We absolutely love these tasty and Easy Mini Pumpkin Pies. There’s something about making it during the fall season that brings a special sense of nostalgia.

Sure, we can bake it year-round, but waiting for the leaves to change, the temperatures to drop, and that crisp autumn air to roll in makes it all the more magical. I adore everything about fall including these Mini Pumpkin Pies.

Mini Pumpkin Pies are perfect for parties or if you’re keeping an eye on portions. Aren’t they the cutest? I have such a soft spot for miniature foods.

As a true pie lover, I enjoy just about any kind of pie! But I’m curious—what’s your favorite? Are you more of a pie person, or do you lean toward cake?

Here are 5 tips for making my easy mini pumpkin pies:

Tip 1. Use pre-made or homemade dough:

For convenience, store-bought pie crust works well, but homemade adds a special touch. Make sure to chill the dough before rolling it out to make it easier to work with.

Tip 2. Cut even circles:

Use a round cutter slightly larger than your mini pie tin or muffin cups to ensure even crusts. A glass or a large cookie cutter works great for this.

Tip 3. Pre-bake the crusts:

This step would be as important but if your pies come out kind of soggy keep this tip in mind. To avoid soggy bottoms, pre-bake your crusts for about 5 minutes at 350°F (175°C) before adding the filling. This helps create a crispy base.

Tip 4. Don’t overfill:

Leave a little space at the top of each mini pie to avoid spillage. The filling will puff up slightly as it bakes.

Tip 5. Watch baking times:

Mini pies bake faster than regular-sized pies, so keep an eye on them after about 15 minutes. They’re done when the filling is set and jiggles only slightly in the center.

Recipes similar to Mini Pumpkin Pies:

• Banana Pumpkin Chocolate Chip Muffins
• GF Banana Pumpkin Bread
• No-Bake Pumpkin Bars

Homemade pie dough for pumpkin pies:

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• ¼ to ½ cup ice water

Instructions:

1. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter: Add the cubed butter to the flour mixture. Using a pastry cutter or your hands, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. (Cold butter is key for a flaky crust!)
3. Add ice water gradually: Start by adding ¼ cup of ice water. Gently mix the dough with a fork or your hands. Continue adding water, a tablespoon at a time, until the dough just comes together. Be careful not to overmix.
4. Form the dough: Divide the dough into two equal portions (if making multiple pies or for a top and bottom crust). Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This resting time helps the dough hydrate and prevents it from shrinking during baking.
5. Roll out the dough: On a lightly floured surface, roll out the dough to about ⅛-inch thickness. Roll from the center outward, rotating the dough frequently to prevent sticking. Make sure the dough is a few inches larger than your pie dish.
6. Transfer to the pie pan: Carefully lift the dough (rolling it onto your rolling pin can help) and drape it into your pie dish. Gently press it into the edges, trimming any excess dough. Leave a slight overhang if you want to crimp the edges for a decorative touch.
7. Chill the dough again: After shaping the dough in your pie dish, refrigerate it for another 30 minutes to firm up the butter and help the dough hold its shape when baked.
8. Pre-bake if necessary: For pumpkin pie, it’s often best to partially blind-bake the crust. Line the chilled dough with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for about 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes until the crust is lightly golden.

This method will give you a tender, flaky pie crust that pairs perfectly with pumpkin filling. Let me know when you make these Mini Pumpkin Pies.

Please, tag me on social media so I can see your creationThanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

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Yield: 18 Mini Pies, 2 per person

Easy Mini Pumpkin Pies

Prep Time: 10 minutes

Cook Time: 25 minutes

Cooling Time: 1 hour

Total Time: 1 hour 35 minutes

Easy and tasty Mini Pumpkin Pies, perfect for Fall Season gathering

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Ingredients

• 2 discs of Pie Crust (unbaked, store-bought, or homemade)
• 1 can of pumpkin puree
• 1/2 cup-packed dark brown sugar
• 1/2 cup half and half
• 1 large egg
• 1/4 teaspoon salt
• 1 tablespoon corn starch
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnmon
• 2 tablespoons of butter for greasing

Instructions

1. In a large bowl whisk the pumpkin, brown sugar, half and half, egg, salt, corn starch, cinnamoand pumpkin pie spice until combined.
2. Preheat oven to 375°F (191°C).
3. Grease two muffin pans with butter.
4. Carefully unroll thawed dough and using a cookie cutter or a simple glass size of your muffin tin, make pie crusts, then place those mini pie doughs and press the dough flat into the bottom of the crevice and up the sides.
5. Poke each with a fork a few times then spoon filling into each unbaked crust, filling to the top. It takes about 1/4 cup. You could partly pre-bake dough but these are so small there is no need, otherwise I would recommend you preface for about 5 minutes.
6. Bake for about 25 minutes.
7. Let them cool for at least 5 minutes before removing from the pan.
8. Let them cool completely in the room temp. then refrigerate. Garnish with whipping cream if desired!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 315Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 36mgSodium: 293mgCarbohydrates: 39gFiber: 3gSugar: 15gProtein: 4g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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