0 from 45 votes
Mini Pumpkin Pies
Mini pumpkin pies have all the classic pumpkin pie flavor you love, in a bite-sized package! They’re so quick and easy to make, and you can prep them ahead of time to make Thanksgiving dinner a little less stressful.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 pies
Calories: 182 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 pie crusts (homemade or store-bought)
- 1 cup canned pumpkin puree (225g)
- ½ cup packed light brown sugar (110g)
- ⅓ cup milk (whole, evaporated milk) (80ml)
- 1 large egg room temperature
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F.
- On a lightly floured surface, roll the pie crust to ⅛-inch thickness.
- Use a round 3½-inch round cookie cutter to cut circles for the mini pies. Reroll the scraps if needed. Press each dough round into the wells of a 12-cup muffin pan. (If you think your crusts look a bit shallow, then use your fingers to work the crust upwards towards the top rim. Refrigerate or freeze while making the filling or until firm.
- In a large bowl, whisk together the pumpkin, brown sugar, milk, egg, cinnamon, ginger, nutmeg, and salt.
- Fill each mini pie crust about three-quarters full, making sure to leave about ¼-inch of the crust exposed at the top.
- Bake for 25 minutes or until the fillings are just set and the edge of the pie crusts are golden. Set aside to cool for 15 minutes in the pan. Remove and finish cooling on a wire rack. Serve with sweetened whipped cream and a sprinkle of cinnamon.
Cup of Yum
Notes
- Roll the pie dough out thinner than you are used to! It should be closer to ⅛ inch than the standard ¼-inch thickness used for larger pies. You want a thin crust with lots of filling.
- Use a room temperature egg. Set the egg on the counter about 30 minutes before you start baking so it can come to room temperature, which will help it incorporate better with the other pie filling ingredients.
- Adjust the spices to your liking. Use more or less than the stated amounts of spices to suit your tastes.
- Add spices to the pie dough. If you’re making the pie crust from scratch, try adding ½ teaspoon of cinnamon or a few pinches of your favorite spices to the pie dough along with the flour.
- Get creative with toppings. Whipped cream is a classic topping (and my topping of choice), but you can always whip up a batch of meringue, then pipe beautiful dollops on top of the little pies and torch them for a marshmallowy finish.
Nutrition Information
Calories
182kcal
(9%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.002g
Cholesterol
16mg
(5%)
Sodium
176mg
(7%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
3212IU
(64%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pies
Amount Per Serving
Calories 182
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 176mg | 7% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 3212IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.