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Do you ever crave pumpkin pie but don't want to make an entire pie? Well then, small batch mini pumpkin pies are for you. These bite-sized pumpkin treats with the perfect flaky buttery crust are filled with that delicious pumpkin pie filling that we all love and crave, and topped with cinnamon spiced whipped cream. The biggest difference is that these mini pies have a much higher pie crust to filling ratio, which means you get that delicious browned pie crust edge in every single bite. Make a batch and satisfy even your strongest pumpkin pie cravings.

Small batch mini pumpkin pies with a flaky crust, delicious pumpkin pie filling, and cinnamon whipped cream, are perfect for a small Thanksgiving crowd. | aheadofthyme.com

Small batch mini pumpkin pies are perfect when you are craving pie but know that won't be able to finish the whole pie. These mini pies are perfect for 2 to 4 people, or if you are like me, maybe just for one person (yes, true story... I finished these all in 2 days...). They are also a great treat to serve for a small and intimate fall dinner party or Thanksgiving dinner. If feeding a larger crowd, I recommend doubling the recipe.

Ingredients in Mini Pumpkin Pies

pie crust - you will need 125 grams of pie dough (or one single 9-inch pie crust). I used half of a batch of our super flaky puff pastry pie dough recipe.
pumpkin puree - You can use canned pumpkin puree or homemade puree. If you are using canned pumpkin, make sure it is pure pumpkin and not pumpkin pie filling.
condensed milk
brown sugar
pumpkin spice blend
salt
egg
whipped cream - optional, for topping.

You will also need measuring cups and spoons, mixing bowl, and a 12-tin muffin pan.

How to Use Leftover Pumpkin Puree

I used canned pumpkin puree for this recipe, so I had some leftover puree on hand. There are many ways to use up canned pumpkin in other recipe. Some of my favourite ways are:

How to Make the Best Small Batch Mini Pumpkin Pies

Make the pumpkin pie filling. In a large mixing bowl, whisk together pumpkin puree, condensed milk, brown sugar, pumpkin spice, and salt. Add in egg and whisk into smooth and even mixture. Set aside.

Roll out the pie dough. Roll the pie dough into a large circle approximately ⅛-inch thick. Use a 3.5-inch round cookie cutter (or the rim of the pumpkin puree can) to cut out 9 circles. Use any scrap pieces of pie crust to cut out small pieces for garnish on top such as leaves.
Shape the pie crust. Gently press each pie dough circle into each cavity of a standard 12-cup muffin pan and snuggly fit it in. It will cover up to half of the height of each cavity (it will not completely come up to the top). You will fill 9 cavities. Do not over stretch the pie crust to maintain even thickness. Then, use a fork to pleat the edges of the crust.

Assemble the pumpkin pies. Add about 1.5 tablespoons of pumpkin filling into each pie crust, filling it about ¾ of the way up to the top of the crust. Do not overfill as the filling will expand during baking. If you have small shapes that you cut out from the scraps, you can place them on top.
Bake. Transfer the muffin pan into the preheated 375 F oven and bake for 20 minutes until the crust is lightly golden brown and the pumpkin filling is set. Remove the muffin pan from the oven and let it rest at room temperature for at least 20 minutes.

How to avoid cracking: The pumpkin filling might crack from the temperature drop once you remove them from the oven. If topping with whipped cream, then it won't matter if the filling cracks. But if you want to avoid any cracking, you can turn off the oven 5 minutes early and leave the muffin pan inside for another 15 minutes to let the pies cool off slowly and avoid cracking.

Tips

How to serve: Serve these mini pumpkin pies warm or cold. Gently remove the mini pumpkin pies from the cavities and add whipping cream on top and a sprinkle of pumpkin spice blend or cinnamon.
How to store: Once cooled to room temperature, store in an airtight container for up to 3 days in the refrigerator.

More Pumpkin Recipes

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