Ultimate Mini Pumpkin Pies: Easy Muffin Tin Recipe for Fall & Holiday Feasts
Delight in the quintessential flavors of autumn with these incredibly easy mini pumpkin pies, perfectly baked in a muffin pan. This charming dessert offers all the rich, spiced goodness of a traditional pumpkin pie in a convenient, individual serving size, making it the ideal treat for your Thanksgiving table, fall gatherings, or any cozy occasion.
If the thought of baking a full-sized pie has ever seemed daunting, these mini pumpkin pies are your perfect gateway into the wonderful world of pie making! They strip away the intimidation, allowing you to focus on flavor and enjoyment. Since these delightful individual pies are crafted in a standard muffin pan, you can bid farewell to the stress of meticulously decorating pie crust edges. The luscious pumpkin pie filling comes together in a mere 5 minutes – a quick whisk, a pour into the prepared crusts, and into the oven they go. Not only are they incredibly simple to prepare, but these charming pumpkin pies also make a fantastic, crowd-pleasing addition to your holiday dessert spread, especially for Thanksgiving or Christmas, ensuring everyone gets their own perfect slice of fall.
This irresistible mini pumpkin pie recipe is a carefully adapted version of my beloved classic pumpkin pie, scaled down to create the perfect amount of filling for these bite-sized beauties. Getting the ingredients right is key to achieving that signature creamy texture and robust autumnal flavor. Here’s a detailed look at exactly what you’ll need to make these delicious treats:
- Pie Crusts: You’ll need two standard pie crusts for this recipe to yield 18 mini pies. You have the flexibility to either use my highly recommended homemade pie crust recipe for an extra touch of buttery flakiness, or opt for convenience with quality store-bought pie crusts. Rolling out your own crust offers a superior taste and texture, but pre-made crusts are a fantastic time-saver. Don’t let any dough go to waste; if you have any leftover scraps, get creative and use them to add decorative shapes to the tops of your pies before baking, like small leaves or pumpkins, for an extra festive touch!
- Brown Sugar: I typically use light brown sugar for its delicate caramel notes, but dark brown sugar works just as beautifully, lending a slightly deeper molasses flavor. The key here is proper measurement: when measuring your brown sugar, make sure to tightly pack it into the measuring cup. This ensures you get the correct amount of sugar and moisture, which is vital for the filling’s texture and sweetness.
- Spices: The heart of any good pumpkin pie is its spice blend. This recipe features a harmonious blend of warm ground cinnamon, zesty ground ginger, fragrant ground nutmeg, and a hint of pungent ground cloves. I find this combination creates the perfect balance of fall flavors, but feel free to adjust the amounts to suit your personal preference. If you love a bolder spice profile, a little extra ginger or cinnamon can go a long way. For ultimate convenience, you can also substitute these individual spices with a good quality pumpkin pie spice blend.
- Pumpkin Puree: This is the undeniable star ingredient, providing the signature flavor and creamy base for our mini pies! It is absolutely crucial to use plain canned pumpkin puree and not, by accident, pumpkin pie filling. Pumpkin pie filling comes pre-spiced and sweetened, which would throw off the balance of this recipe. Always double-check the label to ensure you’re grabbing 100% pure pumpkin.
- Evaporated Milk: Often mistaken for sweetened condensed milk, evaporated milk is distinctly different and essential for this recipe. Evaporated milk is simply milk that has had about 60% of its water content removed, making it richer and creamier than regular milk, but it is unsweetened. This richness contributes significantly to the smooth, luxurious texture and deep flavor of the pumpkin pie filling. Sweetened condensed milk, on the other hand, is much sweeter and thicker, and would drastically alter the taste and consistency of your pies.
- Egg: A single large egg plays a vital role in binding all the filling ingredients together, ensuring the pies set beautifully and hold their shape once baked and chilled. For the smoothest possible mixture, it’s best to use a room temperature egg. A cold egg might cause the fats in the filling to seize up slightly, leading to a less uniform consistency. If you need to bring your egg to room temperature quickly, simply place it in a bowl of warm (not hot!) water for 5 to 10 minutes before using.
How To Make Easy Mini Pumpkin Pies in a Muffin Pan
Creating these delightful mini pumpkin pies is a straightforward and rewarding process. Follow these step-by-step instructions for perfect results every time.
Prepare The Pie Crust for Mini Pies
- Cut out the pie crusts: Begin by rolling your pie crusts out onto a lightly floured surface. The key is to achieve an even thickness, ideally about ⅛ inch. This ensures a consistent bake and a flaky crust. Next, use a 3.5-inch cookie cutter (or a drinking glass of similar diameter if you don’t have a cutter) to cut out 18 perfect circles. Don’t discard any extra dough! Gather and gently re-roll any scrap pieces to cut out additional circles until you have all 18 needed. This prevents waste and maximizes your yield.
- Press the pie crusts into the pan: Carefully transfer each circular piece of dough and press it snugly into the cavities of your two standard 12-count muffin pans. Make sure to gently press the dough down into the bottom and up around the sides of each cavity, ensuring it fits without tearing. This creates the perfect cup for your pumpkin filling. Once all the crusts are in place, transfer the muffin pans to the refrigerator. Chilling the crusts at this stage is a crucial step that helps prevent them from shrinking too much during baking and keeps them beautifully flaky.
Craft The Smooth & Flavorful Pumpkin Filling
- Mix together the dry ingredients: In a medium-sized mixing bowl, combine the packed brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Whisk these dry ingredients together thoroughly until they are well combined and there are no visible clumps of spice. This initial step ensures that the flavors are evenly distributed throughout the filling, preventing any pockets of concentrated spice.
- Add the wet ingredients: To the whisked dry ingredients, add the star of the show – the pumpkin puree, along with the evaporated milk, and the lightly beaten, room temperature egg. Using a whisk, gently combine these ingredients until the mixture is just smooth and uniform. It’s important to avoid over-whisking at this stage, as incorporating too much air can lead to cracks in the finished pies. Simply mix until everything is integrated and the filling has a creamy, consistent texture.
Assemble & Bake The Perfect Mini Pies
- Add the filling to the pie crusts: Retrieve the chilled muffin pans with their pie crusts from the refrigerator. Now, carefully spoon approximately two tablespoons of the pumpkin pie filling into each pie crust-lined cavity. Aim for even distribution among all 18 crusts. You can use a small cookie scoop or a measuring spoon for precision, ensuring each mini pie is equally full.
- Bake: Place the muffin pans into your preheated oven at 400°F (204°C). The pies will need to bake for roughly 16 to 20 minutes. Baking time can vary slightly depending on your oven, so keep a close eye on them. The pies are done when the tops appear set and no longer wet in the center, and the edges of the pie crusts have turned a beautiful, lightly golden brown. A slight jiggle in the very center is acceptable, as they will continue to set as they cool.
- Cool & Chill: Once baked to perfection, remove the muffin pans from the oven and allow them to cool on a wire rack for about 30 minutes. This initial cooling helps them firm up slightly. Then, very carefully remove each mini pie from its muffin pan cavity – a small offset spatula can be helpful here – and return them to the wire rack to cool completely to room temperature. This complete cooling on the rack prevents a soggy bottom crust. Once fully cooled, transfer the mini pumpkin pies to an airtight container and chill them in the refrigerator for at least 3 hours. For the absolute best flavor and firmest texture, chilling them overnight is even better! This allows the flavors to meld and the filling to fully set, giving you that classic creamy pumpkin pie experience.
Frequently Asked Questions About Mini Pumpkin Pies
Got questions? We’ve got answers to help you master these mini pumpkin pies!
Absolutely! Mini pumpkin pies freeze exceptionally well, making them an excellent make-ahead dessert option for busy holidays. To freeze them, ensure they are completely cooled. Then, I recommend arranging them in a large freezer-safe bag or an airtight container, placing a piece of parchment paper between any layers of mini pies to prevent sticking. If properly stored, they should maintain their quality and flavor for up to 3 months. When you’re ready to enjoy them, simply transfer them to the fridge and let them thaw overnight. They’ll be just as delicious as when they were freshly baked.
The mini pumpkin pies typically require about 16 to 20 minutes of baking time, but remember that every oven can vary. You’ll know they are perfectly done when the tops of the pies look set – meaning they are no longer wet or extremely jiggly in the center. The edges of the pie crusts should also be lightly golden brown. A good trick is to gently tap the side of the muffin pan; if the center of the pies only wobbles slightly like firm gelatin, they’re ready. Keep in mind that pumpkin pies continue to set up considerably as they cool down on the wire rack and even more so while they chill in the refrigerator.
Yes, you absolutely can! If you happen to only have pumpkin pie spice on hand, or simply prefer its convenience, feel free to replace the individual spices (cinnamon, ginger, nutmeg, cloves) in this recipe with 1 to 1 and ½ teaspoons of pumpkin pie spice. Start with 1 teaspoon and add more to taste if you prefer a stronger spice flavor. This substitution works wonderfully without compromising the essence of the pumpkin pie.
These mini pumpkin pies are fantastic for making ahead, which is a huge advantage for holiday planning! Once the pies have been baked and completely cooled to room temperature, they will keep beautifully in the fridge for 3 to 4 days when stored in an airtight container. I personally find that their flavor and texture are even better the day after baking, making them an ideal candidate for preparing the day before you plan to serve them. Alternatively, the pie crusts can be cut and pressed into the muffin pans, and the filling can be mixed one day in advance. Be sure to cover both the crusts (in the pans) and the filling (in a separate bowl) tightly, and store them separately in the fridge until you’re ready to assemble and bake the pies. This flexibility makes holiday entertaining a breeze!
Cracks in pumpkin pie filling are usually a sign of overbaking or cooking at too high a temperature. When the filling bakes too quickly or for too long, the egg proteins coagulate excessively, causing the custard to contract and pull away from the sides, leading to cracks. Over-whisking the filling, which incorporates too much air, can also contribute to cracking. To prevent this, ensure your oven temperature is accurate, stick to the recommended baking time, and don’t overmix the filling. Remember, a slight jiggle in the center is a good indicator of doneness.
While the idea of even tinier pies is tempting, this recipe is specifically developed for standard 12-count muffin pans, which produce mini pies of a good, satisfying size. Using mini muffin pans would require adjusting the crust cutter size, baking time, and possibly the filling amounts significantly, as they would bake much faster and the proportions would change. For best results and to avoid any guesswork, stick to regular muffin pans for this recipe.
Expert Baking Tips for Perfect Mini Pumpkin Pies
Achieving the best possible mini pumpkin pies is easy with these helpful tips and tricks:
- Use the Correct Muffin Pan Size: While these are “mini” pies, this recipe calls for two standard 12-count muffin pans, not actual mini muffin pans. Using the correct size ensures the perfect serving portion and consistent baking results as intended by the recipe.
- Cookie Cutter Alternatives: Don’t fret if you don’t own a 3.5-inch circular cookie cutter. A round drinking glass, a canning jar lid, or any other clean, sturdy circular object of similar diameter will work just fine for cutting out your pie crusts. Just ensure the edges are sharp enough for a clean cut.
- Avoid Over-Beating the Filling: Once you’ve added the egg and wet ingredients, whisk the filling just until it’s thoroughly combined and smooth. Over-beating can incorporate too much air, which can cause the pies to puff up excessively during baking and then crack as they cool. A smooth, gently mixed custard is key to a beautiful, unblemished surface.
- Creative Topping Ideas: You can certainly serve these delightful mini pumpkin pies plain, letting their natural flavor shine. However, they are truly elevated with a variety of toppings! Consider a generous dollop of homemade whipped cream for a light and airy finish, or for a more stable topping, try stabilized whipped cream, especially if you’re transporting them or serving later. A drizzle of homemade salted caramel sauce would also add a luxurious, sweet-and-salty counterpoint that is absolutely delicious. For extra flair, you can sprinkle them with a touch of cinnamon, finely chopped pecans, or even some festive fall sprinkles.
- Don’t Rush the Chill: While it’s tempting to dig into these pies warm, the chilling time is crucial for the filling to fully set and for the flavors to deepen. Resist the urge and allow them to chill for at least 3 hours, or ideally, overnight. This will reward you with a perfectly firm, creamy texture and enhanced taste.
More Delicious Pumpkin Recipes To Try!
- Pumpkin Snickerdoodles: A classic cookie with a fall twist!
- No-Churn Pumpkin Ice Cream: Creamy, dreamy pumpkin goodness without an ice cream maker.
- Pumpkin Butter: Perfect for spreading on toast or adding to other fall treats.
- Pumpkin Bars: Moist and flavorful, ideal for a crowd.
- Pumpkin Cheesecake Cookies: A delightful fusion of two favorite desserts.
Recipe Video
Watch how simple it is to create these delightful mini pumpkin pies by following along with our recipe video:
Mini Pumpkin Pies
Pin Recipe
SaveSaved!
Leave a Review
Ingredients
- 2 pie crusts homemade or store-bought
- ½ cup packed light or dark brown sugar (100 grams)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pumpkin puree (250 grams)
- ¾ cup evaporated milk (180 ml)
- 1 large egg at room temperature and lightly beaten
Instructions
-
Preheat the oven to 400°F (204°C).
-
To prepare the pie crust: On a lightly floured surface, roll the pie crusts out to ⅛” thickness. Using a 3.5-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
-
Place each circle of pie crust in 18 cavities of two standard 12-count muffin pans. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity. Transfer the muffin pans to the refrigerator while you make the filling.
-
To make the filling: In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, and egg until fully combined.
-
Remove the muffin pans with the pie crusts from the refrigerator. Spoon the pumpkin pie filling evenly between all 18 pie crusts in the muffin pans (about 2 tablespoons per pie crust).
-
Bake for 16 to 20 minutes or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown. Remove from the oven and allow to cool on a wire rack for 30 minutes, carefully remove from the muffin pan, then place on the wire rack to finish cooling. Once cooled, place in an airtight container and transfer to the refrigerator to chill for at least 3 hours or overnight.
-
Once chilled, serve, and enjoy!
Notes
Freezing Instructions: Pies will freeze well for up to 3 months, thaw overnight in the fridge.
This mini pumpkin pie recipe is thoughtfully adapted from my beloved classic Pumpkin Pie Recipe, ensuring a consistent and delicious outcome for these smaller, individual portions.