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Mini Pumpkin Pies

Mini pumpkin pies made in a muffin tin with buttery pastry cups and a smooth baked custard filling. Baked until just set and golden, then chilled for clean, sliceable mini servings.
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Prep Time 25 minutes
Cook Time 22 minutes
cooling 1 hour
Total Time 1 hour 47 minutes
Servings: 24 mini pies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For pastry cups
  • 2 refrigerated pie crusts Use store-bought refrigerated dough.
For pastry cups
  • 1 can (15 oz) pumpkin puree Included for the pumpkin filling section.
For pumpkin filling
  • 1 can (15 oz) pumpkin puree
  • 2 eggs
  • 0.75 cup evaporated milk or heavy cream Use whichever you have for a richer custard.
  • 0.67 cup brown sugar
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon Also used for serving dusting.
  • 0.25 tsp ginger
  • 0.25 tsp salt
  • 1 tsp vanilla
Whipped cream and cinnamon for serving
  • 0.5 cup whipped cream For topping the cooled pies.
  • 1 tsp cinnamon For a light dusting on top.

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Prepare and bake
  1. Preheat the oven to 375°F and grease a mini muffin tin with nonstick spray or butter for easy removal.
  2. Cut the refrigerated pie crusts into 3.5-inch circles and press each circle into a greased mini muffin cup to form pastry cups.
  3. Whisk pumpkin puree, eggs, evaporated milk or heavy cream, brown sugar, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth and no streaks remain.
  4. Fill each pastry cup about 3/4 full with the pumpkin mixture so there’s room for the custard to set.
  5. Bake for 18-22 minutes at 375°F until the filling is just set in the center and the crust is golden.
Cool and serve
  1. Cool the mini pumpkin pies completely in the pan so the custard firms up before chilling.
  2. Refrigerate for 1 hour to fully chill the pies for cleaner, firmer bites.
  3. Top each mini pie with whipped cream and dust lightly with cinnamon right before serving.

Notes

Pro tip: If the filling looks slightly foamy after whisking, let it sit 2 minutes so it settles before baking. Store covered in the refrigerator up to 4 days; freeze un-topped for up to 2 months and thaw in the fridge overnight, then add whipped cream and cinnamon after thawing. For a dairy-light option, use evaporated milk instead of heavy cream (or choose any lactose-free evaporated milk) for a still-smooth custard.