Classic Mini Pumpkin Pies for Thanksgiving Dessert

The Ultimate Guide to Classic Mini Pumpkin Pies

Have you ever wondered why the best part of Thanksgiving dinner—the pumpkin pie—is always the hardest part to serve without making a giant mess? Huge slices often fall apart on the plate, and sometimes you just want a small treat instead of a massive helping. These mini pumpkin pies are the answer to that holiday struggle. They are tiny, cute, and hold their shape perfectly.

Why You Will Love These Mini Pumpkin Pies

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This recipe is special because it takes everything you love about a traditional Thanksgiving dessert and shrinks it down into a bite-sized snack. You do not need to be a master baker to make these. In fact, they are much easier to bake than a full-sized pie because you do not have to worry about the center staying jiggly or the crust burning while the filling cooks.

Difficulty Level: Very Easy Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes

These little treats are great for kids to help with, and they look beautiful on a dessert table.

Essential Ingredients

To make these delicious pumpkin pies, you will need a few simple items. This recipe makes about 12 mini pies using a standard muffin tin.

For the Crust

• 1 box of refrigerated pie crusts (contains two rolls)
• Flour (just a little bit for dusting your counter)

For the Filling

• 1 cup of canned pumpkin puree (make sure it is not pumpkin pie filling)
• 1/2 cup of sweetened condensed milk
• 1 large egg
• 1 teaspoon of pumpkin pie spice
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon of salt

Substitutions and Variations

If you do not have pumpkin pie spice, you can make your own by mixing cinnamon, ginger, cloves, and nutmeg. If you want to make this dairy-free, you can use sweetened condensed coconut milk instead of regular milk. For a gluten-free version, simply use a gluten-free pie crust found in the freezer section of most grocery stores.

Step-by-Step Instructions

Follow these easy steps to get perfect results every time.

1. Prepare Your Oven and Pan

Preheat your oven to 375 degrees Fahrenheit. While the oven is getting hot, spray a standard 12-slot muffin tin with non-stick cooking spray. This ensures your pies pop out easily later.

2. Cut the Crust

Unroll your pie crusts on a lightly floured surface. Use a round cookie cutter or a wide-mouth glass jar that is about 3.5 to 4 inches wide. Cut out circles from the dough. You can gather the leftover scraps, roll them out again, and cut more circles until you have 12 in total.

3. Mix the Filling

In a large bowl, whisk the egg. Add the pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla, and salt. Stir everything together until the mixture is smooth and bright orange.

4. Fill the Crusts

Place one dough circle into each muffin tin slot. Press it down gently so it fits the bottom and sides. Spoon about two tablespoons of the pumpkin mixture into each dough cup. Do not fill them all the way to the top, or they might spill over.

5. Bake

Put the tin in the oven and bake for 18 to 22 minutes. You will know they are done when the crust is golden brown and the pumpkin filling looks set and firm.

Assembly and Presentation

Once the pies are out of the oven, let them cool in the pan for at least 10 minutes. This helps the filling firm up so they do not break when you lift them out. Use a butter knife to gently loosen the edges and lift them onto a cooling rack.

Presentation Tips

• Whipped Cream: Add a big swirl of whipped cream on top right before serving.
• Cinnamon Dust: Sprinkle a tiny bit of extra cinnamon over the cream for a professional look.
• Leaf Cutouts: If you have extra dough, use a tiny leaf-shaped cutter to make shapes, bake them separately for 5 minutes, and place one on top of each pie.

Storage and Make-Ahead Tips

One of the best things about pumpkin pies is that they actually taste better the next day. This makes them perfect for holiday planning.

How to Store

Keep your mini pies in an airtight container in the refrigerator. They will stay fresh and tasty for up to 4 days. Because they have eggs and milk, they should not be left out on the counter for more than two hours.

How to Reheat

Most people enjoy these cold, but if you like them warm, you can put them in a toaster oven for 2 to 3 minutes. Avoid the microwave, as it can make the crust soggy.

Freezing

You can freeze these pies! Place them in a single layer on a tray until frozen solid, then put them in a freezer bag. They stay good for 2 months. Thaw them in the fridge overnight before eating.

Creative Recipe Variations

While the classic recipe is a winner, you can try these fun ideas to change things up:

• Chocolate Chip Pumpkin: Stir a few mini chocolate chips into the filling before baking.
• Pecan Crunch: Top each pie with a single pecan half or some crushed pecans during the last 5 minutes of baking.
• Cream Cheese Swirl: Drop a small teaspoon of sweetened cream cheese on top of the pumpkin filling and swirl it with a toothpick before putting them in the oven.

Health Benefits of Pumpkin

Even though this is a dessert, pumpkin is actually very good for you. It is packed with Vitamin A, which helps your eyes stay healthy. It also has a lot of fiber, which is good for your tummy. Using mini portions is also a great way to enjoy a treat without eating too much sugar at once.

Conclusion

Making classic mini pumpkin pies is a fun and easy way to bring joy to your Thanksgiving table. They are simple to prepare, look amazing, and taste just like the traditional version. Whether you are baking for a big party or just a small family dinner, these little pies are sure to be a hit. Do not be afraid to get creative with your decorations and toppings.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. You will need to roast a sugar pumpkin, scoop out the insides, and blend it until it is very smooth. Canned pumpkin is usually preferred because it has a consistent texture.

Why did my pie crust shrink?

If the dough is too warm when it goes in the oven, it might shrink down the sides of the tin. Try to keep your pie crust cold until you are ready to put the filling in and bake.

My filling is cracked. What happened?

Cracks usually happen if the pies are overbaked. Watch them closely at the 18-minute mark. If they do crack, do not worry. A big dollop of whipped cream will hide the crack perfectly.

Are these pies healthy?

Compared to many other holiday desserts, pumpkin pies are a better choice because they use real vegetables. You can make them even healthier by using a whole-wheat crust or reducing the amount of sugar in the filling.

Can I make these in a mini-muffin tin?

Yes, you can make even smaller “bite-sized” pies. You will just need a smaller circle cutter and you should reduce the baking time to about 12 to 15 minutes.