25 Amazing Mini Pumpkin Pies

Oh, can you just feel it? That crisp autumn air is rolling in, and you know what that means – it’s time for all things cozy, spicy, and utterly delicious! For me, that always means pumpkin. And not just any pumpkin, but these absolutely adorable Mini Pumpkin Pies. With 17 years in the kitchen, I’ve learned a thing or two about what makes a dessert truly special, and trust me, these little gems are pure magic. They’re so incredibly easy, perfect for that Thanksgiving table or just a cozy night in. My kitchen always smells like a dream when these are baking! You can read more about my kitchen adventures here!

Why You’ll Love These Mini Pumpkin Pies

Honestly, these little pies are just the best. Here’s why you’ll be obsessed:

• Super Easy to Make: Seriously, you just whisk and bake! Perfect for busy days.
• Incredible Flavor: That classic pumpkin spice goodness you crave is all here.
• Perfect for Fall & Holidays: They scream autumn and are tiny showstoppers for Thanksgiving or any gathering.
• Adorable Mini Size: Who doesn’t love individual desserts? They’re just begging to be picked up!

Gather Your Ingredients for Mini Pumpkin Pies

Alright, let’s get our ingredients together for these delightful Mini Pumpkin Pies. Don’t worry, it’s a pretty simple lineup, and you probably have most of it lurking in your pantry. You can find more amazing dessert recipes right here!

• 1 (15 ounce) can pumpkin puree: Make sure it’s just pure pumpkin, not pumpkin pie filling. That’s our flavor base!
• 1 (14 ounce) can sweetened condensed milk: This is what makes them so creamy and sweet.
• 2 large eggs: These help bind everything together perfectly.
• 1 teaspoon pumpkin pie spice: The magic blend that gives us that cozy, fall flavor. If you don’t have this, a mix of cinnamon, ginger, nutmeg, and cloves works too!
• 1/2 teaspoon salt: Don’t skip this! It really brings out all the sweet flavors.
• 2 (9 inch) unbaked pie crusts, cut into circles: Store-bought is totally fine, or you can use your favorite homemade dough! We’ll be cutting these down to size.

See? Nothing too crazy! Just grab these bits and bobs, and we’re almost ready to bake.

Easy Steps to Make Mini Pumpkin Pies

Okay, ready to whip up some magic? This part is so straightforward, you’ll be amazed it took you this long to try making your own mini pumpkin pies! These are the kinds of recipes that make life easier and tastier, my favorite kind. Find even more easy recipes over here!

Prepping Your Mini Pumpkin Pie Crusts

First things first, let’s get those little crusts ready. Grab your unbaked pie crusts and a round cookie cutter (or even a glass rim) that’s a bit bigger than the top of your muffin tin cups or mini pie pans. Gently press these circles right into the tins, making sure they fit snugly against the bottom and sides. You want them to hold all that yummy filling!

Mixing the Perfect Pumpkin Pie Filling

Now for the star of the show! In a big ol’ bowl, dump in your pumpkin puree, sweetened condensed milk, and those eggs. Sprinkle in your pumpkin pie spice and salt. Give it a good whisk – you want it all combined and super smooth. No lumps allowed! Just whisk until everything’s beautifully blended. Don’t go crazy with it, though; just enough to get it smooth is perfect.

Baking Your Mini Pumpkin Pies to Perfection

Time to bake these babies! Pop them into your preheated oven, usually around 375°F (190°C). Let them bake for about 20 to 25 minutes. You’ll know they’re ready when the filling looks set – no jiggle! A little knife or toothpick inserted near the center should come out clean. That’s your golden ticket!

Once they’re baked, let them cool down completely in the pan before you even think about taking them out. This is super important so they don’t fall apart. Trust me on this one!

Tips for the Best Mini Pumpkin Pies

Even though these mini pumpkin pies are super easy, here are a few chef-y tricks I’ve picked up over the years that make them even better. You know, to really nail that perfect bite every time! Don’t want those fillings cracking or the crust getting too dark, right? I always love sharing these little secrets, like how a pinch of pink salt can do wonders!

First off, for that perfectly smooth filling, make sure your eggs are at room temperature. They just blend in so much better! Also, when you’re baking them, keep an eye on those crust edges around the 15-minute mark. If they’re browning too fast, just loosely tent a piece of foil around them. It’s a simple trick that makes a huge difference in getting that beautiful, even golden crust.

Serving and Storing Your Mini Pumpkin Pies

These adorable mini pumpkin pies are just begging to be served! They are absolutely delightful on their own, but a dollop of fluffy whipped cream or a tiny dusting of cinnamon takes them right over the top. They’re also fantastic for making ahead, tucking them right into the fridge until you’re ready to wow your guests. They’ll stay yummy for a good 3-4 days in there!

Frequently Asked Questions About Mini Pumpkin Pies

Got questions about whipping up these cute little mini pumpkin pies? I’ve got you covered! It’s my job to make sure you have the best baking experience possible.

Can I use store-bought pie crusts?

Absolutely! Store-bought crusts are a total lifesaver when you’re in a rush. Just follow the instructions to cut out your circles, and they work perfectly. Homemade is wonderful, but these recipes are all about making delicious food accessible, so don’t hesitate to use the ones from the grocery store!

How do I prevent my mini pies from leaking?

Oh, the dreaded leak! Make sure your pie crust circles are pressed down really well into the muffin tin or mini pie pans, with no gaps. Also, don’t overfill them! Pouring the filling *almost* to the top edge of the crust is usually enough. They do puff up a little, but if you fill them too high, that’s when you can get spills.

What can I substitute for pumpkin pie spice?

If you don’t have a pre-made blend, no worries! You can totally make your own super easily. Just mix together 1 teaspoon of cinnamon, 1/4 teaspoon of ginger, 1/8 teaspoon of nutmeg, and a tiny pinch of ground cloves. It’s basically the same yummy flavor! If you want to get fancy, you can even make a big batch of homemade pumpkin spice to keep on hand.

Nutritional Information for Mini Pumpkin Pies

Now, a little heads-up about the nutrition info for these mini pumpkin pies! These numbers are just estimates, you know, because every kitchen is a little different and brands can use slightly varied ingredients. It’s a good ballpark figure to help you out, but keep in mind it can change a bit. You can find more great recipes like this here!

So, for about one mini pie, you’re looking at:

• Calories: Around 250
• Fat: 12g
• Protein: 5g
• Carbohydrates: 30g
• Sugar: 20g
• Sodium: 150mg

Share Your Mini Pumpkin Pie Creations!

I just LOVE seeing your creations! If you make these adorable mini pumpkin pies, please leave a comment below and let me know what you think. Did you love ’em? Did they disappear in minutes? Feel free to rate the recipe too! And if you take a photo, tag me on social media – I’d absolutely love to see them! You can always reach out with questions here, too!

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