Mini Pumpkin Pies Flaky Crust

Mini Pumpkin Pies with their luscious pumpkin filling and flaky golden crusts steal the spotlight at every holiday table. These adorable treats offer all the comfort of traditional pumpkin pie in a two-bite package making them just right for hosting or gifting. Nothing says Thanksgiving like the scent of pumpkin spice wafting through your kitchen and these little pies deliver all that and more.

My family begs for these every year so much that I now double the batch. The first time I made them my daughter helped press the dough into tins and we laughed at our wonky shapes but that homemade touch made them even better.

Ingredients

• Box of refrigerated pie crust: Delivers a perfectly tender and buttery shell plus saves time. Look for one with real butter or high-quality fats for the flakiest result
• Can of pure pumpkin puree: Provides the star flavor. Choose one with only pumpkin listed in the ingredients for a richer taste
• Can of sweetened condensed milk: Gives silky sweetness and a creamy filling. Opt for name brands for the smoothest texture
• Large eggs: Help set the pie filling and give body. Fresh local eggs if possible make a difference
• Pumpkin spice: Adds warm aromatic notes. Freshly bought spice blend packs the punch
• Salt: Highlights all the warm flavors. Sea salt is my preference for pure clean taste
• Cool Whip: A light cloud of sweetness on top. Make sure it is cold and fluffy for best piping

Instructions

Prepare the Muffin Tins:

Mist a twelve-cup muffin tin with nonstick spray ensuring all wells are evenly coated for easy pie removal

Shape the Crusts:

Unroll the refrigerated pie crust onto a clean surface. Use a large canning ring or wide mouth jar to cut circles pressing down firmly. Work close together to maximize how many cutouts you get from each crust

Line the Muffin Tins:

Gently press a dough circle into each muffin cup smoothing any folds so the crust hugs the sides and bottom. The dough should peek up a little above the rim to hold extra filling

Mix the Filling:

In a large mixing bowl beat together the pumpkin puree sweetened condensed milk eggs pumpkin spice and salt until fully combined and smooth. Take a moment here to really mix so the spices are distributed perfectly

Fill and Bake at High Heat:

Spoon the pumpkin mixture into the crusts filling almost to the top. Place the tins in a preheated oven at four hundred degrees and bake for ten minutes so the crust starts to crisp and filling sets on the edges

Reduce Heat and Finish Baking:

Lower the oven temperature to three hundred twenty five degrees then keep baking for another ten minutes. The filling should be set but still look slightly soft in the center

Check for Doneness:

Insert a toothpick in the center of a pie. If it comes out clean they are ready. Let the pies cool completely for best results and easiest removal

Top with Cream:

Load cold Cool Whip into a piping bag or zip top bag with the corner snipped. Pipe a generous swirl on each cooled pie just before serving

Pumpkin is my favorite fall flavor and I smile remembering my kids racing to see who could pipe the silliest whipped cream pattern.

Storage Tips

Mini pumpkin pies keep well in the fridge for up to four days. Store in an airtight container so the crust stays crisp. If you want to prep ahead freeze the baked and cooled pies without whipped cream then thaw overnight in the fridge before serving with fresh topping.

Ingredient Substitutions

If you prefer a homemade crust go for it but make sure it is rolled fairly thin to fit into muffin cups. For a dairy free version use coconut sweetened condensed milk and your favorite non dairy whipped topping. I have also swapped in apple pie spice for a slightly different spin.

Serving Suggestions

Set out a platter of these with a variety of toppings like cinnamon sprinkle or chocolate shavings. Warm a pie briefly in the microwave for a cozy snack or pair with hot cider for the ultimate fall treat. They look so festive decorated with sugared cranberries or a sprinkle of nutmeg too.

Cultural Context

Pumpkin pie is a classic American dessert with roots going back to early colonial feasts. The mini format makes it easier to enjoy for those who may not want a full slice or who love sampling a bit of everything on the dessert table.

Seasonal Adaptations

Swap pumpkin for sweet potato puree for a southern flair. Try a pecan sprinkle on top for extra crunch. Use homemade whipped cream if you have time for a rich finish.

Success Stories

After sharing these at my office Friendsgiving last year several coworkers asked for the recipe. Kids at our school bake sale snap them up in minutes because they are just the right size for little hands.

Freezer Meal Conversion

Bake the pies as directed then cool completely. Arrange in a single layer in a freezer safe container and freeze up to a month. When ready to enjoy simply thaw in the fridge and add whipped cream fresh.

Mini Pumpkin Pies are festive, easy, and always a hit at any gathering. Enjoy their comforting flavors all season long.

Common Recipe Questions

→ Can I use homemade pie crust instead of refrigerated?

Yes, homemade crust works well and can add extra flavor and texture if you have the time to prepare it.

→ How can I tell when the mini pies are baked through?

Insert a toothpick into the center of a pie. If it comes out clean, they are done baking. The filling should be set but soft.

→ Can I substitute evaporated milk for sweetened condensed milk?

Sweetened condensed milk provides both sweetness and texture, but you can use evaporated milk with added sugar for a similar result.

→ How should I store the mini pies?

Let them cool completely, then keep them in an airtight container in the refrigerator for up to three days.

→ Are these suitable for freezing?

Yes, freeze the cooled pies in a sealed container. Thaw at room temperature before serving for best texture.

→ What toppings work best for these pies?

Freshly piped whipped cream is classic, but a dusting of cinnamon or chopped pecans adds extra flavor.