Easy Mini Pumpkin Pies (VIDEO)
Pumpkin pie is HANDS-DOWN my favorite dessert for the Thanksgiving season and fall in general. And if you’ve been on Jar Of Lemons in the fall of any given year, you know it’s no secret how pumpkin-obsessed I am! No shame here 🙂
Inspired by my Dairy-Free Pumpkin Pie and Vegan Pie Crust recipes, these Mini Pumpkin Pies are one of my new favorite desserts for Thanksgiving, especially for holiday parties! The bite-sized treats are an easy way to impress your guests (or your kids!) and are SO delicious.
RELATED: 45+ Healthy Pumpkin Recipes
In This Post
- What You’ll Need
- How to Make Mini Pumpkin Pies
- Tips for Easy Mini Pumpkin Pies
- Topping Ideas
- Can You Freeze Mini Pumpkin Pie Bites?
- More Pumpkin Recipes You’ll Love
What You’ll Need
Flour – A mix of all-purpose and almond flour makes for the perfect pie crust!
Butter – Cold butter is a must for this crust recipe. It helps to create the perfect flaky texture!
Sugar/Salt – A little sweet, a little salty. This pie crust is the perfect combination of both!
Water – A little bit of cold water also adds the right amount of moisture while keeping the flaky texture as well.
Tip: Don’t feel like making your own pie crust? Store-bought pie crust works great, too!
Pumpkin Pie Filling
Eggs – The eggs in this recipe make for the best pumpkin pie filling texture.
Sugar/Maple Syrup – A combination of granulated sugar and maple syrup perfectly sweetens these mini pumpkin pies.
Vanilla – The vanilla adds a delicious flavor!
Pumpkin Puree – Not all pumpkin purees are created equal! While most canned pumpkin purees work great in this recipe, it’s important to note that Trader Joe’s pumpkin puree is very liquidy compared to other brands. So if you use this one, omit the milk and add in 1 teaspoon of cornstarch!
Milk – Use any milk of your choice! Both dairy and non-dairy options work great.
Pumpkin Pie Spices – Cinnamon, ginger, nutmeg, cloves, and a dash of salt make for a classic, delicious pumpkin pie spice flavor.
How to Make Mini Pumpkin Pies
Making these pumpkin pie bites is actually very easy! The prep time is about 20 minutes, so the rest of the time is just waiting for the dough to chill and then for the Mini Pumpkin Pies to bake. Here’s how to make this recipe:
- Mix the pie crust ingredients.
- Chill the pie dough.
- Cut into 10-12 rounds and press into a muffin tin.
- Mix the pumpkin pie filling together in a large bowl (or blender).
- Pour into the pie cups.
- Let cool on a wire rack and enjoy!
How Long to Bake Mini Pumpkin Pies?
Mini pumpkin pies bake for about 20-22 minutes, or until the crust just begins to turn golden brown.
Tips for Easy Mini Pumpkin Pies
- Feel free to use store-bought pie crust to save time!
- Bake these mini pumpkin pies in a mini pie tray or muffin/cupcake tray.
- Let the pies cool before removing them.
- Use a knife to carefully remove the pies from the tray!
- Whipped Cream (of course!)
- Powdered Sugar
- Caramel Sauce
- Candied Pecans
- Pie Crust Cookies (mini, for these bites!)
- Coconut Cream Topping
Can You Freeze Mini Pumpkin Pie Bites?
Yes! Here’s how to store Mini Pumpkin Pie Bites:
Room Temperature – Freshly baked pumpkin pie can be stored at room temperature for 2-3 hours. After that, it’s best if it’s moved to the fridge or freezer!
Refrigerator – To store in the fridge, let the pies cool and place in an airtight container. Store in the refrigerator for up to 3-4 days.
Freezer – To keep your mini pumpkin pies in the freezer, let cool completely and place in the fridge for about an hour. Then place in an airtight container and store in the freezer for up to 3 months! To enjoy, simply thaw the pies out the night before in the fridge.
Source: Here’s a great article on how to store and freeze pumpkin pie!
More Pumpkin Recipes You’ll Love
- Healthy Pumpkin Bread Recipe
- The BEST Fudgy Pumpkin Brownies
- Creamy Pumpkin Pasta Recipe
- Pumpkin Smoothie Recipe
- Pumpkin Pie Overnight Oats
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Mini Pumpkin Pies
- 1 cup all-purpose flour
- 3/4 cup fine, blanched almond flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 2-4 Tablespoons cold water
- 1 large egg
- 1 large egg yolk
- 4 Tablespoons granulated sugar
- 2 Tablespoons maple sugar
- 1 teaspoon vanilla
- 3/4 cup canned pumpkin puree
- 2 Tablespoons milk of choice (dairy or non-dairy)
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees F.
- Generously grease a muffin tray with oil and set aside.
- In a medium mixing bowl, combine the all-purpose flour, almond flour, sugar, and salt. Whisk together.
- Add in the cold butter and use a fork or pastry cutter to cut into the flour until it’s all mixed up and looks crumbly.
- Add in the cold water, starting with 2 tablespoons and mixing until a dough forms. If you squeeze the dough together, it should hold together (some cracks are ok).
- Form into a ball and wrap in plastic wrap. Chill for 20 minutes.
- Meanwhile, add all of the ingredients for the filling to a blender and blend until completely smooth (or mix by hand in a large mixing bowl).
- When the dough has finished chilling, roll into a 9 inch circle.
- Use a 3 or 4 inch round cookie cutter (mine was 3 ½ inch) to cut out 10-12 pieces of dough.
- Carefully press each piece into the prepared muffin tin.
- Divide the filling mixture evenly among the cups.
- Bake for 20-22 minutes or until the crust looks just lightly golden brown and the filling has set. A few cracks on top are to be expected.
- Let cool completely, then carefully run a knife around the edges to get them out of the pan.
- Serve with whipped cream and enjoy!
- Not all pumpkin puree is created equal! The Trader Joe’s pumpkin puree is very liquidy compared to other brands, so if you use this one, omit the milk and add in 1 teaspoon of cornstarch.
- This recipe makes 10-12 mini pumpkin pies.