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Mini Pumpkin Pies Recipe

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★★★★★

4.8 from 82 reviews

These Mini Pumpkin Pies are delightful bite-sized treats perfect for the fall season or any time you crave the cozy flavors of pumpkin pie. With a flaky homemade crust, smooth spiced pumpkin filling, and topped with sweet candied pecans and whipped cream, these individual pies are sure to impress at any gathering or holiday table.

Ingredients

Scale

Pie Crust:

  • 2 refrigerated piecrusts

Pumpkin Filling:

  • 1 cup pumpkin puree
  • 1/3 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 large egg
  • 1 3/4 teaspoons pumpkin pie spice, divided (1 1/2 teaspoons + 1/4 teaspoon)
  • 1/4 teaspoon kosher salt

Candied Pecans:

  • 1/4 cup packed brown sugar
  • 1 tablespoon water
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon kosher salt
  • 1 cup pecans

Garnish:

  • Whipped cream, for topping

Instructions

  1. Prepare oven and muffin pan: Preheat the oven to 400°F. Lightly coat a 24-well mini muffin pan with cooking spray and set aside to prevent sticking during baking.
  2. Cut dough rounds: Roll one piecrust into a 12-inch round about 1/16-inch thick. Use a 3-inch cutter to cut out 12 dough rounds, rerolling scraps as necessary. Repeat this process with the second piecrust to make a total of 24 rounds.
  3. Fit dough rounds into muffin pan: Press each dough round into the bottom and up the sides of each muffin well. Place a paper mini muffin liner inside each dough cup and fill with pie weights or dried beans to help maintain the crust shape during baking.
  4. Bake crusts: Bake the crusts in the preheated 400°F oven for 8 to 10 minutes or until golden brown. Remove from the oven and allow them to cool in the pan for 10 minutes. Then reduce the oven temperature to 375°F for the filling bake.
  5. Make pumpkin filling: In a small bowl, whisk together pumpkin puree, heavy cream, granulated sugar, flour, vanilla extract, nutmeg, ground cloves, egg, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt until the mixture is smooth and well incorporated.
  6. Fill piecrusts: Pour approximately 1 heaping tablespoon of the pumpkin filling evenly into each pre-baked piecrust cup.
  7. Bake mini pumpkin pies: Bake at 375°F for 12 to 15 minutes, or until the edges of the pumpkin filling are set and the center no longer jiggles when the pan is gently shaken. Remove from oven and allow the mini pies to cool completely in the pan, about 20 minutes.
  8. Make candied pecans: While the pies bake, 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 begins to bubble and the sugar dissolves, about 2 minutes. Add pecans and continue stirring and cooking for another 2 minutes until the pecans are evenly coated and fragrant.
  9. Cool and chop pecans: Remove pecans from heat and spread them evenly on a parchment-lined baking sheet. Let them cool completely, about 10 minutes, then chop into smaller pieces for garnish.
  10. Garnish mini pies: Transfer the cooled pumpkin pie bites to a serving platter. Top each mini pie with a dollop of whipped cream and sprinkle with chopped candied pecans for a festive finish.

Notes

  • Using pie weights or dried beans while blind baking prevents the crust from puffing up or shrinking.
  • Pie crust rounds can be rerolled for efficiency—don’t waste any dough.
  • Candied pecans add a sweet crunch that complements the spiced pumpkin filling beautifully.
  • Allow pies to cool completely for best filling texture and easier handling.
  • Whipped cream garnish can be replaced with vanilla ice cream for serving variation.

Keywords: mini pumpkin pies, pumpkin pie bites, fall desserts, Thanksgiving dessert, mini desserts

Find it online: https://victoriablair.com/mini-pumpkin-pies-recipe/