Mini Pumpkin Pies

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Mini Pumpkin Pies are a festive dessert that are perfect for your holiday! Made right in a muffin tin, these are easy to make too!

When it comes to holiday desserts it doesn’t get anymore classic than Pumpkin Pie. And while a traditional pumpkin pie is great, if you are looking for an easier dessert this holiday season look no further than these Mini Pumpkin Pies.

Not only are they easy to make but they cool down much faster than a full size pie so you get to enjoy them even sooner! They also are handheld so they are easy to serve. And if all of this isn’t enough, with the addition of maple syrup, they are an even more delicious version of pumpkin pie too.

Let’s talk about what you need to make them.

Mini Pumpkin Pie Ingredients:

• NON-STICK SPRAY: Important so that the pies don’t stick to the muffin tin.
• PIE CRUST: I am a huge fan of using refrigerated pie crust because it just makes things so much easier, especially on busy holidays. If you prefer homemade crust you can use that too.
• PUMPKIN PUREE: Even though we are making pumpkin pie here, it is important to use pumpkin puree instead of pumpkin pie filling. We’ll season the pie filling.
• EGGS
• GRANULATED SUGAR
• PUMPKIN PIE SPICE: This is going to add all the classic pumpkin pie flavor to these mini pies.
• EVAPORATED MILK: Adds creaminess and richness to the pie filling.
• SALT: Seems weird in a dessert but it brings out the flavor!
• MAPLE SYRUP: This is not usually found in pumpkin pie but adds a subtle yet delicious flavor.
• WHIPPED CREAM AND CINNAMON: Optional but make a great garnish.

Step by Step Photos and Instructions:

Making mini pumpkin pies is fairly easy, especially by using refrigerated pie crust. Let me walk you through with these step by step photos and instructions.

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• STEP #1: Spray 2 12-count muffin tins with non stick spray. Use a 3.5 inch cookie cutter (or a wide mouth quart sized jar lid!) to cut circles in the pie dough. You should have 18 – 20 if using two refrigerated pie crust. You will need to re-roll the scraps to get enough rounds of dough.
• STEP #2: Place the dough rounds into the muffin cups and mold to fit the cups.
• STEP #3: Make the pie filling by combining pumpkin puree, sugar, evaporated milk, pumpkin pie spice, eggs, salt and maple syrup in a large bowl. Whisk until smooth.
• STEP #4: Divide the filling evenly among the cups. About 1/4 filling per cup. You may have leftover filling.
• STEP #5: Bake at 350 degrees for 30 – 35 minutes or until crusts are golden and a toothpick inserted into the pies come out clean.
• STEP #6: Let pies cool 10 minutes in pan. Use a knife to carefully loosen the pies to remove from the muffin tin. Place on a cooling rack and cool to room temperature. Top with whipped cream and cinnamon if desired. Serve.

Storage and Leftovers:

Store any uneaten leftovers in the refrigerator and use within 3 – 4 days.

These can be made ahead of time and kept in the refrigerator. Don’t garnish them with whipped cream and cinnamon until just before serving or the whipped cream will fall.

Recipe FAQ:

If you loved these Mini Pumpkin Pies you’ll love these other pumpkin desserts:

This Pumpkin Cake with Chocolate Ganache constantly gets great reviews and is a family favorite!

If you love cheesecake and pumpkin, you’ll love these Pumpkin Cheesecake Bars.

Need more holiday desserts? Try these:

Cranberry Apple Crumble Pie combines two fall flavors in one.

Cherry Cheesecake is one of my must makes each holiday season.