Pumpkin pie is a fall classic, but I couldn’t resist altering the original and making 2 dozen mini pies instead! The fluffy whipped cream, rich pumpkin filling, and buttery flaky crust make the most decadent combination in bite sized form! Serve these up to your guests on Thanksgiving or any other occasion to enjoy pumpkin pie.. which in my book is EVERY day!
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(makes 2 dozen)
Ingredients:
For crust:
3 cups all-purpose flour
1 cup powdered sugar
3 sticks (1 ½ cups) unsalted butter, room temperature and cut into pieces
For filling:
¾ cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp nutmeg
2 eggs
1 (15oz) can (1 ¾ cup) pumpkin puree
1 (12oz) can evaporated milk
Whipped cream and nutmeg for topping
Preheat oven to 350 degrees F (176 degrees C) and butter two 12 cup muffin tins. If you only have 1 muffin pan, don’t sweat it. Just divide appropriately.
(1.) Combine flour, powdered sugar, and butter in a large bowl.
(2.) Using your hands, mix until dough forms a ball.
(3.) Place a tablespoon full of dough in each muffin cup and press down with your thumbs, spreading dough up the sides, to form a mini pie shell.
(4.) In a small bowl, combine sugar, salt, cinnamon, ginger, cloves, and nutmeg. (5.) In a separate large bowl, lightly beat eggs. (6.) Stir in sugar mixture and pumpkin puree. (7.) Slowly stir in evaporated milk and mix until all ingredients are blended together.
(8.) Pour batter into pie shells, leaving a small edge of the shell still visible.
(9.) Place in the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5-10 minutes.
(10.) Use a butter knife to carefully run along the edges of each pie and loosen them from the pan. Gently wedge the knife under each pie to remove from the pan and place on the cooling rack to cool another 15-20 minutes.
Top with whipped cream and sprinkled nutmeg and serve right away. These can also be made the night before and stored in an airtight container in the refrigerator.
Enjoy!
Agent M says
Just wondering – are these full size muffin tins or mini muffin tins?
Sasha says
They’re regular size! 🙂
Karen says
Oh OH oh! Pumpkin pie is my favorite thing and I am so excited about your recipe here that waking up at 1am to see hubby out the door all fed, lunch packed… made it all the sweeter to see your blog today.
It is baking days here now, cold nights… and love love LOVE pumpkin pie … minis are too cute. Thanks for sharing.
Allison @ Dream a Little Bigger says
These are fantastic!! AND I just wanted to say that your photography on the blog has been so amazingly beautiful 🙂
Sasha says
Thank you Allison! I’m still trying to learn and improve every day! 🙂
Lisa Marie says
Yuss! Finally, a pumpkin pie recipe from a reliable source that doesn’t use canned pumpkin pie filling! I can finally make and try the famous American pie!
Anne says
I found this when I wanted to make mini pies out of my old recipe and had no clue about adapting the baking time. This is now one of my favorite crust recipes and one of my favorite blogs. Keep up the great work!
Sasha says
Thank you Anne!
kristina says
Any tips on the crust? Mine did not come out like that……
Sasha says
Aw I’m sorry to hear that Kristina! What exactly happened to the crust when you pulled them out? Sometimes if the muffin tins aren’t buttered enough you’ll have a tough time getting them out. I’ve also noticed you want to let the pies cool almost completely before removing them from the tin. You might have a few with a cracked edge, but most of them should turn out just fine!
Kristina says
This is exactly what I’m hoping to make this Thanksgiving! I’d like to use mini muffin tins though, any advice on adjusting the baking time?
Thank you & love your blog!
Sasha says
Thank you Kristina! I would bake for 15-20 minutes and check them with a toothpick. If they still seem a little gooey just give them a few minutes longer! Let me know how the Mini-Mini versions turn out! 🙂
Zora says
Love these and cant wait to make them for Thanksgiving! any suggestions for high altitude baking though? =)
Sasha says
Hi Zora! I actually found some helpful tips from King Arthur Flour on how to change the recipe and/or baking time with high altitude! I hope this helps!
https://www.kingarthurflour.com/recipe/high-altitude-baking.html
Kristina says
Hi there! Just an update, the mini-mini versions tasted great! Despite some cracked edges (I’m sure the dough was too thin and the pans may not have been buttered enough) everyone loved them. Thanks for sharing and hope you had a great Thanksgiving
Judie says
I made these for a post-Thanksgiving Birthday party, and they turned out perfectly! The crust was incredibly easy. I have a few tips to make the recipe even easier:
1) Throw the crust ingredients into a Kitchen Aid stand mixer with the dough hook and let it work slowly until the dough comes together.
2) Roll the dough into a log shape and cut into 12 equal pieces so all mini-pies have the right amount of crust.
3) Baking spray (the kind with flour) worked just as well as butter and was easier and faster.
4) You know those tiny little jars that hotels use for room-service jelly and honey? One of those works perfectly to smoosh the crust into the bottom of each cup/tin. I also used a wood muddler about 1″ in diameter. I have long fingernails, so these two options helped to form the crusts.
5) Transferring the pumpkin pie batter to a small pitcher or measuring cup helped to pour without making a huge mess.
The recipe is definitely a keeper and I’ll use it again and again!
Sasha says
All wonderful tips Judie! I also use a liquid measuring cup to transfer the pumpkin mixture.. right from the bowl is kind of difficult! I’m so glad you liked it! Happy baking! 🙂
Lisa Marie says
I wonder…. would a baked cheesecake base work for the crust instead of dough?
Sasha says
I don’t see why not! Let me know how it turns out if you try it! I’m dying to make a cheesecake for the blog soon so thank you for reminding me!
Lisa Marie says
Haha… no problem. That’s what I’m here for!
We’re heading into winter so pumpkin will be all over the place soon. Been dying to make these since you posted the recipe but pumpkin gets a little pricey in November! Can these be frozen and reheated do you think?
Sasha says
It’s so strange you’re heading into your winter season and we’re heading into spring here! I refrigerated mine up to about 5 days, but I don’t know how freezing would affect them. I would just do a test run with one of them and see what the consistency is like after reheating. I would skip the microwave and just reheat them in the oven at a low heat to maintain the crispness of the crust.
Lisa Marie says
I know! It’s so weird reading blogs where people talk about it being wintery and snow and stuff and here I am at the opposite side where we’ve just had summer! Although it was a pitiful summer admittedly. I’ll make some in a few weeks and try freezing and let you know how I go!
Lisa Marie says
Omigosh! Finally making these! Gonna take them to my brothers birthday dinner along with a white velvet cake! Just made the filling and will do the dough after dinner. My filling is so runny! Hope they work out. Bonus is none of us has ever eaten pumpkin pie so I guess we won’t know if it’s not quite right!
Sasha says
Yep the filling should be runny! After you bake it, it will turn to a solid. Let me know what you all think! Pumpkin pie is my favorite!
Lisa Marie says
Well… I personally loooved these pies. I still don’t know if they came out right but they were delicious! The filling had a weird texture. Kinda goopy and mushy but still solid. Like jellified pumpkin puree. My brothers kids wouldn’t touch them… I should never have told them it was pumpkin! All the older peeps except one loved them. I used a different crust recipe because using icing sugar seemed too weird and I don’t like super sweet crusts. I put extra spice in but probably shouldn’t have. All in all, a success! And I’ll be making them again soon because I have plenty of leftover filling and I loved them! I have however had a request for traditional pecan pie. Any chance you know a good recipe?
Lisa Marie says
Oh, and I put the leftover filling in a zip lock bag and stuck it it the freezer so I’ll let you know if that changed anything like texture or taste when I use it.
Sasha says
From what you described it sounds like they turned out perfect! The pie filling should be like a custard or cheesecake. The icing sugar doesn’t overpower the rest of the pie by making it too sweet, it just has a nice buttery flakey texture. I’m happy to hear that you enjoyed them! As for pecan pie, I actually have one on the blog! It’s an oldie so the photos aren’t the greatest, but the pie is delicious! https://www.fairrobinrevival.com/2012/11/25/rum-spiked-pecan-pie/