Go Back
Dan

Mini Pumpkin Pies

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

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

Equipment

  • Standard Muffin Pan

Method
 

Homemade Pie Crust
  1. 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.
  2. In a large bowl, combine flour, sugar and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  3. 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.
  4. Flatten the dough into disks, wrap tightly in plastic wrap and refrigerate at least 2 hour or overnight.
Mini Pumpkin Pies
  1. 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.
  2. 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.
  3. Carefully press each round into in each muffin cavity. Transfer the muffin pan to the refrigerator while you make the filling.
  4. Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined.
  5. 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.
  6. 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.
  7. 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.