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Mini Pumpkin Pies: Easy Homemade Recipe for Perfect Fall Desserts

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These mini pumpkin pies feature a flaky homemade crust and creamy, spiced pumpkin filling, making them the perfect bite-sized treat for fall gatherings. Quick to prepare and easy to serve, they’re a festive dessert loved by kids and adults alike.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (or gluten-free blend for GF option)
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 teaspoon salt
  • 2–4 tablespoons ice water
  • 1 tablespoon granulated sugar (optional)
  • Store-bought pie dough (optional, for speed)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup packed light brown sugar
  • 2 tablespoons pure maple syrup (or honey)
  • 1 large egg, room temperature
  • 1/4 cup heavy cream (or half-and-half)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • Whipped cream (optional, for topping)
  • Candied pecans or walnuts (optional, for topping)
  • Sprinkle of cinnamon or pumpkin pie spice (optional, for topping)

Instructions

  1. Prepare the crust: In a medium bowl, combine flour and salt. Add cold, cubed butter and use a pastry cutter or fingers to rub the butter into the flour until it resembles coarse crumbs. Drizzle in ice water and mix; add more water, 1 tablespoon at a time, until dough just comes together. Shape into a disk, wrap in plastic, and chill for 20 minutes.
  2. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
  3. Roll out the dough on a floured surface to about 1/8-inch thick. Cut out circles using a 3-3.5 inch cutter or glass. Gently press each round into the muffin wells, smoothing out air bubbles. Patch any tears with extra dough.
  4. Make the filling: In a bowl, whisk together pumpkin puree, brown sugar, maple syrup, egg, cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth and well-blended.
  5. Fill the crusts: Spoon about 1.5 tablespoons filling into each crust. Do not overfill; leave a little room for expansion.
  6. Bake for 18-22 minutes, until filling is set (it should jiggle slightly in the center but not be wet) and crusts are golden. If edges brown too fast, tent loosely with foil.
  7. Cool pies in the tin for 10 minutes, then carefully loosen with a butter knife and transfer to a cooling rack.
  8. Decorate with whipped cream, nuts, or a sprinkle of cinnamon once fully cooled.

Notes

For gluten-free, use a 1:1 GF flour blend. For dairy-free, swap butter for coconut oil and cream for coconut cream. Egg-free option: 1 tbsp ground flaxseed + 2.5 tbsp water. Store-bought crust works well for speed. Chill dough for best results. Do not overfill crusts to avoid soggy bottoms. Let pies cool before removing from tin. Freeze baked pies for up to 2 months.

Nutrition

Keywords: mini pumpkin pies, fall dessert, Thanksgiving, bite-sized, easy pumpkin pie, holiday baking, autumn treats, kid-friendly, make ahead, freezer friendly

Find it online: https://jodierecipes.com/mini-pumpkin-pies-easy-homemade-recipe-for-perfect-fall-desserts/