We love all things pumpkin in Fall, from Pumpkin Bread to Pumpkin Cheesecake. If you are a fan of Pumpkin Recipes, these Mini Pumpkin Pies are a must-try. They are the ultimate Fall treat. This post may contain affiliate links. Read my disclosure policy.
Mini Pumpkin Pie Video Tutorial
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Individual Pumpkin Pie Recipe
Mini Pumpkin Pies are everything you love about Classic Pumpkin Pie, but they are easier to make. There’s no need to pre-bake the crust, plus the baking and cooling time is quicker so you can be on your way to satisfying your craving for pumpkin pie sooner.
Tools to make baking easier
I get so many questions about the tools I use in my kitchen and here’s a rundown of the items that will make this recipe easier and quicker to make.
12-count non-stick cupcake panCake release toolMixing BowlWhiskWire Rack – optional but handyRolling Pin (I use a French rolling pin, but any kind will work)3 1/2” Round Cookie Cutter, or use the lid from a wide-mouth quart-sized jar which happens to be exactly 3 1/2″ in diameter.
Ingredients for Mini Pumpkin Pies
Pie dough – 1 homemade pie dough disk or 2 store-bought pie disks (the rolled-up refrigerated kind). In my testing, the homemade pie dough was significantly more enjoyable. Pumpkin puree – Libby’s brand canned pumpkin puree is bestEgg – you’ll need 1 large egg plus one large yolk. Helps the pie filling to set properly. Sugar – we combine packed light brown sugar and granulated sugar to sweeten the pie without making the filling too dark. Pumpkin pie spice – using a store-bought spice is a big time saver without having to make your own pumpkin spice. Cinnamon – really brings out the pumpkin flavorSalt – it’s just a little. bit of salt but it balances the sweetness of the pie. Vanilla extract – we love using our homemade extract which has just 2 ingredients, but storebought works great. Evaporated milk – we use whole evaporated milk (not skim or low fat).
How to Make Mini Pumpkin Pies
The Best Pumpkin Puree
We highly recommend using Libby’s brand pure pumpkin puree for making pumpkin pie. Why? Libby’s is thick and concentrated in texture, color, and flavor, which results in a thicker pumpkin pie filling that will set properly. I have tested different brands which resulted in a watery filling that takes forever to bake and creates a soggier crust. Save yourself some trouble and try Libby’s before experimenting with anything else.
Make-Ahead
To Refrigerate – allow mini pies to cool completely on your counter, transfer to an airtight container and refrigerate up to 5 days. Garnish with whipped cream and cinnamon just before serving. Freezing: once cooled to room temperature, place in a freeze zip lock bag or freezer container, remove excess air and freeze up to 2 months. Thaw in the refrigerator overnight.
How to Serve
Serve Mini Pumpkin Pies chilled or at room temperature. Just before serving, top with a big puff of sweetened whipped cream and a sprinkle of cinnamon. Homemade whipped cream tastes best (see recipe below). I use a Piping Bag fitted with a Large Open Star Tip, but you can also dollop the whipped cream over the top with a spoon. Store-bought whipped cream also works if you are short on time.
More Fall Baking Recipes to try
If you love the cozy flavors of Fall, then you won’t want to miss these Fall baking projects. P.S. If you’re looking for some savory baking, you’ll love our Chicken Pot Pie.
Apple PiePumpkin CakeBanana BreadPumpkin CupcakesApple Crisp
