Easy Mini Pumpkin Pies

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How fun is it to get your own little personal pumpkin pie for a special treat? I love these rustic semi-homemade Mini Pumpkin Pies topped with fresh Caramel Whipped Cream!!  So cute and easy to make because we are using store-bought pie crust!

More Pies? You’ll love this Reese’s Peanut Butter Pie and these Cherry Streusel Crescent Pies too!

easy homemade mini pumpkin pies treats thanksgiving recipe

 Shortcut for Our Mini Pumpkin Pies! Yes! 

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

All you need is our favorite pumpkin pie filling for one pie, 2 – 9 inch refrigerated pie crusts, and some whipping cream and caramel syrup to make a dreamy topping for your guests!

Of course, homemade pie crust 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 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?

Easy Mini Pumpkin Pies

Ingredients You Need

Homemade Pumpkin Pies Filling for one 9-inch pie

Caramel Whipped Cream

  • heavy cream
  • caramel syrup or sauce
  • vanilla extract

easy homemade mini pumpkin pies treats thanksgiving recipe

Easy Mini Pumpkin Pies

How to Make the Pumpkin Pie Filling for Homemade Mini Pumpkin Pies

  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.

Making the Mini Pie Crusts

  1. Unroll both of your pie doughs and lay flat.
  2. Using a bowl or a 3 1/2 or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
  3. 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.
  4. Score the bottom of your dough with a fork (This is to keep the crust from bubbling up as it bakes.)

Filling the Pies & Baking

  1. Pour your pie filling into each muffin tin cup just shy of the top of the pie crust.
  2. 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)
  3. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.

How to Make The 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 3 tablespoons caramel and 1 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.

homemade mini pumpkin pies treats thanksgiving recipeEasy Mini Pumpkin Pies

Easy Mini Pumpkin Pies

Cooling and Storing Easy Pumpkin Treats

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.

homemade mini pumpkin pies treats thanksgiving recipe

If you’re in the mood for a delicious, easy-to-make pumpkin treats that everyone will love, try out this homemade mini pumpkin pie recipe. You won’t be disappointed.

This easy and quick recipe is sure to impress your family and friends and be the perfect addition to your upcoming holiday gathering.

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

More Pies & Dessert Love!

 

Easy Mini Pumpkin Pies

Mini Pumpkin Pies with 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
Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Servings 12 mini pies
Calories

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.
Keyword mini desserts, pie, pumpkin, pumpkin pie, thanksgiving
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2 Comments

  1. The mini-pies are adorable, but the maple caramel whipped cream is even better – if that’s possible. Thanks for stopping by our Happy Holidays Link Party – be sure to join us again this week (beginning on Saturday at 7 pm ET) and every week through the holidays.

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