Mini Pumpkin Pies: Tiny Treats, HUGE Fall Flavor!
All the cozy, spiced flavor of traditional pumpkin pie in a perfectly portioned mini version. Ideal for entertaining, snacking, or gifting — these adorable fall treats are easy to make and even easier to love!
Equipment
- muffin tin
- Mixing Bowls
- Measuring cups and spoons
- Rolling Pin
- pastry cutter or food processor
- parchment paper or foil
- pie weights or dried beans
Ingredients
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- ¼ cup ice water
- 1 ½ cups pumpkin puree
- ¾ cup evaporated milk
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- In a large bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Chill for 30 minutes.
- Preheat oven to 375°F (190°C). Lightly grease a standard muffin tin.
- Roll out dough to 1/8-inch thickness. Cut into circles and press into muffin cups. Trim excess dough.
- Blind bake crusts: line with parchment and fill with pie weights. Bake 15–20 mins until golden. Remove weights and bake 5–10 more minutes.
- In a bowl, whisk pumpkin puree, evaporated milk, sugars, eggs, spice, vanilla, and salt until smooth.
- Pour filling into crusts, nearly to the top.
- Bake pies for 20–25 minutes until filling is set but slightly jiggly in center.
- Cool completely in muffin tin before removing. Serve chilled or at room temp.
Notes
Make the crust ahead and chill for flakiness. Blind baking is key to avoiding soggy bottoms. Use a cookie cutter slightly larger than your muffin cups. Store leftovers chilled and bring to room temp before serving for the best texture.