Mini Pumpkin Pies Easy (Recipe for Printing)
Enjoy these mini pumpkin pies, perfect for Thanksgiving or fall celebrations. Made with brown sugar, pumpkin puree, and warming spices, they offer a classic taste in individual portions. Save & click.
# What You Need:
→ Pie Crust
01 -
2 discs unbaked pie crust, store-bought or homemade all-butter
→ Filling
02 -
1 1/4 cups pumpkin puree
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3/4 cup packed light or dark brown sugar
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1/2 cup heavy cream
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1/4 cup whole milk
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1 large egg
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1/4 teaspoon salt
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1 teaspoon ground cinnamon
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1 teaspoon pumpkin pie spice
# How to Make It:
01 -
Ensure pie dough is fully prepared and well chilled before starting. For best results, refrigerate for at least 2 hours or overnight before shaping.
02 -
In a large mixing bowl, blend pumpkin puree, brown sugar, heavy cream, milk, egg, salt, ground cinnamon, and pumpkin pie spice until completely smooth, approximately 2 minutes. Refrigerate filling until ready to use.
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Preheat oven to 375°F. Lightly grease two 24-cup mini muffin pans with nonstick spray.
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Roll out cold pie dough and cut into rounds. Gently press rounds into the greased mini muffin pan, ensuring dough covers the bottom and sides of each well.
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Evenly distribute chilled pumpkin filling among the dough-lined cups, filling each to the top.
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Bake for 21 to 25 minutes, until centers are just set and crust edges are golden brown. Allow to cool in the pan for 5 minutes.
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Carefully remove pies from muffin pans and cool completely on a wire rack. Serve at room temperature or chilled. Optional: top with freshly whipped cream.
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Store mini pies tightly covered in the refrigerator for up to 5 days.
# Extra Tips:
01 -
Chilling the pie dough before shaping maintains flaky texture and prevents shrinkage during baking.
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Pumpkin pie filling can be made several hours ahead and stored in the refrigerator until assembly.
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For best presentation, allow mini pies to cool completely before garnishing with whipped cream.