There’s nothing like a big slice of pumpkin pie on Thanksgiving, but that much pie can be difficult to finish! I made these mini pumpkin pies last year and they were a huge hit.
They’re kind of like little individual pumpkin pies made with or without homemade crust and much easier to eat than a slice. (Make them with my no-fail favorite homemade pie crust recipe!)
The great thing about these mini pumpkin pies is they’re easy to make and most of the pumpkin pie ingredients are probably already in your pantry!
I love these little pumpkin pies because not only does it make serving super easy. Everyone can just grab their own and go. But they help keep portions small instead of the possibility of a much larger piece of pie.
Besides – with the kids gone, our holidays are smaller now. Having individual pies makes it easy for me to serve a couple for what we want for the holiday and a day or two after. Then I’ll wrap up and freeze the remaining pies for us to enjoy whenever the craving strikes.
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Here are some commonly asked questions
Why do I need pumpkin puree instead of pie filling?
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
What is the best way to store leftover pumpkin pie?
I like to transfer the pies to an airtight container or cover each tightly with plastic wrap or foil and keep them refrigerated for up to 3 days.
Keep in mind that the homemade whipped cream won’t be so pretty when you remove the cover the next day.
I recommend just scraping that whipped cream off and adding some fresh whipped cream when serving.
Can pumpkin pie be made in advance?
Yes, pumpkin pie is best when it’s had time to sit in the refrigerator overnight or for at least 3 hours, but you can also make pumpkin pies 1-2 days in advance.
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Can I use whipped topping instead of homemade whipped cream?
You bet and it is super easy. Just thaw the tub and then transfer it to the piping bag to add your decoration.
You can also just add a nice large dollop on top of the pie and spread it in a whipped fashion instead of piping it on in a design.
Can I use this recipe for a normal 9” Pumpkin Pie?
You can. Instead of cutting out the smaller crusts, keep it whole and line the pie dish. Bake at 375°F for about 50 minutes. You may need to protect the edges of the crust halfway, keep an eye on it.
How long does pumpkin pie last?
Pumpkin Pie will last in the refrigerator for 3 to 5 days.
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Ingredients for Mini Pumpkin Pies
- refrigerated pie crust
- granulated sugar
- cinnamon
- ginger
- nutmeg
- ground cloves
- table salt
- pureed pumpkin canned – not pie filling
- buttermilk
- large eggs
Whipped Cream
- heavy whipping cream
- vanilla extract
- confectioner’s sugar
- pinch pumpkin pie spice
Can I use fresh pumpkin?
You could, although it’ll be a little more watery. I have not made it using fresh pumpkin so I can’t tell you exactly how much to use, but I would definitely make sure the cooked pumpkin has completely cooled before you start using it.
Can pumpkin pie be served warm?
Pumpkin pie is best served at room temperature or cold, but it can also be warmed before serving. To warm pumpkin pie place in the oven at 325°F for about 10 minutes.
individual pumpkin pies
How to Make Mini Pumpkin Pies
Pies
- Roll out the refrigerated pie crust and using a 3” Cookie cutter, cut out 12 discs. You’ll need to take the cutoffs and roll it out again to get 12.
- Place each disc into a cupcake pan (you don’t need to grease the pan) and press it into the cavity.
- Once each is evenly sitting in the cupcake pan you can flute the edges if you like, or use a knife to decorate. You can also leave it plain to have a more rustic look.
- Once you have the cupcake pan lined with the pastry crust place it back in the refrigerator to keep it cold while you move onto the next step.
- Preheat the oven to 400°F.
- In a medium mixing bowl add the cinnamon, ginger, nutmeg, cloves, salt, pureed pumpkin, buttermilk and eggs. Mix well.
- After 20 minutes has passed take the cupcake pan out of the refrigerator and put 1 tablespoon of the pumpkin filling into each crust.
- Bake in the oven at 400°F for 10 minutes then turn down the oven to 325°F for another 10 minutes.
- Remove from the oven and allow to cool, then place in the refrigerator to completely set for a minimum of 3 hours.
Whipped Cream
- In a medium mixing bowl add the cream, vanilla and confectioner’s sugar and beat until stiff peaks have formed.
- Add to a piping bag and pipe little dollops of cream onto each mini pumpkin pie.
- Dust with a pinch of Pumpkin Pie spice.
Can I eat these warm or cold?
It is best to eat these pumpkin pies cold, also there is whipped cream on top so heating is not an option.
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Can these mini pumpkin pies be frozen?
Absolutely! Wrap each mini pumpkin pie tightly with plastic wrap before adding the whipped cream on top and freeze for up to 6 months.
Can I use canned whipped cream?
Yes, absolutely, that will work just fine. The squirt top variety in the can will give you a similar look but does not contain the stabilizer to keep it looking pretty for a long period of time.
small pumpkin pie
Products I love when making mini pumpkin pies…
This mini pumpkin pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe.
- granulated sugar
- vanilla extract
- cinnamon
- ginger
- nutmeg
- ground cloves
- salt
- pumpkin puree
- buttermilk
- pie crust
- confectioner’s sugar
- muffin tin
- 3″ cookie cutter
- pastry wheel
- pastry brush
- mixing bowl
- piping bag
If you love this Easy Mini Pumpkin Pies recipe, you’re going to love these other pie recipes too. Please click each link below to find the easy, printable recipe!
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Mini Pumpkin Pies
Ingredients
Pies
- 1 refrigerated pie crust
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon table salt
- 2/3 cup pureed pumpkin canned – not pie filling
- 2 tablespoons buttermilk
- 2 large eggs
Whipped Cream
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- 2 tablespoons confectioner’s sugar
- pinch pumpkin pie spice garnish
Instructions
Pies
- Roll out the refrigerated pie crust and using a 3” Cookie cutter, cut out 12 discs. You’ll need to take the cutoffs and roll it out again to get 12.
- Place each disc into a cupcake pan (you don’t need to grease the pan) and press it into the cavity.
- Once each is evenly sitting in the cupcake pan you can flute the edges if you like, or use a knife to decorate. You can also leave it plain to have a more rustic look.
- Once you have the cupcake pan lined with the pastry crust place it back in the refrigerator to keep it cold while you move onto the next step.
- Preheat the oven to 400°F.
- In a medium mixing bowl add the cinnamon, ginger, nutmeg, cloves, salt, pureed pumpkin, buttermilk and eggs. Mix well.
- After 20 minutes has passed take the cupcake pan out of the refrigerator and put 1 tablespoon of the pumpkin filling into each crust.
- Bake in the oven at 400°F for 10 minutes then turn down the oven to 325°F for another 10 minutes.
- Remove from the oven and allow to cool, then place in the refrigerator to completely set for a minimum of 3 hours.
Whipped Cream
- In a medium mixing bowl add the cream, vanilla and confectioner’s sugar and beat until stiff peaks have formed.
- Add to a piping bag and pipe little dollops of cream onto each mini pumpkin pie.
- Dust with a pinch of Pumpkin Pie spice.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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