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–+ servings
mini pumpkin pie with whipped cream swirl on top
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5 from 1 vote

Mini Pumpkin Pie

Mini pumpkin pie is just like a traditional pie, but so little you can eat it like a cookie. These adorable little desserts are easy to make, too.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 18 -24 mini pies
Author: Melissa Griffiths

Ingredients

  • your favorite pie crust homemade or store-bought
  • 1 cup brown sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 can pumpkin puree (16 ounce can)
  • 2/3 cup evaporated milk
  • 1 large egg
  • sweetened whipped cream optional

Instructions

  • Preheat your oven to 375 degrees F.
  • Roll out pie dough on a lightly floured surface until it's about 1/4 inch thick.
  • Cut out circles slightly larger than your mini pie pans. I do this by placing a pan upside down on top of the dough and cutting it 1/2 inch wider all around the pan.
  • Flip the pan over and place the dough inside of the pan. Line the pie pans with pie crust pushing dough into all the corners and bends.
  • Trim off any excess dough with a sharp knife.
  • Repeat with remaining dough and pans. 
  • In a large mixing bowl, combine the brown sugar, flour, salt, cinnamon, allspice, and pumpkin puree. Stir to combine.
  • Add the egg and mix well to combine.
  • Stir in the evaporated milk.
  • Place all of the prepared mini pie shells on a baking sheet.
  • Use a small measuring cup to pour the pumpkin mixture into prepared pie shells. Fill each shell 1/4 inch from the top.
  • Bake for 30-35 minutes or until a knife inserted into the middle of a mini pie comes out clean.
  • Allow the pies to cool for at least 30 minutes before removing them from the tart pans. You can serve these warm or at room temperature.
  • Serve with a swirl of whipped cream on top if you'd like (you can put the whipped cream in a pastry bag with a large piping tip and pipe it onto the mini pies). 

Notes

  • You'll need one pie crust (a single pie crust) for this recipe. You can make your favorite pie crust recipe from scratch or buy a pre-made pie crust from the store that comes rolled up (don't get the kind that's already shaped in a pie pan). 
  • This is my favorite pie crust recipe, it's easy to make and easy to work with. 
  • You can use a tablespoon of pumpkin pie spice in place of the cinnamon and all spice if you prefer. 
  • These are the mini pie pans or tart pans that I used. They are fun to have around and my kids often make little things in them while I'm baking. 
  • You can use canned whipped cream, homemade whipped cream piped out like icing, or you can just serve the whipped cream next to the pie and people can put a little on themselves. 

Nutrition

Serving: 1 of 18 mini pies | Calories: 65kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 82mg | Potassium: 51mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 0.2mg

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