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
Lindsey @ American Heritage Cooking
These are ADORABLE! The only thing better than pumpkin pie is mini pumpkin pies!!! Pinned!
Jann Olson
My grands would think these are so fun! I love the idea of a mini pie. Thanks for sharing them with SYC.
hugs,
Jann
Michelle @ A Dish of Daily Life
What a delicious treat! My kids would love these! Thanks for sharing them with us at Foodie Fridays!
Teri@The Freshman Cook
These look wonderful, and are the perfect size! I love the way you make the crusts in the muffin pan! I would love if you would stop by and share these at my blog party, Celebrate It! It is all about celebrating our everyday wonderful lives!
http://thefreshmancook.blogspot.com/2014/11/celebrate-it-blog-party-17.html
Susie@homemaker-mom
Ok pumpkin pie is my fav! These are cute!
Katherines Corner
You had me at mini, giggle. yum! Thank you for sharing at the Thursday Favorite Things blog hop. xo
Lori Hil
Yum and what a great idea! Pumpkin pie is my favorite and this is a neat way to give everyone his or her very own pie.
Melinda @Home.Made.Interest
Stopping by from Show & Tell link party. I love anything mini. Great idea for Thanksgiving. Makes it easier to grab one instead of cutting a piece of pie.
Pam@over50feeling40
I really like this idea…I just might use it this year! Thanks for sharing with the Thursday Blog Hop!
Joy @ Joy Love Food
Oh, so yummy and adorable! Pinning! Visiting from Fall in The Holidays 🙂
Farrah
These are so cute! :] I love mini desserts, because it gives me more of a stomach to try a whole bunch, as opposed to just one! 😛
Katie @ Horrific Knits
So cute! My name is Katie and I host Fall Into the Holidays, now open. All entries get pinned. I would love to have you link up!
Sami
yummy and cute all in one little package! Thanks for a great recipe!
Jess
These are so cute! Yum!
Thanks for joining the Link Up this week!
Cynthia L
Love anything with pumpkin and these little guys are just the write size!
Thanks for linking to the In and Out of the Kitchen party.
Amanda
*DROOLS* Oh wow those look delicious!