Pumpkin pie… the ultimate holiday dessert! It’s delicious baked in a whole pumpkin, but you can also make them mini and easier to share with a crowd.
Mini Pumpkin Pies in a Muffin Tin
When what you crave is a pumpkin pie, but you don’t want to make a large pie, the answer may be to make mini pumpkin pies. They are adorable individual sized treats that are always a hit at holiday dinners.
They are made in muffin tins, use refrigerated pie crusts or make your own homemade pie crust. Serve them topped with whipped cream or ice cream.
Ingredient needed for Pumpkin Pie
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
2 large eggs
15 ounce can pure pumpkin puree
12 ounce can Evaporated Milk
2 pie crusts
How to Make Mini Pumpkin Pies
Step 1 – Preheat oven to 425 ° F and grease a muffin tin well with cooking spray.
Step 2 – Roll each pie crust out on a flat, lightly floured surface and cut 4 inch circles out. (we used a plastic container)
Step 3- Place each 4 inch piece of crust into each muffin tin and press into the bottom and sides to remove any bubbles.
Form the sides with little crimps however you’d like. They will look cute no matter what. 🙂
Step 4 – Score the bottom of each crust with a fork to keep it from getting a bubble.
Step 5 – In a small bowl, mix sugar, cinnamon, salt, ginger, nutmeg and cloves together. Then in a separate large bowl, add the eggs and beat thoroughly. Then add the pumpkin puree and spice mixture.
Step 6 – Then spoon the pumpkin filling into each crust. Fill it to the top. (I had a little left over)
Step 7 – Bake for 15 minutes at 425° F. Then reduce the temperature to 350 and bake for another 20 minutes.
Remove form the oven and transfer to a cooling rack.
Do mini pumpkin pie need to be refrigerated?
Yes, pumpkin pie needs to be refrigerated since it contains cream and eggs. They should not be left out at room temperature for longer than 2 hours. Cover with aluminum foil or place in a plastic pie keeper and store in the refrigerator for up to 4 days.
Can you freeze mini pumpkin pies
Yes! You can make them ahead of time and freeze them for up to 2 months. Or if you have leftovers you can freeze them for when you have a pumpkin cravings. Place them on a rimmed baking sheet and freeze them for 30 minutes. Then transfer them to an airtight container or zip closure freezer bag.
Thaw in the refrigerator when ready to serve.
How to Reheat?
Place in a 325° F preheated oven and heat for 5-10 minutes until heated through. You can also place in the microwave for 10 seconds.
Mini Pumpkin Pies
Ingredients
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- 2 large eggs
- 15 ounces pure pumpkin puree
- 1 12 ounces can Evaporated Milk
- 2 pie crusts
Instructions
- Mix sugar, cinnamon, nutmeg, ginger, cloves and salt in small bowl.¾ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ⅛ teaspoon nutmeg
- Beat eggs in large bowl.2 large eggs
- Stir in pumpkin and sugar-spice mixture.15 ounces pure pumpkin puree
- Gradually stir in evaporated milk.1 12 ounces can Evaporated Milk
- Grease each of the muffin tins with non-stick cooking spray or coconut oil.
- Roll out pie crust and use a 4 inch wide plastic bowl or round cookie cutter. you will be able to get 4 on the rolled out dough and then just re-roll out the remaining dough to get 2 more. Repeat with the 2nd pie crust for a total of 12 mini pies.2 pie crusts
- Place each 4 inch piece of crust into each muffin tin and press into the bottom and sides to remove any bubbles. Form the sides with little crimps however you’d like. They will look cute no matter what. 🙂
- Score the bottom of each crust with a fork to keep it from getting a bubble.
- Then spoon the pumpkin filling into each crust. Fill it to the top. (I had a little left over)
- Bake in preheated 425° F oven for 15 minutes.
- Then reduce temperature to 350° F and bake for and additional 25 – 30 minutes or until knife inserted near center comes out clean.
- Cool on wire rack.
- Top with whipped cream before serving if desired.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
adapted from Very Best Baking
Tammy McClurg
I made these yesterday. They came out very yummy, but I had a hard time getting them out of the cupcake tin, I even greased with shorting. Any suggestions on how to make sure they don’t stick to the bottom?
Will definitely make them again.
Sherri
So happy you liked them! As far as the sticking, make sure to grease the muffin tin very, very generously 🙂 (even the top of the pan)
Victoria @DazzleWhileFrazzled
I’m definitely trying these since “real” pie is a little intimidating for me. Pinned. Visiting from Nifty Thrifty party.
Rebecca Smith
Aww these are too cute! I adore pumpkin pie and these little darlings would be perfect for my family
Diane Balch
This is an adorable idea and great for portion control. Pinned. Thanks for bringing this by Weekend Bites.
Susan
Libby’s is the recipe I use and have always had success. I love your tips on making mini pies and am excited to be trying it out. Visiting from SYC
Jennifer Dawn
These look wonderful! My momma makes pumpkin pies every year for Thanksgiving. I love the idea of making minis.
Jann Olson
I’m sure it’s not intentional, but I forgot to mention that I did not see a link back to Share Your Cup.
hugs,
Jann
Kristina & Millie
Can I eat several? Please? lol These look delish! Thanks for linking up to Snickerdoodle Sunday!
Theresa @DearCreatives
I love the idea of making mini pies! Thanks for sharing at the party! Pinned
swathi
Delicious mini pumpkin pies looks perfect, thanks for sharing with Hearth and soul blog hop pinning.
Miz Helen
I just love your little Pumpkin Pies they are awesome! Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Andrea Fogleman
What a wonderful idea. This is my daughter’s first year out on her own in her new place. She wanted to know what to bring for Thankgiving this year and I told her pumpkin pie. Mini pumpkin pies would be something everyone would love and something new to try at the same time. Thanks for sharing and linking up to Scraptastic Saturdays. This post will be shared via FB, Twitter and Pinterest. Have a wonderful week.
Kimberly
Hello cute lady! They look so good. Pinned. We really appreciate you taking the time to stop by our party. It wouldn’t be a party without you. Please join us on Monday at 7 pm. Happy Sunday! Lou Lou Girls
Mary @Sweetwater Style
Oh…why didn’t I ever think of this? I think these will be the newest “tradition” for our table. I always love the crust as much as the pie 🙂 Thanks