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–+ servings

Mini Pumpkin Pies

An easy recipe for mini pumpkin pies made in a muffin pan. The perfect dessert for Thanksgiving!
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Course: Easy Dessert, Mini Pumpkin Pies, Pumpkin
Cuisine: American
Keyword: Easy Recipe, Mini Pumpkin Pies, Thanksgiving
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12
Author: Dan

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.