Mini Pumpkin Pies Recipe

If you adore the rich, cozy flavors of fall, you will absolutely fall head over heels for these Mini Pumpkin Pies. Perfectly crisp pastry shells cradle a luscious, warmly spiced pumpkin filling topped with a sweet, crumbly streusel that adds the ideal texture contrast. These little delights are as fun to make as they are to eat, making them a wonderful treat whether you’re sharing with family at a holiday gathering or simply indulging yourself for an afternoon pick-me-up. Mini Pumpkin Pies capture everything that’s wonderful about autumn desserts in a bite-sized package that delights from the very first taste.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, from the buttery pie crust that provides a flaky base, to the pumpkin puree which brings natural sweetness and vibrant color, and the warming spices that create that classic pumpkin pie character. The streusel topping adds a delightful crunch, rounding out the experience perfectly.

• Pie crust: Use a store-bought or homemade crust for a flaky, tender foundation.
• Butter: Adds richness to both the filling and topping for a luscious mouthfeel.
• Light brown sugar: Brings a deep, molasses-like sweetness that complements the pumpkin.
• Granulated sugar: Balances the sweetness and helps with caramelization.
• Ground cinnamon: The signature spice that infuses warmth and depth.
• Ground nutmeg: Adds a subtle nutty aroma enhancing the pumpkin flavor.
• Ground cloves: A little goes a long way to give intriguing spicy notes.
• Pumpkin puree: The star ingredient delivering creamy texture and that unmistakable fall taste.
• Flour: Helps thicken the filling ensuring it sets just right.
• Sweetened condensed milk: Contributes sweetness and a velvety consistency.
• Egg: Binds the filling and helps it firm up during baking.
• Salt: Enhances all the flavors and balances sweetness.
• All-purpose flour: Forms the base of the crumbly streusel topping.

How to Make Mini Pumpkin Pies

Step 1: Prepare the Pie Crust

Start by rolling out the pie crust dough on a lightly floured surface until it’s about a quarter inch thick. Using a 5-inch cookie cutter, cut out twelve perfect circles. Carefully press these discs into the sections of a muffin pan to form tiny tart shells. Pop the pan into the fridge for 20 minutes to chill — this will help the crust hold its shape during baking.

Step 2: Make the Pumpkin Filling

Next, it’s time to make the filling that makes these Mini Pumpkin Pies so irresistible. In a medium saucepan, melt the butter over medium heat. Stir in both sugars, cinnamon, nutmeg, and cloves for that signature autumnal spice blend. Add the pumpkin puree, sweetened condensed milk, melted butter, egg, and flour. Keep whisking until the mixture just starts to bubble and then turn the heat to low. Continue stirring until thickened to a luscious, spreadable consistency. Remove from heat and set aside to cool slightly.

Step 3: Prepare the Crumbly Topping

The topping is what really gives these pies a delightful crunch and a hint of buttery sweetness. In a mixing bowl, combine brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter until blended, then add the flour. Use a fork to mix until moist clumps form — this crumbly texture will bake into a wonderful streusel.

Step 4: Assemble and Bake

Spoon a heaping tablespoon of the pumpkin filling into each chilled pie crust shell. Then sprinkle the crumbly topping evenly over each tart, covering the filling beautifully. Place the muffin pan in your preheated oven at 350°F (180°C) and bake for 25 to 30 minutes, or until the crusts turn golden brown and the topping is set. Remove from the oven and let the Mini Pumpkin Pies cool completely before serving to get that perfect sliceable consistency.

How to Serve Mini Pumpkin Pies

Garnishes

To elevate these Mini Pumpkin Pies into showstoppers, try garnishing each with a dollop of freshly whipped cream sprinkled with a pinch of cinnamon or a dusting of powdered sugar. You can also add toasted pecans or a drizzle of caramel sauce for extra layers of texture and sweetness.

Side Dishes

These petite pies pair wonderfully with a cup of spiced coffee or chai tea for cozy afternoons. For a festive touch, serve alongside roasted nuts or a scoop of vanilla ice cream to balance the warm spices with cool creaminess.

Creative Ways to Present

Mini Pumpkin Pies are perfect for bite-sized dessert platters. Arrange them on a rustic wooden board with autumn leaves and small pumpkins as décor. Or, place them in decorative cupcake liners and tie with ribbon for party favors that guests will remember. Their charming size makes them ideal for holiday potlucks and buffet tables.

Make Ahead and Storage

Storing Leftovers

After enjoying your Mini Pumpkin Pies, any leftovers should be stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days without losing their wonderful flavor and texture.

Freezing

You can freeze these pies before baking if you want to prepare ahead of time. After assembling the filled crusts, cover tightly with plastic wrap and freeze. When ready, bake directly from frozen, adding a few extra minutes to the baking time for perfectly baked pies.

Reheating

To reheat, warm the pies in a 325°F (165°C) oven for 10-15 minutes until heated through. Avoid microwaving if possible to prevent a soggy crust — the oven will help keep that delightful flakiness intact.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is the most convenient choice. Just make sure it is 100% pumpkin and not pumpkin pie filling, which contains additional sweeteners and spices.

What type of pie crust is best for Mini Pumpkin Pies?

A buttery, flaky pie crust is ideal. You can use store-bought for ease or homemade if you’re feeling ambitious. The crust should be rolled out evenly to about a quarter inch thick so it bakes through nicely in the muffin pan.

Can I make Mini Pumpkin Pies vegan?

With some modifications, yes! Substitute butter with a plant-based alternative, use a vegan pie crust, and replace the egg with an egg replacer or flax egg. Using coconut milk in place of sweetened condensed milk can help maintain that creamy texture.

How can I tell when Mini Pumpkin Pies are fully cooked?

You’ll know they’re done when the crust is golden brown and the filling is set but still slightly jiggly in the center. The streusel topping should be crisp and lightly browned.

Can these pies be made gluten-free?

Definitely! Use a gluten-free pie crust and substitute the flour in the filling and topping with a gluten-free all-purpose flour blend. This will keep the pies delicious and safe for those avoiding gluten.

Final Thoughts

Mini Pumpkin Pies are a charming, flavorful way to celebrate the cozy spirit of autumn any time you crave something sweet and comforting. Their perfect balance of spice, sweetness, and buttery crunch makes them an instant favorite. I truly hope you give this recipe a try and watch it become a cherished staple at your table, just like it has for me.

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