Mini Pumpkin Pies
These bite‑size pumpkin pies are perfect for a quick fall treat. A flaky crust holds a silky pumpkin filling flavored with spices, and each is finished with a dollop of sweet whipped cream.
Instructions
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Preheat the oven to 350°F. Prepare a muffin tin with paper liners or lightly grease it.
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Roll out the pie crust and cut circles to fit the muffin cups. Press each crust piece into a cup, forming a small tart shell.
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In a bowl, whisk together pumpkin puree, the whole egg, egg yolk, both sugars, pumpkin pie spice, cinnamon, salt, vanilla, and evaporated milk until smooth.
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Spoon the pumpkin filling into each crust, filling almost to the top.
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Bake the mini pies for about 15‑20 minutes, or until the filling is set and the crust is golden.
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While the pies cool, make the whipped‑cream topping: beat the heavy cream with granulated sugar and vanilla extract until soft peaks form.
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Pipe or dollop a generous amount of whipped cream onto each cooled mini pie and serve.
Video
“Mini Pumpkin Pies Recipe - Your Favorite Fall Dessert!” by Natashas Kitchen, watch on YouTube.
About this recipe
Mini pumpkin pies are a convenient twist on the classic holiday dessert. The individual servings are easy to bake in a muffin tin, making them ideal for parties, potlucks, or a simple family snack. The buttery crust pairs beautifully with the rich, spiced pumpkin filling, and the airy whipped‑cream topping adds a touch of elegance.
Serve them warm or at room temperature, optionally dusted with a sprinkle of cinnamon or extra pumpkin pie spice. They pair well with a hot cup of coffee or tea for a cozy autumn moment.
