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–+ servings
Mini Pumpkin Pies

Mini Pumpkin Pies: Easy and Indulgent Comfort for Fall Celebrations

Delight in these Mini Pumpkin Pies, perfect for Fall celebrations with their rich pumpkin flavor and creamy filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 48 mini pies
Calories 150 kcal

Equipment

  • electric mixer
  • Glass Mixing Bowl
  • Whisk
  • mini muffin pan
  • Rolling Pin
  • 2.5-inch Cookie Cutter

Ingredients
  

Pie Crust

  • 2 discs unbaked pie crust Store-bought or homemade

Filling

  • 1.25 cups pumpkin puree
  • ¾ cup brown sugar packed light or dark
  • ½ cup heavy cream
  • ¼ cup whole milk
  • 1 large egg
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice store-bought or homemade
  • small pinch black pepper optional

Instructions
 

Preparation

  • Make pie dough the night before and refrigerate for at least 2 hours before using.
  • In a bowl, beat/whisk the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper together until combined, about 2 minutes. Cover and refrigerate the filling.
  • Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans with nonstick spray.
  • Roll each pie crust into a 12-inch circle and cut into 2.5-inch rounds. Place rounds into the greased mini muffin pans and press flat against the bottom and sides.
  • Spoon the cold filling evenly into each crust, filling to the top.
  • Bake for 21–25 minutes until the center is set and edges are browned. Cool for 5 minutes before removing from the pan.
  • Cool the pies and serve at room temperature or refrigerate. Top with whipped cream if desired.
  • Store leftover pies tightly covered in the refrigerator for up to 5 days.

Notes

Pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months. The filling can also be made ahead and refrigerated for up to 2 days. To freeze baked pies, cool them completely and layer between parchment paper in a freezer-friendly container for up to 3 months.

Nutrition

Serving: 1mini pieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 90mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 1300IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword baking, comfort food, easy recipes, fall recipes, mini pumpkin pies, pumpkin dessert
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