These adorable mini pumpkin pies are made with a buttery pie crust, filled with my favorite pumpkin pie filling, and topped with a dollop of whipped cream.
These are the ultimate thanksgiving dessert. It is so fun and easy to eat, and really easy to make as well.
What I love about these individual pumpkin pies is that you do not need to prebake the crust, and the whole process is easier than making a classic pumpkin pie.
If you are looking for more pumpkin recipes, check out our pumpkin hand pies, pumpkin scones, chewy pumpkin cookies, mini pumpkin cheesecakes, pumpkin bread with cream cheese frosting, banana pumpkin muffins, and pumpkin cheesecake bars.
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Why this recipe works
- These are the perfect serving size for a person! They are also super fun to make and eat.
- They can be made with a store-bought pie crust or a graham cracker crust as well.
- This recipe is perfect for freezing and for making ahead!
- The filling of these is so delicious and easy to make! It's flavorful without being bland. (we all know those bland pumpkin pies)
- This recipe can be easily doubled or tripled!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and efficiently.
Full measurements are in the recipe card below.
For the crust
Flour- we used all-purpose flour for this recipe.
Salt- use kosher salt for this recipe.
Butter- make sure you are using COLD butter for this recipe. We suggest cutting the butter into cubes and then placing it in the fridge, so it will be very cold when you are ready to use it.
Sugar- we used granulated sugar for this recipe, but caster sugar can work as well.
Ice water- use ice water for this recipe, we want to keep the butter super cold.
For the filling
Pumpkin puree- we like making our own pumpkin puree from fresh pumpkins. You can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkins.
Eggs- use room-temperature eggs in this recipe.
Cinnamon- we love adding cinnamon to our pumpkin pie, it adds so much flavor that compliments the pumpkin flavor.
Spices- we used ground ginger, nutmeg, and cinnamon for this recipe. You can add any of your favorite fall spices like cloves, allspice, and pumpkin spice.
Sweetened condensed milk- is the key ingredient to make this pie decadent and extra creamy! Use your favorite brand of sweetened condensed milk for this.
Kosher salt- we like using kosher salt in baking.
Vanilla extract- vanilla extract adds extra flavor.
Instructions
Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
Add cold cubed butter and blend until the butter and the flour mixture are combined.
Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
Preheat an oven to 180c (350f) and prepare a muffin pan with softened butter.
Into a large mixing bowl, add the pumpkin puree, eggs, sweetened condensed milk, kosher salt, cinnamon, nutmeg, ginger, and vanilla extract. Mix with a whisk until well combined.
Transfer the pie dough disk onto a clean floured surface and roll it with a rolling pin into a circle.
Using a 3 ½ inch cookie cutter, cut out circles. You should get 12 circles for 12 mini pies.
Pour the pumpkin filling onto the crusts using an ice cream or cookie scooper. Fill each crust to the top.
Bake in a 180c (350f) preheated oven in the third lower rack of the oven for 30-40 minutes or until the edges of the pies are fully set, and the middle seems jiggly.
Do not overbake these. These pies continue to bake when it cools down and will set completely in the fridge.
Let the pie cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best.
Top the mini pies with whipped cream, cinnamon, and chopped pecans. Serve, and enjoy!
Expert Tips
- Use cold butter, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overbake the pies! Bake the pies in a 180c (350f) preheated oven for 30-40 minutes or until the pies looks completely set on the edges and a bit wobbly in the middle. The pies will be set completely until it's cooled to room temperature.
- Don’t open the oven door before the pies are fully baked or about to be baked! Drastic changes in the temperature of the pies while baking can cause the pies to crack.
- Don’t skip brushing the pies with egg wash. (one egg and a tablespoon of milk or cream)
- Let the pie cool to room temperature before serving. This step is significant. If you slice your pies when it's hot, you will have a loose filling. For a thick filling let it cool to room temperature, this step allows the pumpkin filling to thicken up.
Faq's
After baking them, place them on a cooling rack to cool completely to prevent the bottom of the pies to release steam that will make the bottoms soggy.
Yes, you can definitely use store-bought pie dough. If you want to make this pie with pie dough, and don't want to do extra work, you can definitely use a store-bought crust.
Yes! You sure can make these in a mini muffin pan. Cut them into 2 ½ inch circles instead of 3 ½ inch circles.
If you are in a rush, you can use canned pumpkin pie filling, but I recommend making a homemade filling.
Storing
Since these pies contain dairy, they need to be refrigerated. Simply place them in an airtight container for up to 5 days. Wrap them tightly with plastic wrap or store them in an airtight container.
Freezing
To freeze these, bake them according to the instructions and let them cool completely to room temperature, and then place them in an airtight freezer-friendly container for up to 3 months. Thaw in the fridge overnight.
Make them in advanced
You can make these in advance by preparing the pie crust and the filling and storing them covered in an airtight container in the fridge for up to 3 days.
When you are ready to bake them, follow the rest of the instructions and bake them. You will need to let them chill in the fridge to let them set for at least 4 hours.
Substitutions
Gluten-free- for a gluten-free recipe, replace the crust with a gluten-free pie crust.
Dairy-free- It’s easy to make this recipe dairy-free. Simply replace the butter with vegan butter, and use your favorite dairy-free pumpkin pie filling.
Variations
Crumble- make a crumble topping and top the pies with the crumble! We have a delicious crumble recipe in this recipe.
Crust- you can skip using a pie crust and make a graham cracker crust as I used in my pumpkin pie with graham cracker crust recipe. It's so delicious and way easier to make! It's great for beginners and graham cracker crust lovers.
More pie and tart recipes
No bake turtle pie- This no bake turtle pie is made with a rich chocolaty oreo crust, and a creamy no bake caramel cheesecake filling and topped with melted chocolate, caramel sauce, and chopped pecans.
Apple pie with puff pastry- This apple pie with puff pastry is the easiest pie ever! It is made with store-bought or homemade puff pastry and filled with an easy and delicious apple pie filling!
Mini chocolate tarts- These mini chocolate tarts are made with a buttery shortcrust pastry and filled with a silky smooth and rich chocolate ganache.
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📖 Recipe
Mini Pumpkin Pies
Ingredients
Crust
- 2 ½ cups Flour
- 2 tablespoon Granulated sugar
- ½ teaspoon Kosher salt
- 230 g Butter cold, cut into cubes
- 8 tablespoon Water iced
Filling
- 1 ¼ cups Pumpkin puree
- 250 g Sweetened condensed milk
- 2 Eggs
- ¼ cup Milk
- 1 ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Ginger
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
Whipped cream
- 1 cup Heavy whipping cream
- 2 tablespoon Powder sugar
- 1 teaspoon Vanilla extract
Instructions
- Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
- Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
- Preheat an oven to 180c (350f) and prepare a muffin pan with softened butter.
- Into a large mixing bowl, add the pumpkin puree, eggs, sweetened condensed milk, kosher salt, cinnamon, nutmeg, ginger, and vanilla extract. Mix with a whisk until well combined.
- Transfer the pie dough disk onto a clean floured surface and roll it with a rolling pin into a circle.
- Using a 3 ½ inch cookie cutter, cut out circles. You should get 12 circles for 12 mini pies.
- Pour the pumpkin filling onto the crusts using an ice cream or cookie scooper. Fill each crust to the top.
- Bake in a 180c (350f) preheated oven in the third lower rack of the oven for 30-40 minutes or until the edges of the pies are fully set, and the middle seems jiggly.
- Do not overbake these. These pies continue to bake when it cools down and will set completely in the fridge.
- Let the pie cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best.
- Top the mini pies with whipped cream, cinnamon, and chopped pecans. Serve, and enjoy!
Notes
- Use cold butter, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overbake the pies! Bake the pies in a 180c (350f) preheated oven for 30-40 minutes or until the pies looks completely set on the edges and a bit wobbly in the middle. The pies will be set completely until it's cooled to room temperature.
- Don’t open the oven door before the pies are fully baked or about to be baked! Drastic changes in the temperature of the pies while baking can cause the pies to crack.
- Don’t skip brushing the pies with egg wash. (one egg and a tablespoon of milk or cream)
- Let the pie cool to room temperature before serving. This step is significant. If you slice your pies when it's hot, you will have a loose filling. For a thick filling let it cool to room temperature, this step allows the pumpkin filling to thicken up.
Shamistha
Can I use this pie crust for quiche and savoury pies too or is it sweet? Can I reduce the amount of sugar is using it for savoury pies ?
RichandDelish
Hi! You can use this crust for savory quiche and pies as it's not very sweet. You can also reduce the sugar if you like.