Pumpkin pie is an essential dish for the holiday season, and when it comes to making homemade pumpkin pie, it doesn’t get any easier than this! These are the Best Ever Mini Pumpkin Pies that are perfect for serving a crowd. They’re single-serving, hassle-free, and they come together in less time than it takes to make a full pie. Can you believe it?! Make these mini pies to impress your friends and family, and deliver the most quintessential holiday dessert!
Friends, what is your FAVORITE part of Thanksgiving dinner? For me, it’s always the dessert. If you’ve been to my blog before, then I’m sure that this comes as no surprise – after all, my dessert recipes are always my favorite to share! And when it comes to the holidays, I love being in charge of making the desserts.
So, whether I’m making a more non-traditional holiday dessert, like my Life Changing Tahini Chocolate Chip Cookies, or something more traditional like my Best Ever Mini Pecan Pies, I am always excited to bring a delicious, healthy holiday dessert recipe to the table. Which is why this year, I am so excited to bring my Best Ever Mini Pumpkin Pies to the holiday dessert table!
These mini pies not only come together in less time than it takes to make a single pie, but they are the perfect way to avoid an extra mess in the kitchen! No utensils needed to serve this pie = no extra utensils to wash! And when it comes to the holidays, even one less dish to wash can alleviate so much stress from your plate.
Plus, these single-serving pies ensures that there’s enough for everyone to go around! This recipe makes 12 mini pies – enough to fill a standard muffin tin – but can easily be doubled (or tripled) if needed!
What You Need to Make These Adorable Mini Pies
- Frozen Pie Crust: To make this recipe as simple as possible, we’ll be using frozen pie crust in order to prepare these Mini Pecan Pies. Just make sure your crust is thawed according to the package instructions. And if you want to make these gluten-free, just use a gluten-free pie crust instead!
- Pumpkin Puree: Pumpkin puree is essential to making the perfect pumpkin pie filling! You can find this in the canned foods section of almost any major grocery store.
- Plant-Based Sweetened Condensed Milk: To keep this recipe dairy-free, we’ll be using a plant-based, sweetened condensed milk to not only sweeten the pie filling, but keep it light and fluffy. You can also use regular condensed milk, if you prefer!
- Egg: The egg will help to bind the filling together and make it perfect. If you want to keep this recipe egg-free or vegan-friendly, you can make a flax egg or chia egg and use that instead!
- Pumpkin Pie Spice: Pumpkin pie spice is essential to ensuring that the filling really tastes like pumpkin pie! Plus, you can easily make your own in just a few seconds.
- Sea Salt: A pinch of sea salt ensures that these pies don’t come out too sweet!
How to Make The Best Ever Mini Pumpkin Pies
Making these mini pies is simple and easy! Simply start by preheating your oven to 350 F. Next, grease a muffin tin well with butter or oil and set aside.
Then, prepare your pie crusts by gently rolling your crusts out on a flat surface and using a 4-inch cookie cutter to cut out 12 circles in the dough. Place your mini pie crust circles into the crevices of the muffin tin, gently folding them to fit the shape of the tin.
Next, prepare the pumpkin pie filling by adding the pumpkin puree, plant-based condensed milk, egg, pumpkin pie spice, and sea salt to a bowl. Whisk until the ingredients are fully combined and form a light, fluffy mixture.
Finally, fill each pie crust with an equal amount of the filling. You should have enough for all 12 pies! Bake them for 30-32 minutes, or until the filling sets and the crust looks golden.
Once done, let them cool completely, then top with whipped cream and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days. Woohoo!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
** Photography by Bea Moreno
Ingredients
- 1 Can Pumpkin Puree
- 1 Cup Plant-Based Sweetened Condensed Milk
- 1 Egg
- 1 Teaspoon Pumpkin Pie Spice, if you don't have pumpkin pie spice, you can easily make your own.
- 1 Pinch Sea Salt
- 2 Packages Refrigerated Pie Crust, or make your own!
Instructions
- Start by preheating your oven to 350 F.
- Next, grease a muffin tin well with butter or oil and set aside.
- Then, prepare your pie crusts. Gently roll your crusts out on a flat surface and use a 4-inch cookie cutter to cut out 12 circles in the dough.
- Place your mini pie crust circles into the crevices of the muffin tin, gently folding them to fit the shape of the tin.
- Next, prepare the pumpkin pie filling by adding the pumpkin puree, plant-based condensed milk, egg, pumpkin pie spice, and sea salt to a bowl. Whisk until the ingredients are fully combined.
- Finally, fill each pie crust with an equal amount of the filling. You should have enough for all 12 pies!
- Bake your pies for 30-32 minutes, until the filling has fully set and the crust is golden.
- Once done, let cool completely, serve with whipped cream, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
I made these and the pecan minis for an early Thanksgiving celebration and they were a huge hit. Super easy, delicious and the perfect size! My new favorite thing to bring!
I am so thrilled that you loved this recipe, Jen! Thank you so much for making these pies, and for leaving such a kind review!
The mini pumpkin pies were the biggest hit! I used the Trader Joe’s GF crusts so my sister with celiac could eat them. They were super tasty – not too sweet or too pumpkiny – and went perfectly with vanilla ice cream for dessert. A recipe I look forward to repeating every holiday season now!