- Cute - Mini pies always look so darn adorable. Especially when topped with whipped cream and a little cinnamon.
- Personal - I love personal-sized hand-held pies. So easy to eat. Great for parties.
- Easy - We use pre-made pie crust and pumpkin pie spice. You can prep them in as little as 5 minutes.
- We use a 5-inch cookie cutter round. If you don't have one, you can trace around a mason jar lid.
- You can make a bite-sized version by using a 2.5-3.0-inch cookie-cutter round and a mini muffin pan.
- When working with pre-made pie crust, it's easier to work with it when it's slightly chilled.
- Always test one pie-crust button first to make sure you have the right diameter before cutting them all. The crust should come right to the top of the well of the pan.
- You can make these the night before. We love pumpkin pie chilled, so this is our preferred approach.
Mini Pumpkin Pies
- 1 piece refrigerated pie crust (2 crusts in a box), scratch
- 15 oz pumpkin puree (not pumpkin pie filling) 15 oz can
- 2 eggs
- 1 can sweetened condensed milk 14 oz
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- whipped cream for topping optional
- Preheat your oven to 425°F. Spray a 12-cup muffin tin with non-stick spray.
- Cut as many 5-inch circles (using a round cutter or a bowl or glass) as possible out of each pie crust and fit them into each tin, crimping over the sides as necessary. Reroll the scraps if needed to get 12 crusts.
- In a bowl or a 4-cup glass measuring cup (I used the measuring cup to pour it into each muffin tin directly without dirtying another bowl), whisk together the pumpkin, pumpkin pie spice, sweetened condensed milk, eggs, and salt.
- Pour the pumpkin mixture into each crust. Make sure not to fill to the top so that the pumpkin spills over the sides of the crust (if you’ve used a 5-inch cutter, you shouldn’t have that problem since the crust will be as tall as the muffin tin).
- Bake at 425°F for 15 minutes, then lower the heat to 350°F and bake another 20-25 minutes until a knife inserted in the middle comes out clean (can also use a toothpick).
- Let the pies cool in the pan for at least 30 minutes, then pop them out. Top with whipped cream and a sprinkle of cinnamon if desired.
- Pumpkin Pie Spice can be a little expensive. It's single purpose, and you may already have all the ingredients in your pantry to make the spice. You can make your own with 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ ground cloves.
- Make fresh whipped cream by pouring heavy whipping cream, 1 tablespoon of sugar, and a ½ teaspoon of pure vanilla extract into a mason jar. Seal the jar and shake vigorously for two minutes, and you'll have fresh whipped cream.
Is There A Difference Between Canned Pumpkin And Canned Pumpkin Pie Filling?
The only difference is that canned pumpkin typically does not have any spices added to it (and is usually just pure pumpkin), whereas canned pumpkin pie filling has various spices/additives (such as cinnamon and sugar). Our recipe calls for canned pumpkin (pure pumpkin).
Can I Make These Ahead Of Time?
Yes, but just make sure you keep them refridgerated for no more than a couple of days. And do not add the whipped cream and cinnamon sprinkle until you're ready to serve.
Can I Freeze Them?
Yes. Just like with muffins, we put them into Ziploc/food storage bags (try to remove as much air as possible) and freeze them for up to 3 months. We do not freeze them with the whipped cream and cinnamon sprinkle, as we do that after we pull them out of the freezer. We like to pull them from the freezer the day before we're going to serve/eat them, and we let them thaw in the refrigerator.
Mason Jar Lid Version
You can also make mini pumpkin pies inside a mason jar lid. The video below shows how it's done.