5.0 from 3 votes
Mini Pumpkin Pies Recipe
Learn how to make mini pumpkin pies with an easy pumpkin pie filling, flaky pie dough, and a dollop of whipped cream. They are perfect for entertaining!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 48 mini pies
Calories: 31 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- Pie Crust Recipe (double the recipe) or store-bought
- 1 1/2 /2 cups pumpkin puree or 1 (15-ounce) can pumpkin puree
- 3/4 /4 cup brown sugar packed
- 1/4 /4 teaspoon kosher salt
- 1 1/2 /2 teaspoons pumpkin pie spice
- 1/2 /2 cup half and half whole milk or heavy cream
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 /4 cup butter melted
- Whipped Cream for garnish (optional)
Instructions
- Preheat oven to 375º F. Brush a mini muffin pan with cake goop or spray with nonstick spray. Cut circles in pie crust with a 2 1/2 - inch cookie cutter. Press into prepared muffin pan. Set aside.
- Mix pumpkin pie filling and spoon into pie crust. Bake until the center is set and the crust is slightly browned, about 20 minutes.
- Remove from the oven and allow to cool completely. Top each with whipped cream, if desired.
Cup of Yum
Notes
- Recipe Notes:
- Make Ahead and Storage Instructions:
- Recipe Variations:
- Pie Crust. If using my homemade pie crust recipe, double the recipe.
- Pumpkin Puree. If using homemade or organic canned pumpkin puree, be sure to strain to remove excess liquids for a creamy pie filling.
- Pumpkin Pie Spice. You can use my homemade recipe or your favorite store-bought or substitute the same amount of ground cinnamon.
- Regular Muffin Pan - If using a regular-sized muffin pan, cut the pastry into 3 1/2-inch circles and increase the baking time to about 30 minutes. Makes about 16 pies.
- Cake Goop. I use my homemade pan release (aka cake goop)
- Make Ahead: Prepare the pie crust and the pumpkin pie filling and store in the refrigerator up to two days in advance. Follow the recipe as instructed when ready to bake.
- Storage: Refrigerate any leftover mini pumpkin pies for 3 to 4 days and freeze for up to 1 month.
- Gluten-Free: Use gluten-free flour to make your homemade pie crust or choose a gluten-free store-bought pie crust.
Nutrition Information
Calories
31kcal
(2%)
Carbohydrates
4g
(1%)
Protein
0.4g
(1%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.4g
Trans Fat
0.04g
Cholesterol
11mg
(4%)
Sodium
26mg
(1%)
Potassium
27mg
(1%)
Fiber
0.2g
(1%)
Sugar
4g
(8%)
Vitamin A
1241IU
(25%)
Vitamin C
0.4mg
(0%)
Calcium
9mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 48mini pies
Amount Per Serving
Calories 31
% Daily Value*
| Calories | 31kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 0.4g | 1% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 11mg | 4% |
| Sodium | 26mg | 1% |
| Potassium | 27mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 1241IU | 25% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.