Easy Mini Pumpkin Pies Recipe
These Mini Pumpkin Pies are filled with a delicious pumpkin spice flavor in every bite. The pie crust is buttery and flaky which pairs perfectly with the creamy pumpkin pie filling. This recipe makes 12 mini pies in a regular muffin tin, ideal for gatherings or hosting during the holiday season.
Mini Pumpkin Pies are a great option to bring to a holiday celebration, gathering with loved ones or to enjoy while relaxing at home. This recipe is incredibly easy-to-make in a standard muffin tin, and it will make 12 mini pumpkin pies.
Ingredient Notes and Substitutions
You won’t need too many ingredients to make this recipe. It is simple, delicious and very easy to make in your own kitchen.
- Pre-Made Pie Crust or Puff Pastry – You could either, however, keep in mind that the baking time may vary between the two types of dough. I have tested both options for this recipe.
- Pumpkin Puree – Make sure that you are not using pumpkin pie filling as that will have added ingredients.
- Milk – Regular milk or almond milk will work great for this recipe, substituting at a 1:1 ratio.
- Maple Syrup – A great natural sweetener for this recipe that also adds good depth of flavor. However, you can use all granulated sugar, substituting at a 1:1 ratio.
- Vanilla Extract – While it could be omitted, it helps to enhance the flavor in the pumpkin pie filling.
- Eggs – The eggs are essential in this recipe to create the custard-like filling and structure.
- Pumpkin Pie Spice – Helps enhance the pumpkin flavor along with other warm spices.
Baking and Storage Tips
While making these Mini Pumpkin Pies with Puff Pastry is simple and easy to do, there are a few helpful things you can do to ensure they come out perfect!
- To cut out the circles in the puff pastry dough, you can use a mason jar lid or cookie cutter that is about 3.5-4 inches
- For baking the mini pies, use a standard-sized muffin tin as it creates the perfect ratio between the crust and pumpkin pie filling.
- You will want to fill the dough with the filling and leave just about 1/4 inch of space from the top.
- To bake the mini pies, you will want to keep a close eye on them to avoid the puff pastry from getting burnt. It should be a nice golden color on the crust and little to no jiggle in the middle of the filling.
- You can store leftover pies in the fridge in airtight containers for up to 5 days or in a freezer-safe container in the freezer for 1 month. See thawing instructions in the FAQ section below.
How to Make Mini Pumpkin Pie with Puff Pastry
The full-detailed instructions are written in the recipe card below. Use these images to help guide you as needed when following the directions.
- Make sure the pie crust (or puff pastry) has thawed according to package instructions
- Preheat the oven to 350 degrees F
- Make the filling
- Cut circles out of the puff pastry (see ways to do this in the recipe card below)
- Spray the muffin molds with nonstick and press the dough into each
- Pour in the pumpkin pie filling
- Bake
- Let cool to room temperature then store in the fridge for at least 2 hours
- Top with whipped cream
- Enjoy!
Frequently Asked Questions
They are gluten free if you use gluten-free pie crust or gluten-free puff pastry dough. The filling is naturally gluten-free.
Instead of maple syrup, you could use honey or date syrup at a 1:1 ratio.
They are done baking when the crust has a golden color on the outside and bottom. The pumpkin pie filling will also be fully baked on the edges with a slight jiggle in the middle.
I don’t recommend making these more than one day in advance for ultimate freshness when serving.
Store in the fridge in an airtight container for up to 5 days. If you need to, freeze for up to 1 month in a freezer-safe container. Leave in the fridge to thaw overnight or at room temperature. You can enjoy it cold or reheat in the microwave for 20-50 seconds (more if frozen).
Easy Mini Pumpkin Pies Recipe
Ingredients
- 1 Pre-Made Pie Crust, thawed to room temperature
- 15 oz Canned Pure Pumpkin
- 2 large Eggs
- 1/3 cup Maple Syrup
- 1/4 cup Almond Milk
- 2 tsp Vanilla Extract
- 3 tsp Pumpkin Pie Spice
Equipment
- mixing bowl
- muffin tin
Instructions
- Preheat the oven to 350 degrees F.
- Make sure you read the pie crust (or puff pastry) instructions as you have to let it thaw prior to working with the dough.
- Once the crust is ready and thawed, it's time to prepare the filing.
- Add the eggs and milk to a mixing bowl.
- Whisk until combined then add the remaining filling ingredients and mix until fully incorporated. Set aside.
- Cut the circles in the dough, using a cookie cutter or mason jar lid.
- Lightly grease your muffin tin and gently press the dough into the muffin molds to form the crust.
- Pour the pumpkin pie filling into each mold, leaving a little space at the top
- Bake for 17-20 minutes (13-15 minutes for puff pastry) or until the pies have baked with golden edges and just a slight jiggle in the middle.
- Let cool to room temperature before putting in the fridge for a minimum of 2 hours.
- Top with whipped cream and enjoy!
These are SO perfect for fall!