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 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:
- Small Batch Chocolate Chip Pumpkin Bread
- Pumpkin Cinnamon Rolls
- Mini Glazed Pumpkin Scones
- Pumpkin Pie Granola
- Pumpkin Dinner Rolls
- Pumpkin Focaccia Bread
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
- Classic Thanksgiving Pumpkin Pie
- Small Batch Chocolate Chip Pumpkin Bread
- Pumpkin Pie Granola
- Pumpkin Pie Bundt Cake with Cream Cheese Glaze
- Mini Glazed Pumpkin Scones
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Recipe
Mini Pumpkin Pies (Small Batch)
- Total Time: 45 minutes
- Yield: 9 mini pumpkin pies
- Diet: Vegetarian
Description
Small batch mini pumpkin pies with a flaky crust, delicious pumpkin pie filling, and cinnamon whipped cream, are perfect for a small Thanksgiving crowd.
Ingredients
- 1 (9-inch) pie crust (125 grams), homemade or store-bought
- ½ cup pumpkin puree (125 grams)
- ¼ cup condensed milk
- ¼ cup brown sugar
- 1 teaspoon pumpkin spice blend
- ¼ teaspoon salt
- 1 egg
- whipped cream (optional, for topping)
Instructions
- Preheat oven at 375 F.
- 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 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.
- 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.
- 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.
- Transfer the muffin pan into the preheated 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. The pumpkin filling might crack from the temperature drop. To avoid this, you can turn off the oven and leave the muffin pan inside for another 30 minutes to let the pies cool off slowly and avoid cracking.
- Serve the mini pumpkin pies warm or cold. Gently remove the mini pumpkin pies from the cavities and top with whipping cream and a sprinkle of pumpkin spice blend or cinnamon.
Notes
Equipment used: measuring cups and spoons, mixing bowl, and 12-tin muffin pan.
How to store: Once cooled to room temperature, store in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Pie
- Method: Bake
- Cuisine: American
Becca says
Hi! Any tips for making these in the larger "jumbo" muffin pan?
Sam Hu | Ahead of Thyme says
Sorry, I haven't tried them in a larger pan. The cook time will certainly be longer so keep an eye on that.
Mariel says
Is pumpkin spice blend the same thing as pumpkin pie spice?
Sam | Ahead of Thyme says
Yes, that is correct.
Gerbie says
Are you able to substitute evaporated milk for the condensed milk? Thank you!
Sam | Ahead of Thyme says
Hi Gerbie, yes you can substitute it with evaporated milk but it will not be as sweet as condensed milk. I would add in 1-2 tablespoons of sugar if using evaporated milk.
Tracy says
These are SO delicious and just the perfect size! My whole family loved it. I just wish I could host a party to serve them - oh well, that just means more for me! 😉
Sam | Ahead of Thyme says
Thanks Tracy! So glad you all liked the recipe. More for you is not a bad problem to have 🙂
Jacqueline Debono says
These mini pumpkin pies are fabulous. I love the idea of doing this instead of one big pie! On my to make list!
Sam | Ahead of Thyme says
Thank you so much!