Mini Pumpkin Pies

How fun is it to get your own little personal pumpkin pie for a special treat? I love these rustic Mini Pumpkin Pies topped with fresh Maple Caramel Whipped Cream!!  So cute and easy to make because we are using store-bought pie crust!  All you need is pumpkin pie filling for one pie, 2 - 9 inch refrigerated pie crusts, and some whipping cream, caramel and maple syrup to make a dreamy topping for your guests!

Shortcut for our Mini Pumpkin Pies! Yes! 

(Sometimes, you need some shortcuts in your life!)  

Of course, home-made is always preferred!  So, if you have that 'pinned' pie crust recipe you've been dying to try or you have your favorite go-to pumpkin pie filling recipe that wouldn't be Thanksgiving or Christmas without, by all means, improvise to your liking for these mini versions of pumpkin pie.

And I should probably mention, this Maple Caramel Whipped Cream is the bomb!  I could eat the whole bowlful, hands behind my back and not come up for air. So, if there's any left after the diving excursion, you can top off your rustic little mini pies with the whipped cream and enjoy a sweet little dessert or two.  They are small remember?  OK...Maybe three?

Ingredients You Need

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

Pumpkin pie filling for one 9-inch pie

• granulated sugar
• ground cinnamon
• salt
• ginger
•  cloves
• eggs
• LIBBY'S® 100% Pure Pumpkin
• NESTLÉ® CARNATION® Evaporated Milk

Maple Caramel Whipped Cream

• heavy cream
• maple syrup
• caramel
• vanilla

How to Make Mini Pumpkin Pies 

Pumpkin pie filling for one 9-inch pie & Pie Crusts

1. 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.
2. Unroll both of your pie doughs and lay flat.
3. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
4. 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.
5. Score the bottom of your dough with a fork (This is to keep the crust from bubbling up as it bakes.)
6. Pour your pie filling into each muffin tin cup just shy of the top of the pie crust.
7. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)
8. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.

Maple Caramel Whipped Cream

1. Place a bowl in the fridge for 30 minutes, 15 minutes if you're in a hurry before using. It will help the cream whip faster.
2. Whip 1 cup heavy cream until soft peaks form.
3. Add 2 tablespoons maple syrup, 3 tablespoons caramel and ¼ teaspoon vanilla extract. Beat until stiff peaks form. If you want more flavor, add in more accordingly.
4. Add a dollop of whipped cream to each individual muffin tin pie.
5. Makes 12 individual portions

Hope you enjoy!  Here's the recipe!  Happy Baking!

More Pies!

• 15 Popular Easy Cream Pies You'll Love!
• Amish Peanut Butter Cream Pie
• Easy No-Bake Banana Cream Pie
• Creamy Custard Pie
• Ultimate Baileys Chocolate Cream Pie
• Red Tart Cherry Crumble Pie
• Amish Country Pumpkin Custard Pie

Mini Pumpkin Pies {with Maple Caramel Whipped Cream}

Kim Lange

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!

No ratings yet

Print Recipe Pin Recipe

Course Dessert

Servings 12 mini pies

Calories

Ingredients

  

1x2x3x

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

Pumpkin pie filling for one 9-inch pie

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

Maple Caramel Whipped Cream

• 1 cup heavy cream
• 2 tablespoons maple syrup
• 3 tablespoons caramel
• ¼ teaspoon vanilla

Instructions

 

Pumpkin pie filling for one 9-inch pie & Pie Crusts

• 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.
• Unroll both of your pie doughs and lay flat.
• Using a bowl 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.)
• 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* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)
• Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.

Maple Caramel Whipped Cream

• Place a bowl in the fridge for 30 minutes, 15 minutes if you're in a hurry before using. It will help the cream whip faster.
• Whip 1 cup heavy cream until soft peaks form.
• Add 2 tablespoons maple syrup, 3 tablespoons caramel and ¼ 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

Keyword mini desserts, pie, pumpkin, pumpkin pie, thanksgiving

Tried This Recipe?Let us know how it was by commenting below!