Mini Pumpkin Pies
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Mini Pumpkin Pies: The Perfect Bite-Sized Dessert for Thanksgiving
Thanksgiving week always feels like a beautiful swirl of excitement, planning, cooking, and gathering. The menu starts to take shape, the grocery lists grow longer by the minute, and the oven suddenly becomes the most popular appliance in the house. With so much happening at once, I love having at least one dessert that’s guaranteed to be simple, reliable, and universally loved. Enter Mini Pumpkin Pies. Tiny, festive bites full of classic pumpkin spice flavor and just the right amount of holiday charm.
These mini pies deliver everything we adore about traditional pumpkin pie; creamy pumpkin filling, warm spices, a tender crust. Just in a more playful, bite-sized format. They bake quickly, cool quickly, travel beautifully, and disappear instantly at any gathering. Whether you’re hosting this year or heading to someone else’s home, these minis are one of the easiest ways to contribute something homemade and crowd-pleasing without adding stress to the week. Set them out on a dessert table, pack them in a pretty box as a hostess gift, or serve them with your Thanksgiving coffee. They fit seamlessly into every moment of the holiday.
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One of the biggest advantages of these mini pies is how manageable they are compared to traditional full-sized pies. No worrying about soggy crusts, long bake times, or waiting hours for a large pie to fully set. Because these bake in mini muffin pans, the filling sets quickly and the crust cooks evenly every time.
They’re also incredibly freezer-friendly and easy to batch prep, which is a lifesaver when every oven minute is precious. You can bake them a day or two ahead, refrigerate them, and they’ll stay just as delicious for the big day. Or freeze an entire batch and thaw only what you need. When the rush of Thanksgiving Day arrives, having these done and ready to serve feels like a small miracle.
And let’s not forget portion control. With so many indulgent dishes competing for space on the plate, a two-bite dessert is exactly what most people want, just a taste of something sweet without overwhelming fullness. Kids love them, adults love them, and their single-serve nature makes them irresistible on dessert boards.
Ingredient Variations to Make Them Your Own
One of the best parts about a recipe this simple is how easy it is to customize. A few small changes can give your mini pies an entirely new personality, whether you want them more traditional, more indulgent, or more creative for a Thanksgiving dessert spread.
Swap the spices. The classic cinnamon-ginger-clove combo is cozy and familiar, but you can easily switch things up. Pumpkin pie spice works beautifully in place of the individual spices. Add a pinch of nutmeg for extra warmth, or a splash of vanilla extract to round out the flavor.
Use sweetened condensed milk instead of cream. For a sweeter, silkier filling, replace the heavy cream with one can of sweetened condensed milk. This gives the pies a richer, more caramelized flavor that many people associate with classic pumpkin desserts.
Try maple. A tablespoon or two of maple syrup (in addition to the brown sugar, not instead of) creates a deeper autumn flavor. You can also brush the baked pies lightly with warmed maple syrup for a glossy finish.
Experiment with the crust. Store-bought pie dough keeps this recipe quick and easy, but you can also use homemade dough if you prefer something flakier. For more texture, sprinkle the bottoms with a pinch of turbinado sugar before adding the filling. You can even switch to a graham cracker or gingersnap crust pressed into the mini cups for a cheesecake-style feel.
- Add toppings. Whipped cream is the classic finishing touch, but you can elevate the minis with:
- A dusting of cinnamon or cocoa powder
- A tiny candied pecan
- A drizzle of caramel
- A sprinkle of crushed gingersnaps
- These little additions make them especially beautiful for a Thanksgiving dessert table.
Storage Tips to Help You Get Ahead
- Because it’s Thanksgiving week, smart storage is key. These mini pumpkin pies hold up wonderfully, so you can bake them before things get hectic.
- Refrigerator: Once baked and cooled, store the mini pies in an airtight container. They’ll stay fresh for up to 3 days. If stacking them, place parchment paper between layers to prevent sticking.
- Freezer: For longer storage, freeze them on a baking sheet until solid and then transfer to a freezer bag or airtight container. They freeze beautifully for up to 2 months. To thaw, simply place them in the refrigerator overnight or leave them out at room temperature for about an hour. Add whipped cream right before serving.
- Make-ahead components: You can also prepare the filling a day in advance and store it in the refrigerator. Give it a quick whisk before assembling and baking.
Serving Suggestions for the Holiday Table
These mini pies look adorable on their own, but you can present them in ways that feel extra special for Thanksgiving:
- Create a dessert grazing board. Arrange the minis alongside chocolate truffles, candied nuts, spiced cookies, and fresh berries for a beautiful dessert spread.
- Serve with warm drinks. Mini pies pair perfectly with hot cider, Mexican hot chocolate, café de olla, or a Thanksgiving coffee station.
- Add them to a pie assortment. If you’re serving multiple pies, pecan, apple, sweet potato, these minis fit perfectly as a lighter option that guests can enjoy without committing to a full slice.
- Gift them. Package a dozen mini pies in a bakery box tied with twine for a thoughtful, homemade Thanksgiving hostess gift.
FAQs
Yes! These are one of the best make-ahead desserts for Thanksgiving week. They can be baked up to 3 days in advance and stored in the refrigerator. If you want to prepare them even earlier, freeze them for up to 2 months and thaw before serving. Add the whipped cream right before enjoying.
Absolutely. Homemade pie crust works beautifully and adds an extra flaky, buttery touch. Just make sure the dough is chilled but pliable when cutting and pressing it into the mini muffin cups. The baking time will remain the same.
Make sure the dough is still cool when it goes into the oven. If the dough warms up too much while cutting and shaping, pop the muffin pan into the refrigerator for 10–15 minutes before filling and baking. This helps the fats in the dough stay cold and yields a more stable crust.
Yes! Any 2½-inch round or scalloped cookie cutter works. If you don’t have one, use the rim of a small glass or jar lid. The shape won’t affect baking, just the decorative edge. The minis will still turn out adorable and delicious.
Mini Pumpkin Pies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Makes 48 1x
Description
These adorable Mini Pumpkin Pies deliver all the cozy flavors of classic pumpkin pie in a bite-sized, crowd-pleasing treat. With a creamy spiced filling and a tender, golden crust, they’re quick to prep, easy to bake, and ideal for holiday gatherings, potlucks, or gifting. Top with whipped cream and serve for the perfect festive dessert.
Ingredients
- 1 (15-ounce) can pumpkin puree
- 3 eggs, beaten
- ¾ cup light brown sugar, packed
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup heavy cream
- flour for dusting
- 2 packages of unbaked pie crusts (4 discs total), softened but still cool
- whipped cream for decorating
Instructions
- Preheat oven to 400° F. Spray 2 mini cupcake pans with non-stick cooking spray. Set aside.
- Combine pumpkin, eggs, sugar, cinnamon, salt, ginger and cloves in a large bowl. Whisk until mixed well. Whisk in heavy cream. Set aside.
- Sprinkle flour on a work surface. Roll out the pie dough. Use a 2 ½-inch flower shaped cookie cutter to cut the dough. Place into prepared muffin pan using your fingers to press the dough down in the center and gently up the sides of each cup. Re-roll scraps and repeat until all the dough is used.
- Fill each mini-cup with 2 tablespoons of filling. Bake for 15 minutes or until edges are golden. Let the mini-pies cool for 10 minutes in baking pans then transfer to a cooling rack to cool completely. Decorate with whipped cream. Serve.
Notes
If only using one mini-cupcake pan, keep the other pie doughs in the refrigerator until the first batch is done baking.
