3 Easy Mini Pumpkin Pie Recipes: How to Make Mini Pumpkin Pies

Craving pumpkin pie but don’t want to commit to a whole pie? We’ve all been there! The solution? Mini pumpkin pies! They’re adorable, easy to make, and perfect for sharing (or not, we won’t judge). Let’s dive into how to make mini pumpkin pies that are both delicious and will impress your guests.

3 Easy Mini Pumpkin Pie Recipes: How to Make Mini Pumpkin Pies

Fall is here, and that means it’s time for pumpkin spice everything! But let’s be honest, sometimes making a whole pumpkin pie can be a little daunting, especially when you’re just craving a little bit of that autumn goodness. That’s where mini pumpkin pies come in. They’re adorable, easy to make, and perfect for sharing (or not!).

This article will walk you through three simple recipes for mini pumpkin pies, perfect for any baking level. So, grab your pumpkin puree, get your spices ready, and let’s get baking!

How to Make Mini Pumpkin Pies: The Classic Crust

This recipe uses a classic pie crust recipe, giving you that familiar, flaky goodness. It’s also incredibly versatile – you can use it for other pies or tarts if you have leftovers!

Ingredients:

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, cold and cubed

• 1/4 cup ice water

  Instructions:

1. Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together.
2. Chill the dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help the crust stay firm and prevent it from shrinking during baking.
3. Roll out the dough: Once chilled, roll out the dough on a lightly floured surface to about 1/8 inch thickness. Use cookie cutters to cut out circles, a bit larger than your mini pie pans.
4. Grease the pie pans: Lightly grease the bottom and sides of your mini pie pans. Gently press the dough into the pans, making sure it fits snugly. Trim any excess dough.
5. Blind bake: Preheat your oven to 375°F. Prick the bottom of the pie crusts with a fork. Line the crusts with parchment paper or foil, and fill with pie weights or dry beans. Bake for 10-12 minutes, or until the crust is lightly golden. Remove the weights and parchment paper, and continue baking for another 3-5 minutes.
6. Fill and bake: While the crusts cool slightly, prepare the pumpkin filling, following the recipe below. Pour the filling into the pre-baked crusts. Bake at 350°F for 15-20 minutes, or until the filling is set.
7. Let cool: Once the pies are out of the oven, let them cool completely before serving. This helps prevent them from being too runny.

How to Make Mini Pumpkin Pies: No-Bake Pumpkin Pie

This recipe is perfect for those who love a quick, easy dessert. You can whip up these mini pumpkin pies without even turning on your oven!

Ingredients:

• 1 (14.1 ounce) can sweetened condensed milk
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup heavy whipping cream, whipped
• 1/4 cup chopped pecans or walnuts (optional)
• 1 (15 ounce) package graham cracker crumbs
• 1/4 cup melted butter

Instructions:

1. Make the crust: Combine graham cracker crumbs and melted butter in a medium bowl. Press the mixture into the bottom of your mini pie pans. Refrigerate for at least 30 minutes to set.
2. Make the filling: Combine the condensed milk, pumpkin puree, cinnamon, ginger, nutmeg, and salt in a large bowl. Beat with an electric mixer until smooth.
3. Assemble the pies: Divide the pumpkin filling evenly among the prepared crusts. Refrigerate for at least 4 hours, or overnight, to allow the filling to set.
4. Top with whipped cream: Top with whipped cream and chopped pecans or walnuts, if desired, before serving.

How to Make Mini Pumpkin Pies: Gluten-Free Pumpkin Pie

This recipe is specially formulated for those with gluten sensitivities. It uses a simple almond flour crust, ensuring you can still enjoy the deliciousness of pumpkin pie.

Ingredients:

• 1 cup almond flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/4 cup water
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions:

1. Make the crust: Preheat your oven to 350°F. In a medium bowl, combine almond flour, sugar, and salt. Stir in melted butter and water just until dough comes together.
2. Press into pans: Press the dough evenly into the bottom and up the sides of your mini pie pans. Bake for 10-12 minutes, or until lightly golden.
3. Make the filling: While the crusts bake, combine pumpkin puree, condensed milk, cinnamon, ginger, nutmeg, and salt in a medium bowl. Whisk until smooth.
4. Assemble and bake: Pour the pumpkin filling into the pre-baked crusts. Bake at 350°F for 15-20 minutes, or until the filling is set. Allow pies to cool completely before serving.

How to Make Mini Pumpkin Pies: Tips and Tricks

Now that you’ve seen some amazing recipes, let’s talk about how to make the best mini pumpkin pies possible!

• Use fresh spices: The quality of your spices will make a big difference in the flavor of your pumpkin pie. Try purchasing fresh spices for the best results.

• Don’t over-bake: Over-baked pumpkin pie will be dry and crumbly. It’s important to keep a close eye on your oven and remove the pies once the filling is set.

• Add a touch of maple syrup: A tablespoon or two of maple syrup can add a hint of sweetness and an extra layer of complexity to the pumpkin filling.

• Get creative with toppings: Don’t be afraid to get creative with your toppings. Whipped cream, a sprinkle of cinnamon, toasted pecans, or even a drizzle of caramel sauce are all great options.

• Make ahead: Mini pumpkin pies can be made ahead of time and stored in the refrigerator for up to 3 days. This makes them a great option for potlucks, parties, or busy weeknights.

How to Make Mini Pumpkin Pies: Serving and Storing

Now you’ve made beautiful, delicious mini pumpkin pies! Here’s the best way to enjoy them:

• Serving: Mini pumpkin pies are best served chilled. They’re also perfect for a festive fall gathering.

• Storing: Store leftover pumpkin pies in an airtight container in the refrigerator for up to 3 days. You can also freeze the unbaked crusts.

Conclusion: How to Make Mini Pumpkin Pies

Making mini pumpkin pies is a fun and rewarding experience. It’s a great way to share your love of autumn flavors and delicious homemade desserts. No matter which recipe you choose, you’re sure to enjoy the delightful taste of these bite-sized pumpkin treats!