Mini Pumpkin Pies
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If you’re looking for a Thanksgiving dessert that’s small in size but big on taste, you need to make these easy and perfectly spiced mini pumpkin pies.
These easy mini pumpkin pies are the perfect Thanksgiving dessert. Made in a mini muffin pan, they’re bite-sized but overflowing with the pumpkin pie flavor we all love (and can’t get enough of this time of year). These mini pies feature a homemade pie crust and a deliciously creamy pumpkin pie filling that includes canned pumpkin puree and spices like cinnamon, ginger, nutmeg, and cloves. Just like a traditional pumpkin pie, these mini versions aren’t complete without .
In case you weren’t already enticed to try this mini pumpkin pie recipe, did I mention the cooking, prep, and cooldown time are a lot less than when you bake a regular-sized pumpkin pie? No blind-baking the crust either (yay!). These handheld pies are also so easy to serve, particularly if you have kids. Speaking of, this is a great Thanksgiving dessert to make with them.
While we’re on the topic of delicious Thanksgiving desserts, here are some more of my favorites: no-bake pumpkin cheesecake, easy candied sweet potatoes, pumpkin praline cake with cream cheese icing, and apple crisp.
Recipe Ingredients
Pie Crust Recipe Ingredients
- 6 tablespoons cold unsalted butter, diced
- 3 tablespoons cold shortening, diced
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup cold water
Filling Ingredients
- 3 tablespoons + 1 teaspoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- pinch of ground cloves
- pinch of salt
- 1/2 cup + 2 tablespoons canned pumpkin puree
- 2 tablespoons milk
- 2 large eggs
Freshly whipped cream, for serving
In a medium bowl, combine the butter, shortening, flour, and salt.
Blend the butter and shortening into the flour using your fingertips. Pinch the dough through your fingertips for the flakiest results.
When the fats are evenly distributed, sprinkle the cold water on top. Stir the dough together with a fork.
It may need more water, but try not to err on the dry side.
Bring the dough together into a ball, press it into a disk, then wrap and refrigerate it for 20 minutes.
Meanwhile, preheat the oven to 400°F.
Stir together all pumpkin filling ingredients with a whisk. Set aside.
Remove the pie dough from the fridge and flour a work surface. Roll the dough out to a rough 9″ circle, using more flour as needed to prevent sticking.
Use a 4″ round cookie cutter to cut out 10 round pieces of dough. You’ll need to gather scraps and re-roll to get 10 circles.
Fit one dough circle into each cup in the muffin pan, and use your fingers to gently push it into the cup. You can flute the edges with your fingertips, or just leave it plain and rustic.
Divide the pumpkin mixture between the muffin tin cups.
Bake for 10 minutes, then turn the oven down to 325° for another 10 minutes.
Let mini pies cool in the pan completely before removing them. You may need to run a knife around the edges of the pie crusts to pop them out of the muffin tin.
Serve with or a dollop of .
Storage
- Store your in an airtight container in the fridge for up to 5 days.
- To freeze, layer your cooled mini pumpkin pies on parchment paper in an airtight container for up to 3 months. Thaw them at room temperature before serving.
Recipe Notes
- You can serve your individual pumpkin pies warm or chilled. If you prefer the latter, let them chill for at least three hours after baking.
- If you’d like your pumpkin pie filling to be even more flavorful, you can swap the granulated sugar for brown sugar.
- You can also substitute the cloves, ginger, and nutmeg for 1 teaspoon of pumpkin pie spice.
- Instead of whipped cream, why not top your pies with meringue and torch them for a delicious marshmallow-like finish?
- You can use store-bought and refrigerated roll-out pie crust instead.
Recipe FAQs
Can I make my mini pumpkin pies ahead of time?
Yes, you can definitely make this in advance. Once baked, you can store them, covered, in the fridge for up to 5 days. Serve them chilled or warm them up quickly in the oven before serving with whipped cream. Alternatively, prepare your dough and store it in the fridge for up to 5 days, prepare your filling and store in the fridge for up to 2 days, and then bake them following the instructions below.
Can I add other flavors to the pumpkin pie filling?
For adults only, you could definitely add a tablespoon or two of bourbon or rum. Otherwise, opt for two tablespoons of maple syrup for a sweeter filling, a teaspoon of orange zest, or a teaspoon of your favorite spice, like cardamom or allspice.
What can I use instead of a cookie-cutter?
Instead of a cookie-cutter, you could use a glass or bowl that’s the same size.
Here are a few more of my favorite pumpkin recipes:
Pumpkin Fritters with Orange Marmalade Dipping Sauce
Pumpkin Spice Cupcakes with Cream Cheese Icing
Quick and Easy Pumpkin Spice Cinnamon Rolls
Ingredients
Crust
- 6 tbsp cold unsalted butter, diced
- 3 tbsp cold shortening, diced
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 cup cold water
Filling
- 3 tbsp and 1 tsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- pinch ground cloves
- pinch salt
- 1/2 cup and 2 tbsp canned pumpkin puree
- 2 tbsp milk
- 2 large eggs
- freshly whipped cream, for serving
Instructions
- In a medium bowl, combine the butter, shortening, flour, and salt. Blend the butter and shortening into the flour using your fingertips. Pinch the dough through your fingertips for the flakiest results. When the fats are evenly distributed, sprinkle the cold water on top. Stir the dough together with a fork. It may need more water, but try not to err on the dry side.6 tbsp cold unsalted butter, diced, 3 tbsp cold shortening, diced, 1 1/4 cup all-purpose flour, 1/2 tsp salt, 1/4 cup cold water
- Bring the dough together into a ball, press it into a disk, then wrap and refrigerate it for 20 minutes. Meanwhile, preheat the oven to 400°F.
- Stir together all filling ingredients with a whisk. Set aside.3 tbsp and 1 tsp granulated sugar, 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, pinch ground cloves, pinch salt, 1/2 cup and 2 tbsp canned pumpkin puree, 2 tbsp milk, 2 large eggs
- Remove the dough from the fridge and flour a work surface. Roll the dough out to a rough 9" circle, using more flour as needed to prevent sticking. Use a 4" round cookie cutter to cut out 10 round pieces of dough. You'll need to gather scraps and re-roll to get 10 circles. Fit one dough circle into each cup in the muffin pan, and use your fingers to gently push it into the cup. You can flute the edges with your fingertips, or just leave it plain and rustic. Divide the pumpkin filling mixture between the cups.
- Bake for 10 minutes, then turn the oven down to 325° for another 10 minutes.
- Let mini pies cool in the pan completely before removing them. You may need to run a knife around the edges of the pies to pop them out of the muffin pan. Serve with whipped cream.freshly whipped cream, for serving
