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Mini pumpkin pies with whipped cream on top.
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Mini Pumpkin Pies

Celebrate the holidays with these Mini Pumpkin Pies! These little pumpkin pie bites have a tender, flaky pie crust with a creamy, smooth filling, perfectly sweet, that's just right - not too light, not too dense. Made with better-for-you ingredients, these healthier mini pumpkin pies are perfect for everything, from a delicious Thanksgiving dessert to a holiday party recipe your guests will love and a just-for-fun weekend treat.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 20 minutes
Total Time 1 hour
Servings 12 Mini Pies
Calories 189kcal

Ingredients

Crust

  • 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

Filling

  • 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

Instructions

  • 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!

Video

Notes

  • 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.

Nutrition

Calories: 189kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 191mg | Potassium: 65mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2668IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg