These mini pumpkin pies are just the cutest little bites of fall. I love making them for a crowd since they’re so easy to serve and super festive!
Once the air outside starts to get cold and smell crisp, I get all excited to cook with apples, squash, and pumpkins! The mini pumpkin pies are not only easy and fun to grab and eat, but they really don’t take much time to put together and bake. Because the pies are so small, you get a higher crust-to-filling ratio, which I am a huge fan of!
This recipe is super simple and straight forward to make. You can sub in a store bought pie crust if you don’t have the time to make your own from scratch.
Super cute and great for serving to a crowd!
- 1 can 15 oz. pumpkin puree
- 3 eggs lightly beaten
- 3/4 cup heavy cream
- 1 cup firmly packed dark brown sugar
- 1 Tbs. cornstarch
- 1 1/4 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. ground cloves
- 1 tsp. vanilla extract
- -1 large egg
- -1 T water
- -granulated sugar for dusting
Make pie dough at least 2 hours in advance, to allow time for cooling in the refrigerator.
Preheat an oven to 325ºF. Line two mini muffin tins to ensure easy pie removal later. Roll out both discs of pie dough to about 12 inches diameter. Use a biscuit cutter to cut small pie crust discs from the pie dough. Place in lined mini muffin pans. With remaining dough, cut into decorative pieces if you wish for topping.
Make the filling. In a large bowl, mix together all of the pie dough filling ingredients with an electric mixer or a whisk.
Take mini muffin tin out of the refrigerator. Fill each pie with filling so that the pies are almost full to the top. Top pies with pie crust garnishes if you wish. Brush pie crusts with egg wash and sprinkle with sugar.
Bake in the oven for 13-15 minutes, or until the center of the filling has set, and toothpick inserted in the middle comes out clean.
Allow to cool completely before removing from pan.