoid microwaving, which can make the crust soggy.

Pumpkin Pies Recipe

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• Total Time: 45 minutes
• Yield: 18 1x

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Description

Mini Pumpkin Pies showcase autumn’s warmth in bite-sized perfection, blending creamy spiced filling with buttery crust. Nestled in a delicate pastry shell, these petite desserts invite you to savor seasonal comfort with each delightful morsel.

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Ingredients

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Main Ingredients:

• 2 unbaked pie crusts, 9-inch (homemade or store-bought)
• 1 cup (240 milliliters) canned pumpkin puree
• 1 large egg, lightly beaten
• ¾ cup (180 milliliters) evaporated milk

Sweeteners:

• ⅓ cup brown sugar
• 2 tablespoons granulated sugar

Spices and Seasonings:

• 1.5 teaspoons pumpkin pie spice
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• Homemade whipped cream for topping

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Instructions

1. Warm the oven to 400°F (200°C), ensuring an optimal baking environment for the mini pumpkin pies.
2. Gently roll pie crusts to a precise 1/8-inch (3 millimeters) thickness, then skillfully cut 18 uniform circles using a 3 1/2-inch (9 centimeters) cookie cutter.
3. Carefully nestle the delicate pie crust circles into 18 slots across two 12-count muffin pans, tenderly pressing each to conform perfectly. Immediately chill the prepared pans to maintain crust integrity.
4. Create the luxurious pumpkin filling by whisking brown sugar, granulated sugar, pumpkin pie spice, and salt in a mixing bowl until completely smooth.
5. Incorporate pumpkin puree, evaporated milk, egg, and vanilla extract into the sugar mixture, stirring until the filling achieves a silky, consistent texture.
6. Meticulously ladle the pumpkin filling into each prepared crust, distributing the mixture evenly to ensure uniform baking.
7. Slide the muffin pans into the preheated oven and bake for 16-20 minutes, watching for a golden-brown crust and set filling.
8. Remove pies from the oven and allow them to cool on a wire rack for 30 minutes, helping them stabilize and set.
9. Transfer the cooled mini pies to the refrigerator and chill for a minimum of 3 hours to enhance their flavor and texture.
10. Serve the mini pumpkin pies chilled or at room temperature, optionally adorning with a dollop of fresh whipped cream for an extra touch of indulgence.

Notes

• Whip up these adorable mini pumpkin pies for a crowd-pleasing dessert that brings autumn vibes to any gathering.
• Perfectly portioned treats eliminate messy slicing and make serving super easy for parties or potlucks.
• Refrigerating the crusts before filling helps prevent shrinkage and maintains crisp, flaky edges during baking.
• Create uniform mini pies by using a consistent cookie cutter size and pressing crusts gently into muffin tin slots.
• Chilling the pies after baking allows the filling to set completely and enhances the rich, creamy texture.
• Customize with a dollop of whipped cream or a sprinkle of cinnamon for an extra festive touch.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 18
• Calories: 180 kcal
• Sugar: 16g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 20mg