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!
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
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!