Introduction

Mini pumpkin pies are a delightful twist on the classic dessert, perfect for parties or cozy fall gatherings. These bite-sized treats combine a flaky crust with a creamy, spiced pumpkin filling, topped with sweet candied pecans and whipped cream.

The image shows 24 small tarts arranged in four rows on a metal cooling rack, placed on a white marbled texture. Each tart has a golden brown crust with crimped edges. Inside the crust is a smooth, deep amber filling topped with a swirl of white whipped cream right in the center. Some tarts have a few small pieces of walnuts sprinkled next to the whipped cream, adding texture and contrast. The light shines evenly on the tarts, highlighting the glossy filling and the soft cream swirls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 refrigerated piecrusts
1 cup canned pumpkin
1/4 cup heavy cream
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 3/4 teaspoons pumpkin pie spice (divided)
1/2 teaspoon salt (divided)
1 large egg
3 tablespoons brown sugar
1 tablespoon water
1/2 cup pecans
Whipped cream for garnish
Cooking spray
24 paper mini muffin liners
Pie weights or dried beans for blind baking

Instructions

Step 1: Preheat the oven to 400°F. Lightly coat a 24-well mini muffin pan with cooking spray and set aside.
Step 2: Roll one piecrust into a 12-inch round about 1/16-inch thick. Using a 3-inch cutter, cut out 12 dough rounds. Reroll scraps and repeat with the second piecrust.
Step 3: Press a dough round into the bottom and up the sides of each muffin well. Place a paper mini muffin liner inside each crust and fill with pie weights or dried beans to keep the shape.
Step 4: Bake the crusts for 8 to 10 minutes until golden brown. Remove from oven and let cool in the pan for 10 minutes. Reduce oven temperature to 375°F.
Step 5: In a small bowl, whisk together pumpkin, cream, granulated sugar, flour, vanilla, nutmeg, cloves, egg, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt until smooth.
Step 6: Pour about 1 heaping tablespoon of the pumpkin filling into each pre-baked crust.
Step 7: Bake mini pies at 375°F for 12 to 15 minutes, until the edges are set and the center doesn’t jiggle. Let cool completely in the pan for about 20 minutes.
Step 8: Meanwhile, combine brown sugar, water, remaining 1/4 teaspoon pumpkin pie spice, and 1/8 teaspoon salt in a small saucepan over medium heat. Stir constantly until the mixture bubbles and the sugar dissolves, about 2 minutes.
Step 9: Add pecans to the saucepan and cook, stirring constantly, until pecans are coated and fragrant, about 2 minutes. Spread pecans on parchment-lined baking sheet and let cool completely, about 10 minutes. Chop candied pecans.
Step 10: Transfer cooled mini pumpkin pies to a serving platter. Garnish each with a dollop of whipped cream and sprinkle with chopped candied pecans.

Tips & Variations

Use store-bought piecrusts to save time without sacrificing flavor.
For extra flavor, add a pinch of ground ginger or cinnamon to the pumpkin filling.
Candied pecans can be prepared ahead and stored in an airtight container for up to a week.
Try substituting pecans with walnuts or almonds for a different nutty crunch.

Storage

Store mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a low oven if desired, but they are also delicious chilled. Keep candied pecans separate until serving to maintain their crispness.

How to Serve

A grid of 25 mini tarts sits on a silver cooling rack over a white marbled surface. Each tart has a golden brown crust, filled with a smooth brown filling that looks like pumpkin or sweet potato. On top, there is a small swirl of white cream placed in the center of each tart. Some tarts are decorated with small clusters of chopped pecans beside or on top of the cream, adding a crunchy texture. The tarts are arranged neatly in five rows of five, evenly spaced. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of store-bought?

Yes, homemade pie crust works great and adds a personal touch. Just roll it out to about 1/16-inch thickness and cut into rounds as directed.

How do I know when the pumpkin filling is done?

The filling is ready when the edges are set and the center no longer jiggles when the pan is gently shaken. This usually takes between 12 and 15 minutes at 375°F.