Not only are these Mini Pumpkin Pies super simple to make, but they taste amazing – especially with a swirl of whipped cream on top! These cute little pies would be perfect to serve at an autumn afternoon tea party, or even for Halloween!
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Mini Pumpkin Pies
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Pumpkin pie is ridiculously easy to make, but if you want to serve a crowd, it’s just as easy to make mini pumpkin pies for your guests!
They can be hand held, so no need for plates or forks, and they look so pretty all displayed on a cake stand or platter.
The pie crust is bought from the grocery store, ready-made, so that you don’t have to worry about making pastry from scratch.
If you like, you could even use ready-made mini pie/tartlet shells/cases and dispense with even worrying about making those!
The filling is simple, it’s just whisking together a few ingredients and pouring into the pie crust.
Once baked, allow to cool slightly before adding a swirl (or dollop!) of whipped cream and a sprinkling of pumpkin pie spice – delicious!
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized ingredients and equipment needed for this recipe have been linked to Amazon below.
- Canned Pure Pumpkin Purée – make sure you buy pure pumpkin and not pumpkin pie filling. We’re adding our own sugar and spices to the canned pumpkin. If you can’t source the canned stuff, it’s easy to make your own. See below to learn how.
- Pumpkin Pie Spice – if you can’t source this blend of spices, it’s so easy to make your own. See below!
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
How Do I Make Pumpkin Purée?
Before it was readily available in the UK, this is what I used to do in recipes that used pumpkin purée.
Simply peel, de-seed, and chop a pumpkin or butternut squash, steam until tender then purée in a food processor until smooth. Use as required in recipes.
How Do I Make Pumpkin Pie Spice?
Stir the following spices together and store in an airtight jar in a cool, dry place. Use as required in recipes. You can adjust the levels of spices to your own personal preferences if you like.
- 3 Tbsp ground cinnamon
- 1 Tbsp ground ginger
- 1 Tbsp ground nutmeg
- 2 tsp ground allspice
- 2 tsp ground cloves
More Recipes Using Canned Pumpkin
One of the hero ingredients in this recipe is canned pumpkin, so here are some more recipes using the same:
- Triple Layer Pumpkin Brownies Recipe
- Pecan & Pumpkin Spice No-Churn Ice Cream
- Easy Pumpkin Swirl Cheesecake Recipe
More Pie Recipes
Looking for more pie recipe inspo? Check these out next:
How Do I Make Mini Pumpkin Pies?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 1 (15 oz / 425g) package ready-to-bake pie crusts (ready-rolled shortcrust pastry)
For the Pumpkin Pie Filling
- 1 (15 oz / 425g) can pure pumpkin purée
- 1 (12 oz / 354ml) can evaporated milk
- ¾ cup brown sugar
- 2 large eggs
- 2 tsp pumpkin pie spice
- Whipped cream
- Ground cinnamon
- Preheat oven to 220C/425F/Gas 7 and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth.
- Divide filling among the mini pie shells.
- Place in the preheated oven and bake for 10 minutes. Reduce temperature to 180C/350F/Gas 4 and bake for an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
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Nutrition Information:Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 77Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 45mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 1g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Grandma’s Pumpkin Soup
- Main Dish: Sheet Pan Roasted Chicken Thighs with Potatoes
- Side Dish: Cauliflower Cheese Casserole
- Beverage: Apple Cider Dark & Stormy
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!