Description
Bring the essence of fall into your kitchen with these adorable Mini Pumpkin Pies—bite-sized perfection filled with warm spice, creamy pumpkin, and a flaky crust that’s simply irresistible. Whether you’re hosting a holiday gathering or need a cozy dessert for one, this easy recipe delivers all the charm of a traditional pie in a portable form. It’s a quick dessert option, freezer-friendly, and ideal for those looking for seasonal food ideas, quick breakfast sweets, or easy recipes for holiday entertaining. Add whipped cream, a sprinkle of cinnamon, and you’ve got a showstopper for any dessert table.
Ingredients
1 package refrigerated pie crusts
1 cup pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup whipped cream (for topping)
1/2 teaspoon ground cinnamon (for garnish)
Instructions
1. Roll out the pie dough and cut out 3.5 to 4-inch circles. Press each into muffin tin cups.
2. In a mixing bowl, whisk pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla, and salt until smooth.
3. Fill each crust about 3/4 full with the pumpkin filling.
4. Bake at 350°F (175°C) for 20–25 minutes or until centers are set.
5. Cool in the tin for 10 minutes, then transfer to a wire rack.
6. Once fully cooled, top with whipped cream and cinnamon.
7. Serve chilled or at room temperature.
Notes
For best crust texture, don’t overfill the muffin tin cavities.
Let pies cool completely before topping with whipped cream to avoid melting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: easy dessert, mini pumpkin pies, fall recipes, holiday treats, Thanksgiving dessert