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    As autumn blankets the world in warm hues, there’s no better way to celebrate the season than with the comforting aroma of spices and the delightful taste of pumpkin. Mini Pumpkin Pies are a bite-sized delight that encapsulates the essence of fall in each mouthful. Join us on a culinary adventure as we explore the steps to create these perfectly portioned treats, bringing the cozy flavors of pumpkin pie to your table in a miniaturized form.


    For the Pie Crust:

    1. All-Purpose Flour:
      • 1 1/4 cups for the crust.
    2. Unsalted Butter:
      • 1/2 cup (one stick), chilled and cubed, for flakiness.
    3. Granulated Sugar:
      • 1 tablespoon for sweetness.
    4. Salt:
      • 1/2 teaspoon for balance.
    5. Ice Water:
      • 3-4 tablespoons for binding.

    For the Pumpkin Filling:

    1. Canned Pumpkin Puree:
      • 1 cup for that unmistakable pumpkin flavor.
    2. Egg:
      • 1 large egg for binding.
    3. Brown Sugar:
      • 1/2 cup, packed, for sweetness.
    4. Cinnamon:
      • 1 teaspoon for warmth.
    5. Ground Ginger:
      • 1/2 teaspoon for a hint of spice.
    6. Ground Nutmeg:
      • 1/4 teaspoon for a nutty undertone.
    7. Salt:
      • 1/4 teaspoon for flavor balance.
    8. Evaporated Milk:
      • 1/2 cup for creaminess.

    For Whipped Cream (Optional):

    1. Heavy Cream:
      • 1 cup for whipping.
    2. Powdered Sugar:
      • 2 tablespoons for sweetness.
    3. Vanilla Extract:
      • 1/2 teaspoon for flavor.


    1. Prepare the Pie Crust:

    a. In a food processor, pulse together the flour, sugar, and salt.

    b. Add chilled, cubed butter, and pulse until the mixture resembles coarse crumbs.

    c. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together.

    d. Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.

    e. Roll out the chilled dough on a floured surface and cut out small circles to fit your mini pie tins.

    2. Preheat the Oven:

    a. Preheat your oven to 375°F (190°C).

    3. Line the Mini Pie Tins:

    a. Gently press the rolled-out pie crust into the mini pie tins, ensuring an even layer at the bottom and up the sides.

    4. Prepare the Pumpkin Filling:

    a. In a bowl, whisk together the pumpkin puree, egg, brown sugar, cinnamon, ginger, nutmeg, salt, and evaporated milk until well combined.

    5. Fill the Mini Pie Crusts:

    a. Spoon the pumpkin filling into each mini pie crust, leaving a small space at the top.

    6. Bake:

    a. Place the mini pies in the preheated oven and bake for 20-25 minutes or until the filling is set and the crust is golden.

    7. Cool:

    a. Allow the mini pumpkin pies to cool in the tins for at least 10 minutes before transferring them to a wire rack to cool completely.

    8. Optional: Prepare Whipped Cream:

    a. In a chilled bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

    9. Serve and Enjoy:

    a. Top each mini pumpkin pie with a dollop of whipped cream, if desired.


    These Mini Pumpkin Pies are a testament to the cozy and comforting flavors of fall, perfectly packaged into bite-sized portions. Whether served at Thanksgiving, as a sweet treat at gatherings, or just as a delightful snack, these mini pies are sure to bring smiles and warmth to those who indulge in their deliciousness. Embrace the spirit of the season and savor the joy of autumn with these delectable, miniature pumpkin pies.

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