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These easy Mini Pumpkin Pies are a fall treat the family will love. Miniature pie recipes are loaded with flavor and perfect for parties.
MINI PUMPKIN PIES RECIPE
WHAT IS A MINI PUMPKIN PIE?
RELATED: 21 Fall Recipes Using Pumpkin
WHAT DOES THIS MINIATURE PUMPKIN PIE TASTE LIKE?
These mini pumpkin pies taste exactly like traditional pumpkin pie recipes. There is a nice nutmeg and ginger kick, and some cinnamon notes, but they are not overpowering and hide the flavors of the pumpkin filling. The crust is flaky and delicious. I like to use Dutch Ann premade frozen pie crusts since they are available in the frozen food section of my local grocery stores. However, if you can’t find their brand, then you are free to substitute for another similar pie tart shell.
MINI PUMPKIN PIES INGREDIENTS
- 3” prepared pie crusts – 16
- Light brown sugar – 1/2 cup
- Ground cinnamon – 1/2 teaspoon
- Ground ginger – 1/2 teaspoon
- Ground nutmeg – 1/4 teaspoon
- Ground allspice – 1/8 teaspoon
- Salt – 1/4 teaspoon
- Canned pumpkin purée – one 15 oz. can
- Evaporated milk – 3/4 cup
- One large egg lightly beaten
HOW TO MAKE THESE MINI PUMPKIN PIES RECIPE
- Preheat the oven to 400°F
- Place prepared pie crusts on a baking sheet.
- In a medium-sized mixing bowl, whisk together brown sugar, cinnamon, ginger, nutmeg, allspice, and salt until well combined. Then whisk in the pumpkin purée, evaporated milk, and egg, until fully combined.
- Spoon pumpkin pie mixture into each pie crust (approximately 2 tablespoons of pie filling per pie crust).
- Bake for 15-20 minutes, or until the tops of the pumpkin pies have set, and the crusts are lightly golden brown.
- Remove from the oven and allow to cool on a wire cooling rack for 30 minutes. Once completely cooled, transfer to an airtight container and refrigerate for at least 3 hours.
- Serve chilled, and enjoy!
CAN YOU MAKE THESE MINI PUMPKIN PIE BITES AHEAD OF TIME?
These pies will stay fresh in the refrigerator for about a week. So they are perfect for making a day or two in advance from whenever you plan on serving them. Or you can snack on them yourself all week! Yum!
CAN YOU FREEZE PUMPKIN PIE?
I would not recommend freezing these pies. These pies are best stored in the refrigerator and keep them in an airtight container to prevent the pie filling from drying out.
WHAT TO SERVE WITH HAND PUMPKIN PIES?
These small pumpkin pies are perfect for a mini dessert and look great nestled into a buffet spread. Looking for more sweet treats to serve along with these pies? Check out these tasty recipes:
WHAT KITCHEN TOOLS DO I NEED TO MAKE THESE EASY PUMPKIN PIES?
Ingredients
- 16 3" premade pie crusts prepared
- ½ cup light brown sugar
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground allspice
- ¼ tsp salt
- 1 15 oz. can pumpkin purée
- ¾ cup evaporated milk
- 1 large egg lightly beaten
Instructions
- Preheat the oven to 400°F
- Place prepared pie crusts on a baking sheet.
- In a medium-sized mixing bowl, whisk together brown sugar, cinnamon, ginger, nutmeg, allspice, and salt until well combined. Then whisk in the pumpkin purée, evaporated milk, and egg, until fully combined.
- Spoon pumpkin pie mixture into each pie crust (approximately 2 tablespoons of pie filling per pie crust).
- Bake for 15-20 minutes, or until the tops of the pumpkin pies have set, and the crusts are lightly golden brown.
- Remove from the oven and allow to cool on a wire cooling rack for 30 minutes. Once completely cooled, transfer to an airtight container and refrigerate for at least 3 hours.
- Serve chilled, and enjoy!
Notes
