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    Home » Recipes » Desserts

    Mini Pumpkin Pies

    Published: Oct 25, 2021 · Modified: Jul 7, 2022 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

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    Mini Pumpkin Pies made in a muffin tin with a buttery shortcrust pastry, and a filling made of pumpkin puree, eggs, milk, sugar and spices, then topped with whipped cream- delicious mini beauties for your Thanksgiving celebration. Very easy to make, these pies will go down a treat with the whole family.

    A mini pumpkin pie topped with whipped cream with more pies in the background

    There is no such a thing as a Thanksgiving feast without the good old pumpkin pie. It has become such a popular dessert, that Fall and pumpkin pie go hand in hand.

    There are different ways to get a perfect pumpkin pie filling, and for my Easy Pumpkin Pie with Condensed Milk I chose to use condensed milk rather than regular cow's milk. That means that there is no need for added sugar, since the condensed milk does an excellent job at sweetening the pie up.

    So for my mini pumpkin pies I went the traditional way and used milk and sugar - both granulated and brown, one to add sweetness, the other one a deeper colour and taste.

    The mini version of the classic recipe looks a lot more impressive if you have a posher gathering at your Thanksgiving table. And there aren't any more difficult to make than the traditional pie.

    Plus, the mini pumpkin pies are perfect if you don't have a large crowd at your Thanksgiving dinner, my Small Thanksgiving Dinner Recipes could be a source of inspiration if you don't want to cook massive amounts of food.

    Jump to:
    • How to make mini pumpkin pies
    • Tips and tricks
    • Other pumpkin desserts
    Overhead shoot of a white plate with 6 mini pumpkin pies and decorating leaves

    How to make mini pumpkin pies

    THE CRUST

    Start by making the crust, as it needs time to chill in the fridge as well. It's a basic sweet shortcrust pastry that only requires 5 ingredients: butter, flour, eggs, milk and sugar. The flour to butter ratio is 2:1, so from here you can adjust your portions accordingly.

    • in a bowl, add the sifter flour and cold butter cut into cubes - the butter has to be cold from the fridge, softer butter won't create the breadcrumb texture we need
    • add the egg, sugar and milk and knead well to get a dough that does not stick to the hands
    • wrap the dough with clingfilm and refrigerate for 30 minutes
    • use a rolling pin to roll the dough, and use a large cookie cutter with a diameter of 4 inches/10 cm to cut out rounds - if you use a regular-sized cookie cutter, the dough won't be enough to cover the muffin tin hole, so make sure you cut it big enough
    • butter and flour a 6-hole muffin tin and press down the dough circle to mould the muffin hole
    • repeat with the rest of the dough
    Collage of 4 photos to show how to make the crust for mini pumpkin pies

    THE FILLING

    The filling is super easy to make, and this is what we need: pumpkin puree, milk, eggs, sugar, cinnamon and pumpkin spice.

    • add all the ingredients to a bowl and use a hand mixer or a whisk to beat well until you get a smooth texture
    • divide the filling between each pastry crust and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 23-25 minutes until the pastry is golden and the filling is set
    • leave to cool completely before decorating with whipped cream - or you'll get a big mess
    Collage of 3 photos to show how to assemble the mini pumpkin pies

    Tips and tricks

    The pastry does not need to be blind baked before adding the filling. The muffin tin holes are small enough for the heat to be distributed well, so the pastry is baked well without any problem. I love making the crust myself, but you can also use ready-made shortcrust pastry or puff pastry.

    Alternatively, you can use graham crackets/digestive biscuits to create a crust similar to a mini cheesecake, and add the filling the same way.

    If you want to use condensed milk instead, just add the same amount as you do with the milk, and leave our the sugars, to me, that's sweet enough. The whipped cream is optional, although it adds a nice touch and flavour. Alternatively, you can cut out different shape of dough and decorate it, but it's up to one's liking.

    The pumpkin puree can be replaced with sweet potato puree, I used it in my Old-Fashioned Sweet Potato Pie and it was a real treat. Enjoy!

    Other pumpkin desserts

    Pumpkin Bars

    Chocolate Chip Pumpkin Cookies

    Pumpkin Bread Pudding

    Pumpkin Roll with Cream Cheese Filling

    Overhead shoot of a mini pumpkin pie topped with whipped cream

    If you’ve liked my MINI PUMPKIN PIES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    5 from 1 vote
    Overhead shoot of a white plate with 6 mini pumpkin pies topped with whipped cream and decorative leaves around
    Print
    Mini Pumpkin Pies
    Prep Time
    10 mins
    Cook Time
    25 mins
    Chilling Time
    30 mins
    Total Time
    1 hr 5 mins
     

    Mini Pumpkin Pies made in a muffin tin with a buttery shortcrust pastry, and a filling made of pumpkin puree, eggs, milk, sugar and spices, then topped with whipped cream- delicious mini beauties for your Thanksgiving celebration. Very easy to make, these pies will go down a treat with the whole family.

    Course: Dessert
    Cuisine: American
    Keyword: Thanksgiving desserts
    Servings: 6 pies
    Calories: 382 kcal
    Author: Daniela Apostol
    Ingredients
    For the crust
    • 200 g plain flour
    • 100 g butter
    • 2 tablespoon granulated sugar
    • 1 egg
    • 2 tablespoon milk
    For the filling
    • ⅔ cup pumpkin puree
    • ½ cup milk
    • 2 small eggs
    • ¼ cup granulated sugar
    • ¼ cup brown sugar
    • 1 teaspoon cinnamon
    • 1 teaspoon pumpkin spice
    • whipped cream for decorating (optional)
    Metric - US Customary
    Instructions
    1. To make the crust, cut the cold butter into cubes and add it to a bowl together with the sifted flour.

    2. Use your fingertips to rub them together until you get a breadcrumb-like texture.

    3. Add the egg, sugar and milk, and knead them into a dough that does not stick to the hands.

    4. Cover the dough in clingfilm, and refrigerate for 30 minutes.

    5. Use a rolling pin to cut out circles of 4 inches/10 cm in diameter.

    6. Place the dough circles in each cavity of the muffin tin and press down gently to cover it.

    7. To make the filling, use a hand mixer or whisk to mix all the ingredients together to a smooth texture.

    8. Divide the filling between each pie crust, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 23-25 minutes until the crust is golden and the filling is set.

    9. Leave to cool completely before decorating with whipped cream.

    Recipe Notes
    • To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
    • The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
    Nutrition Facts
    Mini Pumpkin Pies
    Amount Per Serving
    Calories 382 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 10g50%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 120mg40%
    Sodium 166mg7%
    Potassium 176mg5%
    Carbohydrates 51g17%
    Fiber 2g8%
    Sugar 24g27%
    Protein 7g14%
    Vitamin A 4815IU96%
    Vitamin C 1mg1%
    Calcium 71mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

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