Description
These Make-Ahead Mini Pumpkin Pies deliver all the comforting flavor of classic pumpkin pie in a perfectly portioned tart. Made with a rich, spiced filling and a flaky crust, these bite-size desserts are ideal for Thanksgiving gatherings, potlucks, or fall celebrations. Easy to prepare in advance, they free up oven space and simplify holiday prep. Serve them chilled or warm, topped with whipped cream and a dash of cinnamon for a festive finish.
Ingredients
- Refrigerated pie crusts (or homemade)
- Pumpkin purée
- Brown sugar
- Eggs
- Evaporated milk
- Pumpkin pie spice (or cinnamon, nutmeg, ginger, and cloves)
- Vanilla extract
- Whipped cream (optional for topping)
Instructions
- Preheat the oven
Set your oven to 350°F (175°C). - Prepare the crusts
Roll out your pie dough and use a round cookie cutter (about 3–4 inches wide) to cut small circles. Press each into a greased muffin tin to form mini crusts. - Make the filling
In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, pumpkin pie spice, and vanilla until smooth and creamy. - Fill and bake
Spoon the pumpkin filling into each mini crust, filling about ¾ full. Bake for 25–30 minutes, or until the centers are set and slightly puffed. - Cool and serve
Let the mini pies cool in the pan for 10 minutes, then transfer to a wire rack. Once cooled completely, top with whipped cream if desired.
Notes
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For a richer filling, substitute heavy cream for evaporated milk.
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Chill the dough before cutting and pressing into tins to prevent shrinking.
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Mini muffin tins will yield more bite-size servings—reduce baking time by 5 minutes.
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For a dairy-free option, use coconut milk and vegan pie crust.
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Keep crust crisp by storing the pies uncovered until completely cooled, then refrigerate.