Mini Pumpkin Pies – Perfect for Parties & Little Hands

These mini pumpkin pies are the perfect bite-sized dessert for fall gatherings, parties, or a fun treat for little hands. With a deliciously spiced pumpkin filling and a buttery, flaky crust, these mini pies are sure to be a hit at any event. Plus, they’re easy to make and serve!

What You’ll Need:

• 1 package refrigerated pie crusts (or homemade, if preferred)

• 1 can (15 oz) pumpkin puree

• 1/2 cup brown sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon ginger

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 2 large eggs

• 1/2 cup heavy cream

• 1 teaspoon vanilla extract

• Whipped cream (for topping, optional)

Step 1: Prepare the Pie Crusts

Preheat your oven to 375°F (190°C). Roll out the refrigerated pie crust and use a round cutter (like a glass or cookie cutter) to cut circles large enough to fit in a muffin tin. Gently press each circle into the muffin cups, ensuring they’re evenly shaped.

Why it works: The mini pie crusts will hold the pumpkin filling and bake evenly in the muffin tin, giving you perfectly sized pies.

Step 2: Make the Pumpkin Filling

In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk until smooth. Add the eggs, heavy cream, and vanilla extract, and whisk until the mixture is fully combined.

Why it works: The pumpkin filling is rich, flavorful, and perfectly spiced, giving you that classic fall taste.

Step 3: Fill the Mini Pies

Spoon the pumpkin filling into each pie crust, filling them nearly to the top. Use a spoon to smooth the tops for an even surface.

Why it works: Filling the mini pies carefully ensures the right balance of crust and filling, making them easy to eat and visually appealing.

Step 4: Bake

Place the muffin tin in the oven and bake the mini pies for 15-20 minutes, or until the filling is set and a toothpick comes out clean when inserted into the center.

Why it works: Baking in a muffin tin allows the pies to cook quickly and evenly, ensuring the filling is smooth and the crust is golden brown.

Step 5: Cool and Serve

Let the mini pumpkin pies cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Serve with a dollop of whipped cream on top for extra indulgence.

Why it works: Cooling the pies before serving ensures they set properly and makes them easier to handle, especially for little hands.

Final Thoughts: Bite-Sized Fall Perfection

These mini pumpkin pies are perfect for fall parties, Thanksgiving celebrations, or as an easy treat for kids. They’re easy to make, adorable to serve, and even easier to eat!