These mini pumpkin pies are perfect for your Thanksgiving dinner. Be the star of the show with these adorable little pies. Everyone will die over their cuteness.
Now, let’s find out the mini pumpkin pie recipe in this article of Apronese.
No-Fuss Crust
These mini pumpkin pies don’t use a traditional pie crust. Pie crust can be tricky to work with, especially for new cooks.
These pies use a unique dough made with butter, flour, and cream cheese. It has a soft, moldable texture that is easy to work with.
Make A Double Batch of Mini Pumpkin Pies
Basically, this mini pumpkin pie recipe uses half of the filling for a regular-sized pumpkin pie.
So you can use your favorite pumpkin pie filling recipe, or even the pumpkin pie recipe on the label of your can of pumpkin purée, and just divide it by two to fill 12 of these mini pumpkin pies.
Or you can use the whole recipe and make 24 mini pumpkin pies. It’s up to you!
Can I Make These Mini Pumpkin Pies Ahead?
Yes, you can make these mini pumpkin pies one day ahead of time.
When preparing them in advance, allow the pies to cool completely to room temperature before covering and refrigerating.
You can freeze the pumpkin pies. It is a great way to enjoy the leftovers for longer, but you shouldn’t freeze before serving to guests.
Pumpkin Pie Topping Options
You can leave the pumpkin pies bare, or you can top them with whipped cream and a little sprinkle of cinnamon.
If you plan to let the pumpkin pies sit out for a while, like as part of a Friendsgiving buffet, you should use a stabilized whipped cream to make sure the whipped cream doesn’t collapse as it sits.
Mini Pumpkin Pie Recipe
Mini pumpkin pies are everything you love about a smooth and creamy homemade pumpkin pie, in a cute and tasty bite sized portion. Keep reading to see how to make them.
Author: Beth
Prep Time: 30 mins / Cook Time: 35 mins / Total Time: 1 hr 5 mins
Servings: 12 mini pies
Ingredients
Crust
- 8 tbsp Countryside Creamery Salted Butter, room temperature ($0.80)
- 4 oz. Happy Farms Cream Cheese, room temperature ($0.58)
- 1 cup + 2 Tbsp Baker’s Corner All Purpose Flour ($0.07)
- 1 tbsp Baker’s Corner Granulated Sugar ($0.01)
Filling
- 1/2 15oz. can Baker’s Corner 100% Pure Canned Pumpkin (7/8 cup) ($0.48)
- 3/4 cup Baker’s Corner Evaporated Milk ($0.40)
- 1 large Simply Nature Grade A Organic Cage Free Brown Eggs ($0.29)
- 1/4 cup Baker’s Corner Granulated Sugar ($0.04)
- 2 tbsp Baker’s Corner Brown Sugar ($0.08)
- 1/2 tsp Stonemill Ground Cinnamon ($0.05)
- 1/4 tsp Stonemill Ground Ginger ($0.02)
- 1/4 tsp Stonemill Ground Nutmeg ($0.02)
- 1/4 tsp Stonemill Salt ($0.02)
Nutrition
Serving: 1 mini pie ・ Calories: 202 kcal ・ Carbohydrates: 19 g ・ Protein: 4 g ・ Fat: 13 g ・ Sodium: 170 mg ・ Fiber: 1 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Instructions
- Preheat the oven to 350ºF. Make the pie crust first. Add the butter and cream cheese to a bowl and use a mixer to beat them together until light and fluffy.
- Beat 1 tbsp sugar into the butter and cream cheese, then begin to beat in the flour, about 1/4 cup at a time, until all of it has been incorporated. The result will be a very soft dough.
- Divide the dough into four equal pieces, then divide each piece into three so you have 12 equal-sized pieces total. Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
- Next, make the pie filling. In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
- Divide the filling between the twelve pie shells (about 3 tbsp each).
- Bake the pies for 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top.
- Remove the muffin tin from the oven and allow the pies to cool in the tin for about 10 minutes. After about 10 minutes they should be solid enough to safely remove. Slide a knife around the outer edge of each one until they pop out. Finish cooling the pies on a wire rack.
- Serve the pies at room temperature, or transfer them to the refrigerator once cooled for longer storage (up to four days).
How to Make Mini Pumpkin Pies – Step-by-Step Photos
Here are all the ingredients you’ll need for making these mini pumpkin pies. The ingredients are all super simple pantry staples (flour, sugar, eggs, butter, cream cheese, evaporated milk, brown sugar, salt, pumpkin purée, cinnamon, ginger, and nutmeg).
Step 1: Start by preheating the oven to 350ºF.
Next, add 8 tbsp room temperature butter and 4 oz. room temperature cream cheese to a bowl.
Step 2: Beat the butter and cream cheese together until they’re evenly combined and fluffy.
Step 3: Beat 1 tbsp sugar into the butter and cream cheese, then start adding the flour, about 1/4 cup at a time, beating until it is incorporated (1 cup + 2 tbsp flour total).
The result will be a very soft dough. No dry flour should remain on the bottom of the bowl.
Step 4: Divide the dough into 12 equal-sized pieces. To do this, divide the dough into four equal-sized pieces. From there, divide each piece into three equal-sized pieces.
Roll each piece into a ball and place them into the wells of a muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells.
Make sure to get down into the corners of the well where a lot of the dough can accumulate and get too thick.
Step 5: Next, it’s time to make the pumpkin pie filling. Whisk together 1/2 of a 15oz. can of pumpkin purée (about 7/8 of a cup), 1 large egg, 3/4 cup evaporated milk, 1/4 cup sugar, 2 tbsp brown sugar, 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp salt.
Step 6: Divide the pumpkin filling among the 12 pie shells. The easiest way to do this is to use a 2 tbsp scoop or measuring cup and add 2 tbsp to each one first, then go back and add a bit more to each one until the filling is used up.
It ends up being about 3 tbsp filling per pie.
Step 7: Bake the pumpkin pies in the fully preheated 350ºF oven for 35 minutes or until the crusts are golden brown and the filling is slightly cracked on top.
Allow the pies to cool in the muffin tin for about 10 minutes so they can solidify a bit before attempting removal.
Once they’re slightly cooled, run a knife around the edge of each one and they will pop right out.
Step 8: Allow the pies to finish cooling on a cooling rack. Make sure they are fully cooled to room temperature before refrigeration to prevent condensation.
Refrigerated pumpkin pies will stay good in the refrigerator for four days.
Hopefully, this mini pumpkin pie recipe can make your holiday gathering affordable and delicious. Follow Apronese to get more delicious recipes.
