These miniature pumpkin pies are so cute! Plus they’re super tasty. Just like regular pumpkin pie, just mini.
These miniature pumpkin pies are so cute and a great twist when serving pumpkin pies.
The recipe itself is similar to a normal pumpkin pie, but putting it together is what makes the difference.
Instead of a pie tin, we used a miniature muffin pan.
These make bite-sized morsels that are to die for!
Ingredients Needed for Mini Pumpkin Pies
- 15 oz. package ready-to-bake pie crusts
- 15 oz. can pumpkin puree (not pumpkin pie filling)
- 12 oz. evaporated milk
- ¾ cups of brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Whipped cream (optional)
- Cinnamon (optional)
While you don’t have to top your mini pumpkin pies with whipped cream, it’s highly suggested!
Add a light sprinkle of cinnamon and you’ll have a perfect blend of flavors. Yum!
How to Make Miniature Pumpkin Pies
Start by preheating your oven to 425°F. Lightly grease a 24 cup mini muffin pan and set aside.
Using already made pie crust, cut the crust into circles using a wide-mouthed jar lid.
Press a pie crust circle into each of the muffin cups in your pan.
If needed, gently knead and roll out the cut-up dough to make more pie crust circles. You’ll need a total of 21 circles, as this recipe makes 21 mini pumpkin pies.
Next, make the pumpkin pie filling by placing the pumpkin puree in a large mixing bowl.
Add in the evaporated milk, sugar, eggs and spices and mix well.
Divide the pumpkin pie filling amongst the mini pie shells.
Place your raw pumpkin pies in the preheated oven and bake for 10 minutes.
Reduce the temperature of the oven to 350 and bake for an additional 10 minutes, until the pie filling is just set and a toothpick inserted into the center of one of the pies comes out clean.
Remove the miniature pies from the oven and let cool for 15 minutes before removing from the muffin pan.
Top the mini pies with whipped cream and a sprinkle of cinnamon.
