The first time I made these Mini Pumpkin Spice Pies, it was for a last-minute autumn gathering. I was short on time but wanted to bring something that screamed “fall” and felt special. I remembered a half-used can of pumpkin puree in the fridge and a roll of pie crust lurking in the freezer. An idea sparked: individual pies! They baked up beautifully, filling my kitchen with that intoxicating aroma of cinnamon, nutmeg, and ginger. When I arrived at the party, they were an instant hit. The kids loved having their own personal pie, and the adults appreciated the portion control (though many went back for seconds!). The creamy, perfectly spiced filling nestled in a flaky, buttery crust was just divine. Since then, these little delights have become a staple in our household from September through November, perfect for everything from a cozy weeknight treat to a star on the Thanksgiving dessert table. They’re remarkably easy, incredibly delicious, and a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to create these delightful Mini Pumpkin Spice Pies:

• 1 box (14.1 ounces) Refrigerated Pie Crusts (2 crusts): These provide a convenient and consistently flaky base. Using store-bought crusts significantly cuts down on prep time, making this recipe accessible even for beginner bakers. Ensure they are brought to room temperature according to package directions for easy handling.
• 1 can (15 ounces) Pure Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, as the latter already contains spices and sweeteners. The puree forms the rich, velvety heart of our pies.
• 1 can (12 ounces) Evaporated Milk: This concentrated milk adds incredible creaminess and richness to the filling without making it too watery. Full-fat evaporated milk yields the best results.
• ¾ cup Granulated Sugar: Provides the necessary sweetness to balance the earthy pumpkin and warm spices. You can slightly adjust this amount based on your preference.
• ½ cup Light Brown Sugar, packed: Adds a deeper, molasses-like sweetness and moisture to the filling, complementing the pumpkin flavor beautifully.
• 2 large Eggs, lightly beaten: Eggs are crucial for structure, helping the filling set into a smooth, custard-like consistency.
• 1 teaspoon Ground Cinnamon: The star spice of autumn, providing warmth and a familiar comforting aroma.
• ½ teaspoon Ground Ginger: Adds a zesty, slightly pungent kick that brightens the overall flavor profile.
• ¼ teaspoon Ground Nutmeg: A classic baking spice that offers a warm, nutty, and slightly sweet note. Freshly grated nutmeg is even more aromatic if you have it.
• ¼ teaspoon Ground Cloves (or Allspice): Cloves offer a strong, pungent, and sweet-spicy flavor. Allspice can be a good substitute if you prefer a slightly milder, more complex profile.
• ½ teaspoon Salt: Enhances all the other flavors in the filling, balancing the sweetness and bringing out the warmth of the spices.
• 1 teaspoon Vanilla Extract: Adds a lovely aromatic depth and rounds out the flavors of the filling. Pure vanilla extract is recommended for the best taste.
• Optional for serving: Whipped Cream or Vanilla Ice Cream: These classic accompaniments provide a cool, creamy contrast to the warm, spiced pies.

Instructions

Follow these simple steps to bake your own batch of irresistible Mini Pumpkin Spice Pies:

1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Lightly grease a standard 12-cup muffin tin (or two, depending on the size of your crust cutouts).
2. Prepare the Crusts: Unroll the refrigerated pie crusts onto a lightly floured surface. Using a round cookie cutter or the rim of a glass (typically 3.5 to 4 inches in diameter, depending on your muffin tin depth), cut out 12 circles from the pie crusts. You may need to re-roll the scraps to get enough circles.
3. Fit Crusts into Muffin Tin: Gently press each pie crust circle into a muffin cup, ensuring it lines the bottom and sides. Try to create a small rim if possible. Prick the bottom of each crust a few times with a fork to prevent puffing during baking.
4. Make the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, granulated sugar, packed light brown sugar, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves (or allspice). Whisk until well combined and smooth.
5. Add Wet Ingredients: Gradually whisk in the lightly beaten eggs until fully incorporated. Then, slowly pour in the evaporated milk and vanilla extract, whisking until the filling is smooth and homogenous. Be careful not to overmix; just combine until everything is evenly distributed.
6. Fill the Pies: Carefully pour or ladle the pumpkin filling evenly into each prepared pie crust in the muffin tin. Fill them almost to the top, leaving a tiny bit of space as the filling will puff slightly while baking.
7. First Bake: Place the muffin tin in the preheated 425°F (220°C) oven and bake for 15 minutes. This initial high heat helps to set the crust.
8. Second Bake: After 15 minutes, reduce the oven temperature to 350°F (175°C). Continue baking for another 20-25 minutes, or until the crusts are golden brown and the filling is set. The filling should still have a slight jiggle in the very center but be mostly firm. A knife inserted near the center of a pie should come out clean or with moist crumbs.
9. Cool Completely: Once baked, carefully remove the muffin tin from the oven and place it on a wire cooling rack. Let the mini pies cool in the muffin tin for at least 20-30 minutes. This allows them to firm up further, making them easier to remove.
10. Remove and Chill (Optional but Recommended): Gently run a thin knife around the edge of each mini pie to loosen, if necessary, and carefully lift them out. Place them on the wire rack to cool completely to room temperature. For the best texture and flavor, chill the mini pies in the refrigerator for at least 2 hours, or preferably overnight, before serving.
11. Serve: Serve chilled or at room temperature, plain or with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of extra cinnamon.

Nutrition Facts

• Servings: This recipe makes approximately 12 mini pumpkin spice pies.
• Calories per serving (1 mini pie): Approximately 250-300 calories. (This is an estimate and can vary based on specific ingredients used, especially the pie crust brand).
• Fat: Primarily from the pie crust and evaporated milk, contributing to the rich texture.
• Carbohydrates: Mainly from the sugars and the flour in the pie crust, providing energy.
• Protein: Sourced from the eggs and milk, contributing to the structure of the pie filling.
• Fiber: The pumpkin puree is a good source of dietary fiber, aiding in digestion.

(Note: These are estimations. For precise nutritional information, it’s best to use an online calculator with your specific ingredient brands and quantities.)

Preparation Time

• Active Preparation Time: Approximately 20-25 minutes. This includes unrolling and cutting the crusts, pressing them into the muffin tin, and mixing the filling.
• Baking Time: Approximately 35-40 minutes total (15 minutes at 425°F, then 20-25 minutes at 350°F).
• Cooling Time: At least 30 minutes in the muffin tin, then additional time to cool completely on a wire rack (1-2 hours). For best results, chilling in the refrigerator for at least 2 hours is recommended.
• Total Time (excluding chilling): Roughly 1 hour to 1 hour 15 minutes.
• Total Time (including minimum chilling): Approximately 3-4 hours.

This recipe for Mini Pumpkin Spice Pies is designed to be relatively quick and straightforward, especially when using store-bought pie crusts. The hands-on time is minimal, making it a great option for busy schedules, while the baking and cooling times allow you to attend to other things.

How to Serve

These Mini Pumpkin Spice Pies are delightful on their own, but a few simple additions can elevate them to a truly special dessert experience. Here are some delicious ways to serve them:

• Classic Whipped Cream:
  • A generous dollop of freshly whipped cream (sweetened or unsweetened) is the quintessential topping.
  • For an extra touch, dust the whipped cream with a little ground cinnamon or nutmeg.
• Vanilla Ice Cream:
  • Serve the mini pies slightly warm (reheat gently if chilled) with a scoop of high-quality vanilla bean ice cream. The contrast of warm pie and cold ice cream is irresistible.
  • Cinnamon ice cream or salted caramel ice cream also make fantastic partners.
• Caramel Drizzle:
  • A drizzle of warm caramel sauce over the top adds a layer of gooey sweetness that complements the pumpkin spice flavors beautifully.
  • Salted caramel sauce offers a wonderful sweet-and-salty contrast.
• Candied Pecans or Walnuts:
  • Sprinkle some chopped candied pecans or walnuts on top for added crunch and nutty flavor. This also enhances the visual appeal.
• A Dusting of Spice:
  • Even without whipped cream, a simple dusting of powdered sugar or extra pumpkin pie spice can make them look more polished.
• As Part of a Dessert Platter:
  • Their small size makes them perfect for a dessert buffet or platter alongside other fall treats like apple crumble bars, mini cheesecakes, or cookies.
• With a Hot Beverage:
  • Pair a mini pumpkin pie with a cup of hot coffee, black tea, chai latte, or even a warm apple cider for the ultimate cozy autumn experience.
• Garnished with Pie Crust Cutouts:
  • If you have leftover pie crust dough, cut out small festive shapes (like leaves or pumpkins), bake them separately until golden, and use them to garnish each mini pie.
• For Breakfast or Brunch:
  • Who says pie isn’t for breakfast? These mini versions are a delightful (and slightly indulgent) addition to a fall brunch menu.
• Pack for Lunchboxes or Picnics:
  • Their individual size makes them easy to pack and transport for a special treat on the go.

Experiment with these suggestions or come up with your own creative ways to serve these versatile Mini Pumpkin Spice Pies! They are sure to be a hit no matter how you present them.

Additional Tips

To ensure your Mini Pumpkin Spice Pies turn out perfectly every time, consider these helpful tips:

1. Don’t Overmix the Filling: When combining the filling ingredients, whisk just until everything is smooth and homogenous. Overmixing, especially after adding the eggs, can incorporate too much air, which might cause the filling to crack as it bakes and cools.
2. Chill Pie Crusts Before Filling (If Time Allows): After pressing the crust circles into the muffin tin, if you have an extra 15-20 minutes, pop the tin into the refrigerator. Chilling the crusts helps them maintain their shape and can lead to a flakier texture.
3. Uniform Crust Thickness: When rolling out your pie crusts (especially if re-rolling scraps), aim for a consistent thickness. This ensures all your mini pies bake evenly. A pastry cloth or lightly floured surface helps prevent sticking.
4. Avoid Overfilling: Fill the crusts just shy of the top. The pumpkin filling will puff up slightly during baking and then settle as it cools. Overfilling can lead to spillovers and a messy muffin tin.
5. Test for Doneness Accurately: The visual cue for doneness is a mostly set filling with a slight jiggle in the very center. A knife inserted about 1 inch from the edge should come out clean. If it comes out wet, they need more time.
6. Cool Completely for Clean Slices (and Removal): This is crucial. Pumpkin pie filling is a custard, and it needs adequate time to set fully as it cools. Attempting to remove the mini pies from the muffin tin too early can result in them falling apart. Chilling in the refrigerator also improves texture and makes them easier to handle.
7. Storing Leftovers: Store any leftover Mini Pumpkin Spice Pies in an airtight container in the refrigerator. They will keep well for 3-4 days. They are delicious served cold or can be gently reheated in a low oven or microwave if you prefer them warm.
8. Making Ahead for Convenience: These pies are excellent for making ahead. You can bake them a day or two in advance and store them in the refrigerator. This makes them perfect for holiday meal prep or busy event planning. Simply add toppings just before serving.

By keeping these tips in mind, you’ll be well on your way to baking a batch of flawless and delicious Mini Pumpkin Spice Pies that will impress everyone.

FAQ Section

Here are answers to some frequently asked questions about making Mini Pumpkin Spice Pies:

1. Q: Can I use fresh pumpkin puree instead of canned?
   A: Yes, you absolutely can! If using fresh pumpkin, make sure it’s cooked until very tender and then pureed until completely smooth. You may also need to drain off any excess liquid from the fresh puree, as it can sometimes be more watery than canned. Blot it with paper towels or let it sit in a fine-mesh sieve over a bowl for a while. The flavor can be wonderfully fresh, but it does add extra prep time.
2. Q: Can I make my own pie crust instead of using store-bought?
   A: Definitely! If you have a favorite homemade pie crust recipe, feel free to use it. You’ll likely need a recipe that yields a double crust to get enough dough for 12 mini pies. Homemade crust can add an extra layer of deliciousness and personal touch.
3. Q: How can I make these mini pumpkin pies gluten-free?
   A: To make them gluten-free, simply use your favorite gluten-free pie crust recipe or a store-bought gluten-free pie crust. The filling ingredients are naturally gluten-free, but always double-check labels on spices and extracts to ensure no hidden gluten.
4. Q: Can I make a dairy-free version of these pies?
   A: Yes, with a few substitutions. For the evaporated milk, you can use full-fat coconut milk (the canned kind, well-shaken) or a creamy unsweetened plant-based milk alternative like oat milk or almond milk, though the texture might be slightly less rich than with evaporated milk. Ensure your pie crust is also dairy-free (many store-bought refrigerated crusts are made with oil, but always check ingredients).
5. Q: Can I freeze Mini Pumpkin Spice Pies?
   A: Yes, these pies freeze quite well. Cool them completely, then wrap each mini pie individually in plastic wrap, followed by a layer of aluminum foil, or place them in a freezer-safe airtight container. They can be frozen for up to 2-3 months. Thaw them overnight in the refrigerator before serving. The texture of the crust might be slightly softer after freezing and thawing, but they will still be delicious.
6. Q: How long do these mini pies last in the refrigerator?
   A: Properly stored in an airtight container, Mini Pumpkin Spice Pies will last for 3 to 4 days in the refrigerator. Their flavor often melds and improves after a day of chilling.
7. Q: Why did my pie crusts shrink significantly during baking?
   A: Crust shrinkage can happen for a few reasons:
   • Overworked dough: If the dough was stretched too much when fitting it into the muffin cups.
   • Not enough dough: If the circles cut were too small for the muffin cups.
   • Not chilled: Chilling the crust-lined muffin tin before filling can help set the fat and reduce shrinkage.
   • Type of fat in crust: Some crusts are more prone to shrinkage than others.
8. Q: Can I adjust the spices to my liking?
   A: Absolutely! The spice blend provided is a classic pumpkin pie spice mix, but feel free to customize it. If you love ginger, add a bit more. If you’re not a fan of cloves, reduce or omit them. Some people like to add a pinch of cardamom or black pepper for a unique twist. You can also use a pre-made pumpkin pie spice blend – typically, you’d use about 2 to 2.5 teaspoons of a commercial blend to replace the individual spices listed. Taste the filling (before adding eggs if you’re concerned) and adjust as needed.

Print