Go Back Email Link
+ servings
Easy Mini Pumpkin Pies
Print Recipe Add to Collection
No ratings yet

Mini Pumpkin Pies with Caramel Whipped Cream

Your family and guests will adore these cute traditional pumpkin pies in mini individual servings! Great for your holiday buffet! They ooze rustic, adorable charm!
Prep Time15 minutes
Cook Time40 minutes
Course: Dessert
Keyword: mini desserts, pie, pumpkin, pumpkin pie, thanksgiving
Servings: 12 mini pies
Calories:
Author: Kim Lange

Ingredients

  • 2 9 inch pre-made pie crust doughs like Pillsbury™ refrigerated Pie Crust

Pumpkin Pie Filling

  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • 2 large eggs
  • 1 15 oz can LIBBY'S® 100% Pure Pumpkin
  • 1 12 oz can Evaporated Milk

Caramel Whipped Cream

  • 1 cup heavy cream
  • 3 tablespoons caramel sauce or syrup
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 425 F and grease muffin tins, set aside.

Pumpkin Pie Filling

  • Prepare your pumpkin pie filling by mixing the sugar, salt and spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Make the Mini Crusts

  • Unroll both of your pie doughs and lay flat.
  • Using a bowl or 3 1/2 or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
  • Place each circle into a pre-greased 12 cup muffin tin pan and press into the bottom and up the sides of each muffin tin.
  • Score the bottom of your dough with a fork. (This is to keep the crust from bubbling up as it bakes.)

Make the Mini Pies

  • Pour your pie filling into each muffin tin cup just shy of the top of the pie crust.
  • Bake your muffin tin pumpkin pies at 425 F for 15 minutes. Then turn your heat down to 350 F and bake them for 25-30 minutes.
  • Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.

Caramel Whipped Cream

  • Whip 1 cup heavy cream until soft peaks form.
  • Add 3 tablespoons caramel and 1 teaspoon vanilla extract. Beat until stiff peaks form. If you want more flavor, add in more accordingly.
  • Add a dollop of whipped cream to each individual muffin tin pie.
  • Makes 12 individual portions

Notes

After baking, let the pies cool for two to four hours at room temperature. Then put the pies in the refrigerator and cover it with some plastic wrap. The pie can be stored in the fridge for two to three days.