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