This is my tried-and-true method for the perfect Mini Pumpkin Pies. This recipe delivers that classic, creamy pumpkin flavor with the ideal amount of spice, all nestled in a flaky, buttery crust. It’s a foolproof way to get that perfect pumpkin pie experience without any of the usual holiday baking drama or the dreaded cracked top.
You’ll love how simple and convenient these little desserts are. Each pie is a self-contained, perfectly portioned treat, which means no messy slicing is required. They are incredibly easy to serve at parties and gatherings, delivering all the comfort of the traditional dessert in a charming, bite-sized form that’s practically guaranteed to impress.
Ingredients
For the Perfect Pie Crust
- 1 box refrigerated pie crust
For the Creamy Pumpkin Filling
- 1 15-ounce can pure pumpkin puree
- 1 14-ounce can sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
For the Topping
- 1/2 cup Cool Whip
How to Make the Best Mini Pumpkin Pies
Step 1: Prepare the Mini Pie Crusts
First, preheat your oven to 425°F. Unroll the refrigerated pie crusts and use a round cookie cutter (about 4 inches) to cut out 12 circles. Next, gently press each dough circle into a standard 12-cup muffin tin, forming the shells. Be careful not to stretch the dough.
Step 2: Mix the Perfect Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin spice, and salt. Continue mixing just until everything is smooth and well combined.
Step 3: Fill and Bake Your Mini Pumpkin Pies
Now, carefully pour the pumpkin filling into each unbaked pie crust, filling them almost to the top. Place the muffin tin in the oven and bake at 425°F for 15 minutes. This initial high heat helps set the crust. Then, reduce the oven temperature to 350°F and continue baking for another 20 to 25 minutes. The pies are done when a knife inserted near the center comes out clean.
Step 4: Cool, Garnish, and Serve
Once baked, remove the muffin tin from the oven and let it cool completely on a wire rack. It’s important to let the Mini Pumpkin Pies cool gradually to prevent cracks. After they have cooled, top each one with a dollop of Cool Whip just before serving.
My Best Mini Pumpkin Pies Tips
My Secret for a No-Crack Filling
The key to a perfectly smooth top is simple: don’t over-mix the filling and don’t over-bake the pies. Over-mixing adds too much air, and over-baking causes the egg proteins to tighten and crack upon cooling. Pull them from the oven when they still have a tiny bit of a jiggle.
How to Prevent a Soggy Bottom Crust
To ensure your crust is perfectly crisp, make sure your oven is fully preheated to 425°F. Placing the cold dough into a very hot oven immediately starts cooking the crust, creating a seal that the wet filling can’t easily penetrate.
Variations of Mini Pumpkin Pies
While the classic recipe is fantastic, you can easily add a twist. For a spicy, crunchy base, swap the pie dough for a gingersnap crust by mixing 2 cups of crushed gingersnaps with 6 tablespoons of melted butter and pressing it into the muffin cups. Alternatively, for a tangy cheesecake-like element, beat 4 ounces of softened cream cheese with 2 tablespoons of sugar and an egg yolk, then drop a spoonful on top of the pumpkin filling and gently swirl it in before baking.
FAQs
Can I make mini pumpkin pies ahead of time?
Yes, you can bake them up to two days in advance. Let them cool completely, then cover and store them in the refrigerator. Just wait to add the topping until you’re ready to serve.
How do you store leftovers?
Store any leftover pies in an airtight container in the refrigerator for up to four days.
Can I use homemade pumpkin puree?
You can, but it’s crucial to drain the excess moisture first. Line a sieve with cheesecloth, place the puree inside, and let it drain over a bowl for at least an hour.
Why did my mini pumpkin pies crack on top?
Cracking is usually caused by over-baking or cooling the pies too quickly. Be sure to remove them from the oven while the center still has a slight jiggle and allow them to cool slowly at room temperature.
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Perfect Mini Pumpkin Pies
- Total Time: 55 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Indulge in the quintessential flavor of fall with these Perfect Mini Pumpkin Pies! This simple recipe yields flawlessly creamy, spiced pumpkin filling nestled in a flaky, buttery crust. Their individual, perfectly portioned size makes them a convenient and elegant treat for any holiday gathering or cozy evening. Say goodbye to messy slicing and the dreaded cracked pie top—this foolproof method guarantees a charming and delicious dessert that’s sure to impress.
Ingredients
For the Perfect Pie Crust
1 box refrigerated pie crust (containing 2 crusts)
For the Creamy Pumpkin Filling
1 15-ounce can pure pumpkin puree
1 14-ounce can sweetened condensed milk
2 large eggs
2 teaspoons pumpkin spice
1/2 teaspoon salt
For the Topping
1/2 cup Cool Whip (or whipped cream)
Instructions
Prepare the Mini Pie Crusts
Preheat your oven to 425°F. Unroll the refrigerated pie crusts. Using a 4-inch round cookie cutter, cut out 12 circles. Gently press each dough circle into a standard 12-cup muffin tin to form the shells, being careful not to stretch the dough.
Mix the Perfect Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin spice, and salt. Continue mixing just until the mixture is smooth and evenly combined. Avoid over-mixing to prevent cracks later.
Fill and Bake Your Mini Pumpkin Pies
Carefully pour the pumpkin filling into each unbaked pie crust, filling them almost to the top. Place the muffin tin in the preheated oven and bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F and continue baking for another 20 to 25 minutes. The pies are done when a knife inserted near the center comes out clean and the center has only a slight jiggle.
Cool, Garnish, and Serve
Remove the muffin tin from the oven and place it on a wire rack to cool completely. Allowing the mini pies to cool gradually at room temperature is crucial for preventing cracks. Once cooled, top each one with a dollop of Cool Whip just before serving.
Notes
No-Crack Secret: To achieve a perfectly smooth, uncracked top, do not over-mix the filling or over-bake the pies. Pull them from the oven when they still have a tiny bit of a jiggle in the very center.
Prevent a Soggy Bottom: Ensure your oven is fully preheated before the pies go in. The initial high heat helps set the crust quickly, creating a barrier against the wet filling.
Make-Ahead Tip: These mini pies are perfect for making ahead! You can bake them up to two days in advance. Let them cool completely, then cover and store them in the refrigerator. Add the topping just before you serve.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Variations: For a spicy twist, use a gingersnap crust by mixing 2 cups of crushed gingersnaps with 6 tablespoons of melted butter. For a tangy surprise, swirl a spoonful of a sweetened cream cheese mixture into the pumpkin filling before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 290
- Sugar: 22
- Sodium: 250
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
- Cholesterol: 40
Keywords: Mini pumpkin pies, pumpkin pie recipe, individual pumpkin pies, Thanksgiving dessert, fall baking, easy pumpkin pie, holiday dessert, bite-sized dessert, muffin tin pies, pumpkin pie from scratch
