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Mini Pumpkin Pies

Mini pumpkin pies with golden, buttery pastry cups and a smooth pumpkin custard filling. Baked until just set, then chilled for clean slices and topped with whipped cream and cinnamon.
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Prep Time 25 minutes
Cook Time 22 minutes
cooling 1 hour
Total Time 1 hour 47 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For pastry cups
  • 2 refrigerated pie crusts Use store-bought for quick assembly.
  • 1 greased mini muffin tin Grease the cups before pressing in crust circles.
For pumpkin filling
  • 1 can (15 oz) pumpkin puree
  • 2 eggs
  • 0.75 cup evaporated milk or heavy cream Use either for a creamy custard.
  • 0.67 cup brown sugar
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon For the custard.
  • 0.25 tsp ginger
  • 0.25 tsp salt
  • 1 tsp vanilla
Whipped cream and cinnamon for serving
  • 1 whipped cream
  • 1 tsp cinnamon For dusting on top.

Equipment

  • 1 mini muffin tin
  • 1 whisk

Method
 

Preheat and prepare crust cups
  1. Preheat the oven to 375F. Press refrigerated pie crust circles into a greased mini muffin tin.
Mix the pumpkin custard
  1. Whisk pumpkin puree, eggs, evaporated milk or heavy cream, brown sugar, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth.
Fill and bake
  1. Fill each pastry cup 3/4 full with the pumpkin filling. Bake for 18-22 minutes, until the filling is just set and the crust is golden.
Cool and top
  1. Cool the mini pies completely at room temperature, then refrigerate for 1 hour. Look for a firm, fully chilled custard before topping.
  2. Top each mini pie with whipped cream and dust with cinnamon. Serve chilled for the cleanest texture contrast.

Notes

Pro tip: don’t overbake—pull the pies when the centers still look slightly soft, because they set as they cool. Store covered in the refrigerator for up to 4 days; freeze baked pies for up to 2 months (best without whipped cream, add topping after thawing). For a lighter option, swap heavy cream in the filling for evaporated milk.