Can I make these mini pumpkin pies ahead of time?

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.

Can I use homemade pie crust instead of store-bought?

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.

How do I prevent the crust from shrinking while baking?

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.

Can I make these without a flower-shaped cookie cutter?

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 - Nibbles and Feasts

Name: Mini Pumpkin Pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
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

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

Scale

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

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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.