Description

These Mini Pumpkin Pies are everything you love about the classic holiday dessert—wrapped into a perfectly portioned, two-bite treat. Creamy spiced pumpkin filling meets flaky crust and a swirl of whipped cream, ideal for parties, lunchboxes, or a cozy autumn night in.

Ingredients

1 package pie crust dough (homemade or store-bought)

1 cup pumpkin puree

1 can sweetened condensed milk (14 ounces)

2 large eggs

1 ½ teaspoons pumpkin pie spice

1 teaspoon vanilla extract

Whipped cream (optional, for topping)

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin.

2. Roll out the pie crust and use a round cookie cutter to cut circles slightly larger than each muffin cup.

3. Gently press the dough circles into each muffin cup, forming a small crust up the sides.

4. In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth.

5. Spoon the filling into each pie crust, filling nearly to the top but not overflowing.

6. Bake for 18–22 minutes, or until the filling is set and the crust is lightly golden.

7. Let the pies cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

8. Once cooled, top with whipped cream and a sprinkle of cinnamon if desired.

9. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

For best crust texture, chill the muffin tin with the dough for 10 minutes before baking.

Use 100% pumpkin puree—not pumpkin pie mix—for full flavor control.

Freeze undecorated mini pies in a single layer, then add whipped cream after thawing.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 110
Sugar: 9g
Sodium: 65mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: Mini pumpkin pies, fall dessert, Thanksgiving treat