An easy recipe for mini pumpkin pies made in a muffin pan. The perfect dessert for Thanksgiving!
How cute would these be on your Thanksgiving table this year? 
You Will Love These Mini Pumpkin Pies:
- they’re fun to make with kids
- unlike the full-size version, there’s no blind baking the crust
- bake time & cool time are a lot quicker than regular pie
- decoration can be minimal with a simple dollop of whipped cream and sprinkle of cinnamon
- they’re handheld & easy to serve
Making Your Own Pie Crust Couldn’t Be Easier!
Did you know that amazing pie crust you find in pies, tarts, bars and pastries is super easy to make at home, and it only takes 5 ingredients and 15 minutes?
You will need:
All-purpose flour
Sugar
Salt
Butter – chilled and diced
Ice water
- Begin with very cold butter, you can put it in the freezer for 10 minutes. Dice it with a knife into cubes about 1/3″ across, they don’t have to be exact.
- In a large bowl, combine flour, sugar and salt.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Add the ice water a tablespoon at a time and mix swiftly and gently. Add just enough water to allow the dough to form into a loose ball.
- Flatten the dough into disks, wrap tightly in plastic wrap and refrigerate at least 2 hour or overnight.
Tips for Success
- You’ll need pie crusts for this recipe, you can either use my homemade pie crust recipe or use store-bought. You can use any leftover pie crust you have to decorate the tops of the pies too!
- Pie crust: I like to make sure my pie dough is prepared before I begin the mini pies. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
- Be sure to use the correct size muffin pan for this recipe. These are mini pies, but you’ll be using two regular 12-count muffin pans, not a mini muffin pan.
- Make sure to use the correct size cookie cutter to cut out the pie crusts. Ideally you need a 3–4-inch Mold. A 3.5-inch cookie cutter is great, but if you don’t have one of them a cup or something similar will work just fine. A wide mouth jar is 3″
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Mini Pumpkin Pies
An easy recipe for mini pumpkin pies made in a muffin pan. The perfect dessert for Thanksgiving!
Equipment
- Standard Muffin Pan
Ingredients
For Pre-made Pie CRUST Option
- 2 pre-made ready to roll pie crusts
For Homemade Pie Crust Option
- 1/4 cups all-purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup butter chilled and diced
- 1/4 cup ice water but possibly less
Pumpkin Pie Filling
- 1 8oz cream cheese softened to room temperature
- 1 cup pumpkin puree
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- Whipped cream
Instructions
Homemade Pie Crust
- Begin with very cold butter, you can put it in the freezer for 10 minutes. Dice it with a knife into cubes about 1/3" across, they don't have to be exact.
- In a large bowl, combine flour, sugar and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Add the ice water a tablespoon at a time and mix swiftly and gently. Add just enough water to allow the dough to form into a loose ball.
- Flatten the dough into disks, wrap tightly in plastic wrap and refrigerate at least 2 hour or overnight.
Mini Pumpkin Pies
- Preheat oven to 350 degrees. Grease and flour (or use non-stick cooking spray) a regular size muffin pan. Set aside. Roll the dough or pie crust out on a floured surface with a floured rolling pin.
- Using a round cookie or biscuit cutter (approximately 3.5 to 4 inches diamater) cut at least 10-12 rounds out ( or 5-6 rounds of each pie crust, if using store bought). Re-roll any scrap pieces of pie dough as needed to cut out the rounds.
- Carefully press each round into in each muffin cavity. Transfer the muffin pan to the refrigerator while you make the filling.
- Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined.
- Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice. Spoon mixture into each mini pie crust almost up to the top.
- Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes.
- Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving. Keep refrigerated.
Notes
* Pies will be puffy when they come out of the oven but will sink back down when cooled.
